STRAWBERRY SHORTCAKE, T's Way

11
Teresa *G*

By
@BlueGinghamApron

My favorite part of a strawberry shortcake is the cake soaked in the strawberry juice. I used to buy the little cakes wrapped in cellophane. Lately, they always seem to be stale, so I decided to make a good cake from scratch to go with our delicious homegrown berries. Wow! I'm so glad I did! I could tell that my husband was glad, too. He had three servings of this strawberry shortcake after dinner tonight!

Rating:
★★★★★ 1 vote
Comments:
Serves:
12
Prep:
1 Hr
Cook:
40 Min
Method:
Bake

Ingredients

FOR STRAWBERRY TOPPING: (SEE *NOTE)

1 qt
fresh strawberries
1/2 c
white granulated sugar, divided

FOR CAKE:

baker's joy or cooking oil spray for pan prep
2 c
all-purpose flour
2 tsp
baking powder
1 c
whole milk
1 stick
salted butter (8 tablespoons or 1/2 cup), room temperature
2 tsp
pure vanilla extract
4 large
eggs
2 c
white granulated sugar

FINISHING TOUCHES:

1/2 gal
vanilla bean ice cream
whipped cream, aerosol or homemade (your choice)
fresh mint leaves for garnish (optional)

*NOTE: TOPPING INGREDIENTS AMOUNTS ARE ENOUGH FOR SERVING AT LEAST HALF OF THE CAKE. DOUBLE TOPPING RECIPE IF SERVING WHOLE CAKE WITHIN 2 DAYS.

How to Make STRAWBERRY SHORTCAKE, T's Way

Step-by-Step

  • 1Wash, drain & cap berries (remove all the green;) slice berries (not too thin!) into medium bowl.
  • 2Place 1/3 cup of the sliced berries in small bowl; mash with a fork until consistency of jam; add half of the sugar (1/4 cup) & mix well; set aside.
  • 3Add remaining 1/4 cup sugar to sliced berries; fold gently to combine; add the mashed berry mixture; fold in gently to combine.
  • 4Cover and refrigerate.
  • 5Spray bundt cake pan or tube pan with Baker's Joy and use paper towel to rub the spray into all nooks and crannies & to absorb excess.
  • 6Preheat oven to 350ºF.
  • 7In a medium bowl, combine flour and baking powder (may sift together, if desired, but not necessary;) set aside.
  • 8In a large bowl, whisk together the eggs & sugar until creamy; set aside.
  • 9In small saucepan, over medium-low, heat milk and butter until butter is melted; remove from heat; stir in the vanilla extract.
  • 10Add flour mixture to egg mixture; mix well by hand with sturdy spoon.
  • 11Add hot milk mixture to batter; mix well with wooden spoon or other sturdy mixing implement. (It may look strange at this point & you may think you've done something wrong, but it will get mixed together, just continue to mix thoroughly.)
  • 12Bake at 350ºF for 40-45 minutes, until toothpick inserted in center comes out clean.
  • 13Cool in pan for 10 minutes before inverting onto cake stand or plate. Allow to cool completely before slicing (approximately 2 hours.)
  • 14To assemble the shortcakes: Remove strawberries from refrigerator; gently stir strawberries.
  • 15Place a 1 to 1 1/2 inch slice of cake on dessert plate.
  • 16Place scoop of ice cream on cake slice. (You may spoon berries onto the cake and then add the ice cream, if desired.)
  • 17Spoon desired amount of strawberries and juice over ice cream.
  • 18Garnish with whipped cream and mint leaves, if desired. Serve immediately.
  • 19Store cake well covered. Cover & refrigerate any leftover strawberry topping.

Printable Recipe Card

About STRAWBERRY SHORTCAKE, T's Way