What beautiful weather this summer is giving us!  With this comes early arrivals of strawberries. This past weekend, my husband, daughter and I went to Lester's strawberry U Pick. We had a lot of fun and picked a lot of berries. With all these berries I decided to make a strawberry shortcake. I have never made one before but it was on my bucket list of things to make! 

Not a hard recipe at all and fairly quick to make. The final product was delicious! If you have some fresh strawberries on hand you may want to give this one a try. 

  • 1½ cups all-purpose flour, pre-sifted
  • 1½ tsp baking powder
  • ¼ tsp salt
  • ½ cup margarine, room temperature
  • ½ cup sugar
  • 1 tsp pure vanilla extract
  • 2 large eggs plus 2 large egg yolks
  • ½ cup 1 % milk

Preheat oven to 350°F. Grease bottom and sides of a 8-inch round cake pan. Line bottom with parchment paper; grease the paper and then flour bottom and sides of pan. Whisk the flour, baking powder and salt into a medium-sized bowl, set aside.

Cream the butter, sugar and vanilla on high speed with an electric mixer until light and fluffy. Add eggs and yolks, one-at-a-time, beating well after each addition. Reduce speed to low, add the flour mixture, alternating with the milk. Beat until just combined. Spoon batter into prepared cake pan and spread evenly with rubber spatula.

Bake, for approximately 30 minutes. Transfer to a wire rack; let cool in pan for 10 minutes. Remove cake from pan and return to wire rack to cool completely.

While the cake is cooling, make the cream and filling. 

Cream and Filling

  • 1¼ pounds fresh strawberries, hulled and thinly sliced
  • ½ cup sugar, divided
  • 1½ cups cream, cold
  • 1 tsp unflavoured gelatin

In a medium-sized bowl, stir together the strawberries and ¼-cup sugar; set aside.

Place two tablespoons cold water into a small saucepan and sprinkle with gelatin; let soften 5 minutes. Place saucepan over low heat, and stir until the gelatin is dissolved. Remove from heat and let cool.

In the bowl of an electric mixer, whisk the cream and remaining sugar until very soft peaks form. Continue to whisk, and gradually add the gelatin mixture; beat until soft peaks form.

Using a serrated knife, cut cake in half horizontally. Place bottom half, cut side up, on a cake stand or plate. Drizzle the juice from the berries onto the cake.

Evenly arrange half of the strawberries over the bottom cake layer. Refrigerate the remaining berries.

Top the strawberry layer with half of the whipped cream, leaving a 2.5-cm (1-inch) border.

Place the top half of the cake, cut side down, onto the layer of strawberries and cream. Top the cake with the remaining whipped cream, leaving a 2.5-cm (1-inch) border.

Refrigerate the cake at least 1 hour. It's even better the next day!

Just before serving top the cake with the remaining chilled strawberries. Enjoy!



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Mom, wife, baker, cook and lover of every cookie cutter and kitchen gadget there is, that's me!