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Strawberry Shortcake

Servings: 8 servings
Prep Time: 30 minutes
Cook Time: 25 minutes

Ingredients 

  • 225 g unsalted butter, room temperature
  • 4 large eggs, room temperature
  • ½ cup milk, room temperature
  • 2 tsp vanilla
  • 2 cups all-purpose flour
  • 2 tsp baking powder
  • 1 ½ cup caster sugar
  • ¾ tsp salt

Strawberries

  • 3 cups sliced strawberries
  • 3 tbsp Bonne Maman strawberry jam
  • 2 tsp caster sugar

Whipped Cream

  • 2 cups heavy cream
  • 3 tbsp icing sugar
  • 1 tsp vanilla essence

Instructions

  • Preheat the oven to 180°C. Grease two 8-inch cake pan, line with a parchment paper rounds and then grease the parchment paper.
  • In medium size bowl prepare the wet ingredients; combine the eggs, milk and vanilla. Whisk ingredients together until fully incorporated.
  • In a stand mixer bowl add the flour, baking powder, salt and sugar; with a whisk attachment mix the ingredients together. Gradually add the 1/3 butter at a time, whisking the ingredients together until the butter is fully incorporated. Once all the butter has been mixed in, add in half of the wet ingredient and whisk together on medium high speed. Add the remain wet ingredients and whisk together until the batter is fuly smooth.
  • Divide the batter between the two cake pans and bake for 25 mins. Cool the cake completely on a wire rack.
  • Prepare the strawberries mix: In a medium sized bowl, mix the sliced strawberries, jam, and sugar together. Let it sit at room temperature or in the refrigerator so the strawberries release some of their juices.
  • Prepare the whipped cream: Using a stand mixer fitted with a whisk attachment, whip the heavy cream, sugar, and vanilla extract on medium-high speed until medium peaks form, about 3-4 minutes. Medium peaks are between loose peaks and stiff peaks and are the perfect consistency for topping on cakes. Store the whipped cream in the fridge until you are ready to use.
  • Place the cooled cake on your serving plate or cake stand. Pile half of the whipped cream on top, then gently spread it out to the edges and top with half the strawberries mixture. Place the second cake on top. Cover with the remaining whipped cream and decorate with the rest of the strawberries mixture.