Strawberry Shortcake
Strawberry Shortcake Recipe for an 8 inch round cake (this recipe is also perfect for cupcakes!)
Vanilla Cake:
1 1/2 cup granulated sugar
1/2 cup vegetable oil
3 large eggs, room temp.
1/2 tsp vanilla bean
1/2 cup Greek yogurt or sour cream
2 1/2 cups flour
2 1/2 tsp baking powder
1/2 tsp baking soda
1 tsp salt
1 1/4 cup buttermilk
cake recipe adapted from beyondfrosting.com
Mascarpone Cream Recipe:
2 cups heavy whipping cream or heavy cream
3/4 cup powdered sugar
1 tsp vanilla bean
16 oz. Mascarpone cream
Filling:
3 cups fresh strawberries, half sliced and half cut in the middle for topping
Directions:
Cake
Pre-heat the oven to 350 Fahrenheit.
In a bowl, add sugar, oil, eggs, vanilla bean, and yogurt. Mix well for 1-2 min. (it’s ok if the mixture has lumps, that is the yogurt)
In another small bowl, add flour, baking powder, baking soda, and salt. Mix well.
Add half the flour mixture on top of the wet mixture that has the eggs. Then add half the buttermilk. Mix well. Then alternate again, add the flour to the bowl then the rest of the buttermilk and mix.
Divide the batter into two 8 in round pans that are greased with butter and lined with circle parchment paper. (You can also cut a piece of parchment into a circle)
Bake for 28-32 min or until a tooth picks is insert in the middle and it comes out clean.
Once baked, remove from oven and let it cool for at least an hour on a cooling rack. Then flip the pans and remove the cake from the pans.
If the cake isn’t removed from the pan easily. Then grab a knife and run it between the edge of the pan and cake, then flip again and tap the bottom of the pan.
If the cake has a dome, then make a flat top to the cake by slicing the top with a bread knife. A flat top will help you spread the cream evenly.
Mascarpone Cream
Place heavy cream and vanilla bean in bowl for a stand mixer or a regular bowl with a hand electric mixer. Whip the cream to soft peaks on medium high speed (4-5 speed on the mixer) (Soft peaks mean you whip the cream and it looks solid on the whip but the cream can slide off.
While you are whipping add the powdered sugar. Spoon by spoon.
When the cream is soft peaks, add the mascarpone cream and whip for another 1-2 min. until the mascarpone and whipped cream are mixed completely. The cream should be thick.
Set aside in the fridge until you are ready to assemble the cake.
Strawberries:
Wash the strawberries and dry them well over a towel. If they are not dry completely, then pat dry individually with a napkin.
Remove the green leaf from the strawberries and slice half of the amount of strawberries you have.
The remaining should be cut in half for decoration on top as shown in the picture.
Assemble:
Place one of the cakes on a cake stand or platter. Place 1/3 amount of cream on the cake. (make sure you remove the top of the cake if it forms a dome)
Layer the sliced strawberries on top of the cake. Then place the second layer of cake on top.
Cover the top of the cake with cream and spread on the top and sides.
This is optional but you can pipe a boarder on the cake with the remaining 1/3 of cream or you can completely cover the cake with cream.
