When you think of Strawberry Shortcake, do you think of cake or biscuits? Since I have such a sweet tooth, I always think of those little round sponge cakes you often see in the produce section, right by the strawberries. Cake is more exciting than biscuits anyway. Lately, I’ve tried to stay away from traditional recipes and instead put a twist on something familiar. However, I just couldn’t do that with the classic Strawberry Shortcake – two layers of sponge cake, whipped cream, and fresh strawberries.
This is the cake that first failed when I made my Strawberry Shortcake Truffles. I made too much batter and overfilled the pans. I knew I had a great recipe brewing, so I tried again, this time cutting my recipe in half and successfully baked two layers.
Of course you can’t have strawberry shortcake without whipped cream. I kept the filling and topping very simple and used only whipped cream and strawberries. The difference is sliced strawberries are folded into whipped cream for the filling while halved strawberries are piled on whipped cream for the topping.
Fun fact – even though I may be a great baker, I cannot tie a bow. See that cake stand? My awesome friend Miriam sent that to me as a birthday gift. However, I changed out the ribbon and spent at least a half hour trying to tie a “perfect” bow. It’s definitely not the same as tying your shoe.
Did you know that tomorrow is National Strawberry Shortcake Day? Me neither until a few days ago. Do I have great timing or what? Now I think we are obligated to make this to celebrate, don’t you?
Source: Cake recipe adapted from 125 Best Cupcake Recipes