Description
Delicious strawberry shortcake for a refreshing dessert
Ingredients
Units
Scale
For the Cake Portion:
- 2 & 3/4 cups of all-purpose flour
- 2 Tbsp. cornstarch
- 1 tsp. salt
- 3/4 tsp. baking powder
- 1/2 tsp. baking soda
- 1 cup of vegetable oil
- 2 cups of granulated sugar
- 2 tsp. vanilla extract
- 1/2 cup milk – 2% or whole
- 1/2 cup of sour cream
To Make Syrup Coating for Cake:
- 1/4 cup granulated sugar
- 3 Tbsp. water
For the Strawberry Syrup:
- 1 lb. of fresh strawberries
- 1/4 – 1/2 cup of granulated sugar
For the Whipped Topping and Filling:
- 2 cups heavy cream
- 1 cup of powdered sugar
- 2 tsp. of vanilla extract
- 2 lbs. of fresh strawberries – sliced
Instructions
- Preheat the oven to 350 degrees
- Spray non-stick cooking spray on the inside of a deep round 8-inch cake pan – like a springform pan
Cake:
- In a medium bowl, whisk all-purpose flour, cornstarch, salt, baking powder, and baking soda
- Using an electric mixer with a large bowl beat the butter until creamy
- Add the sugar and beat until well blended
- Add the eggs and vanilla and mix in
- In a small bowl, mix the milk and sour cream
- Mix in the sour cream mixture into the batter – only until mixed in
- Pour in the dry ingredients and mix until blended
- Place a baking sheet under your cake pan to catch any loose batter
- Pour the thick batter into the cake pan
- Bake for about 1 hour
- Remove the cake and let it cool completely
- Slice the cake in half and slice the top portion off of the cake
- Let the 2 halves of the cake cool completely
Making a Simple Syrup for Cake slices:
- boil sugar and water until sugar is dissolved and the water has thickened
Preparing Filling and Strawberry Syrup:
- Slice 2 pounds of strawberries for the filling
- Slice the other 1 pound of strawberries (reserve 5-6 for garnish)
- Place the 1 pound of strawberries into a small bowl and sprinkle about 1/4 cup of granulated sugar onto the strawberries – set aside
- Using an electric mixer, mix the heavy cream until soft peaks form
- Add the powdered sugar and beat until stiff peaks form
- Mix in the vanilla extract
Assembling:
- On a cake pan place the bottom half of the cake
- Brush some of the simple syrup (sugar/water) onto the cake
- Spoon some whipped topping in the center and spread until it is about 1 inch away from the edge
- Add sliced strawberries to the top of the whipped topping
- Spoon more whipped topping and spread over strawberries
- Repeat with the top half of the cake
- Garnish with whole strawberries
- Serve with strawberry syrup
Notes
Can I make this cake ahead of time?
This cake is really best the day that you make it. Strawberries are one of those fruits that start to over-ripen very quickly when brought home from the store
Storing: As long as the strawberries do not go bad, you can store this cake, covered, in the refrigerator for a few days
What is Strawberry Shortcake?
To me, strawberry shortcake was always a sponge cake with sliced strawberries (that have been tossed in sugar and have released a juicy sugary liquid) placed over the cake, and finally, topped with whipped cream
What Kind of Pan Should I Use to Bake this Cake?
You’ll want at least a 3-inch high cake pan. I used a springform pan, which really makes it easy to take the cake out of
Can I Use Frozen Strawberries?
I would not recommend frozen strawberries. When they thaw, they will be too limp and soggy tasting
Tips and Tricks
- I would buy 3 pounds of strawberries. Use 2 pounds for the actual cake. Reserve 5 or 6 as garnish. Slice the other pound and sprinkle sugar over them to release the juices from the strawberries
- If you want to make this cake a day or two in advance, then you can make certain components of it, but keep them separated. Make the cake ahead of time, cover and store it at room temperature. The whipped topping and strawberry syrup can be made a few hours in advance
- Prep Time: 30 minutes
- Cook Time: 1 hour