Strawberry Shortcake

 Strawberry Shortcake 2

Strawberry Shortcake 4

I can't believe it's been a whole year since I started this blog! With the exception of a couple weeks in the beginning for an unscheduled trip, I have managed to keep up with my goal of one recipe a week. Which means this is the 50th recipe! And not only that, this is my 30th birthday week so there's so much to celebrate. And what better way to celebrate than my favorite cake I've been devouring for the last 20+ birthdays: Strawberry Shortcake.

I'm lucky enough to have been born in June, which means the first batch of strawberries make it out to the greenmarkets. The combination of these sweet berries, fluffy spongecake and whipped cream (aka Chantilly cream) are divine. It's my way of saying thank you to all my readers who have supported me over the last year. Seeing my readers recreate my dishes and leaving comments bring me so much joy. It makes all the hours recipe testing, photographing and writing so worth it. So thank you for coming along on this journey with me.

Strawberry Shortcake Ingredients

Other than pantry items, the only things you'll need are the sweetest strawberries and heavy cream. Let's start with the sponge cake first. Measure out the ingredients and pre-heat the oven to 355° F.

Strawberry Shortcake Batter 1

In a standmixer or with a hand mixer, whip the eggs with the sugar until light and fluffy and the eggs become a pale yellow. The mixture should be fluid still but aerated.

Strawberry Shortcake Batter 2

Next, heat up the milk and butter in a small pot or nuke in the microwave. While the butter is melting, sift in the flour and mix by folding the batter with a spatula. You want to mix enough that the flour is fully incorporated but stop immediately once that's done. Pour the butter/milk mixture over the spatula into the batter and mix to incorporate. Transfer the batter immediately into a buttered cake pan and bake for about 20 minutes. I used a 9" but I recommend something slightly smaller for a taller cake.

Strawberry Shortcake Cooling Stage 1

At 18 minutes start checking to see if the cake is done. You can do this by using a toothpick, skewer or cake tester and poking a hole in the cake to see if any batter sticks. If the tester comes out clean, the cake is done. Remove the cake pan from the oven and place upside down on a wired rack.

Strawberry Shortcake Cooling Stage 2

Once the pan is cool enough to touch, unmold and place the sponge cake right side up on a plate and loosely cover with plastic wrap until the cake is fully cooled. If the cake is warm, the whipped cream will slip right off.

Strawberry Shortcake Layering

When the cake is almost fully cooled, whip up the heavy cream with the sugar until soft peaks form. Split the cake in half (easiest to do with a serrated bread knife) and the fun begins.  Spread about a quarter of the whipped cream on the first layer of cake. Then place sliced strawberries in one layer. Spread another quarter of the whipped cream over the strawberries and place the other half of the cake on top. Cover the cake with the remaining whipped cream and top with more strawberries!

Strawberry Shortcake 3

Strawberry Shortcake
 
Recipe Type: Baking
Author: Yukari
Prep time: 
Cook time: 
Total time: 
Serves: 1 cake
Ingredients
  • 90g AP flour
  • 4 large eggs
  • 100g granulated sugar
  • 20g butter
  • 1 tbsp milk
  • 1 lb or 2 pints ripe strawberries
  • 1 pint heavy cream and 2-3 tbsp of sugar (preferably confectionary)
Instructions
  1. Preheat the oven to 355° F
  2. Beat the eggs and sugar until light in color but still fluid
  3. Heat milk and butter until butter is melted
  4. Sift in flour into the eggs and mix with spatula
  5. Pour the butter and milk mixture over the spatula into the batter and mix in
  6. Transfer the batter to a buttered cake pan and bake for approximately 20 minutes
  7. Whip the heavy cream and sugar into soft peaks and clean 1.5 pints of strawberries and slice evenly to 1/4" thickness
  8. Cool down the cake upside down on a wired rack in the pan until cool enough to handle
  9. Unmold and cool the cake fully on a plate with loose plastic wrap
  10. Slice the cake in half once cooled and spread 1/4 of the whipped cream on the bottom half
  11. Place a layer of sliced strawberries and cover with another 1/4 of the whipped cream
  12. Top with the other half of the cake and spread the rest of the whipped cream to cover the cake
  13. Decorate with any left over whipped cream and strawberries
 


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