Strawberry Shortcake Cake
User Reviews
4.9
32 reviews
Excellent
Strawberry Shortcake Cake
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Strawberry Shortcake Cake – this easy vanilla strawberry cake is a true showstopper! Soft vanilla sponge sandwiched with stabilized whipped cream, strawberry jam and fresh strawberries. The perfect summertime dessert!
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Ingredients
For the Cake
- 250 g all-purpose flour 2 cups
- 250 g caster sugar also called superfine sugar, 1 ¼ cup
- 1 cornflour cornstarch) sub with flour, level tablespoon
- 2 level tsp baking powder
- 115 g unsalted butter softened, ½ cup, or margarine such as Stork
- 2 egg large
- 120 ml milk semi skimmed or skimmed ideally, ½ cup
- 1 tbsp lemon juice or substitute with more milk
- 2 tsp vanilla extract or vanilla bean paste
For the Whipped Cream
- 500 g double cream cold, 2 cups, also called heavy cream
- 115 g cream cheese full-fat, ½ cup, or mascarpone
- 80 g icing sugar also called powdered sugar, ⅔ cup
- 1 tsp vanilla bean paste (or vanilla extract)
For the strawberries
- 320 g strawberry sliced into small chunks, 2 ½ cups
- 50 g granulated sugar ¼ cup
- 1 tbsp lemon juice
- 1 tsp vanilla bean paste (or vanilla extract)
Filling and decoration
- 130 g strawberry jam 1 cup or more as needed
- strawberry whole and halved, fresh
- icing sugar , to dust
Instructions
Make the vanilla sponge
- Preheat the oven to 160°C (320°F). Mist an 8 inch deep cake pan with cake release and line the bottom with parchment paper.
- Sift the dry ingredients into a mixing bowl. Add all remaining ingredients and beat using an electric hand mixer or a stand mixer until the batter is completely smooth.
- Spoon the batter into a greased and lined deep 8 inch cake pan. Level and bake until the cake passes the toothpick test. Cool in the tin for 10 minutes then invert onto a wire rack and cool.
- Use a cake leveler to slice the cake in half horizontally. Brush away any crumbs.
- Slice the strawberries, place in a bowl and mix with the vanilla, sugar and lemon juice. Leave them for 10-20 minutes or until they have released their juices. Strain the strawberries, reserving the juice. Brush the strawberry juice over the cake layers.
- Prepare the frosting. Place cold cream in a mixing bowl with the icing sugar, vanilla and softened cream cheese. Whisk on medium-low until the cream forms peaks. Be mindful not to over whip as the cream can become grainy.
Assemble your strawberry shortcake
- Pipe a ring of frosting around the edge of the bottom cake layer. Fill inside with strawberry jam and add the some of the sliced strawberries. Pipe cream over the top to cover and place a few more sliced strawberries over the top.
- Place the second layer on top and press it down slightly. Spoon cream over the top of the cake, piling more sliced strawberries over the cream. Add a few whole and halved fresh strawberries and spoon a little jam over the top, letting it drip down the sides of the cake.
- Serve immediately or place in the fridge for an hour to firm up slightly and make it easier to slice. Since this cake contains fresh cream it will need to be kept chilled and ideally eaten on day it is assembled.
Notes
- The cake would benefit from resting for 6-8 hours before slicing in half. It will be less crumbly and easier to handle. You can also prepare the cake a day ahead. Wrap well once it has cooled completely and keep at room temperature.
- If your are using self raising flour then leave out the baking powder.
- Don't overfill the cake pan – about half full is right.
- If you would prefer not to have to slice the cake in half then divide the batter into two 8 inch cake pans and bake for 22-25 minutes.
- The cake would benefit from resting for 6-8 hours before slicing in half. It will be less crumbly and easier to handle. You can also prepare the cake a day ahead. Wrap well once it has cooled completely and keep at room temperature.
Nutrition Information
Show Details
Calories
366kcal
(18%)
Carbohydrates
56g
(19%)
Protein
5g
(10%)
Fat
14g
(22%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
3g
(18%)
Monounsaturated Fat
6g
(30%)
Trans Fat
1g
(50%)
Cholesterol
43mg
(14%)
Sodium
159mg
(7%)
Potassium
181mg
(4%)
Fiber
1g
(4%)
Sugar
32g
(64%)
Vitamin A
599IU
(12%)
Vitamin C
1mg
(1%)
Calcium
78mg
(8%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 8-10
Amount Per Serving
Calories 366 kcal
% Daily Value*
| Calories | 366kcal | 18% |
| Carbohydrates | 56g | 19% |
| Protein | 5g | 10% |
| Fat | 14g | 22% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 1g | 50% |
| Cholesterol | 43mg | 14% |
| Sodium | 159mg | 7% |
| Potassium | 181mg | 4% |
| Fiber | 1g | 4% |
| Sugar | 32g | 64% |
| Vitamin A | 599IU | 12% |
| Vitamin C | 1mg | 1% |
| Calcium | 78mg | 8% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.9
32 reviews
Excellent
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