Recipe by xtine
I created this for my Dad's birthday by combining 3 other recipes. He wanted a soft cake instead of a crumbly biscuit, and I wanted it to have a nice vanilla custard, so this is what I came up with. He loved it! You can make the cake and the custard a day ahead, but do not cut cake until you are ready to serve, as it will dry out.
Top Review by CindiJ
5 Stars are NOT enough for this recipe! I thought I only liked a biscuit type shortcake but I now stand corrected. This beats any dessert I've ever had anywhere. Recipe is easy to follow and I made a special trip to the store for the buttermilk & SR Flour. It was worth the trip. Make this exactly as written and you won't go wrong. Thank you so much for joining PAC Spring 2008 and this wonderful recipe that I will make again and again!
- 4 cups fresh strawberries, sliced
- 2 3⁄4 cups sugar, divided
- 1 cup vegetable oil
- 2 large eggs
- 2 cups self-rising flour
- 1 cup buttermilk
- 1 teaspoon vanilla extract
- 1 1⁄2 cups whipping cream
- 1 vanilla bean, cut into 1-inch pieces
- 3 egg yolks
- 6 whole good-looking strawberries
- 1 (7 ounce) canreddi-wip whipped cream
Directions See How It's Made
- Preheat oven to 350.
- Stir together sliced strawberries & 1/2 cup sugar in a bowl. Let stand, stirring occasionally, for 1 hour.
- Beat 1 and 1/2 cups sugar and oil at medium speed w/ electric mixer until blended.
- Add eggs, one at a time, beating until blended after each addition.
- Add flour to oil mixture alternately with buttermilk, beginning and ending with flour. Beat at medium speed for 4 minutes, then beat in vanilla extract.
- Grease a 15 x 10" jellyroll pan & pour batter into pan.
- Bake @ 350 degrees for 28 minutes or until a wooden pick inserted in center comes out clean. Cool in pan on a wire rack for 10 minutes; remove from pan & cool completely on wire rack.
- Cut cake into 12 rounds w/ a 3" biscuit cutter, and set rounds aside.
- Heat 1 and 1/2 cups whipping cream and vanilla bean pieces over medium-high heat in a heavy saucepan, stirring often. Bring to a simmer (do not boil), then reduce heat to low. Cook for 5 minutes.
- Remove from heat, cool in pan until vanilla beans are cool enough to handle. Strain cream and reserve vanilla beans.
- Return cream to saucepan and squeeze seeds from vanilla beans into it. Stir in remaining 3/4 cup sugar, and cook over medium heat, stirring constantly until sugar dissolves.
- Beat egg yolks until thick and pale. Gradually stir in 1/4 of hot cream mixture into yolks; add to remaining cream mixture in pan, stirring constantly. Cook over medium heat, stirring constantly, for 5 minutes or until mixture coats the back of a spoon. Remove from heat & cool in fridge.
- Place 1 cake round on each serving plate. Top w/ strawberries & custard. Top w/ second cake round and more strawberries. Top w/ whipped cream and a whole strawberry.