The Farm Kitchen’s Strawberry Shortcake
Fruit
Submitted by The Farm Kitchen
Ingredients
- Cake
- ½ tsp salt
- 3 C all-purpose flour
- 4 tsp baking powder
- ½ C unsalted butter, softened
- 1 1/3 C sugar 2 large eggs, room temperature
- 2 ½ tsp vanilla extract
- 1 C milk, room temperature
- Whipped cream
- 3 C heavy whipping cream
- 1 ½ C powdered sugar
- Strawberry filling layers
- ½ C sugar
- 4 lb fresh strawberries, sliced
Directions
Preheat oven to 350°. Prepare 9×13-inch pan with parchment paper as handles and grease with baking spray; set aside. In medium bowl, combine salt, flour and baking powder. Whisk to combine and set aside. Using hand mixer or stand mixer, cream together butter and sugar. Add eggs and vanilla extract and beat well. Using low speed, slowly add dry ingredients in batches, alternating with milk. Pour mixture into greased baking pan and bake 20–25 minutes. Cool on wire rack.
While cake is baking, reserve 1 cup strawberries for decoration. In medium bowl, gently stir remaining strawberries with 1/2 cup sugar and set aside. Combine heavy cream and powdered sugar and beat until stiff peaks form. Refrigerate strawberries and whipped cream until ready to assemble cake.
Once cake is cooled completely, remove from pan using parchment handles. Cut cake in half, then slice each piece horizontally to create top and bottom layers. Place bottom quarters back in baking pan with cut side up. Stir strawberries and sugar and spread half evenly over the cake, then spread half of whipped cream over strawberries. Repeat with top half of the cake. Finish with remaining whipped cream topping and decorate with reserved strawberries. Refrigerate about 2 hours before serving.
