Strawberry Shortcake Delight (Printable Version)
Moist cake infused with fresh strawberry puree and topped with fluffy homemade whipped cream.
# Ingredients Required:
→ Fats and Oils
01 -
170 grams cold unsalted butter
02 -
Soft unsalted butter for greasing pan
→ Sugars and Sweeteners
03 -
335 grams granulated sugar
04 -
40 grams granulated sugar (for strawberry mixture)
05 -
12 grams granulated sugar (for whipped cream)
→ Flavorings and Zest
06 -
1 teaspoon lemon zest
07 -
15 milliliters pure vanilla extract
08 -
2.5 milliliters pure vanilla extract (for whipped cream)
→ Eggs
09 -
3 large whole eggs
→ Leavening Agents and Salt
10 -
10 grams baking powder
11 -
2.5 grams baking soda
12 -
2.5 grams salt
→ Flour
13 -
280 grams all-purpose or whole wheat pastry flour
→ Liquids
14 -
360 milliliters buttermilk
15 -
80 milliliters water
→ Gelatin
16 -
1 packet unflavored gelatin
→ Fruit
17 -
600 grams fresh strawberries, finely chopped
18 -
15 milliliters juice of 1/2 large lemon
→ Dairy
19 -
240 milliliters heavy whipping cream
# Guide to Cooking:
01 -
Preheat the oven to 175°C. Generously butter a 23x33 cm baking pan, line with parchment paper, then butter the parchment paper thoroughly. Set aside.
02 -
In a mixing bowl, cream together cold butter, 335 grams sugar, and lemon zest until light and fluffy. Incorporate eggs one at a time, scraping the bowl sides between additions.
03 -
Add vanilla extract, baking powder, baking soda, and salt to the butter mixture. Mix until combined.
04 -
Alternately add flour and buttermilk to the batter, stirring gently until just combined without overmixing.
05 -
Pour batter into prepared pan and bake for 35-40 minutes until a toothpick inserted into the center comes out clean.
06 -
Allow the cake to cool for 20 minutes. Using a 6 mm wooden handle, poke holes evenly across the cake surface.
07 -
Combine water and gelatin in a small saucepan over low heat, stirring until gelatin dissolves and mixture is clear. In a blender, puree 300 grams chopped strawberries with lemon juice, 40 grams sugar, and the dissolved gelatin until smooth.
08 -
Fold remaining 300 grams chopped strawberries into the puree. Spread evenly over the cake, pressing the mixture into the holes. Refrigerate for at least 2 hours to allow absorption.
09 -
Beat heavy whipping cream, 12 grams sugar, and vanilla extract until soft peaks form. Adjust sweetness to taste if desired.
10 -
Spread whipped cream evenly over the strawberry layer. Garnish with whole strawberries if desired before serving.
# Extra Suggestions:
01 -
For optimal flavor, use fresh ripe strawberries and ensure the cake is completely cooled before poking holes to avoid crumbling. Refrigerate at least 2 hours for proper infusion.