Friday, June 25, 2010

Layered Strawberry Shortcake



This is a great light and fluffy cake, perfect for the warm summer months.

You will need a whole bunch of fresh strawberries, plenty of heavy whipping cream and the following ingredients for the white cake.

White Cake Ingredients:

1/2 cup white sugar
1/2 cup butter
2 eggs
2 teaspoons vanilla extract
1 1/2 cups all-purpose flour
1 3/4 teaspoons baking powder
1/2 cup milk

Preheat oven to 350 degrees F (175 degrees C). Grease and flour two round cake pans.

In a medium bowl, cream together the sugar and butter. Beat in the eggs, one at a time, then stir in the vanilla. Combine flour and baking powder, add to the creamed mixture and mix well. 

Finally, stir in the milk until batter is smooth. Pour or spoon batter into the prepared pan.

Bake for 20 to 25 minutes in the preheated oven.

Once the cake is done, let it cool in the pan for about ten minutes, then pop it out onto a wire rack.  Let it cool for as long as you need, preferably over an hour.

Meanwhile, using a pastry cutter smash the strawberries.  This will make them slightly chunky but juicy.

Pour and even out the strawberries between the two layers of cake.

Whipping Cream Frosting:

1 1/2 cups heavy whipping cream
2 tablespoons granulated sugar
2 teaspoons vanilla extract

Allow your mixing bowl and whisk to cool in the refrigerator for a bit (while the cake is cooling).  Pour cold cream into the bowl with sugar and vanilla extract.  Whip until sharp peaks form.

Using a spatula, spread the cream all around the cake, there is no need to be perfect as the style of this type of frosting is slightly messier and jagged.

Bon appetit!


Photo by Alexis Smith

2 comments:

  1. Where are all my photo creds woman??

    ReplyDelete
  2. Guess I didn't put it on this one. Scroll down to the next post to see... usually I center it at the end of the post.

    ReplyDelete