Strawberry Shortcake
Layers of delicious whipped cream frosting with juicy strawberries and a fluffy vanilla sponge cake make this a beautiful and delicious summer-time cake.
| Servings |
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Ingredients
Cake
- 2 cups cake flour
- 2 tsp baking powder
- 1/2 tsp salt
- 1 cup milk whole
- 4 tbsp unsalted butter cut into pieces
- 1 tbsp vanilla extract
- 1/2 tsp almond extract
- 4 large eggs
- 1 2/3 cups sugar
Filling and Topping
- 8 ounces cream cheese softened
- 3/4 cup powdered sugar
- 3/4 tsp vanilla extract
- 2 1/4 cups heavy whipping cream
- 3 cups sliced strawberries
- 2 tbsp strawberry jam
- additional strawberries for garnish
Ingredients
Cake
Filling and Topping
|
|
Instructions
Cake:
- Preheat oven to 350. Line bottoms of 2 8 inch round cake pans with a parchment paper circle, spray with nonstick spray and set aside.
- In a large bowl, whisk the flour, baking powder and salt together.
- In a small saucepan bring the milk and butter to a boil. Once boiling, immediately remove from the heat and add the extracts.
- In another bowl using a hand or stand mixer, beat the eggs and sugar until pale yellow fluffy and doubled in volume; about 5 minutes. This helps make the cake fluffy. While still beating, slowly drizzle in the hot milk mixture. Beat in the flour mixture.
- Divide the batter between the prepared pans. Bake 14-18 minutes or until edges are light golden, the center springs back when lightly pressed and a toothpick comes out clean. Rotate pans halfway through baking time. Remove from oven and set on a rack to cool. Run a sharp knife around the edges of the cake to loosen them and turn them out of the pans.
Filling and Topping
- Combine the strawberries and jam and set aside.
- For the whipped cream frosting: combine the cream cheese, powdered sugar and vanilla extract in a large mixing bowl. Fit the mixer with the whisk attachment and mix on medium speed until smooth. While the mixture is still whipping, slowly pour in the heavy cream down the side of the bowl. Stop and scrape the bottom and sides of the bowl occasionally. Increase the speed and continue whipping until the cream can hold a stiff peak.
- Assembly: Place one layer of cake on a platter. Top with whipped cream frosting, then top with about 1 1/2 cups of sliced strawberries. Place another layer of cake on top and repeat placing the strawberries more in the middle. Add a few whole strawberries on top for decoration.
- You may frost the sides if you like but it is beautiful left with unfrosted sides. If you have extra frosting, use it as a fruit dip!
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| Servings |
|
Ingredients
Cake
- 2 cups cake flour
- 2 tsp baking powder
- 1/2 tsp salt
- 1 cup milk whole
- 4 tbsp unsalted butter cut into pieces
- 1 tbsp vanilla extract
- 1/2 tsp almond extract
- 4 large eggs
- 1 2/3 cups sugar
Filling and Topping
- 8 ounces cream cheese softened
- 3/4 cup powdered sugar
- 3/4 tsp vanilla extract
- 2 1/4 cups heavy whipping cream
- 3 cups sliced strawberries
- 2 tbsp strawberry jam
- additional strawberries for garnish
Ingredients
Cake
Filling and Topping
|
|
Instructions
Cake:
- Preheat oven to 350. Line bottoms of 2 8 inch round cake pans with a parchment paper circle, spray with nonstick spray and set aside.
- In a large bowl, whisk the flour, baking powder and salt together.
- In a small saucepan bring the milk and butter to a boil. Once boiling, immediately remove from the heat and add the extracts.
- In another bowl using a hand or stand mixer, beat the eggs and sugar until pale yellow fluffy and doubled in volume; about 5 minutes. This helps make the cake fluffy. While still beating, slowly drizzle in the hot milk mixture. Beat in the flour mixture.
- Divide the batter between the prepared pans. Bake 14-18 minutes or until edges are light golden, the center springs back when lightly pressed and a toothpick comes out clean. Rotate pans halfway through baking time. Remove from oven and set on a rack to cool. Run a sharp knife around the edges of the cake to loosen them and turn them out of the pans.
Filling and Topping
- Combine the strawberries and jam and set aside.
- For the whipped cream frosting: combine the cream cheese, powdered sugar and vanilla extract in a large mixing bowl. Fit the mixer with the whisk attachment and mix on medium speed until smooth. While the mixture is still whipping, slowly pour in the heavy cream down the side of the bowl. Stop and scrape the bottom and sides of the bowl occasionally. Increase the speed and continue whipping until the cream can hold a stiff peak.
- Assembly: Place one layer of cake on a platter. Top with whipped cream frosting, then top with about 1 1/2 cups of sliced strawberries. Place another layer of cake on top and repeat placing the strawberries more in the middle. Add a few whole strawberries on top for decoration.
- You may frost the sides if you like but it is beautiful left with unfrosted sides. If you have extra frosting, use it as a fruit dip!
Share this Recipe
Mini Cheesecakes
Who loves cheesecake?! These little mini cheesecakes are so fun to make and everyone loves…
| Servings |
|
Ingredients
Cake
- 2 cups cake flour
- 2 tsp baking powder
- 1/2 tsp salt
- 1 cup milk whole
- 4 tbsp unsalted butter cut into pieces
- 1 tbsp vanilla extract
- 1/2 tsp almond extract
- 4 large eggs
- 1 2/3 cups sugar
Filling and Topping
- 8 ounces cream cheese softened
- 3/4 cup powdered sugar
- 3/4 tsp vanilla extract
- 2 1/4 cups heavy whipping cream
- 3 cups sliced strawberries
- 2 tbsp strawberry jam
- additional strawberries for garnish
Ingredients
Cake
Filling and Topping
|
|
Instructions
Cake:
- Preheat oven to 350. Line bottoms of 2 8 inch round cake pans with a parchment paper circle, spray with nonstick spray and set aside.
- In a large bowl, whisk the flour, baking powder and salt together.
- In a small saucepan bring the milk and butter to a boil. Once boiling, immediately remove from the heat and add the extracts.
- In another bowl using a hand or stand mixer, beat the eggs and sugar until pale yellow fluffy and doubled in volume; about 5 minutes. This helps make the cake fluffy. While still beating, slowly drizzle in the hot milk mixture. Beat in the flour mixture.
- Divide the batter between the prepared pans. Bake 14-18 minutes or until edges are light golden, the center springs back when lightly pressed and a toothpick comes out clean. Rotate pans halfway through baking time. Remove from oven and set on a rack to cool. Run a sharp knife around the edges of the cake to loosen them and turn them out of the pans.
Filling and Topping
- Combine the strawberries and jam and set aside.
- For the whipped cream frosting: combine the cream cheese, powdered sugar and vanilla extract in a large mixing bowl. Fit the mixer with the whisk attachment and mix on medium speed until smooth. While the mixture is still whipping, slowly pour in the heavy cream down the side of the bowl. Stop and scrape the bottom and sides of the bowl occasionally. Increase the speed and continue whipping until the cream can hold a stiff peak.
- Assembly: Place one layer of cake on a platter. Top with whipped cream frosting, then top with about 1 1/2 cups of sliced strawberries. Place another layer of cake on top and repeat placing the strawberries more in the middle. Add a few whole strawberries on top for decoration.
- You may frost the sides if you like but it is beautiful left with unfrosted sides. If you have extra frosting, use it as a fruit dip!
Share this Recipe
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