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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Strawberry Shortcake Cake Assembly
Strawberry Shortcake Cake Assembly
Put a piece of parchment or a Silpat on the counter. Invert the cake onto it and peel off the parchment or Silpat from the bottom of the cake. Use the cake ring to stamp out 2 circles from the cake. These are your top 2 cake layers. The remaining cake “scrap” will come together to make the bottom layer of the cake.
Clean the cake ring and place it in the center of a sheet pan lined with clean parchment or a Silpat. Use 1 strip of acetate to line the inside of the cake ring.
Put the cake scraps together inside the ring and use the back of your hand to tamp the scraps together into a flat, even layer.
Dunk a pastry brush in milk and give each cake layer a good, healthy bath of half of the milk.
Use the back of a spoon to spread half of the strawberry jam in an even layer over the cake.
Sprinkle the shortcake crumbs evenly over the strawberry jam. Use the back of your hand to anchor them in place.
Use the back of a spoon to spread one third of the sweet cream frosting as evenly as possible over the crumbs.
With your index finger, gently tuck the second strip of acetate between the cake ring and the top ¼ inch of the first strip of acetate, so that you have a clear ring of acetate 5 to 6 inches tall – high enough to support the height of the finished cake. Set a cake round on top of the frosting, and repeat the process for layer 1 (if 1 of your 2 cake rounds is messier than the other, use it here in the middle and save the prettier one for the top).
Nestle the remaining cake round into the frosting. Cover the top of the cake with the remaining frosting. Give it volume and swirls, or do as we do and opt for a perfectly flat top. Garnish the frosting with the remaining shortcake crumbs and sliced strawberries.
Transfer the sheet pan to the freezer and freeze for a minimum of 12 hours to set the cake and filling. The cake will keep in the freezer for up to 2 weeks.
At least 3 hours before you are ready to serve the cake, pull the sheet pan out of the freezer and, using your fingers and thumbs, pop the cake out of the cake ring. Gently peel off the acetate, and transfer the cake to a platter or cake stand. Let it defrost in the fridge for a minimum of 3 hours. Wrapped well in plastic, the cake can be refrigerated for up to 5 days.
Slice the cake into wedges and serve.
Say goodbye to angel food cake, cool whip, and berries, and say hello to our twist on strawberry shortcake. With each layer of vanilla cake, swirl of sweet cream frosting, and dusting of powdered sugar, you’re not just baking, you’re putting your mark on a dessert classic. So, roll up your sleeves, heat your oven, and bring out your cake pan and large bowl.
This shortcake recipe, bursting with the flavor of fresh strawberries, is more than just a dessert. It's a tribute to timeless baking traditions and a nod to the classic strawberry shortcake. The vanilla cake infused with the aromatic hint of vanilla extract, the tangy sweetness of strawberry jam, and the smooth creaminess of sweet cream frosting – it's an adventure in every bite.
Cake pan, granulated sugar, heavy whipping cream, you’re only a few everyday ingredients away from something pretty magical. The best part? You can get creative with this cake! Whether you choose to embellish it with a flourish of lemon zest, opt for a whipped cream garnish, or go the extra mile with macerated strawberries, this recipe allows you to be as imaginative as you wish.
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