Jun 27

Strawberry Shortcake Cake

We are officially in the thick of strawberry season which is pretty much my favourite season of all time. As you probably know, an in-season strawberry is unlike no other. If given the option, I’d happily choose a bowl full of them over chocolate any day (and if you know me at all, this is a very bold statement. I don’t mess around when it comes to chocolate). So when this small window of sweet deliciousness is open, you better believe I capitalize to the full extent. I pretty much put them on anything and everything, but my favourite treat to date? This strawberry shortcake cake. It’s sweet, it’s light as air, and it’s happy to let those beautiful strawberries be the center of the show. Plus? Look how pretty!

strawberry-shortcake-cake_2 strawberry-shortcake-cake_3 strawberry-shortcake-cake_4
Grab the recipe right here:
:: 2 pounds fresh strawberries
:: 3 tbsp. sugar
:: 1 tsp. real vanilla extract

:: 1 cup cake flour
:: 1 1/2 cup sugar
:: 12 large egg whites (make sure they’re room temperature!)
:: 1 1/2 tsp. cream of tartar
:: 1/4 tsp. salt
:: 1 1/2 tsp. real vanilla extract
:: 1/2 tsp. almond extract

:: 500 mL whipping cream
:: 3 tbsp. of sugar (to taste)
:: 1 vanilla bean

1. Hull, and quarter 1 1/2 pounds of the strawberries.
2. Place in bowl and add sugar.
3. Cover and place in the fridge for 30 minutes. The sugar will help all those delicious juices release.

1. Heat oven to 375 degrees F.
2. Sift the cake flour and 3/4 cup plus 2 tbsp. sugar together and set aside.
3. Combine the vanilla and almond extract in small bowl and set aside.
4. Separate eggs and be sure not to get any yolk in the bowl. If a yolk breaks, you’ll unfortunately need to start again.
5. Beat the egg whites, cream of tartar and salt until peaks begin to form.
6. Slowly add the remaining 3/4 cup of sugar and continue beating on high until stiff peaks begin to form.
7. Slowly fold in the flour and the extract mixture.
8. Distribute batter evenly into three ungreased cake pans (note: 2 piece pans work best here).
9. Bake for 25-35 minutes, until golden brown and completely cooked through.
10. Remove from oven and cool completely.

1. Beat the cream until peaks begin to form.
2. Add sugar, beating on low, until desired sweetness is reached (I don’t like my whipped cream terribly sweet so I stopped at around 1.5 tbsp.)
3. Cut vanilla bean pod lengthwise, run your knife along the inside of the pod to grab all of those delicious vanilla bean seeds. Add them to the mixture.
4. Beat until stiff peaks begin to form.
Note: don’t discard that vanilla pod – add it to a small bowl of sugar for instant vanilla sugar.

1. Place your first layer of cake on your plate/cake stand.
2. Add 1/3 of the whipped cream, making sure to spread it all the way to the edges.
3. Add 1/2 of the quartered, juicey strawberries (and half the juice as well!)
4. Add your second layer of cake.
5. Repeat steps 2-3.
6. Add your last layer of cake.
7. Add the remaining whipped cream.

1. Hull and slice, lengthwise, the remaining 1/2 pound of strawberries.
2. Starting in the center of your cake, place each strawberry, standing up and slightly overlapping, in concentric circles until the entire cake is covered.

lineAll Images Original to lark & linen | Angel Food Cake Recipe Adapted from 

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