Later today I will be assembling strawberry shortcake. Believe it or not, I have never made an actual strawberry shortcake, and I don't think I have eaten a traditional strawberry shortcake either. I figured it was time to try, especially since it is strawberry season and there are plenty of fresh local strawberries around. This strawberry shortcake uses the cakes I made on Friday, because they require 48 hours of refrigeration time before serving. I will make some homemade Creme Fraiche, wash and sweeten some strawberries, and make a fancy strawberry shortcake. Here is the cake recipe. Depending on how good and moist it is, it may become my go-to cake recipe for white birthday and celebration cakes, since I still have not yet found the perfect white cake recipe (a chocolate recipe was so much easier to find).
Pound Plus Cake
1 1/2 cups unsalted butter, softened (3 sticks)
2 cups granulated (white) sugar
4 large eggs
1 cup sour cream or unflavored yogurt (yogurt will make for a lighter cake, but for best results, do not use fat-free yogurt)
1 teaspoon vanilla extract
1/2 teaspoon baking powder
2 cups cake flour (no need to sift)
Preheat oven to 325◦F.Generously butter (do NOT use shortening or non-stick spray) and flour two eight or nine inch round cake pans.
In a large bowl, cream the butter and sugar together well using an electric mixer until light and fluffy. Add the eggs, one at a time, and beat well after each addition until fluffy. Mix in the sour cream, vanilla, and baking powder. Add the flour, one cup at a time, and beat until batter is smooth and has no lumps.
Divide batter evenly among prepared pans. Bake for 45 to 50 minutes until a toothpick inserted into the center of a cake comes out clean, and the tops are golden. Cool cakes in pans on a wire rack for 20 minutes. Then turn them out to cool completely.
Once cooled completely, wrap cakes in plastic wrap, foil, and seal them well in a plastic bag. Refrigerate (do not freeze) for about 48 hours before decorating and serving. Remove cakes from the fridge an hour or so before serving for best flavor and texture.
Fluke, Joanne. "Strawberry Shortcake Swensen." Recipe. Strawberry Shortcake Murder, New York: Kensington, 2001. 21-24.
Pound Plus Cake
1 1/2 cups unsalted butter, softened (3 sticks)
2 cups granulated (white) sugar
4 large eggs
1 cup sour cream or unflavored yogurt (yogurt will make for a lighter cake, but for best results, do not use fat-free yogurt)
1 teaspoon vanilla extract
1/2 teaspoon baking powder
2 cups cake flour (no need to sift)
Preheat oven to 325◦F.Generously butter (do NOT use shortening or non-stick spray) and flour two eight or nine inch round cake pans.
In a large bowl, cream the butter and sugar together well using an electric mixer until light and fluffy. Add the eggs, one at a time, and beat well after each addition until fluffy. Mix in the sour cream, vanilla, and baking powder. Add the flour, one cup at a time, and beat until batter is smooth and has no lumps.
Divide batter evenly among prepared pans. Bake for 45 to 50 minutes until a toothpick inserted into the center of a cake comes out clean, and the tops are golden. Cool cakes in pans on a wire rack for 20 minutes. Then turn them out to cool completely.
Once cooled completely, wrap cakes in plastic wrap, foil, and seal them well in a plastic bag. Refrigerate (do not freeze) for about 48 hours before decorating and serving. Remove cakes from the fridge an hour or so before serving for best flavor and texture.
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