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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Makes about 1 ½ cups (300 g)
Combine puree, first sugar, and lemon juice in a pot.
Heat on a medium high until it begins to boil.
Using a whisk, combine pectin with second sugar and salt in a bowl.
Reduce to simmer, whisking steadily, add in second stage sugar/pectin mixture.
Bring back to boil, continuously whisking, and cook to 217°F or 103°C.
Remove from heat, pour into a heat resistant container, and allow to cool.
The jam can be stored in an airtight container in the fridge for up to 2 weeks.
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