It's strawberry season and what better way to celebrate than with a delicious strawberry shortcake. This recipe isn't too tedious, and will bring a sweet smile to your family's face.
Strawberry Shortcake Recipe
Shortcake batter:
1 ¾ cups all-purpose flour
1 TBSP cornstarch
2 tsp baking powder
1 cup granulated sugar
½ teaspoon salt
½ cup unsalted butter, softened
2 large eggs
½ cup whole milk
1 TBSP fresh lemon juice
1 TBSP lemon zest
2 tsp pure vanilla extract
Strawberry filling:
1 ⅓ cups chopped fresh strawberries
1 TBSP granulated sugar
Whipped cream:
2 cups cold heavy whipping cream
1 TBSP granulated sugar
1 tsp pure vanilla extract
Decoration:
2 cups fresh strawberries, sliced in half
Directions:
1. Preheat the oven to 350°F. Line the bottom of an 8-inch round deep cake pan or 8-inch round springform pan with a round of parchment paper and lightly grease the sides.
2. Make the cake batter. Sift the flour, corn starch and baking powder into a mixing bowl. Add the sugar and salt and whisk to blend well. Add the soft butter, beaten eggs, lemon juice, lemon zest, milk and vanilla and beat using an electric hand mixer or a stand mixer on medium-low speed until the batter is smooth.
3. Spoon the batter into the prepared pan and spread it out evenly. Bake for 35-45 minutes until the cake is evenly golden and a skewer inserted into the center comes out clean.
Transfer to a wire rack and let cool in the pan for 15 minutes, then invert onto a wire rack to cool completely.
4. Make the strawberry filling. Combine chopped strawberries and sugar in a bowl and toss together to combine. Leave them for 10-20 minutes or until they have released a little of their juices. Strain the strawberries, reserving the juice.
5. Make the cream filling and topping. Whisk or beat whipping cream on medium speed until peaks form. Add the sugar and vanilla and continue to beat until they form semi-firm peaks. Be mindful not to over whip as the cream can become grainy.
6. Assemble your strawberry shortcake. Use a large serrated knife to slice the cake in half horizontally. Place the bottom layer of cake onto a serving plate.
7. Spoon a little under half of the cream over the cake and spread it out evenly. Spoon the drained chopped strawberries over the cream.
8. Place the top layer over the filling and apply a bit of pressure to help it stay in place. Spoon the remaining cream over the cake and pile the fresh sliced strawberries over the cream.
9. Just before serving, drizzle the reserved strawberry juices on top.
10. Serve immediately or place in the fridge for an hour to firm up slightly and make it easier to slice.