FOOD

Layer Cake, Whipped Cream, And Sugared Strawberries For A Simple Summer Shortcake

by Morgan Greenwald
Morgan is a writer on the branded content team who loves breakfast food almost as much as she loves dogs.

Summer is slowly coming to an end, but it’s not too late to take advantage of all the fresh produce at the farmer’s market.

From a parmesan zucchini bake to a grilled vegetable salad, there’s no shortage of recipes that take advantage of summer’s bountiful harvest — even when it comes to dessert!

In this week’s episode of Hostess Next Door, chef Vanesssa Cantave demonstrates how to use your farmer’s market findings to create sensational summer desserts, like an easy strawberry shortcake!

If you’re looking for a way to freshen up your dessert offerings and impress your guests, then look no further than this stunning strawberry shortcake.

In this recipe, Vanessa uses sugar and a vanilla bean pod to turn fresh strawberries into the sugary filling for her strawberry shortcake. Once her cake and whipped cream are ready, she simply layers the cake, strawberries, and whipped cream, then refrigerates the cake until it’s ready to be served!

Check out the ingredients and recipe below to start whipping up your own strawberry shortcake, and don’t forget to SHARE this seasonal recipe with your friends and family on Facebook!

Cook: 30 min
Prep: 1 hrs
Serves: 12
Ingredients
  • 1 cup unsalted butter, softened
  • 8 large eggs
  • 1 34 cups sugar
  • 12 tsp. kosher salt
  • 1 tsp. almond extract
  • 1 34 cups all-purpose flour, divided
  • 2 cups heavy cream
  • 1 cup sour cream
  • 12 vanilla bean, seeds scraped (reserve the pod)
  • 1 lb. fresh strawberries, cut in half
  • 12 cup sugar
Instructions
  • Place a rack in the middle of the oven and preheat oven to 350°F.
  • Line the bottom of the pans with parchment paper, leaving the sides unlined and ungreased.
  • In the bowl of a stand mixer, beat the eggs, sugar, and salt on medium-high speed, until the mixture is tripled in volume, about 5 minutes.
  • Add butter and almond extract to the mixture and whisk for 20 more seconds, until fully combined.
  • Sift half of the flour over the egg/butter mixture. Using a rubber spatula or large balloon whisk, fold the flour gently into the egg mixture, until it is almost fully incorporated. Repeat with the remaining flour.
  • Divide the batter between the prepared pans and smooth the cakes' surfaces.
  • Bake the cakes until their tops are a deep golden brown and their centers spring back when pressed lightly, about 25 to 30 minutes.
  • When the cakes are done, immediately run a knife around the edges. Transfer the pans to a wire rack and let the cakes cool completely.
  • For the berry mixture, place the cut strawberries, sugar, and vanilla bean pod in a bowl and let stand for at least 30 minutes, until the sugar becomes syrup.
  • To make cream, beat the heavy cream with the vanilla beans on medium until thick, then beat it on high until stiff peaks form. Gently fold the sour cream into the mixture and set aside.
  • Using a serrated knife, trim the top off of each cake to make it flat. Brush the top of each cake with 2 to 3 tablespoons strawberry syrup.
  • Transfer one cake layer to a platter and top it with syrup-macerated strawberries, then half of the whipped cream.
  • Place another layer of cake on top of the first layer, then cover it with the remaining whipped cream.
  • Chill to set for at least one hour. Just before serving, arrange remaining strawberries over cake.
Easy Strawberry Shortcake 1 hours 30 minutes 31 minutes Serves 12 //www.littlethings.com/app/uploads/2017/08/recipe_card_Vanessa_StrawberryShortcake_1280x627px-1.jpg-1-850x444.jpg unsalted butter, softened large eggs sugar kosher salt almond extract all-purpose flour, divided heavy cream sour cream vanilla bean, seeds scraped (reserve the pod) fresh strawberries, cut in half sugar Place a rack in the middle of the oven and preheat oven to 350°F. Line the bottom of the pans with parchment paper, leaving the sides unlined and ungreased. In the bowl of a stand mixer, beat the eggs, sugar, and salt on medium-high speed, until the mixture is tripled in volume, about 5 minutes. Add butter and almond extract to the mixture and whisk for 20 more seconds, until fully combined. Sift half of the flour over the egg/butter mixture. Using a rubber spatula or large balloon whisk, fold the flour gently into the egg mixture, until it is almost fully incorporated. Repeat with the remaining flour. Divide the batter between the prepared pans and smooth the cakes' surfaces. Bake the cakes until their tops are a deep golden brown and their centers spring back when pressed lightly, about 25 to 30 minutes. When the cakes are done, immediately run a knife around the edges. Transfer the pans to a wire rack and let the cakes cool completely. For the berry mixture, place the cut strawberries, sugar, and vanilla bean pod in a bowl and let stand for at least 30 minutes, until the sugar becomes syrup. To make cream, beat the heavy cream with the vanilla beans on medium until thick, then beat it on high until stiff peaks form. Gently fold the sour cream into the mixture and set aside. Using a serrated knife, trim the top off of each cake to make it flat. Brush the top of each cake with 2 to 3 tablespoons strawberry syrup. Transfer one cake layer to a platter and top it with syrup-macerated strawberries, then half of the whipped cream. Place another layer of cake on top of the first layer, then cover it with the remaining whipped cream. Chill to set for at least one hour. Just before serving, arrange remaining strawberries over cake.

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