Strawberry Shortcake


It started with beautiful strawberries. Huge, bright, lovely strawberries that inspired me to whip up a strawberry shortcake. For a split second, I thought of making an angel food cake with this but if I’m honest, as natural as angel food cake is to pair with fruit, I don’t really love it all that much. My husband doesn’t hate it but he’s not crazy over it either so I went with a pound cake.

I’ve been using Alton Brown’s pound cake recipe for about 4 years and it’s never gone wrong.

Strawberry Shortcake
Pound Cake via Alton Brown

16 ounces unsalted butter, cut into pieces and softened
16 ounces cake flour
16 ounces sugar
9 large eggs, room temperature
1 teaspoon vanilla extract
1/2 teaspoon kosher salt

Preheat to 350 and grease and flour three 9″ cake pans, or one 9″ x 13″ cake pan or a bundt or whatever makes you happy, in this case I went with fou4 9: cake pans (only three were used so I covered the fourth in whipped cream and strawberries and brought them to my neighbor). Cream the butter and the sugar, then add the eggs one at a time. Be sure to scrape down the sides with a spatula and then add the vanilla and salt.

Now very slowly add the flour, with the mixer on low, until it is all incorporated. Then pour into your prepared cake pan and bake for about an hour.

While it’s baking, prepare your whipping cream and strawberries! Wash, hull and chop your strawberries into smallish pieces. If you prefer bigger chunks, go for it. When I make whipped cream for dipping fruit in, or for something like this when it’s acting as a frosting, I always use the one pint carton. I whip it into oblivion with 1/4 cup confectioner’s sugar and about 1 or 2 teaspoons of vanilla. I used 2 teaspoons when I made it for this cake and I also added 2 tablespoons of granulated sugar for a slightly different texture from the standard whipping cream we are always dipping strawberries in.

Strawberry Shortcake

Once the cakes have cooled, flip one out onto a plate (or whatever you’re serving from) and slater it in a layer of whipping cream. Then sprinkle the bits of strawberry on top, but do a whole lot of sprinkling. You’re going to want a lot of strawberries in this. Add the second cake carefully and slater that with a (not so) healthy helping of whipping cream as well, and then again with the generous sprinkling of the strawberries. I opted not to cover the top of the cake as well, you can always add a dollop of whipped cream and more strawberries on the side for anyone who wants more.

Strawberry Shortcake

This really does taste even better if you pop it in the fridge for a bit before you’re ready to serve it. The whipping cream softens up the cake juuuust enough that it’s got a nice texture but not enough that it’s soggy and because the cake is so sturdy it can also absorb some of the strawberry juice and still hold it’s shape. So good!!

Strawberry Shortcake
Strawberry Shortcake
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