Strawberry Shortcake has been one of my longtime favorite desserts, and is a long standing tradition for many a household. After I saw this on pinterest I decided that I’d take a crack at it. Those who partook in this cake LOVED IT!
Read before you start!
- You must use a springform pan or a deep pie pin to bake this. It rises a lot and will spill over on a standard 9″
- The consistency of the cake batter is very thick, don’t be alarmed!
- If I had to guess right, a good light whipped cream frosting, or maybe a cream cheese frosting would go well with this cake.
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- 8 tablespoons unsalted butter, at room temperature
- 1 1/2 cups flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 1/8 cup sugar
- 1 egg
- 1/2 cup milk
- 1 teaspoon vanilla extract
- 1 pound of strawberries, hulled and halved
Ingredients – Whipped Cream
- 1 cup heavy cream
- 1/4 cup sugar
- 1 teaspoon vanilla extract
Directions
- Preheat oven to 350°F and grease 9 inch springform pan.
- Combine flour, baking powder, and salt in medium bowl.
- In a larger bowl, beat sugar and butter with an electric mixer until fluffy.
- Incorporate egg and milk and continue to beat until just mixed.
- Introduce dry mixture until blended and scoop batter into springform pan.
- Hull and half strawberries, then place them cut side down and press slightly into batter.
- Bake cake for 10 minutes at 350°F, then reduce heat to 325°F and bake for an addition 50 minutes.
- For the whipped cream, whip heavy cream until stiff, then incorporate vanilla and sugar.





