strawberry shortcake cake for grub’s 13th birthday
Author: story of a kitchen
Recipe type: Dessert
Prep time:
Total time:
Ingredients
CAKE: Duncan Hines white cake with one whole egg and 3 egg whites (instead of rec 3 whites)
SAUCE: 270 g (about 9 ounces) strawberries fresh or frozen (for sauce)
¼ cup + 2 tablespoons sugar
one lemon, juiced
2 tablespoons cornstarch, mixed with a bit of warm water
FILLING/TOPPING: 2 lbs strawberries, fresh and cut up (some to put between cake layers and most to put on top of cake)
FILLING: 2 cups heavy whipping cream
4 tablespoons powdered sugar
1 tablespoon cornstarch, sifted
1 teaspoon vanilla extract
½ teaspoon orange extract
Garnish: a sprinkle of powdered sugar
Instructions
MAKE THE CAKE: Bake two 9-inch rounds according to Duncan Hines or whatever recipe you want. Cool completely.
STRAWBERRY SAUCE: In a saucepan, mix the strawberries, sugar and lemon juice. Stir and mash the berries with a fork. Adjust the sugar or lemon juice if needed.
Add the cornstarch and stir constantly. Cook to thicken; it will coat the back of a spoon. Cook a little longer.
Cool completely before using.
TO MAKE THE WHIPPED CREAM: Add the cream to a chilled metal bowl of a stand mixer.
Add powdered sugar slowly at medium-low speed whip the cream to form soft peaks.
Add extracts and cornstarch at low speed. whip until hard peaks form. Use immediately or chill a few hours until ready.
ASSEMBLY: Place one layer of cake on cake stand.
Spread on whipped cream with divot in middle for sauce.
Spread on some of the strawberry sauce in divot and put on a layer of sliced fresh strawberries
Top with second layer of cake.
Cover with more whipped cream.
Top with sliced/chunked strawberries.
Can chill for a few hours before serving without getting soggy.
Serve with a sprinkle of powdered sugar and extra sauce or pour over top of cake just before serving.
Recipe by story of a kitchen at https://www.storyofakitchen.com/miscellaneous-recipes/strawberry-shortcake-cake-for-grubs-13th-birthday/