Welcome back to the school year! I finished my first week and I’m so glad to be back: I think it’s going to be a great semester. This strawberry shortcake recipe is a perfect way to celebrate the end of summer and the beginning of the next chapter (i.e. who really needs an excuse to bake a cake?!).
I was inspired by a recipe I saw in Chatelaine magazine, but I didn’t want to make a heavy cake or one that was too sweet. So I re-imagined it as strawberry shortcake, with white cake, a fresh strawberry filling and whipping cream icing, for a perfect light weekend treat. Enjoy!
The recipe for the white cake is a delicious one from i am baker. Of course you can always use your own go-to recipe, but I recommend you try this one because it’s delectable!
And while your cakes are cooling, you can make the strawberry filling:
And while your filling is in the fridge, you can make your frosting!
Quick Tip: Because whipped cream frosting is very delicate (you have to keep it cold so it holds its shape), try putting your mixing bowl and attachments in the fridge for a half hour before making your icing.
Once you have all your components ready, you can begin assembling the cake:
1. Prepare a cake decorating bag with a Wilton 2D drop flower tip and only as much whipping cream as you need for step #2
2. Pipe a ring of whipping cream around the outside of your first layer (this will keep your filling from spilling over the edge)
3. Take out your strawberry filling and fill the cake layer up to the whipped cream edge
4. Place your second cake layer on top
5. Dirty ice your cake (roughly frost the top and sides and smooth it all out)
6. Refill your piping bag with the whipped cream icing and frost rosettes all over the cake
7. Top with strawberries and place back in the fridge until you need to cut it!
Keep the cake in the fridge so your rosettes stay nice and rosette-looking, and get ready for compliments. =)
If any of you try this cake, link me to any pictures you post; I’d love to see them!
And happy dilettanting!