One of my all-time favorite desserts is strawberry shortcake. I am constantly on the hunt for the very best strawberry shortcake. On my adventure to find a new strawberry shortcake recipe to kick off the summer, I stumbled across The Complete Magnolia Bakery Cookbook. The bakery may sound familiar to Sex and the City fans. After previewing a few of Magnolia’s recipes online, I decided I needed to add their complete cookbook to my collection. Everything about the strawberry shortcake recipe screams fresh, summer and deliciousness! Not only is the shortcake sweet and dense, the whipped filling is light and has just the right amount of sweetness. My family loved the cake so much that I have made it three times already this summer and I can’t wait to make it again! Tell us, do you have a favorite strawberry shortcake recipe? I would love to give it a try!
Cake: (Makes three 9 inch round cakes)
- 1 ½ cups self-rising flour
- 1 ¼ cups all-purpose flour
- 2 sticks (1 cup) unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs, at room temperature
- 1 cup milk
- 1 tsp. vanilla extract
- 2 cups heavy cream
- ¼ cup confectioners’ sugar
- 2 tsp. vanilla extract
- 2 pints (4 cups) ripe strawberries, sliced in half
- 2 tablespoons sugar
Preheat oven to 350F.
Grease and lightly flour three 9 x 2 inch round cake pans, then line the bottoms with waxed paper.
To make the cakes:
- In a small bowl, combine the flours and set aside.
- In a large bowl, on the medium speed of an electric mixer, cream the butter until smooth.
- Add the sugar gradually and beat until fluffy, about 3 minutes.
- Add the eggs one at a time, beating well after each addition.
- Add the dry ingredients in three parts, alternating with the milk and vanilla extract. With each addition, beat until the ingredients are incorporated, but do not over beat. Using a rubber spatula scrape down the batter in the bowl, making sure the ingredients are well blended.
- Divide the batter among the prepared pans and bake for 25-30 minutes, or until a cake tester inserted in the center of the cake comes out clean.
- Let the layers cool in the pans for 1 hour.
- Remove cakes from the pans and allow to cool completely on a wire rack.
To make the cream filling: In a large bowl, whip the heavy cream with the sugar and vanilla until stiff peaks form.
To make the berry filling: Gently toss the berries with the sugar to evenly coat the fruit.
To assemble the cake: When the cake layers have cooled completely, spread one third of the whipped cream filling over the bottom cake layer, followed by one third of the berry filling. Repeat with the remaining layers. Yields one 3 layer 9 inch round cake
Serve soon after assembling & enjoy!
Click here for a printable version of the recipe.