Strawberry Shortcake (Edit recipe)

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Strawberries are in season and what better way to eat them than with cake. This strawberry shortcake is fresh, its vibrant and will look picture perfect on any table at any summer soireè.

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PREP TIME

1 hour

COOK TIME

25 minutes

INGREDIENTS

16

Serves: 12

Ingredients

0.5 cup Butter, Salted, Softened
0.5 cup Avocado Oil, Or any neutral oil
1 cup Granulated White Sugar
2 whole Eggs, Room temp
1 whole Egg Whites, Room temp
2 tsp Vanilla Extract
0.75 cup Buttermilk, Room temp
2.5 cups All Purpose Flour
2 tsp Baking Powder
1 tsp Cornstarch
1 tsp Salt
1.5 cups Heavy Whipping Cream, Chilled
0.5 cup Powdered Sugar
1 tsp Vanilla Extract
2 cups Strawberries
2 Tbsp Granulated White Sugar

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Preheat your oven to 350F.
In two 8-inch cake pans, grease with butter and dust with flour to make sure they’re nicely coated (this method prevents cakes from sticking.
In a bowl, add your softened butter, oil & sugar.
Cream together for about 1-2 mins.
Add your 2 whole rooms temperature eggs plus your 1 room temperature egg white.
Mix until smooth.
Sift in your flour, baking powder, cornstarch and salt.
Fold mixture until just combined.
With a whisk or handheld mixer, give it a 10 second mix just to break up some of the chunks of flour.
Divide badder evenly into your cake pans.
Smooth them out with a offset spatula or rubber spatula
Place cake into preheated oven for 25-27 mins.
Once cakes are baked, slightly cool for 15-20 mins.
Optionally I like to wrap slightly warm cakes in plastic wrap to trap moisture in.
Place in the fridge for a minimum of 4 hours, but for best results overnight until full chilled.
A fully chilled cake will be easier to work with.
Macerate your strawberries with sugar and let them sit out for 10-15 mins.
In a bowl, add your whipping cream (35% fat) and start whipping for about 20 seconds, then dust your sugar in.
Dusting your sugar in won’t weight down your whipped cream.
Whip until stiff peaks.
Add 1 tsp of vanilla and quickly whip in until combined.
Chill your whipped cream for 2 or more hours.
This will help keep it stabilized.
When cakes have been chilled, fill your piping bag with whipped cream and dollop on first layer.
Add your macerated strawberries, then your second layer of cake and repeat.
Chill cake in the fridge to set for 1 hour.
Serve and enjoy!

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	477
Fat:	27 g
Carbohydrates:	49 g
Protein:	8 g
Cholesterol:	61 g
Sodium:	285 mg
Fiber:	1 g
Sugars:	26 g
Sugar Alcohol:	0 g
Calculated per serving.