Strawberry Shortcake Cake

share this

I really really want to bake a yummy strawberry cake whenever i see some fresh juicy red strawberries at the market. I pick those up immediately to bake a cake, but somehow it doesn’t happen. Few days back i picked a packet of strawberry for the same reason, but this time i was firm and adament to bake a cake for sure.

The minute i reached home, i browsed on the web and referred some cookbook and decided the i am gonna bake a strawberry shortcake. I came across lot of recipe over the net. But this recipe stood a lot. So i decided to give it a try, i modified the recipe a little and baked this cake.

The cake was a plain vanilla cake, it is so rich and buttery. But the filling really makes this a unique strawberry cake. I whipped some cream, because i love the combo of strawberry with whipped cream. They are the most beautiful combination in the world. I masurated some strawberries to make it juicy and get syrupy, because that is what the cake is gonna be soaked in.

This cake has to be in the fridge, because of the use of fresh strawberries. I think it is best had cold because of the whipped cream. My next plan is to bake a plain strawberry cake which has strawberries added right into the batter. Lets see when it happens. Do you guys have any good recipe for that kind of cake, i would love it hear from you..

Recipe Source : The Pioneer Woman
Preparation Time : 30 mins
Baking Time: 45 to 50 mins
Other Time : 15 mins (Decorating)
Makes : One 8 – inch Cake
Serves – 8 to 10

Ingredients:

All Purpose Flour / Maida – 11/2 cup / 180 gms
Cornstarch / Cornflour – 3 tblspn
Sugar – 1 1/2 cup / 300 gms
Butter – 1/2 cup / 120 gms
Eggs – 3
Yogurt / Curd – 1/2 cup / 120 ml
Vanilla Essence – 1 tsp
Baking Soda – 1 tsp
Salt – 1/2 tsp

For Decorating & Filling:
Strawberry – 3 cups chopped finely + Extra Whole Strawberry
Whipping cream – 2 cups
Icing Sugar – 3 tblspn +1/4 cup

Method:

Preheat the oven to 180 degree C / 360 Degree F.

Take a 8 inch cake pan and spray or oil it generously on all the sides and bottom of the pan. Dust some flour on it and coat all sides and tap off the excess flour.

Take flour, cornflour, baking soda, salt in a sifter and sieve it. Set this aside.

Now cream together butter, sugar and vanilla till fluffy and light.

Add in the eggs and beat till creamy.

Add in the yogurt and mix again.

Now add in the sifted dry ingredients and fold gently till combined.

Transfer this to the prepared pan and smooth the top.

Bake this in the preheated oven for 45 to 50 mins till baked and golden.

Remove this from the oven and allow it to cool down completely.

While it is cooling, make the filling. You can whip up some whipping cream with 3 tblspn of icing sugar till it is stiff and firm.

Chop up the strawberry into small pieces and add 1/4 cup of icing sugar to it and mix well. Let it sit for 15 mins till it gets infused and marinated.

Now take the cooled cake and slice it in half in the middle.

Place one layer on a plate and spread half of the strawberry mixture over this. Cover it with whipped cream. Now place another half of the cake on top of the cream and spoon the strawberry mixture again. The cover the top with some more whipped cream and place few strawberry on top for decoration.

Place the whole cake in the fridge and serve cold.

Pictorial: