Strawberry Shortcake

I’m totally late to post about this cake, because I made this cake about 2 months ago, for my best friend’s birthday.  She loves strawberry shortcake cake — but not the kind where a sponge cake is used.  She likes the original kind, made with biscuit layers, thank you very much!

The first time I made this cake two years ago, she cried (from joy, not from food poisoning!).  This time she just gave me a very big smile (because she was kind of expecting it this time), but I’ll take that too!

I found this recipe at a time when I was watching a lot of Trisha Yearwood’s show on the Food Network.  I don’t have cable anymore so I don’t know if it’s still on, but it was quite entertaining and I liked her persona as a no muss, no fuss type of cook.  So this cake is pretty straightforward like most of the recipes from her show.  I didn’t see the episode where she made this (or if she made it on the show at all), but I found it on the Food Network website and it says it’s her recipe so that’s good enough for me.

A lot of love went into this cake…

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And a lot of overanalyzing went into decorating these strawberries before I decided I was just going to do a drizzle design…

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But in the end all turned out well and I made a beauuuutiful cake for a beauuuutiful person.

And here is the recipe:

STRAWBERRY SHORTCAKE
 
Ingredients
 
4 cups sifted all-purpose flour
2 tablespoons baking powder
1 teaspoon salt
1/2 cup sugar
2/3 cup butter (11 tablespoons), cold and cut into small pieces
2 large eggs
1 cup milk
2 tablespoons butter, melted
1 lb fresh strawberries, plus a few extra for decoration
4 Tbsp sugar
1 pkg cream cheese (8oz), softened at room temp
8 oz tub whipped cream
Instructions:
Preheat the oven to 450 degrees F. Grease the bottoms of two 9-inch round cake pans.
For biscuit layers:
In a large mixing bowl, sift together the flour, baking powder, salt and 1/2 cup sugar. Add the cold butter and cut in with 2 knives or a pastry blender to coarse-crumb consistency.
In a large bowl, beat the eggs. Add the milk until fully combined. Gradually stir the egg and milk mixture into the flour mixture. Knead the dough for no more than a minute on a lightly floured board. Pat half the dough into each cake pan. Brush the surfaces with the melted butter. Bake until lightly browned, about 15 minutes. Turn the shortcake layers out onto cooling racks.
For strawberry filling:
 
Cut strawberries into quarters and place into a bowl, sprinkle with 4 Tbsp sugar and let stand for at least 30 min, until juices start to come out of the strawberries.
For whipped cream:
 
Place 8 oz cream cheese and 1/3 cup sugar into a bowl and beat until well combined.  Fold in whipped cream.
To assemble:
 
Cover top of bottom layer with strawberries, as much as can fit on the surface without falling off.  Cover strawberries with half the whipped cream mixture.  Repeat for second layer and decorate with extra strawberries.
I didn’t bother macerating the strawberries in the filling this time, but it all still came out just as delicious!
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