Strawberry Shortcake Recipe (Edit recipe)

do you ever just avoid baking because you feel like you'll get overwhelmed and give up? Do you ever get frustrated because they call for too many ingredients or too many expensive ingredients? well, this recipe is for you! I am here to show you baking doesn't have to be complicated or involve ingredients that aren't attainable to everyone. this strawberry shortcake will satisfy your sweet tooth and be a real crowd pleaser!

20 minutes

25 minutes

Difficulty:

Intermediate

Show nutritional information

This is our estimate based on online research.
Calories:	420
Fat:	26 g
Carbohydrates:	42 g
Protein:	6 g
Cholesterol:	97 g
Sodium:	460 mg
Fiber:	0 g
Sugars:	30 g
Calculated per serving.

by MagicMikeysKitchen

Serves: 12

Ingredients

300 grams All Purpose Flour, or 2 1/2 cups
3 tsp Baking Powder
1 tsp Salt
300 grams Cane Sugar, 1 1/2 cups
.5 cup Avocado Oil, or canola & vegetable
2 whole Eggs
2 whole Egg Yolk
2 tsp Pure Vanilla Extract
0.666 cup Sour Cream
1 cup Whole Milk
2 cups Heavy Cream (Whipping Cream)
0.5 tsp Salt
0.333 cup Powdered Sugar
4 cups Strawberries
0.5 cup Strawberry Fruit Spread, JAM

Shop

Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

In two 8 inch cake pans, grease and cover in flour. This will ensure cakes will not stick.
Pre-heat your oven to 350F
In a bowl, add your flour, baking powder & sugar & salt.
Mix to combine ingredients & set aside.
In Large bowl, add your oil, eggs, vanilla, sour cream & milk.
Make sure your refrigerated ingredients are room temp or else your cakes will collapse.
Mix until combined.
Sift in your dry to your wet.
Mix all ingredients until combined.
Do not over mix.
Divide your badder evenly into cake pans.
In the oven for 22-27 mins but 5 mins before cakes are complete, be sure to use a thermometer
Once cakes reach 205F - they are complete.
They will finish cooking while they are cooling.
After 15 mins, transfer your cakes onto a wire wrack.
They are slightly cooled, but still warm.
Quickly wrap in plastic wrap and place in your fridge for 5-6 hours to chill or overnight.
chop up half your strawberries and mix in your jam.
in a bowl, add your cream, salt & powdered sugar.
mix on medium - high speed until stiff peaks 2-3 mins/
once your cakes have cooled, decorate it.
its best to let this cake set overnight, but if you want to eat asap, its still great.