This dessert is like a large format strawberry shortcake. Homemade strawberry syrup flavors and moistens the split cake, which is then sandwiched with a creamy strawberry filling and topped with glazed berries.
| Level: | Easy |
| Total: | 1 hr 25 min |
| Active: | 40 min |
| Yield: | 8 servings |
Ingredients
- 5 tablespoons unsalted butter, melted, plus more for the pan
- 1 1/3 cups all-purpose flour, plus more for dusting
- 1 1/4 cups granulated sugar
- 1 1/4 teaspoons baking powder
- 1/2 teaspoon salt
- 1 1/2 teaspoons vanilla bean paste (or seeds from 1/2 vanilla bean)
- 2 large eggs, at room temperature
- 3/4 cup whole milk, at room temperature
- 1/2 teaspoon finely grated lemon zest
- 1 1/2 quarts strawberries, hulled
- 1 tablespoon strawberry jelly
- 1 tablespoon water
- 3 tablespoons confectioners’ sugar
- 1 tablespoon fresh lemon juice
- 1 1/2 cups cold heavy cream
- 1/4 teaspoon pure vanilla extract
Instructions
- Preheat the oven to 350 ̊ F. Butter an 8-inch round cake pan and line with parchment paper. Butter the parchment and dust with flour, tapping out the excess.
- Make the cake: Whisk the flour, granulated sugar, baking powder and salt in a large bowl. In a medium bowl, whisk the melted butter, vanilla bean paste, eggs, milk and lemon zest until smooth. Add the butter mixture to the flour mixture and stir with a wooden spoon until combined.
- Pour the batter into the cake pan. Bake until a toothpick inserted into the center comes out clean, 35 to 40 minutes. Transfer to a rack and let cool 10 minutes in the pan, then turn out of the pan onto the rack and let cool completely.
- Make the toppings and filling: Halve 16 strawberries. Whisk the strawberry jelly and water in a bowl until smooth. Add the halved strawberries; toss to coat.
- Thinly slice the remaining strawberries, then toss with 2 tablespoons confectioners’ sugar and the lemon juice in another bowl; set aside. Beat the heavy cream, remaining 1 tablespoon confectioners’ sugar and the vanilla extract in a large bowl with a mixer on medium-high speed until soft peaks form. Refrigerate the whipped cream until ready to assemble.
- Carefully cut the cake in half horizontally with a serrated knife. Place the bottom half cut-side up on a platter. Drizzle the juices from the thinly sliced berries over the cut sides of both cake halves. Fold a few tablespoons of the whipped cream into the sliced berries; spoon over the bottom cake layer. Cover with the other cake layer, then top with the remaining whipped cream and the halved strawberries and their juices.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 509 |
| Total Fat | 26 g |
| Saturated Fat | 16 g |
| Carbohydrates | 65 g |
| Dietary Fiber | 3 g |
| Sugar | 45 g |
| Protein | 7 g |
| Cholesterol | 118 mg |
| Sodium | 286 mg |
Reviews
This is the best strawberry shortcake I have had. The cake is the perfect texture for strawberry shortcake and comes together easily. The only change I made was that I used Wilton’s whipped icing mix instead of making the recipe’s.
I made this for my dad’s birthday/father’s day and it was a hit! He never complements anyone on their cooking or baking and he said it was delicious! Just enough lemon in the cake, just watch the cake as mine was done at about 30 minutes. There were 7 people and only 2-3 slices were left when we were done. I also did not use all 16 halved strawberries on top, just enough to decorate. I will make this again!!
The lemon zest was perfect in this recipe. My cake was a little more rounded and required a little more time in the oven but it was delicious. My husband at the cake on its own as his second helping! Think next time I’ll try reverse creaming it to avoid the hump…
Great easy cake. Whole family loved it!
Not bad but I wish it had better directions
Made this for my Dad’s birthday and it was a huge hit!! Delicious!!!
very. tasty, easy,