Fresh Strawberry Cake aka Strawberry Shortcake Extraordinaire

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    This recipe came from cookingclassy.com, and it was awesome. I give this a 9.5. It’s like the world’s best strawberry shortcake. Anyway, I would absolutely make this again, it’s fantastic. This is a great vanilla cake base as well

    Fresh Strawberry Cake

    Cake

  • 3 cups (370g) cake flour I measured this by weight and just put 1/3 cup of cornstarch in the bowl and then dumped flour in until it reached the right number of grams
  • 1 Tbsp baking powder
  • 1/2 tsp salt
  • 1 cup (8 oz) unsalted butter, softened
  • 1 3/4 cup (390g) granulated sugar I only did 1 1/3 cups and it was plenty sweet
  • 3 large eggs
  • 2 large egg yolks
  • 1 1/4 cups milk (anything but skim) I used 2%
  • 2 tsp vanilla extract I increased this to 1 Tbs.

    Strawberry Cream Cheese Whipped Cream

  • 3 cups heavy cream
  • 1 cup (125g) powdered sugar, divided I only used 2/3 cup total
  • 8 oz cream cheese, left at room temperature until partially softened (about 20 - 30 minutes)
  • 1/2 tsp vanilla extract I also added a pinch of salt and probably more like 1 tsp. vanilla
  • 1 1/2 lbs strawberries, hulled and sliced into pieces slightly under 1/2-inch I cut mine and then measured them. I cut them in a choppy chop
  • Sliced strawberries for decorating (optional)

recipe and instructions found at link below:

http://www.cookingclassy.com/fresh-strawberry-cake/

So, you cream the butter and sugar with the paddle attachment, and add the eggs one at a time. Then the vanilla. Then mix. Sift the dry ingredients, and then alternate dry in 4ths with milk in 3rd, beginning and ending with flour. Put in 3 9-inch cake pans and bake at 350 for like 20 minutes or so.

For the strawberry cream cheese frosting, I put the cream cheese in the mixer with the whisk attachment, and creamed the cream cheese with the vanilla, sugar, and some salt. Then, I poured in 3 cups of liquid cream and beat it until it was stiff. It needs to be stiff. Then I dumped the strawberries in and mixed them in. It was plenty sweet with less sugar.

Comments

  1. thejohnmfamilyAugust 6, 2018 at 8:07 AM

    We did 1/2 cup of powdered sugar in the frosting/mousse, but Emma said it wasn't sweet enough. I went up to 3/4 cup, and it was great, but I personally think 2/3 cup would work. Also, on the instructions for the mousse, I creamed the cream cheese with the sugar and vanilla and then put the liquid cream in slowly. After that I added the strawberries. A dash of salt would be good too.

    ReplyDelete
  2. thejohnmfamilyAugust 6, 2019 at 3:40 PM

    The filling is plenty for both the middle and the outside. I cut the sugar down to 2/3 cup in the mousse. This is totally fine if you make the cakes the day before and just wrap them in plastic

    ReplyDelete
  3. thejohnmfamilyJune 2, 2021 at 6:30 PM

    I did 6 cupcakes and a 9x 13 pan, I cut the sugar to 1 1/4 cups, and I did 1/2 cup oil. I stream it in before I add the eggs.

    ReplyDelete
  4. thejohnmfamilyJune 2, 2021 at 8:41 PM

    It's better with 100% butter. Don't overmix!

    ReplyDelete

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