Strawberry Shortcake Cake

Strawberry Shortcake Cake by DK on May 2, 2014

Strawberry Whipped Cream Cake Recipe | Strawberries Recipes

My family is Berry Crazy. In my quest to eat seasonal, this is one of those few exceptions I am forced to make given that, living without berries seems to be pretty hard for my family!! Anyways recent trip to the grocery store, this intoxicating aroma of strawberries caught both mine and little one's attention.

The over enthusiastic ball of energy wanted not one or two but a whole 4 boxes of strawberries! With so many berries, I thought of making this cake bookmarked ages ago. That whipped cream mixed with berries? Its OMG! good. Reminds me especially of this Eggless Strawberry Ice cream. So, if you want to make an extra batch of that strawberry cream layer, chill it and spoon it in your mouth, little by little later on, I won't blame you ;).

Nice spongy cake sandwiching creamy buttery berry goodness and then topped with some more of that addictive cream and fresh fruit. If my description does not sell this cake to you, eating it certainly will :). This is the kind of dessert we prefer - the type where there is lot of nutrition as well, instead of just empty calories.

Cook time: Under 30 min
Prep time: Under 30 min
Yields: Makes one 9 inch Sandwich / Layered Cake

Ingredients

Sponge Cake

1-1/2 cups Whole Wheat Pastry Flour
1-1/2 tsp Baking Powder
1/4 tsp Sea Salt
1 cup Cane Sugar
1/4 cup Butter, softened
3 tbsp Extra Virgin Coconut Oil
1 Egg, or see Tips
2 Egg Whites (or 1 egg)
1 tsp pure Vanilla
1/2 cup Milk

Whipped Cream Layer

1 cup Heavy Whipping Cream
1 tbsp Powdered Sugar
1 tsp pure Vanilla

For the Strawberries

1 cup fresh Strawberries, sliced
16 fresh Strawberries, halved
2 tbsp Powdered Sugar
1 tbsp Lemon Juice, freshly squeezed

Tips

1. For Eggless Option: To make this eggless, you can substitute the 2 eggs using this Egg Substitution Chart. It is for you to experiment and find a substitute that you prefer. Or else, you can use my recipe for Eggless Vanilla Sponge Cake instead and proceed with the layering.

Method

1. Preheat oven to 350F. Grease two 8-inch (I used 9-inch) round pans lined with parchment paper.

2. In a bowl, whisk together the flour, baking powder and salt.

3. In another bowl, add the coconut oil and butter together.If your coconut oil is melted, refrigerate just until slightly solid. You want it soft enough to beat it.

4. Add the sugar. I use Organic sugar which is free from chemical (and animal) additives and is GMO free. Sugar by default in the US is made from Beets sugar which is GMO.

5. Beat for 2-3 minutes until light and fluffy.

6. Add the egg whites and egg one at a time abd beat until combined.

7. Next the vanilla.

8. Alternating between the flour mixture

9. and milk (I use Raw milk),

10. gradually add the flour in three parts and the milk in two parts,

11. starting and ending with the flour.

12. Divide the batter

13. evenly into the pans

14. then bake 20 minutes or until a toothpick comes out clean.

15. Let cool in the pans for 10-15 minutes then turn out of the pans onto a wire rack and cool completely.

16. For the whipped cream: In a large mixing bowl, beat the cream ( I use Raw Milk cream) on high speed until thickened

17. and soft peaks form (when you pull the beater(s) straight up, peaks form but tips fall over).

18. Gradually beat in the sugar and vanilla then beat until stiff peaks form (tips do not fall over). Keep chilled until ready to use.

Tip:I use Organic Powdered Sugar since regular ones use cornstarch which is GMO. If Organic is not available, use Organic sugar and powder it yourself in your blender.

19. To assemble: For the filling, mix together 1 cup sliced strawberries, sugar, and lemon juice.

P.S: Oh well that's my little dude in his customary sitting place over the counter. He is also the reason why some of my strawberries kept missing!

20. Mix until combined.

21. Fold them into 1/2 cup whipped cream. Set aside the rest of the whipped cream for the topping.

22. Place one cake layer onto a plate or cake stand. Peel the parchment paper off the cake.

23. Top with the strawberry whipped cream filling.

24. Place the other cake on top and gently push down.

Top with remaining whipped cream and strawberry halves. Store in the refrigerator for up to a week.

Filed Under these categories

Recipe Reference

adapted from chocolatemoosey.com

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8 Comments

By Sandhya on Jul 11, 2016

This was a super hit - the recipe is really well explained and worked perfectly, THANKS :-)

Thank you so much for the feedback :) --DK

By plasterer bristol on Apr 25, 2016

Oo this looks and sounds delicious. Thanks for sharing this recipe. Simon

By Annie on Aug 18, 2014

Great recipe! Everyone loved the cake!

By Blair Willows on Jun 30, 2014

nice recipe :) . but i cant wait for a week as i am mad about strawberries and cream . i will try to prepare it

By Blair Willows on Jun 30, 2014

NICE RECIPE :-D . BUT, I WON'T WAIT FOR A WEEK B'CAUSE I AM MAD ABOUT STRAWBERRY AND CREAM .

By Viji on May 8, 2014

I have an OTG. For baking cakes...which heating element should be ON? Only the bottom or both the top and bottom? Also advice for baking these shortcakes...which element should be used? Thanks.

By Nandita on May 3, 2014

Very tempting cake. You have got me drooling

By Aparna on May 2, 2014

Wow!! I am drooling all over it! You say it'll stay for a week??? Not with me around, it won't!! :P Strawberries and cream are an all time favorite; cake is such a stress buster. Together, dynamite!! Can't wait to try it out!