I’m celebrating today with a totally yummy-licious post all about one of America’s Favorite Summertime Desserts! I was actually inspired to write this post, and try my hand at making a homemade Strawberry Shortcake, because of my girls’ current
obsession love for Miss Strawberry Shortcake herself.
I was a huge Strawberry Shortcake fan when I was younger and the girls recently found the newer version on Netflix and now watch it
constantly all.the.time often.
To help dessert lovers and Strawberry Shortcake fans of all ages celebrate National Strawberry Shortcake Day, Chef Sandra Cordero is sharing this delicious recipe!
I decided to enlist my Strawberry Shortcake Super Fan as my baking assistant. She even used her Strawberry Shortcake notebook to “take notes” from the recipe!
Now, we make desserts like this often, but never from scratch – so it was quite the undertaking! It actually turned out much easier than I thought it would and was delicious – oh so delicious!
While our buttery cakes were baking, we cooked the Strawberries with a bit of lime juice and sugar. Once everything cooled, we got to layering our Strawberry Shortcake!
I was a bit worried about the frosting. I realized, during this recipe, that I need to invest in a few more KitchenAid attachments, but my Heavy Whipping Cream whipped up into a beautiful frosting just fine!
And I have to be honest… it didn’t stay pretty for long.
We had friends over for dinner and the cake got gobbled up much faster than the dinner! It was delicious – the sweetness of the frosting paired with the sweet and tart strawberries over the buttery shortcake… oh yum!
- For the Cake:
- 12 tablespoons (1 1/2 sticks) unsalted butter, room temperature
- 2 cups sugar
- 4 large eggs
- 3/4 cup Greek yogurt
- 1 tablespoon grated lime zest
- 1 teaspoon almond extract
- 2 cups cake flour
- 1/2 teaspoon salt
- 1 teaspoon baking soda
- 1 teaspoon baking powder.
- For the Cream:
- 11?2 cup heavy cream
- 3 tablespoons sugar
- 11?2 teaspoon rose water
- For Topping and Filling:
- 2 pints fresh strawberries
- Juice of 2 small limes
- 2 tablespoon sugar
- Preheat the oven to 350 degrees F.
- Butter the bottom of two 8-inch cake pans. Then line them with parchment paper and butter and flour the lined pans.
- In a mixing bowl,sift the cake flour, salt, baking soda and baking powder and mix well.
- Cream the butter and sugar on high speed in the bowl of an electric mixer fitted with the paddle attachment until light and fluffy. On medium speed, add the eggs, 1 at a time, then the yogurt, the lime zest, and the almond extract, scraping down the bowl as needed. On low speed, slowly add the flour mixture to the butter mixture and combine just until smooth.
- Pour the batter evenly into the pans, smooth the tops, and bake in the center of the oven for about 40 minutes, until a toothpick comes out clean. Let cool in the pans for 30 minutes, then remove to wire racks and let cool to room temperature.
- In a small sauce pan put half of the strawberries, lime juice and sugar and cook for 5 to 10 minutes,until strawberries break down a bit and the liquid becomes syrupy. Cool. Wash and cut your other strawberries in half or quarters if big.
- Whip the heavy cream in a mixer fitted with the whisk attachment until soft peaks start to form then add your sugar, and rose water and mix until firm.
- Place one of the cakes on a serving platter, spread with the cooked strawberries and syrup. Then spread 1/2 the whipped cream and scatter with some fresh strawberries. Cover with the top slice of the cake and spread with the remaining cream. Decorate with more strawberries.