More summer strawberry recipes!
My sister always had strawberry shortcake birthday cakes when she was little, and I have had a soft spot in my heart for it ever since. I have made this recipe so many times because it’s easy, comes together quickly and is always a huge hit at parties and dinners. I like to slice the strawberries first because the longer they sit in sugar, the softer and more juicy they get, and the strawberry juice is so good when it soaks into the cake layers. This recipe has you make one layer and then slice into two, but if you need it bigger you can always double the recipe and make 2 layers into 4. I like to make the whipped cream nice and fluffy and serve the cake stacked up tall on a cake stand. It will impress your friends and the leftovers taste even better the next day (although good luck having any left over)!
Adapted from Martha Stewart
- 1/2 cup (1 stick) unsalted butter, room temperature, plus more for pan
- 1 1/2 cups all-purpose flour (spooned and leveled), plus more for pan
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup sugar
- 2 large eggs plus 2 large egg yolks
- 1/2 teaspoon pure vanilla extract
- 1/2 cup whole milk
- 1 pound strawberries, hulled and thinly sliced
- 1 teaspoon unflavored gelatin (from a 1/4-ounce envelope)
- 1 1/2 cups heavy cream
- Preheat oven to 350 degrees. Butter bottom of an 8-inch round cake pan, and line with parchment paper. Butter and flour paper and sides. In a medium bowl, whisk together flour, baking powder, and salt; set aside.
- Using an electric mixer on high speed, beat butter and 1/2 cup sugar in a large bowl until light and fluffy. Add eggs and yolks, one at a time, beating well after each addition. Beat in vanilla. With mixer on low, alternately add flour mixture in 3 parts and milk in 2, beginning and ending with flour mixture; mix just until combined. Spread batter in prepared pan.
- Bake until a toothpick inserted in center of cake comes out clean, 30 to 35 minutes. Cool in pan 10 minutes; invert onto a wire rack to cool completely. Using a serrated knife, split cake in half horizontally; place bottom half, cut side up, on a serving plate.
- Make topping: In a large bowl, combine strawberries and 1/4 cup sugar; set aside.
- Using an electric mixer, beat cream and remaining 1/4 cup sugar in a large bowl until very soft peaks form. Continue to beat until soft peaks form (add cream of tartar if necessary).
- Arrange half of strawberries over bottom cake layer; top with half of whipped cream, leaving a 1-inch border. Cover with top half of cake, cut side down. Top cake with remaining whipped cream, leaving a 1-inch border. Refrigerate cake and remaining strawberries separately, at least 1 hour (or up to 1 day). Just before serving, spoon strawberries over cake.