Strawberry Shortcake Recipe

Melissa

Delicious strawberry shortcake for a refreshing dessert

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Prep Time 30

Cook Time 1

Servings -12 servings

Ingredients

For the Cake Portion:

2 & 3/4 cups of all-purpose flour
2 Tbsp. cornstarch
1 tsp. salt
¾ tsp. baking powder
½ tsp. baking soda
1 cup of vegetable oil
2 cups of granulated sugar
2 tsp. vanilla extract
½ cup milk - 2% or whole
½ cup of sour cream

To Make Syrup Coating for Cake:

¼ cup granulated sugar
3 Tbsp. water

For the Strawberry Syrup:

1 lb. of fresh strawberries
¼ - ½ 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

Tried this recipe?Let us know how it was!