Strawberry Shortcake Cake Recipe

Our 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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Shortcake Crumb

Shortcake Crumb

Makes about 1 cup (300 g)


Step 1

Heat the oven to 250°F.

Step 2

Combine the cake flour, sugar, baking powder, and salt in a medium bowl. Toss with your hands to mix.

Step 3

Add the melted butter and vanilla extract. Toss using a spatula until the mixture starts to come together and form small clusters.

Step 4

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.

Step 5

Crumble any shortcake crumb into clusters that are larger than ½ inch in diameter.

Step 6

The crumbs will keep in an airtight container in the fridge or freezer for up to 1 month.

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