This is a perfect summer cake; light, fresh, and above all delicious!
Strawberries are everywhere at the moment and this recipe really celebrates those ripe and juicy berries.
A traditional strawberry shortcake is a beautiful pairing of a crumbly, buttery biscuit, fresh cream and strawberries and this has all the same delightful elements but elevated with a soft sponge cake and mascarpone cream.
It is a deceptively simple and quick cake to make but still makes an impressive showpiece; the perfect accompaniment to Jubilee weekend, a birthday or, just because!
If you like strawberries and cream or a cake that is not too sweet then this is the cake for you.
I suggest using one 9" cake pan and then dividing the cake into two when baked, but you can use two cake tins. Just take care to check that the cakes are not overbaked. You could also make this with other berries: raspberries would work very well.
Make sure that you don't miss the step on macerating the strawberries (marinating with the sugar) as this really pulls the juices out and creates a delicious syrup.
I have also suggested adding mint and edible flowers to decorate. This is totally unnecessary but adds such a lovely finishing touch that I really recommend it. Mint goes so well with strawberries and I like to use Salvia "hot lips" flowers, but you could use pansies, daisies or even rose petals.
Strawberry Shortcake Cake
Ingredients:
For the cake:
256g plain flour
2tsp Baking powder
200g granulated sugar
1/2tsp salt
120g softened butter
2tsp vanilla extract
240ml milk
2 medium sized eggs
110ml cooking oil
For the filling:
500g fresh strawberries
50g sugar
200g double cream
250g mascarpone
1tsp vanilla extract
40g powdered sugar
Mint leaves and edible flowers to garnish (optional)
Method:
Grease and line 2 9" round cake pans and preheat the oven to 180°C (356°F).
Cut the tops off of the strawberries, chop into halves or quarters if they are large, and mix with the 50g of sugar in a bowl. Set aside.
In a large mixing bowl, sift the flour, sugar, baking powder and salt. Add the butter and using a whisk, mix until all the butter is well combined. Mixture should resemble breadcrumbs.
Add in the vanilla, milk, eggs and oil and whisk on low until all the dry ingredients are incorporated.
Pour the batter into the cake tin and bake for 20 minutes or until the cake is cooked through. Avoid over baking as this will dry the cake out. Cool the cake in the cake tin on a cooling rack.
Whisk the cream, mascarpone, vanilla and sugar until smooth and firm enough to fill the cake.
Take the cooled cake from the tin, peel off the greaseproof paper and place one of these on a cake/serving dish.
Spread half of the cream mixture onto the first layer of the cake and top with an even layer of the strawberries and syrup. Place the second cake layer carefully on top and pile on the rest of the cream and top with the remaining strawberries.
Garnish with mint leaves and edible flowers if using. The cake is best served immediately, however, it can be kept in the refrigerator for up to two days.
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