This strawberry shortcake cake completely removes the need for individually assembled shortcakes. By baking it as one big batch – layering soft vanilla cake, sweet whipped cream cheese, and tender strawberries – just scoop in and serve! It’s perfect for travel and is always an absolute crowd pleaser.
WHAT YOU NEED Sweet Strawberries fresh strawberries sugar cornstarch corn syrup Vanilla Cake milk lemon juice unsalted butter sugar large egg and egg white vanilla extract baking powder kosher salt all-purpose flour or 1-to-1 gluten free baking flour Whipped Cream full-fat cream cheese powdered sugar heavy whipping cream
1. Add 1 pound of the quartered strawberries to a medium saucepan along with the sugar. Place over medium heat and stir until the sugar is dissolved, about 2 minutes. 2. In a small dish, mix together the cornstarch and 1 tablespoon of water. Pour into the pot and stir until the sauce starts to glaze the strawberries, about 1 minute. Also mix in the corn syrup at this step if using. 3. Remove from heat and stir in the remaining 1 pound of quartered strawberries. Set aside.
Sweet Strawberries
1. Preheat the oven to 350F and grease an oval Au Gratin dish or anything that holds 2.5 quarts. 2. In a measuring glass, mix together the milk and lemon juice and set off to the side. 3. In a large bowl, mix together the butter and sugar until smooth and creamy. This can be done by hand or with an electric mixer. Then whisk in the egg, egg white, and vanilla until combined and frothy. Whisk in the baking powder and salt to distribute, then whisk in the flour. Just before it’s fully combined, pour in the milk and lemon mixture and whisk to fully bring the batter together. 4. Pour into your dish and bake for 18 to 20 minutes or until the center bounces back when lightly tapped. Place in the refrigerator to cool for about 30 minutes.
Vanilla Cake
1. Then make the whipped cream. In a large bowl using a hand or stand mixer with the whisk attachment, mix together the cream cheese and powdered sugar until smooth. 2. With the mixer running on medium speed, slowly trickle in the heavy cream. Once it starts to smooth and thin out the cream cheese, stop and scrape down the bowl. Mix again and then begin to increase the rate at which you pour in the cream until it’s all in. Crank the speed up to high and whip until you reach firm peaks – the mixture should hold its shape but still appear soft and smooth so be careful not to over whip!
Whipped Cream
3. Spread the cream over the cooled cake all the way to the edges (it’s ok if it’s still slightly warm). Then use a slotted spoon to scoop the strawberries over top, leaving behind any excess juices. 4. Refrigerate for at least two hours or overnight. Then use a serving spoon to dig in!