Tuesday, 24 June 2014

Strawberry shortcake-ish

Cake Cake Cake...

My family members are always the catalyst for recipe ideas. That cookie and cream ice-cream cake for my cousin, the entire vegetarian month was for my mom, and now this strawberry shortcake for my beloved little sister. Her middle name is “strawberry short cheesecake” because if there is anything she loves more than strawberry shortcake it would be cheesecake. Cheesecake I detest, but strawberry shortcake on the other hand can be delicious.

I say can be delicious, because not all strawberry shortcakes are created equal. I have been to a number of places and been served this dessert quite a few times, and majority of those time it has not actually been a cake in the way we know a cake to be.  Shortcake closer resembles a sweet biscuit, and this is the type of ‘cake’ we don’t like for this recipe. Even though it’s technically correct, I prefer a pound cake or sponge cake layered with the strawberry and cream. 

So here I followed the cake bosses recipe, with a miner addition of lemon zest to add a little extra flavor to the mix. Its incredible how beating the eggs first really helps aerate the cake and makes it full of air pockets, for a fluffy light texture.  The cake itself is fairly simple, I used store bought strawberry filling, you can use store bought icings if you wanted to as well. That way all you would be making from scratch is the cake. Try this one out

Makes two loaf size cakes

Ingredients (printable recipe)

Cake recipe (cake boss recipe)
4 eggs
2 cup sugar
1 teaspoon vanilla
1 cup milk
½ stick salted butter
1 tablespoon lemon zest
2 cup flour
2 teaspoon baking powder

Whipped cream cheese icing
8 ounce cream cheese
½ cup white sugar
1 teaspoon vanilla extract
½ teaspoon almond extract
2 cups heavy cream

Strawberry pie filling 1 can


  • Preheat the oven to 350 degrees
  • Beat the eggs on high speed for at least 5 minutes until its fluffy and airy the eggs will also double in volume
  • Add the sugar and beat some more for another 5 minutes it will look light fluffy and glossy in color
  • Sift together the dry ingredients in a bowl
  • Warm the milk, butter and lemon zest in a saucepan. Once the milk is hot and lemon zest is fragrant remove from the heat
  • Add the dry ingredients to the egg and sugar mixture on medium heat followed by the warm milk and mix until the batter has come together
  • Spray a sheet pan with cooking spray and line it with parchment paper then spray the inside again
  • Pour the batter in the sheet pan and bake for 15 minutes
  • Once baked allow to cool completely before icing
  • Whip the cream cheese, sugar vanilla and almond extract in a bowl
  • On high speed, stream in the heavy cream and whip until it’s thick and fluffy
  • Store in the refrigerator until the cakes are cooled completely
  • Once the cake is cooled, cut into four equal sizes to fit the baking pan
  • Line the baking pan with saran wrap
  • Place a layer of cake down, followed by a layer of whipped icing then strawberry filling and top with another layer of cake
  • Wrap in the plastic and refrigerate overnight
  • The next day top with more icing and serve

Greedy tips:

  • I used a sponge cake recipe since it’s lighter and more airy
  • The pre-made strawberry pie filling works much better than making a homemade sauce because it’s very thick so it won’t be too runny
  • I store this cake in the refrigerator and allow it to set overnight

Xoxo Greedygirl

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