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Strawberry Dream
Strawberry Dream





Print This Delicious and Healthy Strawberry Shortcake Cake Recipe

Strawberry Shortcake Cake Recipe

Strawberry Shortcake, a sure sign that summer is here. Those big, sweet, vine ripened strawberries just make my mouth water. When growing up in our small town of Marysville Washington, the strawberries were coming ripe just about time for school to be out. I could not wait for the yearly strawberry festival, knowing that Strawberry Shortcake would be available everywhere in town. Just the thought of Strawberry Shortcake brings back such fond memories.

2 cups Flour
3 Tablespoons Sugar
3 tsp Baking powder
1/2 tsp of each Baking soda and salt
6 Tablespoons Unsalted butter, chilled
2 Tablespoons All-vegetable shortening, chilled
2/3 to 3/4 cup Buttermilk

Shortcake Filling

2 pints Fresh Strawberries
2 Tablespoons Sugar
1/2 pint Heavy cream, whipped
2 Tablespoons Powdered sugar for garnish

Oven Temp ~ 450°
Baking Time ~ 18 -
Pan Type ~ 9-inch ring mold (or an 8-inch cake pan).
Preheat the oven. Grease a 9-inch ring mold or an 8-inch cake pan.

Sift dry ingredients into a large bowl. Cut the butter into 1/2-inch slices. With a pastry blender cut the butter into dry ingredients until butter pieces are the size of lima beans. Cut in the shortening until mixture looks like coarse meal.

Slowly stir in buttermilk with a fork until mixture forms a dough that leaves the sides of the bowl. Gently knead the dough on a lightly floured board, about five to six times until the dough holds together (it should be soft).

With a lightly floured hand, pat to one-inch thickness and pat into ring mold. Bake Strawberry Shortcake until golden brown. Remove from oven and place onto rack, cool for 5 minutes, then invert from pan onto another wire rack, baked bottom side up.
Cool before filling.

Shortcake Cake Filling:

Slice berries in half, sprinkle with two tablespoons sugar and allow to sit at least 30 minutes, stirring occasionally. Remove half the strawberries to another bowl and coarsely mash them with a pastry blender or fork. Let both bowls of strawberries sit at least an additional 30 minutes.

When cool, set shortcake ring on a serving plate. Carefully split into two layers with a serrated knife. With the aid of another pan or baking sheet, lift the top shortcake portion and set it nearby.

Spoon the mashed berries with their juice over the biscuit bottom, spread lightly whipped cream on top of the berries, then arrange the berry halves on top of cream. With the aid of the baking sheet, flip the shortcake ring half on top. Sprinkle powdered sugar lightly over the top. Serve Strawberry Shortcake immediately.
12 Servings
Nutrition facts:
Serving Size 131 g
Calories 267
Calories from Fat 141
Total Fat 15.6g 24%
Saturated Fat 9.0g 45%
Cholesterol 43mg 14%
Sodium 116mg 5%
Total Carbohydrates 28.7g 10%
Dietary Fiber 1.4g 6%
Sugars 10.5g
Protein 3.5g
Vitamin A 9% • Vitamin C 65% • Calcium 10% • Iron 7%



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User Comments

GO AHEAD AND BAKE,

Did you say you're on a diet?
No desserts for 20 years?
Do you pass the cake and candy sections
With some heartfelt sighs and tears?

Go ahead !! Bake those gooey
Sticky sweet forbidden things.
But first put on your jogging outfit.
Your tennis shoes and exercise fling.

Run in place while stirring;
Time your cakes with jumping jacks.
Ten deep knee bends between ingredients.
Use that kitchen for a workout track.

And when you're out of breath and panting.
Pot holders around your prize.
Jog to the nearest 90 pound neighbor
And leave her your 1000 calorie surprise!

Nothing says "I Love You" more than a surprise dessert made from one of our homemade cake recipes.

Recipes for Cakes
Suppling Tips for Healthy Homemade Cakes

When Baking with Butter:

Room temperature butter in the cake batter is one of the biggest cake baking mistakes. In fact, butter must be below 68° to trap air molecules and build structure. Otherwise, the fat will liquefy and the cake will be flat. To get “cool” butter, cut the chilled butter into chunks and let it sit in a bowl for 5 minutes before beating.

When Mixing Cake Batter:

You cannot over beat the eggs, sugar and butter, but you can over beat the flour. If you do, gluten will form and you will be making a quick bread instead of layer cake. Beat the flour just until there are no visible signs of dry flour, but not until the batter is completely smooth.

Cake Flour:

Cake flour is milled from soft wheat that has a lower gluten content and higher starch content than all-purpose flour. It helps to ensure a fluffy texture in cakes and pastries. A substitute for cake flour is to use all-purpose flour, but reduce the amount by 2 tablespoons per cup.

Green Food:

The food choices that we make every day have a profound effect on the environment. From farm to spoon, growing our food, processing it and transporting it all use tremendous amounts of energy, water and chemicals. By making just a few small changes in our eating and buying habits, we can greatly reduce this impact. When we eat green, we help the environment by reducing global warming pollution and help ourselves by eating fresh and healthy food. Eat local from farmers in your own neighborhood!