Who doesn’t love strawberry shortcake loaded with strawberries and whipped cream? I have always enjoyed this dessert, but never made it completely from scratch.
The journey of making strawberry shortcake from scratch came from a request from daughter. began when my daughter asked for the cake that has whipped cream and strawberries on top for her birthday.
How could I tell this cutie no?
Instead of making the cake when she was asleep, I decided we would make it together. She enjoyed mixing and cracking eggs. It was a lot of fun and we got a lot of “girl talk” in. I highly recommend baking with your kids! It keeps them busy while you’re in the kitchen and helps them learn some life skills!
Ok, back to the recipe.
If you want to do a shortcut, you can just buy prepared strawberry filling, but I wanted to make mine from scratch — and boy was it easy — and yummy!
The cake does take a little bit more time than others, but it’s definitely worth it. I made a bundt cake and a loaf cake from this one recipe. We had left-overs for a while, and of course no one complained. Why not try it out for your family this month? You won’t be disappointed!
2 whole Lemons, Zested
⅓ cups Fresh Lemon Juice
¾ cups Buttermilk or sour milk
3 cups Flour
1/4 teaspoons Baking Soda
1/4 teaspoons Baking Powder
1/2 teaspoon Salt
1 cup Butter, Softened
2 cups Sugar
5 whole Eggs
For the strawberry topping:
1 pint Strawberries, Sliced And Quartered
1/4 cup sugar
1 teaspoon cornstarch disolved in 1/4 cup water
1/4 cup water
Preheat oven to 350ºF. Butter and flour your loaf pan and bundt pan, or two loaf pans.
In a small bowl zest the lemons. Be careful not to zest any white parts of the lemon, you only want the flavorful yellow part. Now, add the lemon juice and zest to the buttermilk and stir about 10 strokes.
In a medium bowl combine and stir all the dry ingredients. Next, cream together butter and sugar in a large bowl; it should be light and fluffy. Then add the eggs, one at a time, beating together well after each addition.
Now, you want to alternately add the dry ingredients and then the buttermilk mixture and end with the dry ingredients. Add about half a cup at a time and beat after each addition just until blended. Do not over-beat or the cake will not be the right texture. Pour into pans and bake for approximately 40 minutes or until cake is golden brown.
While the cake is baking, prepare the yummy strawberry filling.
In a small saucepan, add all ingredients and cook and stir until boiling. Then cook an additional minute and remove from heat. Let sit and cool while cake bakes and top the cooled cakes with this yummy mixture. Don’t forget the whipped cream! Enjoy this fresh-tasting dessert and let me know how yours turned out!