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Strawberry Shortcake With a Twist
Prep Time: 20 minutes
Cook Time: 30 minutes
Servings: 8
Equipment:
Mixing bowls
baking sheet
parchment paper
whisk
spatula
cake pans
Cuisine Type: American
This Strawberry Shortcake With a Twist is an enchanting take on the classic dessert, perfect for celebrating Valentine’s Day or any special occasion. By incorporating layers of fluffy vanilla cake and whipped cream, this recipe enhances the traditional strawberry shortcake with a delightful burst of lemon zest and a hint of almond extract.
The bright flavors meld beautifully, creating a rejuvenating and indulgent treat that will enchant your taste buds and impress your loved ones. The process is simple yet rewarding, allowing you to create a stunning layered cake that showcases fresh strawberries.
The addition of lemon zest not only brightens the flavor but also complements the sweetness of the strawberries, while the almond extract adds a subtle warmth. Whether served at a romantic dinner or a festive gathering, this Strawberry Shortcake With a Twist is sure to become a new favorite.
Ingredients:
- 2 cups all-purpose flour
- 1 ½ cups granulated sugar
- ½ cup unsalted butter, softened
- 1 cup milk
- 3 large eggs
- 1 tablespoon baking powder
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract
- Zest of 1 lemon
- 1 ½ cups heavy cream
- 2 cups fresh strawberries, sliced
- Additional sugar for strawberries (optional)
Instructions:
- Preheat your oven to 350°F (175°C). Grease and line two 9-inch round cake pans with parchment paper. This step will help guarantee that your cakes come out easily after baking.
- In a mixing bowl, cream together the softened butter and granulated sugar until light and fluffy. This will take about 3-5 minutes. Then, add the eggs one at a time, mixing well after each addition, followed by the vanilla and almond extracts.
- In another bowl, whisk together the flour, baking powder, and lemon zest. Gradually add this dry mixture to the wet ingredients, alternating with the milk. Begin and end with the flour mixture, mixing until just combined. Avoid overmixing to keep the cake tender.
- Divide the batter evenly between the prepared cake pans and smooth the tops with a spatula. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes before transferring to a wire rack to cool completely.
- While the cakes are cooling, prepare the whipped cream. In a mixing bowl, beat the heavy cream until soft peaks form. If desired, add a tablespoon of sugar to sweeten the cream slightly. Once the cakes are cool, slice them in half horizontally to create four layers.
- To assemble the cake, place one layer on a serving platter and spread a layer of whipped cream over it. Top with sliced strawberries, then add the next layer of cake. Repeat the process, finishing with whipped cream and a beautiful arrangement of strawberries on top.
Extra Tips:
For a touch of elegance, consider drizzling some melted chocolate or a berry compote over the top of the cake before serving. You can also use other berries, such as blueberries or raspberries, to mix things up. If you want to make this dessert ahead of time, assemble the cake without the strawberries and whipped cream, then add them just before serving to keep everything fresh and beautiful.
Enjoy this sweet twist on a classic dessert!