hello & strawberry shortcake
Updated: Jul 8, 2020
Hello hello! With the success of the bake-alongs that I hosted during the q, I wanted to use this space to share a few of my favorite recipes. A few notes before we roll into the first one:
- While I might include some of my own recipes, a lot of these will be partially lifted or adapted from other blogs & cookbooks. I'll make sure to link to the original recipes whenever possible.
- These recipes will be written for beginners! I'm going to keep it as simple as possible and provide additional tips and tricks.
- In the spirit of the bake-alongs, I will include a charity under each recipe. Please consider donating/supporting while you bake. If you donate any amount, shoot me a DM or email me at firstname.lastname@example.org and I will forward you the full bake-along recording if available.
That's all. Enjoy!
I love the grocery store shortcake cups, so I used Tessa Huff's chiffon cake base and added a simple whipped cream + strawberry filling and topped fresh strawberries. Enjoy!
For the cake:
- 2 cups cake flour (substitution: 2 cups minus 4 tablespoons all purpose flour + 4 tablespoons cornstarch)
- 2 teaspoons baking powder
- ½ teaspoon salt
- ½ cup grapeseed oil (substitution: ½ cup canola oil)
- 1 ¼ cup granulated sugar
- 2 teaspoons vanilla extract
- ¾ teaspoon cream of tartar
- 8 egg whites
- 6 egg yolks
- ½ cup whole milk
For the filling:
- 1 quart strawberries
- 2 tablespoons lemon juice
- 3 tablespoons granulated sugar
For the whipped cream:
- 1 ½ cup heavy whipping cream
- ½ teaspoons vanilla extract
- 2 tablespoons granulated sugar
Equipment: Kitchen Aid or hand mixer; whisk; cupcake, muffin, or round cake pans (6" or 8"); cupcake/muffin holders or parchment paper (if you're using a cake pan).
A cupcake/muffin shortcake and 6" round cake shortcake.
Preheat the oven to 350° F.
Grease & flour pans. Note: If you're using a round cake pan, click here for the easiest way to cut parchment paper into a circle. This recipe makes three 6" layers or two 8" layers and ~24 cupcakes.
Measure out the ingredients & separate the eggs before you start. You'll need 6 egg yolks in 1 bowl & 8 egg whites in a separate bowl (discard 2 extra egg yolks).
After you make the cake, put your stand mixer bowl in the fridge to chill.
Making the chiffon cake
In a large bowl, combine cake flour, baking powder, and salt. Set bowl aside.
In the stand mixer bowl, beat together grapeseed oil and 1 ¼ + 2 tablespoons granulated sugar on medium for about 1 minute. Stir in vanilla.
Mix in egg yolks, one at a time.
Turn mixer to low and stir in flour mixture in 3 parts, alternating with milk (add ⅓ flour mixture, ½ of the milk, ⅓ flour mixture, ½ of the milk, and end with the remaining flour mixture). Stir until flour mixture is just combined.
If you’re using a stand mixer, pour batter into a separate bowl. Set aside.
Wash stand mixer bowl thoroughly & dry it well. Note: If available, use a little bit of white vinegar on a paper towel to wipe bowl down after drying. This will remove any grease leftover from the batter.
With the whisk attachment, whisk the egg whites on medium speed in mixer bowl until foamy.
Add granulated sugar and cream of tartar. Note: Cream of tartar prevents overbeating egg whites, which will ultimately deflate the cake. If you don’t have cream of tartar, aim for a medium-stiff peak.
Whisk on high until stiff peaks form.
Stop the mixer and carefully but deliberately fold the egg whites into the cake batter.
Evenly divide between prepared pans. Note: don't fill your pans higher than ¾ of the way.
Bake for 20 minutes or until a toothpick inserted into the center of the cakes comes out clean.
Making the strawberry filling
Take about half of your strawberries, wash, and half/quarter. Place in medium bowl.
The other half can be used to top the shortcakes. Note: Save the prettier strawberries for topping your shortcake.
Add lemon juice & granulated sugar to bowl. Toss to combine.
Let sit at room temperature, tossing occasionally as you wait for the shortcakes. They will naturally create their own syrup.
Making the whipped cream
Add heavy whipping cream to chilled bowl.
Use whisk or whisk attachment to whisk on medium speed until it begins to thicken.
Add granulated sugar and vanilla extract. Whisk on high until stiff peaks form.
Put bowl back into fridge until just before serving the cake.
Once the shortcakes are cooled, slice them in half lengthwise (so you have a top half & bottom half of the cake).
This cake freezes very well. Wrap with saran wrap (cakes) or use freezer bags (cupcakes). You can also make the whipped cream ~2 days in advance. Give the whipped cream a few extra whisks before serving if it has been sitting for more than an hour.
When you're ready to eat, add whipped cream & strawberry filling to the bottom. Top with the other half of the shortcake, whipped cream, & fresh strawberries.
Please consider donating to The Okra Project, a collective that seeks to address the global crisis of violence against Black Trans people by providing resources and meals to Black Trans people worldwide. For more information, visit theokraproject.com.
This recipe was adapted from Tessa Huff's cookbook, "Layered: Baking, Building, and Styling Spectacular Cakes." I highly recommend buying this book & following Tessa on Instagram @stylesweetdaily.