Sunday, April 3, 2011

Strawberry Shortcake

Strawberry Shortcake


2 cups flour

2 teaspoons baking powder

1 teaspoon salt

2 sticks butter, at room temperature

1 ½ plus ¼ cups sugar

4 eggs

2 teaspoons vanilla

1 cup milk

3 to 4 cups quartered strawberries

1 cup chilled heavy cream beaten with 2 Tablespoons sugar

powdered sugar for dusting


  1. Preheat oven to 350 degrees.
  2. Grease and flour a baking pan – preferably a Mary Ann Cake Pan. If you use a 9x13 inch pan - after baking cut out a rectangular well in the top to set the whipped cream and berries into.
  3. Sift together the flour, baking powder, and salt. Set aside.
  4. Beat the butter on medium speed for 1 to 2 minutes, until smooth and creamy.
  5. Add 1 ½ cups sugar gradually while on low speed.
  6. Increase the speed to medium high and beat until the mixture is light and fluffy, 3 to 5 minutes. Make sure to stop occasionally to scrape down the sides of the bowl.
  7. Add the eggs, one at a time, beating well after each addition.
  8. Beat in the vanilla.
  9. Reduce the speed to low and add the flour, alternating with the milk, beginning and ending with the flour.
  10. Pour the batter into the prepared pan and bake until a toothpick inserted in the center comes out clean – about 30 - 40 minutes.
  11. Transfer pan to a wire rack and cool for 15 minutes.
  12. Carefully turn the cake out and cool completely, at least 1 hour.
  13. Meanwhile in a nonreactive bowl, combine the berries and ¼ cup of the sugar.
  14. Cover and refrigerate until the berries have released their juices, 1 to 2 hours.
  15. Just before serving pour the berries through a sieve reserving the juices. Brush the well of the cake with the juices.
  16. Reserve ¼ cup of the whipped cream and spoon the remaining whipped cream into the well, spreading it to the edges.
  17. Arrange the berries on top of the whipped cream and then top with the reserved whipped cream.

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