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Frosted Strawberry Shortcake
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Prep Time:
30 minutes
Cook Time:
75 minutes
Total Time:
210 minutes
Whip up a stunning strawberry pound cake - filled with strawberry filling, topped with whipped cream and fresh berries.
Ingredients:
  • 1 teaspoon baking powder
  • 0.5 teaspoon salt
  • 1 cup butter, softened
  • 1 teaspoon almond extract
  • 5 eggs
  • 1 cup milk
  • 1 pint strawberries, hulled and sliced
  • 1 cup white sugar
  • 0.25 cup cornstarch
  • 1 tablespoon water
  • 1 cup chilled heavy cream
  • 0.25 cup white sugar
  • 4 strawberries, halved for garnish
Instructions:
  • Preheat your oven to 350 degrees F (175 degrees C) while you prepare your pan by greasing and flouring an angel food tube pan. Combine flour, baking powder, and salt in a bowl and whisk together.
  • In a separate large bowl, use an electric mixer on low speed to blend 2 cups of sugar, butter, and almond extract until creamy. Then mix in the eggs on high speed for 3 minutes, scraping the bowl occasionally. Alternate adding the flour mixture and 1/3 cup of milk at a time, beating until smooth and creamy for about 1 to 2 minutes. Pour the batter into the prepared cake pan.
  • Bake the cake in the preheated oven for about 1 hour and 15 minutes, or until golden brown and set. Check for doneness by inserting a toothpick into the center – it should come out clean. Let it cool completely before serving.
  • As the cake cools, combine 1 pint of strawberries and 1 cup of sugar in a saucepan. Cook over medium heat, stirring often, until strawberries soften and release their juice, 5 to 8 minutes. In a small bowl, mix cornstarch and water, then stir into the strawberries. Bring to a boil, then simmer and stir until thickened, around 2 minutes. Remove from heat and let cool for 5 minutes before using.
  • Carefully slide the cake out of the pan and slice it in half lengthwise. Lay the bottom half onto a serving platter and generously spread the warm strawberry filling on top. Gently position the other half of the cake on the filling. Refrigerate the cake for about an hour until the filling is set.
  • Whip the cold cream in a metal bowl using a high-speed electric mixer, gradually adding 1/4 cup of sugar until stiff peaks form. Spread the whipped cream generously over the cake, topping it off with halved strawberries for a beautiful finish.

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