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Strawberry Shortcake


Imagine delicate snowy white cake cut into generous squares and topped with a cascade of bright sweet berries and a mound of whipped cream. This is the traditional presentation of a strawberry shortcake but you can also blend fresh berries into Swiss buttercream for filling and frost the entire cake with vanilla frosting. Decorate the top with chocolate dipped berries or fondant strawberries for a more elegant design. This is a summer delight that is best made with fresh seasonal berries.



Ingredients
  •  5 cups sifted cake flour
  • 2 tablespoons baking powder
  • ½ teaspoon salt
  • 1 pound unsalted butter, at room temperature
  • 3¼ cups granulated sugar
  • 8 egg yolks
  • 2 cups milk, room temperature
  • 3 tablespoons pure vanilla extract, divided
  • 2 ½ cups sour cream, room temperature
  • 8 egg whites
  • 2 cups sliced fresh strawberries
  •  1½ cups whipping cream
  • Prep Time: 20 minutes
  • Cook Time: 45 minutes
  • Total Time: 65 minutes
  • Yield: four layer 9-inch cake
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Preparation
  1. Preheat your oven to 350°F.
  2. Prepare 2 x 9-inch cake pans by buttering them and dusting them with flour. You can also line the bottom with parchment.
  3. Sift together the flour, baking powder, and salt in a medium bowl.
  4. Cream the butter in large bowl with electric beaters set on medium speed until butter is fluffy and pale yellow, about five minutes.
  5. Add three cups sugar to the butter and beat until fully incorporated, about 5 minutes.
  1. Add the egg yolks one at a time, beating thoroughly after each. Then beat in the milk and two tablespoons of vanilla.
  2. Add flour mixture alternately with the sour cream making sure you mix each addition thoroughly before the next. Scrape the sides of the bowl down between additions as well. Use three flour additions and two sour cream additions for the best results.
  3. In a clean dry bowl beat the egg whites on high speed with clean beaters until soft peaks form.
  4. Gently fold egg whites into cake batter until fully incorporated.
  5. Spoon batter into the prepared cake pans taking care to smooth the surface.
  6. Bake in preheated oven for 45 minutes for the cakes until a toothpick inserted in the middle come out clean.
  7. Combine the strawberries, one tablespoon sugar, and one teaspoon of vanilla in a small bowl. Let sit for about 15 minutes. Drain off any extra liquid and aside.
  8. In a medium bowl, beat the cream, three tablespoons sugar, and one teaspoon vanilla with an electric mixer until stiff peaks form. Set aside.
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  1. Cut the cakes in half horizontally to make four layers. Place one layer on a plate and spread one cup of the whipped cream on the cut side of the slice.
  2. Scatter the strawberries on the whipped cream.
  3. Cover with the other layer of cake and press down lightly.
  4. Scoop another cup of whipped cream on the second layer.
  5. Scatter another third of the strawberries on the whipped cream
  6. Top with a third layer and repeat the process with the remaining whipped cream and strawberries.
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  1. Top with the last layer of cake and press down lightly.
  2. Place the cake in the fridge overnight so it sets.
  3. Frost with vanilla butter cream or Swiss meringue.
  4. Decorate with fresh fruit, gum paste flowers or anything else that suits your event.




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Cake Magazine: Strawberry Shortcake
Strawberry Shortcake
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