Jennifer's Strawberry Shortcake Recipe
Spring is a wonderful time. It is like waking up after a long winter's nap. It seems everything and everyone comes alive when spring arrives . I read somewhere that Spring is nature's way of saying "Let's party!" That just made me smile.
A good party deserves good food. I recommend strawberries. The ones in the store right now are juicy and bursting with flavor. I want you to consider making Strawberry Shortcake Cake. It is perfect for any party or gathering you may be planning This recipe uses cake for its base, instead of the typical shortcake biscuits. The cake is tender, moist, flavorful, and delicious. It is a simple and straightforward recipe. The only unique ingredient is 3 of tablespoons of dry pudding mix. Otherwise you probably have most of the ingredients in your cupboard. I recommend baking the cake and freezing it for a few days before you want to serve it. This will bring out the flavor even more. Of course it will be topped with whipped cream and the strawberries. This dessert practically melts in your mouth. See the recipe for some ideas for serving.
Did I mention that May is National Strawberry Month? This really is a sign that you need to make Strawberry Shortcake Cake.
Enjoy each spring day! Jennifer
Strawberry Shortcake Cake
Ingredients for Cake:2 large eggs - room temperature1/3 cup buttermilk - room temperature1/2 teaspoon vanilla extract1 cup plus 2 Tablespoons all-purpose flour3/4 cup granulated sugar1 teaspoon baking powder1/2 teaspoon salt1/2 cup softened butter - cut into cubes1 Tablespoon canola oil3 Tablespoons instant vanilla pudding mix - dry
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Strawberries:
1 lb. strawberries - sliced1
1/2 - 2 Tablespoons granulated sugar
Whipped Cream:1 1/2 cups heavy cream - chilled1/3 cups powdered sugar
Directions:Preheat the oven to 350. Prepare the pan by greasing an 8 or 9 inch round cake pan. Parchment paper is also recommended to use on the bottom.
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Using a small bowl, whisk the eggs, milk, and vanilla together. Set aside. Using a stand mixer, stir together the flour, sugar, baking powder and salt. Add the butter, one cube at a time and mix it in. Keep beating until it resembles coarse crumbs. Add the oil and 1/2 of the egg mixture. Beat until light and fluffy. Add the rest of the egg mixture and the dry pudding mix. Mix in just until combined. Scrape down the sides with a rubber scraper.
Spread the batter into the prepared cake pan. Smooth out the batter. Bake for 18-25 minutes. Bake time will depend on which pan you use. Use a toothpick to test the center.
Remove from the oven and let cool. Take a knife and run around the edges as it is cooling. When it cools, flip over on to a plate or the cooling rack.
If you are serving immediately, slice the strawberries and place them in a bowl. Toss with the sugar and set aside for 10 minutes as the cake cools.
Proceed to whip the cream by putting the cream in a chilled bowl. Also use chilled beaters. Beat on medium speed until it starts to thicken. Add the powdered sugar and continue beating until it reaches the peaks you prefer, soft or medium.
To serve there are several options. You can spread the cream all over the whole cake and place the strawberries on top . This is a lovely presentation if you think you will eat it all at one setting. Otherwise let each person make their own serving, by keeping the cake, berries and whipped cream separate. Refrigerate any leftovers.
Recipe Notes:
* Make your own buttermilk by mixing 1 1/2 teaspoon lemon juice with enough milk to make 1/2 cup. Make it and let it stand for at least 5 minutes. Stir before using. I then use 1/3 cup for this recipe.
* For the pudding, I did not use sugar free, but you could try it. I use Aldi brand vanilla pudding mix.
* I use an 8 inch pan, so it takes closer to 24 minutes. Don't over bake. Use the toothpick test.
* This cake is easy to bake ahead and then freeze it. Freeze just the cake. I learned years ago in a cake decorating class that most cakes will taste better after being frozen.
* You won't necessarily need this many strawberries. Adjust to your liking.
* I always chill my bowl and beaters before making whipped cream. I actually put them in the freezer for about 10 minutes. It will ensure quick whipping and keep the cream cool. You could use Cool Whip to really simplify, but real whipped cream is so delicious. * I serve it unassembled. Everyone makes their own.
* Recipe Source: ModernHoney.com
