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.
