Strawberry Shortcake Birthday Cake

Strawberry Shortcake Birthday Cake, Lay The TableYesterday was my husband’s birthday, though we celebrated it on Sunday with a backyard Santa Maria Style BBQ. Besides the tri-tip as the star of the show, we had all the other traditional dishes: beans, salad and garlic bread. It was delicious as usual with the Birthday Boy manning the BBQ:) I was happy to be given free rein on making whatever I wanted for the dessert:) Hmmmm, decisions, decisions…I finally decided on Strawberry Shortcake, and decided to make it family style, so that it would be more like a birthday cake, instead of individual servings. I really liked the density and moistness of the cake, and the sweet strawberries and whipped cream were the perfect complement! Deliciousness! There was only a teeny bit left and I sort of took care of that while cleaning up;)

Strawberry Shortcake

(From Taste of Home)

(I actually doubled this recipe and baked it in a 10″ round cake pan. I also mixed the sliced strawberries with some sugar(and let them sit) about an hour before I assembled the cake.)

  • 6-8 Servings
  • Prep: 30 min. Bake: 20 min. + cooling
  • 2 cups all-purpose flour
  • 2 tablespoons sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup cold butter
  • 1 egg, beaten
  • 2/3 cup half-and-half cream (I didn’t have any so used whipping cream)
  • 1 cup heavy whipping cream
  • 2 tablespoons confectioners’ sugar
  • 1/8 teaspoon vanilla extract
  • Additional butter
  • 1-1/2 quarts fresh strawberries, sliced
  • In a bowl, combine flour, sugar, baking powder and salt. Cut in butter until mixture resembles coarse crumbs. In a small bowl, whisk egg and half-and-half cream; add all at once to the crumb mixture and stir just until moistened.
  • Spread batter into a greased 8-in. round baking pan, slightly building up around the edges. Bake at 450° for 16-18 minutes or until golden brown. Remove from pan and cool on a wire rack.
  • In a small bowl, beat cream until it begins to thicken. Add confectioners’ sugar and vanilla; beat until stiff peaks form. Split cake widthwise in half; butter bottom layer (I did not butter the layer). Spoon half of the strawberries over bottom layer. Spread with some of the whipped cream. Cover with top cake layer. Top with remaining berries and whipped cream. Cut into wedges. Yield: 6-8 servings.

Leave a Comment