Strawberry Shortcake
This homemade strawberry shortcake is soft, fluffy, and layered with fresh strawberries and whipped cream, just like Grandma used to make. We’re baking from scratch with real vanilla cake, sweet berry filling, and classic whipped topping. A timeless dessert you’ll want to make all summer long!
Ingredients & Preparation
VANILLA CAKE:
2 cups plain / all-purpose flour
2 1/2 teaspoons baking powder
1/4 tsp cooking salt
4 large eggs
1 1/2 cups
1/2 cup unsalted butter
1 cup milk
3 tsp vanilla extract
3 tsp vegetable or canola oil
Preparation:
-Preheat oven to 180°C/350°F (160°C fan) for 20 minutes before starting the batter (Note 8). Place shelf in the middle of the oven.
-Grease 2 x 20cm / 8” cake pans with butter, then line with parchment / baking paper. (Note 9 more pan sizes) Best to use cake pan without loose base, if you can.
Combine Dry Ingredients:
-Whisk flour, baking powder and salt in a large bowl. Set aside.
Finish Cake Batter:
-Heat Milk-Butter (Note 5): While egg is beating, place butter and milk in a heatproof jug and microwave 2 minutes on high to melt butter (or use stove).
-Gently add flour: When the egg is whipped, scatter 1/3 flour across surface, then beat on Speed 1 for 5 seconds. Add half remaining flour, then mix on Speed 1 for 5 sec. Add remaining flour, then mix on Speed 1 for 5 – 10 sec until the flour is just mixed in. Once you can’t see flour, stop straight away.
-Combine milk, vanilla & oil – Pour hot milk, vanilla and oil into the now empty flour bowl.
-Lighten with some Egg Batter: Add about 1 1/2 cups (2 ladles or so) of the Egg Batter into the Milk-Butter (don’t need to be 100% accurate with amount). Use a whisk to mix until smooth – you can be vigorous here. Will look foamy.
-Slowly add milk: Turn beater back on Speed 1 then pour the Milk mixture into the Egg Batter over 15 seconds, then turn beater off.
-Scrape and final mix: Scrape down sides and base of bowl. Beat on Speed 1 for 10 seconds – batter should now be smooth and pourable.
STRAWBERRY FILLING:
-1 Pint Strawberries
-½ Juice of lemon
-2 Oz Sugar
Preparation:
-Wash strawberries
-Remove Green Stem
-Chop in to 1 CM Pc. (leave 6 whole for garnish)
-Squeeze half of a lemon juice into chopped strawberries
-Add sugar and mix together
-Let sit for 1 hour.
WHIPPED HEAVY CREAM:
-2 Cups Heavy Cream
-2oz Powdered Sugar
-1 Teaspoon Vanilla
Preparation:
-Pour heavy cream into mixer and use the whisk attachment
-Add powdered sugar and vanilla
-Mix at medium speed until peeks are formed.
Building the Strawberry Shortcake:
-Trim cake top, bottom and sides (do not discard trimmings)
-Cut cake in 3 slices
-Place bottom slice on cake board
-Top with whipped topping
-Add strawberry filling
-Top with 2nd cake slice
-Add whipped topping
-Add strawberry filling
-Top with 3rd cake slice
-Coat top and side of cake with whipped topping
-Make crumbs out of the access cake trim and coat sides of cake
-Make rosettes on top of cake and add whole strawberries