Description
A delightful and layered strawberry shortcake cake with a crunchy cookie exterior and rich whipped cream.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 ½ cups granulated sugar
- ½ cup unsalted butter, softened
- 1 cup milk
- 3 large eggs
- 1 tablespoon baking powder
- 1 teaspoon vanilla extract
- ½ teaspoon salt
- 2 cups heavy cream
- ¼ cup powdered sugar
- 1 teaspoon vanilla extract
- 2 cups fresh strawberries, chopped
- 1 cup strawberry jam
- 1 cup crushed cookies (e.g., shortbread or sugar cookies)
- ½ cup freeze-dried strawberries, crushed
Instructions
- Prepare the Cake Batter: Preheat your oven to 350°F (175°C). Grease and flour a rectangular cake pan. In a large bowl, cream the butter and granulated sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract. In a separate bowl, sift together the flour, baking powder, and salt. Gradually add the dry ingredients to the creamed mixture alternating with milk, starting and ending with the flour mixture. Mix until just combined.
- Bake the Cake: Pour the batter into the prepared cake pan and smooth the top. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- Prepare the Whipped Cream: In a chilled bowl, whip the heavy cream with powdered sugar and 1 teaspoon vanilla extract until soft peaks form. Set aside.
- Assemble the Cake: Once the cake is completely cool, spread a layer of strawberry jam over the top. Top with half of the chopped strawberries. Spread a layer of whipped cream over the strawberries. Carefully add the remaining layer of cake on top. Cover the entire cake with whipped cream. Press the crushed cookies mixed with crushed freeze-dried strawberries onto the sides of the cake until well coated.
- Top with Strawberries: Arrange the remaining chopped strawberries on top of the cake. Pipe additional whipped cream around the edges if desired.
Notes
- Ensure the cake is fully cooled before assembling to prevent the whipped cream from melting.
- For a richer strawberry flavor, you can add a layer of strawberry jam between the cake layers.
- You can substitute fresh strawberries with strawberry preserves for a smoother texture.
- If you prefer a more vibrant color, add a few drops of red food coloring to the whipped cream.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 25g
- Sodium: 150mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 70mg