Description
Indulge in the ultimate dessert with our irresistible recipe for Strawberry Shortcake with luscious whipped cream. Learn how to create this classic treat now!
Ingredients
- – 2 1/2 cups (300g) all purpose flour
- – 3 tsp (15 ml) baking powder
- – 1/2 tsp (3 ml) salt
- – 1 3/4 cups (350g) granulated sugar
- – 1/2 cup (120 ml) vegetable oil
- – 2 large eggs, room temperature
- – 2 large egg whites, room temperature
- – 2 1/2 tsp (13 ml) pure vanilla extract
- – 1/2 tsp (3 ml) almond extract, optional, but highly recommended
- – 2/3 cup (160 ml) sour cream
- – 3/4 cup (180ml) milk, preferably whole or 2%, room temperature
- – 3 cups (720 ml) sliced or diced fresh strawberries, divided
- – 2 tbsp (30 ml) strawberry jam
- – additional whole strawberries, for garnish, optional
- – 8 ounces (227 g) cream cheese, softened to cool room temp
- – 1 cup (240 ml) powdered sugar
- – 3/4 tsp (4 ml) vanilla extract
- – 2 1/4 cups (540 ml) heavy whipping cream, really cold, straight from the fridge
Instructions
- Set your oven to 350°F to preheat.
- In a medium mixing bowl, combine the flour, baking powder, and salt with a whisk. Leave it aside.
- In a stand mixer with a paddle attachment or using a hand mixer, blend together the sugar, oil, eggs, egg whites, and extracts until they come together. Mix in the sour cream until incorporated. Gradually add half of the flour mixture, beating just until mixed. As you continue to beat, slowly incorporate the milk, followed by the remaining flour mixture. Occasionally scrape down the bowl’s sides and base. Make sure not to overmix.
- Prepare three 8-inch cake pans by lining them with parchment paper and greasing them. Pour the batter evenly into the three pans. Gently tap or drop the pans on the counter a few times to eliminate air pockets.
- Bake for 18-22 minutes, checking with a toothpick to see if it comes out clean from the center. If needed, rotate the pans midway to achieve even coloring. Allow the pans to cool fully on a rack.
- Mix the strawberries with the jam and keep them aside; these will be used for both filling and topping. You may slice or dice the strawberries as preferred, ensuring you have about 3 cups in total.
- In a large mixing bowl, combine cream cheese, powdered sugar, and vanilla extract. Using a stand mixer with a whisk attachment or a hand mixer, beat the ingredients on medium speed until smooth. While whipping, gradually add the heavy cream along the bowl’s side. Periodically pause to scrape down the bowl. Increase the speed to high and continue until the cream forms stiff peaks. Ensure the cream remains cold to thicken correctly. When using a hand mixer, hold the bowl at the top without resting it against your body.
- Place a cake layer on a serving plate. Spread a third of the frosting over it, then add approximately 1¼ cups of strawberries. Add another cake layer and repeat. For the top layer, cover with the remaining whipped cream frosting, placing the leftover strawberries in the center. Optionally, garnish the outside with whole strawberries.
Notes
- Ensure your eggs and egg whites are at room temperature for a smoother batter.
- Opt for whole or 2% milk to enhance the cake’s flavor.
- Chill the heavy whipping cream in the fridge for optimal results when whipping it to stiff peaks.
