Strawberry Shortcake

Strawberry Shortcake - gorgeous three-layered classic dessert featuring sweet yellow cakes filled with cream cheese filling in between and macerated strawberries. Perfect for summer BBQ, potlucks and birthday parties!

Course Dessert

Cuisine English

Prep Time 30

Cook Time 25

Total Time 55

Servings

Calories 541kcal

Author Imma

Ingredients

3 cups (375 g) all purpose flour
1 tablespoon (14 g) baking powder
½ teaspoon (3 g) baking soda
½ teaspoon (2.5 g) salt
10 oz (283 g) unsalted butter , softened
1 ¼ cups (225 g) granulated sugar
4 large eggs
1 cup (240 g) heavy cream
1 teaspoon (4 g) pure vanilla extract
2 pounds (907 g) strawberries (Reserve some for garnishing), hulled and sliced
2 tablespoon (25 g) granulated sugar

Whipped Cream Filling

8 oz (240 g) cream cheese
½ cup (62 g) powdered sugar
¼ teaspoon (1 g) salt
2 cups (480 g) heavy cream
1 teaspoon (4 g) pure vanilla extract

Instructions

Preheat oven to 350°F (177°C). Generously grease 3 9-inch round cake pans with baking spray and set aside.
In a medium bowl, sift together the all-purpose flour, baking powder, baking soda and salt. Set aside.
In a large mixing bowl and using a hand mixer, cream together the softened butter and granulated sugar for about 4-5 minutes until creamy and fluffy.
Add the eggs one at a time lightly beating after each addition. Scrape the sides of the bowl periodically so all ingredients will combine.
Add the sifted dry ingredients alternately with the heavy cream and vanilla extract. Beat on medium speed until all has come together, then increase the speed of the mixer and beat for 1-2 minutes.
Divide dough evenly between the prepared pans. Place into the oven and bake for 20-25 minutes or until a toothpick inserted into the center comes back clean. Remove cakes from the oven and let them cool completely on a wire rack.
Place sliced strawberries in a bowl and sprinkle with sugar, let them macerate for about 1 hour. Set aside so some juice will form while you prepare the filling.
In a medium size mixing bowl, cream together the cream cheese, sugar and salt until creamy using a hand mixer for about 3-5 minutes. Add the heavy cream and vanilla extract, beat on medium-high for 3-5 minutes or until stiff peaks form.
To assemble: Center one cake on a cake stand. Top with 1/2 of sliced strawberries and top with 1/3 whipped cream. Repeat the process with the other cakes ending with whipped cream. Garnish with whole berries or cut in half as desired.
Chill thoroughly for at least 1 hour or so before serving. Store leftovers in the refrigerator chilled.

Notes

You can also use raspberries, blueberries and blackberries or a combination of your
favorite berries for this recipe.
Do not allow the strawberries in the sugar for too long, else the berries will become too mushy. 30 minutes to I hour will give you a perfectly macerated strawberries.
When making the whipped cream topping, do not over beat the mixture else it is going to cuddle. Stop beating as soon as stiff peaks form.

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