Community Pick
Kittencal's Strawberry Shortcake
photo by Ashley Cuoco
- Ready In:
- 2hrs 25mins
- Ingredients:
- 11
- Serves:
-
8
ingredients
- 2 pints fresh strawberries (hulled and sliced, or use as much as desired)
- 1⁄2 cup sugar
- sweetened whipped cream (use any amount desired for middle and top of the cake)
-
CAKE
- 1 cup butter, room temperature (no substitutions)
- 1 cup sugar (for a sweeter cake use more sugar)
- 4 large eggs (MUST be room temperature)
- 1⁄4 cup luke-warm milk
- 1 teaspoon almond extract (or use strawberry extract)
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 2 teaspoons baking powder
directions
- Wash and remove the stems from each berry then slice.
- Place the sliced berries into a glass bowl, add in 3/4 - 1 cup cup sugar (the more sugar the better) toss with a spoon until well coated (the sugar will dissolve when chilled).
- Cover and refrigerate for 2 hours or up to 6 hours.
- Generously grease two 8-inch round cake pans.
- In a large bowl using an electric mixer at medium speed cream together the butter and sugar until well blended (about 3 minutes).
- Add in eggs and extracts beat on medium speed for 4-5 minutes or until no sugar granules remain in the mixture.
- Add in milk; mix until combined.
- In a small bowl mix the flour with baking powder and add to the creamed mixture; beat until combined.
- Divide and spread the batter between the two prepared baking pans (batter will be thick!).
- Set oven to 350°F (set oven rack to second-lowest position).
- Bake for about 22 minutes or until cakes test done (do not overbake cakes).
- Cool the cakes slightly in pan then invert each cake onto a plate to cool completely.
- Place HALF of the strawberries with a little juice over the top of one cake, then dollop HALF of the whipped cream.
- Top with the other cake, then strawberries and top with remaining whipped cream.
Reviews
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Love this recipe! I made it for Easter and my family raved about it. I made it again this weekend at their request. The cake is sturdy enough to support the toppings, without sacrificing texture or flavour (both of which are lovely). I found that the cake was fully baked after 18 minutes. We're a small family (just the three of us), so I cut the recipe in half and make just the one cake. But I split that into two layers, which I then cut into three individual servings (so 6 disks) using a biscuit cutter. When I drain the strawberries, I reserve some of the juices to lightly brush onto each layer of the cake when assembling the dessert. Delicious!
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This cake was perfect!! I made in a bundt pan and cooked about 35 minutes (until the top looked done and toothpick prick was dry). I made slices and layered it on the plate with the sliced strawberries, homemade whip cream, and I also made some homemade strawberry sauce from frozen strawberries and sugar. It was so good! Everyone loved it. The cake was perfectly dense but still light, so it held up to all the toppings and filling and didn't get soggy. The best part was the outside of the cake crusted and was almost like a biscuit!!! Will definitely make this again. Thanks for yet another amazing recipe!!
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This is the light, fluffy strawberry dessert that people usually want for a summer picnic.. the other top recipes in this category mix the whipped cream w/ cream cheese, which makes it too gunky and heavy in my opinion... the plain cake is AWESOME and will be my regular cake recipe from now on, and the strawberries and whipped cream make it into a pretty dessert. I might add sliced/crushed almonds on top next time since I can't use almond extract (alcohol). I doubled the recipe, which works with two 11x17 pans - came out well and think it could serve at least 20 people. I just put all batter ingredients into a blender (no mixer at home), room temp butter but cold eggs, and it turned out fine. I also used half the recommended ammount of sugar for the strawberries and think it would be way tooooo sweet as is. btw, 2 pints fresh = 1.5 pounds.
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