KITTENCAL'S STRAWBERRY SHORTCAKE
You won't find this anywhere else this is my own recipe that I developed, the delicious yellow sponge-like cake that is just dense enough to hold the strawberries and whipped cream after making this you won't go back to any other recipe! -- plan ahead the strawberries must sit in the sugar for minimum of 6 hours to release their juices, the more sugar the better! really you can use as much whipped cream and strawberries as desired, the amounts listed are only a guideline! If desired you can make two separate cakes topped with berries and whipped cream in place of the layered. Due to the small amount of liquid in the cake it is important to have the eggs and butter at room temperature and the milk lukewarm or all the ingredients will not incorporate together while mixing.
Provided by Kittencalrecipezazz
Categories Dessert
Time 2h25m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Wash and remove the stems from each berry then slice.
- Place the sliced berries into a glass bowl, add in 3/4 - 1 cup cup sugar (the more sugar the better) toss with a spoon until well coated (the sugar will dissolve when chilled).
- Cover and refrigerate for 2 hours or up to 6 hours.
- Generously grease two 8-inch round cake pans.
- In a large bowl using an electric mixer at medium speed cream together the butter and sugar until well blended (about 3 minutes).
- Add in eggs and extracts beat on medium speed for 4-5 minutes or until no sugar granules remain in the mixture.
- Add in milk; mix until combined.
- In a small bowl mix the flour with baking powder and add to the creamed mixture; beat until combined.
- Divide and spread the batter between the two prepared baking pans (batter will be thick!).
- Set oven to 350°F (set oven rack to second-lowest position).
- Bake for about 22 minutes or until cakes test done (do not overbake cakes).
- Cool the cakes slightly in pan then invert each cake onto a plate to cool completely.
- Place HALF of the strawberries with a little juice over the top of one cake, then dollop HALF of the whipped cream.
- Top with the other cake, then strawberries and top with remaining whipped cream.
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Broking heart
[email protected]??? 5/5! This strawberry shortcake was an absolute winner. The biscuits were golden brown and fluffy, the strawberries were sweet and juicy, and the whipped cream was dreamy. It's the perfect dessert for any occasion.
Huzaifa Naveed
[email protected]Easy peasy lemon squeezy!? This recipe was a breeze to follow, and the result was impressive. The strawberry shortcake turned out perfect, with just the right amount of sweetness and tanginess. My friends and family raved about it, and I'll definitel
Hikmat Yar209
[email protected]?? This strawberry shortcake was a delightful treat! The result exceeded my expectations. The biscuits were fluffy and moist, and the strawberries were bursting with flavor. The whipped cream was light and airy, adding a perfect touch of sweetness. O