| Level: | Easy |
| Total: | 55 min |
| Prep: | 20 min |
| Inactive: | 10 min |
| Cook: | 25 min |
| Yield: | 8 servings |
| Level: | Easy |
| Total: | 55 min |
| Prep: | 20 min |
| Inactive: | 10 min |
| Cook: | 25 min |
| Yield: | 8 servings |
Ingredients
- 1 cup all-purpose flour
- 3/4 cup granulated sugar
- 1 teaspoon baking powder
- 1/2 teaspoon fine salt
- 4 tablespoons unsalted butter, melted
- 1 large egg, beaten
- 1/2 cup whole milk
- 1 teaspoon pure vanilla extract
- 2 pints strawberries
- 1 tablespoon granulated sugar
- 1 cup heavy cream
- 1 tablespoon confectioners’ sugar
- 1/2 teaspoon pure vanilla extract
Instructions
- For the cake: Preheat the oven to 375 degrees F. Butter an 8-inch round cake pan, line it with parchment paper, butter the paper, and dust the pan lightly with flour.
- Whisk the flour with the granulated sugar, baking powder, and salt in a medium bowl. Lightly whisk in the butter, egg, milk, and vanilla, just until smooth. Pour the batter into the prepared cake pan and bake until a toothpick inserted in the center comes out clean, about 25 minutes. Cool on a rack for 10 minutes, then turn it out of the pan, flip upright, and cool completely on the rack.
- For the strawberries and cream: Set aside 1 pint of the best-looking whole berries for topping the cake. Hull and thinly slice the rest of the berries and toss with the granulated sugar. Set aside. Whip the cream with the confectioners’ sugar and vanilla to soft peaks. Refrigerate until ready to use.
- To assemble the cake: Cut the cake in half horizontally with a serrated knife. Place the bottom layer cut side up on a cake stand or serving plate. Drizzle the juices from the sliced berries over the cut sides of both halves. Fold a couple tablespoons of the whipped cream into the sliced berries and spread over the bottom layer. Top with the other piece of cake, cut side down. Spread the remaining whipped cream on the top of the cake and top the cake with the whole berries.
- Know-How: Cutting a cake into layers is easy as saw-spin-separate: Begin to saw the cake in half horizontally. Just before you reach the middle of the cake, give it a quarter turn. Continue to saw almost to the center, then give it another quarter turn and saw again until you reach your original point of entry. Saw completely through the cake’s center and separate the layers.
- Copyright (c) 2004 Television Food Network, G.P., All Rights Reserved.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 342 |
| Total Fat | 18 g |
| Saturated Fat | 11 g |
| Carbohydrates | 42 g |
| Dietary Fiber | 2 g |
| Sugar | 27 g |
| Protein | 4 g |
| Cholesterol | 81 mg |
| Sodium | 220 mg |
| Serving Size | 1 of 8 servings |
| Calories | 342 |
| Total Fat | 18 g |
| Saturated Fat | 11 g |
| Carbohydrates | 42 g |
| Dietary Fiber | 2 g |
| Sugar | 27 g |
| Protein | 4 g |
| Cholesterol | 81 mg |
| Sodium | 220 mg |
Reviews
This recipe is AMAZING! Everyone loved it and was asking for seconds! I recommend it for people who don’t like things that are too sweet. I will be making this again many times!
Finally a delicious and quick shortcake recipe!!! I’ve been looking for this for a while! Best of all, my 5 year old was able to do most of the work!!!! THIS WAS PERFECT! I didn’t have an 8 inch pan so I used a 9 inch pan and cooked for 15 minutes
Really good cake. Not-too-sweet its more like a pound cake. The only thing is this recipe is good for a 6 inch cake instead of an 8-inch cake so you can cut in half and layer it. But overall yummy. My husband loves when I make this cake!
Delicious, buttery cake, but it was way too thin to cut in half. I had to make two cakes because they barely rose at all. Also, note that this recipe produces something resembling a pound cake, rather than a fluffy white cake.
I doubled the cream as well and added 4 tablespoons of sugar to make it sweeter. I added Chambord and Grand Marnier to the berries and it sent them over the top! The finished cake was really big and fed 10-12 people. It tasted amazing and I would definitely make it again.
I have made this cake so many times and every time it is a total hit. I also double the recipe to get two full layers.. I make them in two 9″ round pans. I add an extra tablespoon of sugar to the heavy creamy as well and the best part I also add a 1/2 teaspoon of cinnamon to the cream which makes it delicious! Awesome cake.
I doubled the recipe also. I actually doubled everything. It was super easy and very good! I did add additional sugar to the cream as well. I liked that it is not an overly sweet desert but the whipped cream needed a little more sugar. Is definitely a keeper. Will make again!
very simple and yummy. I did double the cake recipe after reading the reviews and so glad I did! No way could one layer rise enough to cut in half…
we like it,simple and rich.
first… the recipe does not rise enough to slice the cake in half to do that you need to double the recipe. also 25 min is a little long i would take it out at about 22. i also ran out of white flour and used whole wheat and it was actually absolutely amazing i think next time i would make it with just whole wheat. worth trying. overall a good cake
This cake was so good! we made it and ate all of it in one night! It’s the perfect dessert for people who don’t love sweet things. I will be making this one again!