Hello everyone! A delicious light recipe for you today, A super easy cake, strawberry shortcake A soft vanilla sponge topped with luxurious whipped double cream and sweet syrupy strawberries. Summer Heaven!
This wouldn’t be a traditional American style shortcake but something I like a little better! I Made this cake in an 8 inch tin but if you only have a different size tin you can still make it! Just drop me a DM over on Instagram and I will help you out! it is a very simple and delicious recipe you will absolutely adore. I will definitely say it is one of my favourite cakes, simple and delicious!! I will also admit I ate the majority if this cake myself!
Adding the sugar to the strawberries creates such a glossy and tasty syrup that coats the strawberries and soaks into the cake. It is super addictive with that soft vanilla sponge and luxurious whipped cream. This strawberry shortcake is perfect bake for any occasion that will definitely please a crowd.
If you want to make this into a two layer cake just double the cake ingredients and spilt it into two cake tins. You will also want to double the syrup ingredients to add into the second cake. This would end up being the most delicious syrupy Victoria sponge style cake and would be absolutely stunning too! Click here for a Classic Victoria Sponge
If you have any questions Dm me on Instagram. Happy Baking! <3 Keep an eye out on my Instagram for a Reel of me making this Strawberry Shortcake !
Strawberry Shortcake
Equipment
- 8 inch round tin
- Baking paper
- Bowls
- Weighing scales
- Electric whisk
- Spoon
Ingredients
Cake
- 125 grams Butter
- 125 grams Caster sugar
- 125 grams Self raising flour
- 2 Eggs
- 1 tsp Vanilla
- 40g Water & 40g Sugar mixed with 1 tsp Vanilla (Vanilla Syrup)
Cream
- 250 grams Double cream
- 30 grams Icing sugar
- 1 tsp Vanilla
Macerated Strawberries
- 300 grams Strawberries
- 30 grams Caster Sugar
- 1 tsp Vanilla
Instructions
- Preheat your oven to 180C/160C Fan. Grease and line the base of a 8 inch cake tin.
- In a mixing bowl, Cream butter and sugar together till pale and fluffy.
- Whisk in your Vanilla.
- Mix in eggs one at a time until combined.
- Sieve flour into the mix and gently fold till just combined.
- Add the mix into your baking tin and spread evenly.
- Bake for 25-30 minutes until a toothpick comes out clean or the centre of the sponge springs back when your press the centre.
- After 10 minutes poke your cake with a toothpick and gently spread over your sugar syrup with a pastry brush or spoon.
- Leave to cool then place on your cake stand or plate.
- Chop up your strawberries and place in a bowl with your caster sugar and vanilla, mix then leave for about 10 minutes to get all syrupy.
- In a separate bowl add in your cream, icing sugar and vanilla and whip until you have a thick spreadable cream. Spread this on top of your cooled cake.
- Layer on your syrupy strawberries.
- Serve up and enjoy guys!
