Mother's Day. It's a day devoted to our mothers. Hmm...actually, it's a day of presents, fancy meals, and best of all, baking.
My family loves strawberry shortcake. Every single one of 'em. My dad, mom, and brother. The only person out of that group is me. I've just never really liked the fruity flavor mixed into my cake...I'm only satisfied with chocolate :)
With this being said, I can tell you that I changed my mind after taking a bite of this cake. The moist vanilla sponge cake and sweet whip cream is no longer bothered by the plump strawberries. All of the rich flavors in one...I could go back for a 5th slice.
With this being said, I can tell you that I changed my mind after taking a bite of this cake. The moist vanilla sponge cake and sweet whip cream is no longer bothered by the plump strawberries. All of the rich flavors in one...I could go back for a 5th slice.
I mean, just look at that! Soooo good...
And all that beautiful sweet cream...
Don't just stare at these pictures. I know, I'm drooling too. Get off of that chair, buy the following ingredients, and get baking!
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Recipe based off of Chocolate Moosey
Ingredients:
Instructions:
For the vanilla sponge cake:
For the whip cream:
To assemble the cake, cut the sponge cake in half length wise. Add a thin layer of whip cream to the inside, then place the sliced strawberries in the middle. Add another layer of whip cream and place the top half back on. Decorate the cake with any leftover strawberries and whip cream.
Enjoy!
-Melissa
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Recipe based off of Chocolate Moosey
Ingredients:
- 1 1/2 cups all purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1 cup cane sugar
- 1/2 cup (1 stick) salted butter, melted
- 2 eggs
- 1 teaspoon vanilla
- 1/2 cup milk (I used 2%, but any fat content is okay)
- 2 cups heavy whipping cream
- 4 tablespoons powdered sugar
- 2 teaspoons vanilla extract
- 1 cup strawberries, sliced
- Extra strawberries to decorate the cake
Instructions:
For the vanilla sponge cake:
- Preheat oven to 350 degrees F. Grease a 9 inch round pan with canola oil.
- In a medium sized bowl, whisk 1 1/2 cups all purpose flour, 1 1/2 teaspoons baking powder, and 1/4 teaspoon salt. Set aside.
- In a large sized bowl, mix 1 cup cane sugar and 1/2 cup (1 stick) melted salted butter for 3 minutes. Beat in 2 eggs, then 1 teaspoon vanilla. Mix the dry ingredients and milk together into the bowl until combined.
- Pour the batter into the pan and bake for 25-27 minutes, or until a toothpick inserted comes out clean. Let it cool in the pan for 30 minutes, then place on a wire rack and let it cool completely.
For the whip cream:
- In a large bowl, beat 2 cups heavy whipping cream on high speed with an electrical handheld mixer. Mix until soft peaks form.
- Add 4 tablespoons powdered sugar and 2 teaspoons vanilla extract, and mix on low speed until stiff peaks form.
To assemble the cake, cut the sponge cake in half length wise. Add a thin layer of whip cream to the inside, then place the sliced strawberries in the middle. Add another layer of whip cream and place the top half back on. Decorate the cake with any leftover strawberries and whip cream.
Enjoy!
-Melissa