Strawberry Shortcake
June 14th is National Strawberry Shortcake Day! Did you know that Driscoll’s has been the strawberry in everyone’s shortcake for over a hundred years? It’s no wonder that it’s been voted as America’s favorite summer dessert.
Be ready for oohs and ahhs when you serve this spectacular mile-high strawberry shortcake. As the “official dessert of summer” shortcake is a crowd-pleaser and this one is much easier to make than it appears. If need be, prepare all components the day before and assemble just before serving. Also this may be Colorful Birthday Cake!!!
Strawberry Shortcake
Portion: 8 servings
Cook time: 23 minutes
Prep time: 20 minutes
Calories: 425
Ingrediens
- 5 tbsp unsalted butter, room temperature
- ¾ cup sugar
- 1 tsp vanilla extract
- 2 eggs
- 1 ½ cups cake flour
- 2 ½ teaspoons baking powder
- ¼ teaspoon salt
- 2/3 cup buttermilk
- 2 tbsp sugar
- 2 quarts strawberries, sliced (2 cups)
- 2 cups whipped cream
Directions:
1. Preheat the oven to 350ºF. Grease the bottoms and sides of 3 8-inch round cake pans. Line the bottom of each with a round of parchment or baking paper and grease the paper.
2. In a large mixing bowl, cream the butter, sugar and vanilla with an electric mixer until light and fluffy. Add the eggs, one at a time, scraping down the sides of the bowl and beating well after each addition. Sift together the flour, baking powder and salt. Add these dry ingredients to the batter, alternating with the buttermilk, in 2 or 3 additions. Beat well. Divide the batter among the prepared pans.
3. Bake the cake layers for 18-23 minutes or until a cake tester or wooden toothpick inserted in the center comes out clean. Allow to cool in the pans for 10 minutes then invert onto wire racks, carefully peel off the paper and allow to cool completely.
4. While the cake is baking, place strawberries and sugar in a bowl and refrigerate.
5. To assemble the cake, place one cake layer, flat side up, on a cake stand or serving plate. Top with half of the fresh strawberry filling, spooning it over the entire layer and making sure any juices go onto the cake layer and not the plate, if possible. Top this layer with half of the whipped cream, spreading it evenly over the berries. Repeat with the second cake layer, using up the remaining berries and whipped cream. Garnish with whole berries if desired.
Tip: Use coconut cream whipped cream and vegan butter to make this dairy free. Use gluten free all purpose flour to make this a gluten free recipe.
