• Rose

Strawberry Shortcake


Makes 1 x 9in cake or 12 muffins


This is an all time favourite. The original recipe makes a three layer cake but over the years I have found its more reasonable to half the recipe and make a single layer or even muffins. If you want to impress and have a big enough group for the three layer its totally worth it, otherwise use this scaled down version and there is still plenty to go around a group of 8-10.


 

1 ¼ + 2 Tbsp flour

1 tsp baking powder

¼ tsp salt


½ c (113g) butter, softened

1c sugar (I used brown)


2 eggs


½ c milk

½ tsp vanilla


1 c cream

2 c strawberries


 

Preheat oven to 190 º C (350 º F). Grease 9 in cake tin or muffin tins.


To make the cake: in small bowl combine the flour, salt and baking powder and set aside. In large bowl, on medium speed with an electric mixer, cream the butter until smooth. Add the sugar gradually and beat until fluffy, about 3 minutes. Add the eggs, one at a time, beating well after each addition.

Add the dry ingredients in three parts, alternating with the milk and vanilla. With each addition, beat until the ingredients are incorporated, but do not over beat. Using a rubber spatula, scrape down the batter in the bowl, making sure the ingredients are well blended.

Pour the batter into the prepared pan / muffin tray and bake for 25-30 minutes (muffins 15-20min), or until a cake tester inserted in the center of the cake comes out clean. Let the layers cool in the pans for 1 hour. Remove from the pan and cool completely on a wire rack.

To make the cream filling: in a large bowl, whip the heavy cream with the sugar (if using) and vanilla until stiff peaks form.


Slice the strawberries.


To assemble the cake: Top the cake with whipped cream and berries! I had some blueberries on hand so I mixed them in as well.



 

ORIGINAL RECIPE:

1 1/2 cups self-rising flour 2 cups heavy cream

1 1/4 cups all-purpose flour 1/4 cup confectioner's sugar

1 cup (2 sticks) unsalted butter softened 2 teaspoons vanilla extract

2 cups sugar berry filling

4 large eggs (room temperature) 2 pints (4 cups) ripe strawberries sliced

1 cup milk 2 tablespoons sugar

1 teaspoon vanilla extract

Preheat oven to 350 degrees

grease and lightly flour three 9 x 2 inch round cake pans, then line the bottoms with waxed paper

To make the cake: in small bowl combine the flours and set aside. In large bowl, on medium speed with an electric mixer, cream the butter until smooth. Add the sugar gradually and beat until fluffy, about 3 minutes. Add the eggs, one at a time, beating well after each addition.

Add the dry ingredients in three parts, alternating with the milk and vanilla. With each addition, beat until the ingredients are incorporated, but do not over beat. Using a rubber spatula, scrape down the batter in the bowl, making sure the ingredients are well blended.

Divide the batter among the prepared pans and bake for 25-30 minutes, or until a cake tester inserted in the center of the cake comes out clean. Let the layers cool in the pans for 1 hour. Remove from the pans and cool completely on a wire rack.

To make the cream filling: in a large bowl, whip the heavy cream with the sugar and vanilla until stiff peaks form.

To make the berry filling: Gently toss the berries with the sugar to evenly coat the fruit.

To assemble the cake: when the cake layers have cooled completely, spread one-third of the whipped cream filling over the bottom cake layer, followed by one-third of the berry filling. Repeat with the remaining layers.

Makes one x 3 layer 9 inch cake!




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