I Blog What I Bake

I’m on a berry kick lately. It must be the weather. Sunshine and heat make me want fruit. I’ve also been reconnecting with my “More From Magnolia” cookbook. As I was flipping through it on Saturday afternoon I came across the Strawberry Shortcake recipe. The whole of my experience with Strawberry Shortcake has been those packaged angel food cakes you buy at grocery story, topped with Cool Whip and strawberries. Not that appealing.  I was excited to attempt my first homemade Strawberry Shortcake!  Overall, this was fairly easy to make. My cake layers didn’t come out perfectly even, but I fixed that with a leveler. Also, my cake frosting skills are still a work in progress, but I think I’m getting better at it. I think.

Strawberry Shortcake Recipe from Magnolia Bakery

Cake
1 1/2 cups self-rising flour
1 1/4 cups unbleached all purpose flour
1 cup (2 sticks of butter) softened
4 large eggs, at room temperature
1 cup whole milk
1 teaspoon vanilla extract

Whipped Cream Filling/Frosting
2 cups heavy whipping cream
1/4 cups confectioners sugar
2 teaspoons vanilla extract

Berries
2 pints (4 cups) ripe strawberries sliced in half
2 tablespoons of sugar

Grease and lightly flour 3 9×2-inch round cake pans, line the bottom with parchment paper. Do this step even if you working with nonstick pans.

In a small bowl combine the flours and set aside.
In a large bowl, on the medium speed of an electric mixer, cream the butter and the sugar until smooth (about 3 minutes).  Add the sugar gradually and beat until fluffy.
Add the eggs on at a time, beating well after each addition. Add the dry ingredients in three parts, alternating with the milk and vanilla. With each addition beat until the ingredients are incorporated, but do not overbeat. Using a rubber spatula, scrape down the batter in the bowl, making sure all the ingredients are well blended.

Divide the batter among the prepared pans and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Let the layers cool in the pan for 1 hour. (YES, one hour. You can wait.) Remove from the pans and cool completely on wire rack.

To make the cream filling whip the heavy cream with the sugar and vanilla until stiff peaks form. How long this will take depends on how cold your cream is. I recommend chilling the bowl you will be using in the fridge prior to making the whipped cream.

Once the layers have cooled completely (LET THEM COOL OR THEY WILL MELT THE FROSTING…I’m not yelling you, just warning you) spread one-third of the whipped cream filling over the bottom cake layer, followed by one-third of the berries. Repeat with the remaining layers.  After all the layers were assembled I used the rest of the whipped cream to cover the whole cake, you can leave the sides bare if you choose.

I used 8 inch cake pans, because I didn’t have three 9×2 inch pans. Result? A REALLY TALL Strawberry Shortcake.  It was so good.  I would recommend serving this as soon as you can. The whipped cream frosting can be temperamental in the summer heat and putting cake in the fridge dries it out in no time.

Enjoy!

ps – my next post involves the left over strawberries I had from this recipe