A short while ago, my mom celebrated her birthday and I decided to make her a birthday cake. I opted for the strawberry shortcake this time. Something light to go along with birthday dinner.
It was a lovely cake. I found the cake layers fluffy with a nice citrus flavor. And who doesn't like whipping cream and strawberries!
This recipe wasn't hard to make but it sure will use EVERY bowl in your house. I used FIVE. My counters couldn't be seen at all. Crazy.
Aside: I didn't have enough whipping cream so I didn't add any to the top layer (tsk, tsk) but you will have enough with the 2 cups asked for in the recipe.
1/4 cup milk
2 tbsp butter
1 tsp orange or lemon extract
3/4 cup cake flour, sifted
1 tsp baking powder
1/4 tsp salt
3/4 cup sugar
2 cups whipping cream
2 tbsp sugar
1 tsp vanilla extract
4 cups sliced strawberries + (whole strawberries to garnish top - optional)
Heat milk and butter together until melted. Add orange extract. Set aside.
Stir together flour, baking powder and salt. Set aside.
Separate 3 eggs and beat the egg whites until foamy. Add 1/4 cup sugar and beat until soft peaks form. Set aside.
In a large bowl, beat the remaining 2 eggs yolks, 2 eggs and 1/2 cup sugar. Beat until fluffy for a good 5 minutes. Fold in egg whites. Fold in dry ingredients. Pour in the milk mixture and fold in.
Spread the mixture into a rectangular rimmed baking sheet (I used a 17.25 x 11.5 inch sheet) lined with parchment paper. Bake at 350F for 12 minutes. Let cool in pan on rack. Once cool, cut the cake into 3 equal cake layers.
To make the filling, whip the cream, sugar and vanilla.
Place one layer onto the serving plate. Top with whipping cream and sliced strawberries. Repeat until all cake layers, whipping cream and strawberries are used. Garnish the top with whole strawberries and dust with icing sugar(optional).
Recipe adapted from: Strawberry Shortcake, The Complete Canadian Living Cookbook.