Strawberry Shortcake!

Posted on 02/04/2013 by christineorwell
I haven't posted in forever. Holidays + Work = No time for fun and cookery. :( But I have free time again! :D So in my New Year's plan to really dedicate myself to Pastry in 2013, I have the first bake of the year:

Strawberry Shortcake!

This cake originally was going to be this recipe for Strawberry Rhubarb Shortcake, but as there apparently is no Rhubarb in California in the Winter, I had to improvise. Lol. The result was super delicious. 


For the Cake:
  • 2 Sticks Unsalted Butter, Softened
  • 1/4 cup Heavy Cream
  • 3 Large Eggs
  • 2 cups Flour
  • 1 cup Sugar
  • 2 teaspoons Baking Powder
  • 1/2 teaspoon Salt
  • Zest of 1/2 a Lemon
  • 1/2 teaspoon Vanilla Extract

For the Filling:
  • 6 ounces of Frozen Strawberry slices (I used a package of these Dole cups.)
  • 16 ounces of Fresh Strawberries, trimmed and sliced
  • 1/2 cup Sugar
  • 1/4 cup of Water

For the Whipped Cream:
  • 2 1/2 cups Whipping Cream
  • 1 tablespoon Sugar


1. Preheat the oven to 350° (I did mine at 325°, because my oven is blah). Grease a 9 inch round cake pan with butter, dust with flour and set aside.

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

3. In a small bowl, whisk the eggs and cream.

4. In a large bowl, beat the butter until fluffy. Add the 1 cup of sugar and cream together.

5. Add half the flour mixture and half the egg mixture to the creamed butter and beat until combined. Repeat with the remaining flour and egg mixture.

6. Add the lemon zest and vanilla and beat the batter on medium-high speed for an additional 1 to 2 minutes.

7. Transfer the batter to the prepared cake pan and spread the top evenly.

8. Bake at 350° for 40 to 45 minutes (until a toothpick inserted into the center comes out clean and the top sprigs back to the touch). Cool in the pan for 10 minutes. Then turn out onto a wire rack to cool completely.

9.  While the cake bakes and cools, make the filling: Combine the Frozen Strawberry Slices with the 1/2 cup of sugar and 1/4 cup water in a small/medium saucepan.

10. Bring to a simmer while stirring/mashing the strawberries until the mixture cooks down into a thick puree (about 20 to 25 minutes).

11. Cool mixture completely and mix in half of the Fresh Strawberries.

12. When ready to assemble the cake, make the whipped cream: Mix cream and sugar in a frozen bowl and whisk (or beat with electric mixer) until stiff peaks form.

13. To assemble the cake: Take a serrated knife and slice the cake in half horizontally. Place the bottom half on the cake stand, cut-side up. Spread with half of the whipped cream, stopping about 1/2 inch from the edge of the cake and top with the Strawberry puree. Place the top of the cake, cut-side down, over the strawberry/whipped cream filling. Spread the remaining whipped cream over top, going to the edge of the cake. Garnish with the remaining sliced strawberries.


All the Ingredients:

The unbaked cake:

The baked cake:

Strawberry syrupy goodness, simmering away:


Halfway there:

And now we have. . . a cake!

I love how bright and fresh this cake looks.

I was so happy with the way this turned out. I'd never even eaten
Strawberry Shortcake before. I didn't realize it's more like dough than
batter and comes out with a delicious, crunchy cookieness around the
edges. It is very buttery and rich, but not very sweet. Especially if
you make the whipped cream with as little sugar as I do. I wanted to
taste Strawberries and Cream, rather than strawberries and white sugar.
And the lemon zest and fresh strawberries cut the richness very nicely.
It is a very well balanced cake and I would definitely recommend it to
everyone. It is also quite a lot of cake. Lol. I had to take some to
work today and that made for some very happy coworkers. :

I'll definitely make this again.
(hopefully when I find some rhubarb, cause that does sound good!)

Also posted over at my blog if anyone wants to check it out! :)

Thanks so much for reading!
- Christine Frankenstein
synia09 5th-Feb-2013 12:01 pm (UTC)
This looks really inviting and I like that you didn't put too much sugar in it. Definitely saving this post to try it. :-)
christineorwell 8th-Feb-2013 07:00 am (UTC)
Thanks! :D
memnet 5th-Feb-2013 02:57 pm (UTC)
It looks really yummy. :)
christineorwell 8th-Feb-2013 07:01 am (UTC)
lol @ your icon. and thank you. :)
softsnake 5th-Feb-2013 07:54 pm (UTC)
this is great cake! i must to save it and try to bake }} Thanks
christineorwell 8th-Feb-2013 07:01 am (UTC)
thanks. i hope you enjoy it when you get a chance to try it out.
softsnake 8th-Feb-2013 11:21 am (UTC)
I love baking )) when i'm cooking some cake i feel good ))
christineorwell 11th-Feb-2013 12:43 am (UTC)
Me too. :)
christineorwell 8th-Feb-2013 07:02 am (UTC)
Thank you! I hope you like it as much as I did.
christineorwell 11th-Feb-2013 12:46 am (UTC)
It seemed to survive being cut in half pretty well. I was able to wipe off the crumbs from all the edges and the tops of the split layers. And since the outside is so crunchy, I would think it would be fine to frost and not get crumby. :)
orghtinjune 5th-Feb-2013 10:56 pm (UTC)
Ooo it looks so pretty! I like the lemon & less sugary idea.
christineorwell 8th-Feb-2013 07:03 am (UTC)
Thanks. :) And inorite? It's nice to have desserts that aren't so in your face with the amount of sweetness.
spiralsfalling 6th-Feb-2013 11:50 am (UTC)
Is it possible to use any other fruit instead of strawberries? Say, black grapes? Would I have to make any changes to the recipe? Strawberries are starting to rare here in Nepal, and there here never canned ones available.....
maeyaj 7th-Feb-2013 02:19 am (UTC)
I believe you can pretty much substitute any fruit you want or have readily available. If you used black grapes, it would be a grape shortcake! You may halve them and cook as you would the rhubarb, or if you prefer them fresh, halve them and add a little sugar (like you would strawberries) and they'd be perfect. You can also tweak by throwing a little liqueur into the fruit too!

I have a very ripe banana and am thinking of doing a fresh strawberry/banana one right now for myself!
spiralsfalling 7th-Feb-2013 04:04 pm (UTC)
Thank you! My Dad's birthday is coming up and I think this will be perfect. :) Grape shortcake...MMMMMM.
christineorwell 8th-Feb-2013 07:05 am (UTC)
Ooh, that sounds good! I would totally make this with different fruits. It'd be a good way to keep enjoying it without getting bored. Have fun with your dad's birthday cake! :)
tinitrinity 6th-Feb-2013 04:20 pm (UTC)
Oh man, that looks delicious. I'm going to have to save this and try it out sometime. : D
christineorwell 8th-Feb-2013 07:05 am (UTC)
Thanks! :D
shipsdestiel 6th-Feb-2013 06:25 pm (UTC)
That looks delicious :) I'm going to have to save the recipe and try it out. Thanks so much!
christineorwell 8th-Feb-2013 07:05 am (UTC)
Thanks so much! :D
maeyaj 7th-Feb-2013 02:16 am (UTC)
I made this last night right after I finished reading the recipe, I couldn't even wait to finish reading your post.

I didn't have lemons handy so I did without the zest, and can't do too much dairy right now, so no whipped cream for me, used light cream in the batter, and did just fresh strawberries in sugar.

I also baked cupcakes instead of a whole cake because I was really only making it for me and wanted to freeze the rest for another time.

The cake us YUMMY! Cookie crunchy on the outside and soft and fluffy on the inside. And was great with just the strawberries! It would definitely be better with the whipped cream, if only I can have whipped cream...

FYI, you can bake in two 9 inch pans instead of one and cutting it, which means more crunchy cookie outside. Next time also, I will be making 24 cupcakes instead of 12, because they were a bit large and spilled over the sides of the cupcake rounds, kind of like muffins.

I personally think the cake itself is a bit sweet, but it may just be my pregnancy taste buds.

Thanks for posting it! (I ended up having TWO cupcakes last night with strawberries and one earlier today. I'm thinking of having another one right now.)

christineorwell 8th-Feb-2013 07:17 am (UTC)
Awe, thank you so much! :D You have no idea how happy that makes me. I'm just starting to really get into baking blogging and my exact hope is to share stuff that I loved with other people so they will enjoy it to. :)

Those are all amazing ideas. I love the idea of cupcakes or two smaller cakes to equal more of that crunchy awesomeness. Go you and your improvising! Sorry you couldn't do the whipped cream. I've never thought about it before, but are there vegan options? Like soy?

Hmmm, rather than your taste buds, I think it might have been the lack of lemon? Not having the acidity and brightness to cut the sweetness? It's actually a good thing to think about, because I was thinking of doing this cake with some kind of lemon curd filling and buying one of those crazy expensive jars on British Clotted Cream to go on top instead of whipped cream. I'm thinking it will be like a giant scone. Lol. (or cupcakes filled with the lemon and then a little clotted cream on top might be even better!) Either way, leaving the lemon out of the cake to make it sweeter would be really good if the fruit filling is more acidic.

Thanks so much for all your awesome ideas about this recipe. I will definitely have to try out the cupcakes! :D
superbadgirl 7th-Feb-2013 03:39 am (UTC)
christineorwell 8th-Feb-2013 07:06 am (UTC)
prizewheel 7th-Feb-2013 09:17 pm (UTC)
That looks awesome!!!
christineorwell 8th-Feb-2013 07:06 am (UTC)
thank you so much! :D
lvashkov 1st-Mar-2013 02:21 pm (UTC)
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