Strawberry Shortcake Cake RecipeOur limited-time-only Strawberry Shortcake Cake is all about the flavors of springtime — buttery vanilla cake and whipped cream frosting with a brilliant punch of strawberry jam (not to mention a throwback to one of Tosi's earliest claims to dessert fame). Try your hand at the recipe!
YIELDS: Makes 1 six inch layer cake. Serves 8-12
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Makes about 1 cup (300 g)
Heat the oven to 250°F.
Combine the cake flour, sugar, baking powder, and salt in a medium bowl. Toss with your hands to mix.
Add the melted butter and vanilla extract. Toss using a spatula until the mixture starts to come together and form small clusters.
Spread the clusters on a parchment-or Silpat-lined sheet pan and bake for 30 minutes. The crumbs should be sandy at that point, and your kitchen should smell like buttery heaven. Cool the crumbs completely.
Crumble any shortcake crumb into clusters that are larger than ½ inch in diameter.
The crumbs will keep in an airtight container in the fridge or freezer for up to 1 month.