Fresh Strawberry Shortcake Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1/3 C butter
1/2 C sugar
2 eggs
2 C Swans Down cake flour, sifted
3 tsp baking powder
1/2 tsp salt
1 C milk
2 tsp vanilla
FILLING
1-2 quarts sliced strawberries
1/2 C brown sugar or white
1 tsp lime juice and zest
1 pint of heavy whipping cream
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Directions: |
Directions:Preheat oven to 400 degrees. Butter and flour 2 (8) inch cake pans.
Sift flour once before measuring. Sift with the rest of the dry ingredients. Add vanilla to milk. Cream butter and sugar until light and fluffy. Add eggs one at a time beating well after each addition. Add flour in three stages alternately with milk. Mix just until smooth. Pour into prepared pans.
Bake for 15-20 minutes. Cool in pan 10 minutes and remove to racks to finish cooling.
FILLING
Prepare strawberries and save a few whole strawberries for the top layer. Wash, stem and slice strawberries. Remove 1 to 2 cups strawberries and mash with potato masher. Add strawberries over remaining sliced strawberries and add 1/2 cup brown sugar and lime. Let stand at room temperature until sugar has dissolved. (About 1-2 hours.)
Whip cream: Start with a cold bowl and beaters. Use stainless steel or a glass bowl. Whip cream on medium speed and slowly add 2 T powdered sugar and 2 tsp vanilla. Whip to medium peaks.
TO ASSEMBLE CAKE:
Put one layer of cake on plate. Poke a few holes into cake and add sweetened strawberries. Add a layer of whipped cream. Repeat with second and third layers. Save some juicy strawberries to drizzle over cake when you cut a piece to serve. No need to frost the sides of cake. Once made, refrigerate until ready to use. Use within 1 day because the whipped cream doesn’t hold up well.
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Personal
Notes: |
Personal
Notes: A Southern shortcake version. When fresh strawberries were in season, I couldn’t wait for Mother to fix this cake mostly every Sunday until the strawberries were gone. When I moved to California, the strawberries were so big and tasty. I would always make the cake on Easter Sunday because that was when the strawberry fields opened. I didn’t know what a "biscuit" strawberry shortcake was until I moved to California and my mother-in law introduced me the biscuit version. There is a definite difference but both are equally delicious.
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