Strawberry Shortcake

Cake

• 187 g cake flour
• 6 g baking powder
• 4 g kosher salt
• 213 g granulated sugar
• 113 g unsalted butter, room temperature
• 2 large eggs, room temperature
• 2 teaspoons vanilla extract
• 160 ml whole milk, room temperature

Whipped Cream

• 240 g heavy cream
• 40 g powdered sugar
• 2 g vanilla extract

Strawberries

• 1 pound fresh strawberries
• 2 tablespoons granulated sugar

Make the Cake

1. 1

   Preheat the oven to 350°F. Grease two 6-inch round cake pans and line the bottoms with parchment paper.

2. 2

   In a medium bowl, whisk together the cake flour, baking powder, and kosher salt.

3. 3

   In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and sugar on medium speed until light and fluffy, about 4–5 minutes.

4. 4

   Add the eggs one at a time, mixing well after each addition. Add the vanilla and mix to combine.

5. 5

   Add the dry ingredients in three additions, alternating with the milk in two additions. Begin and end with the dry ingredients. Mix just until the batter is smooth, being careful not to overmix.

6. 6

   Divide the batter evenly between the prepared pans and smooth the tops.

7. 7

   Bake for 20–25 minutes, or until the tops are lightly golden and a toothpick inserted into the center comes out clean.

8. 8

   Let the cakes cool in their pans for about 10 minutes, then turn them out onto a wire rack to cool completely.

Prepare the Strawberries

1. 1

   Remove the stems from the strawberries, reserving 3 strawberries for decorating.

2. 2

   Cut 7 strawberries in half for stacking.

3. 3

   Dice the remaining strawberries into small pieces. You want enough diced strawberries to create a generous layer between the cake and whipped cream.

4. 4

   Add 2 tablespoons granulated sugar to the diced strawberries and toss to combine. Let the strawberries macerate for 15–20 minutes, allowing them to release some of their juices before assembling the cake.

Make the Whipped Cream

1. 1

   Add the cold heavy cream, powdered sugar, and vanilla to the bowl of a stand mixer fitted with the whisk attachment.

2. 2

   Whip on medium-high speed until the cream reaches stiff peaks. Be careful not to overwhip.

Assemble the Shortcake

1. 1

   Prepare the pan. Place a round of parchment paper in the bottom of a clean 6-inch cake pan. Line the inside edge of the pan with a strip of acetate, making sure it fits snugly against the sides and extends slightly above the top of the pan.

2. 2

   Place the first cake layer into the bottom of the prepared pan.

3. 3

   Arrange the 7 strawberry halves, cut-side facing the acetate, around the edge of the cake. This creates the pretty strawberry border that will be visible once the cake is unmolded.

4. 4

   Pipe an even layer of whipped cream around the strawberries and over the cake, smoothing it all the way to the edges.

5. 5

   Spoon the diced strawberries into the center, spreading them into an even layer over the whipped cream.

6. 6

   Spread another thin layer of whipped cream over the diced strawberries, smoothing it evenly.

7. 7

   Place the second cake layer on top.

8. 8

   Spread the remaining whipped cream over the top of the cake and smooth it into an even layer.

9. 9

   Refrigerate for at least 1 hour, or until the whipped cream is firm and the layers are set.

10. 10

    Carefully remove the cake from the pan and gently peel away the acetate. Decorate the top with the reserved strawberries before serving.