Strawberry Shortcake- layers of dense, buttery and moist vanilla cake filled with fresh whipped cream and fresh sliced strawberries. Easy spring ( or summer ) dessert recipe to celebrate the arrival of my favorite season.
- 2 and 3/4 cups (343g) all-purpose flour (don’t overdo it with flour or the cake will be too dry)
- 1/4 cup cornstarch
- 1 teaspoon salt
- 3/4 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 cup unsalted butter-softened to room temperature
- 2 cups granulated sugar
- 4 large eggs- room temperature
- 2 teaspoons vanilla extract
- 1/2 cup whole milk- room temperature
- 1/2 cup sour cream
For the Syrup:
- 1/4 cup granulated sugar
- 3 Tablespoon water
- 2 Tablespoon fresh lemon juice
Filling and frosting:
- 2 cups heavy whipping cream
- 1 cup powdered sugar (or more to taste)
- 1–2 teaspoon vanilla extract
- About 1 lb. fresh strawberries-sliced 1/4 inch thick (reserve some for garnish)
To make the cake:
- Lower the oven rack to the lower third position and preheat the oven to 350F degrees. Spray the inside of a 8 x3 inch round cake pan ( the pan must be 3 or 3 1/2 deep or the cake will overflow the pan) with nonstick spray or grease thoroughly with butter, than line the bottom and sides with parchment paper. Set aside.
- In a large bowl sift together the flour and cornstarch , than whisk in the salt, baking powder and baking soda. Set aside.
- Beat the butter on high speed until smooth and creamy (about 1 minute). Add the sugar and beat on high speed for 2 minutes until creamed together well.
- Add the eggs and the vanilla. Beat on medium-high speed until combined well.
- With the mixer on low speed, add the dry ingredients in three additions alternating with the milk and sour cream beginning and ending with the dry ingredients, and mixing each addition just until incorporated. Do not overmix!!!(The batter will be slightly thick)
- Spoon the batter evenly into the pan, smooth the top and bake for 50-65 minutes or until a toothpick inserted into the center comes out clean(the time might vary depending on the pan you use and every oven is different but don’t dry it too much). Cover the cake loosely with aluminum foil if the top browning quickly. Once done, remove from the oven and invert on a wire rack to cool completely.
To make the syrup:
- Combine the granulated sugar, water and lemon juice in a small saucepan over medium heat. Cook until the sugar has dissolved, stirring constantly, remove from heat and set aside to cool.
- Whip the heavy cream until soft peaks form. Start adding powdered sugar gradually and beat until really stiff peaks form. Mix in vanilla and set aside.
To assemble the cake:
- Using large sharp knife trim 1/10 inch from the top and the bottom of the cake to remove the browned surface, than slice the cake to get three rounds (each round should be about 3/4 to 1 inch thick).
- Place first round onto serving dish and brush the top with 1/3 of the syrup. Spread evenly a thin layer of the whipped cream(use about 1/2 cup), than arrange half of the sliced strawberries on top of the cream ( leave the rim empty because the strawberries will release juice and it will color the cream around the cake if you place them all the way to the edges). Spread another layer of the whipped cream to cover the strawberries completely ( 1 cup of whipped cream should be enough).
- Place second cake layer and repeat the process (brush with 1/3 of the syrup, spread 1/2 cup whipped cream, arrange the strawberries, than spread 1 cup of whipped cream)
- Place the last layer of the cake and brush with the rest of the syrup.
- Cover the whole cake with thin layer of whipped cream and set in the fridge for at least 30 minutes. If the rest of the whipped cream is to thick to make a smooth layer on top end edges of the cake add a little milk ( about 1 tbsp. to thin it and than spread onto the cake).Garnish with strawberries and serve.
- Store in the fridge.