Strawberry Shortcake


When strawberries are in season, it is a perfect time to make this light and crumbly cake. Layered with fresh whipped cream, it is a bite of summer in your mouth. The flour is sifted twice, creating a perfect texture that you normally find in box cake mixes.

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Ingredients
1 cup butter, room temperature
3 eggs, room temperature
2 3/4 cup flour
2 1/4 teaspoon baking powder
1/2 teaspoon baking soda
1 1/4 teaspoon salt
1 3/4 cup sugar
1/2 cup sour cream
1 tablespoon vanilla extract
1 cup 2% milk
1/4 cup 35% cream

Ingredients – Frosting
2 cups whipping cream
3 cups confectioners sugar
2 tablespoons condensed milk
2 cups sliced strawberries
1 teaspoon sugar

Preheat the oven to 350°F. Spray and line pans with parchment paper rounds on the bottom. Slice the strawberries and toss with the sugar so they can macerate.

Sift the cake flour into a bowl. Spoon in the sifted flour into a measuring cup and sift into a second bowl again. You will have some flour left over after you resift 2 3/4 cups of the already sifted flour. Add the baking powder, baking soda, and salt. Whisk to combine and set aside.

In the mixing bowl, cream the butter until doubled in size (about 2 to 3 minutes). Slowly add the sugar to the butter while the butter is beating. Add the eggs, one at a time to the butter mixture while beating. Add the vanilla followed by the sour cream. Turn the mixture down to low and alternately add the milk and flour mixture to the batter, finishing with the milk. Scrape down the sides after adding the flour.

Pour the batter into the prepared cake pans and bake for 35 to 40 minutes or until an inserted toothpick comes out clean. Once baked, transfer to a wire rack to completely cool.

To prepare the frosting, beat the whipping cream on high until stiff peaks form. Turn the mixer down to low and add the confectioners sugar. Once blended in, add the condensed milk and beat on high for about 3 minutes. Refrigerate until you are ready to frost the cake.

Layer half the prepared frosting on the first layer of the cooled cake. Add the macerated strawberries and top with the second layer. Top the cake with the remaining frosting and strawberries.

Makes two 8” round pans (one layer cake).

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