Hope everyone had a happy Easter! He Is Risen! Hallelujah! Happy Easter everyone!
So, the boys and the wives and the kids (or an assortment thereof) came for the day for an Easter Feast! Guess who is cooked? Yep. Me.
I don’t mind of course. I love cooking, especially for my family. Mama and I put together Easter baskets for the grandchildren, and filled plastic eggs for the Easter egg hunt. Then I started preparing the things I could the day ahead of the big meal.
My usual Easter dessert is a huge, luscious carrot cake, covered in thick cream cheese frosting. Everyone loves it. But I wanted to change it up this year, and I decided on Strawberry Shortcake.
This dessert is typically made with a biscuit type cake, which is fine, if you like that sort of thing. I don’t, and after talking to Mama and the hubby, they don’t either. Hmmm. Other recipes call for a flat sweet cake. That didn’t grab me either. Hmmmm again. How about a light, fluffy vanilla cake for your strawberries and whipped cream? Now I think I’m onto something!
There are a couple of steps you can’t skip when making all three parts of this dessert. The way I write my recipes, all steps are essential. No shortcuts in your shortcake, please!
Ok, here we go. The day before you need to prepare the 2 lbs of strawberries by washing them, cutting off the stem end, and quartering them. Put all the quartered strawberries in a large bowl and pour 1C sugar over them and mix well. Cover the bowl and put it in the fridge.
Now, you can also make the cake the day before, as long as you wrap each layer separately and snugly in plastic wrap. That’s what I did.
For the cake: In a large bowl whisk 2-1/4C flour, 2-1/4t baking powder, and 3/4t salt. In bowl of a stand mixer, put 1 stick of softened butter and 3/4C sugar. Beat until light and fluffy. Add 3 room temp large eggs, 1 at a time, beating well after each. Beat in 1-1/2t vanilla. Now for the magic: Add flour mixture a scoop at a time, alternating with milk, beating well after each addition and scraping sides of bowl.
Preheat oven to 350. Grease 2- 8 or 9 inch cake pans well. Line bottoms with parchment paper and grease paper. Divide batter between 2 pans. Bake 20 to 25 min til done. Set pans on cooling rack 10 min then turn out cakes onto rack. Cool completely.
Now! When you are ready to serve it, put 1C heavy whipping cream, 2T sugar, and 1/2t vanilla in a stand mixer and whip it good! It will turn into whipped cream in just a few minutes. When thick and peaks form, and doubled in volume, it’s ready. Get out the bowl of strawberries. Spoon very generously on and around the layer. Cover thickly with whipped cream. Put the second layer on top. Cover with whipped cream and put several spoonfuls of strawberries in the center, allowing the juices to run down. Put one more dollop of whipped cream on top.
I do not have a picture of this beautiful creation because as I put on the last dollop of whipped cream my husband, children, and grandchildren descended like locusts and devoured the entire thing. I even had to make them another bowl of whipped cream!
Enjoy this special dessert!