I was THIS CLOSE to making strawberry shortcake one day, and came up with this instead. It’s a cross between strawberry shortcake and strawberry cake. Delicious!
IMPORTANT: Be sure to use a cake pan that’s at least 2 inches deep! Before baking, the batter should not fill the pan more than halfway.
I was bored (read: hungry, ravenous, craving sugar) yesterday and I had a bunch of strawberries in my fridge. I also had a laundry room filled with dirty laundry, a sink full of breakfast dishes, and a major ax to grind.
So I decided to bake. It’s what I do when I have an ax to grind.
I came *this close* to making strawberry shortcake—I had plenty of heavy cream in my fridge as well, which I could easily have sweetened, whipped, and plopped over the top of sweet biscuits and syrupy strawberries. Been there, done that…dozens of times.
But yesterday, I wanted to be different.
So I created something else. I created…a cake. It’s a cross between strawberry shortcake and strawberry cake. And get this: I got really creative and decided to name it…Strawberry Shortcake Cake. I’m creative that way.
The Cast of Characters (for the cake): Unsalted Butter, Sugar, Eggs, Sour Cream, Vanilla, Baking Soda, Flour, Salt, and Cornstarch.
For the icing/topping: Fresh Strawberries, Unsalted Butter, Cream Cheese, Powdered Sugar, and Vanilla. And a dash of salt, too.
Begin by sifting together flour, salt, baking soda, and cornstarch. This cake is adapted from one of my favorite sponge cake recipes of all time. I knew it would be perfect for this cake—I’ll show you why later.
Sift the ingredients onto a sheet of waxed paper; that way, you can fold it up and carry it over to the mixer in a minute.
Throw the butter and sugar into the mixing bowl.
Cream it till it’s light and fluffy.
(Do you write till? Or do you write ’til? I wrote ’til till someone recently set me straight.)
(Or do you write until, like most literate people do?)
Never mind. Don’t answer that.
Add in the eggs one at a time, mixing gently after each addition.
Next, add the sour cream…
And the vanilla.
Mix together until smooth.
Now dump in the sifted ingredients…
And mix it just until ingredients are combined. I usually stop just short of it being totally combined so I can give it a stir or two with the rubber spatula.
You need an 8-inch cake pan. I decided to do 8-inch instead of inch because it’s smaller and cuter.
Very unlike my bottom.
VERY generously spray the bottom and sides of the pan with cooking spray, which, let’s face it, is SO much easier than rubbing the inside of the pan with butter, then tapping flour all over it.
I praise the DAY I discovered cooking SPRAY.
That could be a jingle, a poem, or a rap, depending on your needs.
Pour the batter into the greased pan…
Then, with an offset spatula, get the surface as level as you can.
Then bake the cake at degrees for 45 to 50 minutes, or until no longer jiggly. And please note: the cake tends to get pretty golden brown on the outside when it bakes…but it’s perfect inside. Here, I’ve inverted the baked cake onto a cooling rack and placed it by an open window (it was cool outside yesterday) so it’ll hurry up and cool down—it has to be completely cooled before I can ice it.
Meanwhile, stem and slice the strawberries. I love using the tip of a spoon to stem strawberries; that’s how my mom always did it.
Once they’re stemmed…
Slice them in half from top to bottom.
Throw the strawberry halves into a bowl…
Sprinkle the sugar over the top.
Then give ’em a little stir.
Now, let the strawberries sit for 30 minutes. They’ll begin to give off juice, which will mix with the sugar to form a nice syrupy liquid. Delish.
After 30 minutes, mash the strawberries on a plate with a fork.
Once they’re mashed (you can mash as much or as little as you’d like), sprinkle on a little more sugar. Let them sit for another 30 minutes to get nice and juicy and syrupy. (I halved the strawberries and mashed them on two separate plates.)
(And for you adventurous types: here’s where you could splash just a little bit of Grand Marnier over the strawberries. It’ll make the cake extra yum, and will cure your aches and pains.)
Once the cake is completely cooled, make the icing. Throw the cream cheese and unsalted butter into the mixing bowl…
Mix it together till light and fluffy.
Sift the powdered sugar and throw it in. Add the vanilla here, too, along with a dash of salt.
Beat the icing until it’s light and fluffy, about a minute on high. This is where the whisk attachment of your mixer comes into play—it really gets the air into the icing. (A hand mixer works just as well!)
Mmmm. Cream cheese icing. The stuff that dreams are made of.
Make sure the cake isn’t the least bit warm.
Then, with a long, serrated knife, slice the cake perfectly in half.
The texture of this cake is really something. Here’s why I decided to use it:
It’s substantial enough to hold up when you spread the strawberries over the top. Half the berries go on the bottom…
Be sure to pour all the sweet juices over the top. They’ll soak into the cake and make you a happier person.
Now, repeat with the other half the cake and the other half of the berries, then place both halves into the freezer for about five minutes. Go ahead and stick the icing into the freezer, too. This’ll cool everything down just a bit and help the icing process. (Just don’t let the icing stay in much longer than that; the butter will become firm very quickly.)
When you’re ready, place the bottom half onto a pretty cake plate or pedestal. I love this dadgum pedestal.
I got it on eBay, like, last century. Quite literally. Fenton Milk Glass. Totally kitschy, man.
Plop a little less than a third of the icing on top of the strawberries…
And spread it out, being careful not to disrupt the strawberries too much.
No need to be overly neat. The icing can hang over the sides a little.
Next, place the other strawberry-covered half on top.
Plop half of the remaining icing on top…
And spread it out evenly, being careful not to disrupt the strawberries too much.
*Important: at this stage, I stuck the cake back into the freezer for about 5 to 7 minutes before icing the rest of it. It’s a crazy habit of mine.
When you pull it out, begin to panic when you realize you’re losing daylight fast. Use the remaining icing to cover the sides of the cake.
Mmmm. Looking good!
If you get icing on the plate or pedestal, just use a damp paper towel or cloth to clean it right off. Marlboro Man always makes fun of me when I do this, especially when I’m serving the kids Spaghetti-O’s.
Well HELLO, my beautiful lover! It’s very nice to finally meet you face to face.
I think the cake looks nice the way it is—you can see hints of strawberries peeking through the icing, and it’s sort of natural and uncontrived. But if you wanted to, you could artfully arrange strawberry halves all over the top in any number of designs.
But I’d rather spend that time eating it.
I can’t really talk about how good this was. If I tried, I might start crying.
It’s the best strawberry shortcake cake I’ve ever eaten. An absolute delight!
This content is created and maintained by a third party, and imported onto this page to help users provide their email addresses. You may be able to find more information about this and similar content at piano.ioSours: https://www.thepioneerwoman.com/food-cooking/recipes/a/strawberry-shortcakecake/
Ree Drummond uses an easy store-bought ingredient for her delicious strawberry tart recipe and it makes the perfect summer dessert. The Pioneer Woman stars quick rustic dessert looks like a beautiful impressive treat, but with very little effort required.
Ree Drummonds strawberry tart recipe is an easy rustic dessert
Drummond demonstrated how to make her “rustic” strawberry tart recipe on an episode of The Pioneer Woman. “Aside from it being very quick and easy, it happens to be a total knockout,” she assured while cutting the strawberries.
“I’m going to make a delicious strawberry filling for the tart,” she explained as she placed the berries in a bowl. She added sugar, flour to thicken the filling, lemon zest and juice, plus vanilla, then stirred everything to combine the ingredients.
“Whenever I make any sort of filling for a pie or a tart, I definitely like to add lemon zest and lemon juice, whether it’s apple filling, blueberry filling, or strawberry,” Drummond explained.
The Pioneer Woman star shared that she will sometimes make a dessert with fresh berries that’s more simplified. “A lot of times when I make strawberry desserts, I’ll make the pie filling or the tart shell and I’ll fill it with fresh strawberries that aren’t baked. And that’s delicious too but there is something about this rustic tart — the color of the strawberries after they bake is so pretty.”
Drummond used an easy shortcut
The Pioneer Woman star made the tart crust next, sharing the shortcut ingredient that makes this tart recipe so easy. “I’m using store-bought pie crust,” she said, showing her technique of overlapping two pie crust circles on a floured surface, then rolling them together. Drummond trimmed the rolled dough into a rectangle, then transferred it to a parchment-lined sheet pan.
She spooned the strawberry filling in the middle of the crust, then folded the edges in, and brushed the crust with an egg wash. She baked it in a degree Fahrenheit oven for 30 minutes, rotating the pan halfway through the baking time.
Drummond had one easy finishing touch to make the strawberries brighter and glossy. She brushed the berries with apricot preserves that she heated in a saucepan with a splash of water. She allowed the tart to cool before serving it with whipped cream.
“It is gorgeous and glossy, so elegant, but so rustic. Just the thing for an outdoor party,” she said.
You can find the full recipe on the Food Network website.
The Pioneer Woman star uses puff pastry for fruit tarts as well
Drummond shared another fruit tart recipe in a July Pioneer Woman blog post, with an easy store-bought ingredient: puff pastry.
“If you want to make a very quick, very easy dessert that also happens to yield impressive results, look no farther than the freezer section of your grocery store, where you can find frozen sheets of ready-made puffed pastry,” she explained. “Puffed pastry is a magical substance — it looks like nothing in the package, but bakes into a puffy, golden, textural substance that makes the perfect crust for fruit tarts, chocolate pastries, hors d’oeuvres the list goes on.”
In order to work with puff pastry, there is a small amount of time required to thaw it. “Allow the rectangles to thaw on the counter for about twenty minutes, then carefully unfold them,” she noted.
Drummond made a similar fruit filling as he rustic tart and spread it in the center of the pastry, then pinched the corners. “And magically, when the pastry puffs, it sort of creates this rim around the edge and it keeps that fruit inside,” she explained.
The full recipe is available on the Food Network site.
RELATED: ‘The Pioneer Woman’: Ree Drummond’s Easy Sheet Pan S’mores Dessert Is Perfect for Summer
Sometimes the simplest things are the sweetest.
Advertisement - Continue Reading Below
Yields: 4 cups
Prep Time: 0 hours 35 mins
Cook Time: 0 hours 0 mins
Total Time: 0 hours 35 mins
grated lemon zest
Sprig of mint, to garnish
This ingredient shopping module is created and maintained by a third party, and imported onto this page. You may be able to find more information about this and similar content on their web site.
- Put strawberries in a bowl. Add sugar, lemon zest, and vanilla and stir. Let macerate for about 30 minutes at room temperature. The sugar will draw out the juices to make a delicious syrup.
- Top with a sprig of mint before serving.
This content is created and maintained by a third party, and imported onto this page to help users provide their email addresses. You may be able to find more information about this and similar content at piano.io
Advertisement - Continue Reading Below
The Pioneer Womans Strawberry Shortcake Cake
STRAWBERRY SHORTCAKE CAKE – This strawberry shortcake cake recipe by The Pioneer Woman, Ree Drummond, is made of layers of dense vanilla butter cake and filled homemade cream cheese frosting and fresh sweetened strawberries. Add candles to it for the perfect Strawberry Shortcake Birthday Cake or just enjoy as is!
This Strawberry Shortcake Cake is the perfect cake for any occasion. This cake inspired version of the classic strawberry shortcake is made with layers of vanilla butter cake, homemade cream cheese frosting, and fresh sweetened Strawberries. You’ll want to add this Strawberry Shortcake Recipe to your family collection!
Let me tell start by telling you I am a lover of strawberry desserts especially in the spring and summer. My favorite desserts usually involve cake and fresh fruit. And strawberry shortcakes are one of the cake-like desserts I love most.
But when you combine my love of strawberry shortcake with a classic fruit-filled cake frosted in homemade cream cheese frosting, (<-click here for my recipe) what you have is a fairy-tale romance of two delicious desserts meant to live happily ever after.
Which is why I love this recipe for Strawberry Shortcake Cake from Ree Drummond’s NY Times bestselling cookbook,The Pioneer Woman Cooks: Food from My Frontier. She gets me, she really does.
Most strawberry shortcakes are made from either a sweetened biscuit or scone recipe. The shortcake itself is dense, then sliced and filled with fresh whipped cream and strawberries. Instead of a biscuit, this homemade strawberry shortcake cake recipe calls for a thick vanilla butter cake.
The strawberry “shortcake cake” layers hold up well to the macerated strawberries without the texture becoming mushy. And the cream cheese frosting is stiff enough to handle the weight of the layered strawberry shortcake cake.
I love the process of baking homemade cakes, creaming the butter and sugar, then seeing ribbons of cake batter spread evenly across a pan. Once the cake goes into the oven I love when it’s done baking and seeing its magical transformation into a beautiful sweet cake. In this cake, for a a strawberry shortcake cake!
Only limited by my imagination, what transpires after the cake comes out of the oven is where the fun really begins.
The Pioneer Woman’s homemade Strawberry Shortcake Cake recipe is made up of three delicious elements: cake, macerated strawberries (filling), and a creamy cream cheese frosting. Separately, these three elements are delicious on their own. But when you bring them together for one beautiful and memorable layered cake, dessert becomes the highlight of the moment.
Last Friday after I had frosted the strawberry shortcake cake, my older Abigail added her creative touch by decorating the homemade cake with fresh strawberries. From the first to the last bite of my slice, I found myself enjoying the strawberry shortcake cake a little too much. And when I say too much, I mean, going back for a second slice right after finishing the first.
Even the next morning for breakfast I indulged in a small sliver of the strawberry shortcake cake along with my morning coffee. It’s worth mentioning this cake is very good the next day too. I’ve made this recipe a few times, and each time it vanishes quickly!
Although it would be perfect for any occasion, this strawberry shortcake cake would be perfect for a celebrating a special birthday or holiday like Easter or Mother’s Day. Enjoy!
Ingredients you need to make this Strawberry Shortcake Cake Recipe:
- unsalted butter
- sour cream
- vanilla extract
- baking soda
- cream cheese frosting
RECIPE FOR STRAWBERRY SHORTCAKE CAKE REPRINTED BY PERMISSION FROM REE DRUMMOND/WILLIAM MORROW
A layered vanilla butter cake filled with fresh sweetened strawberries and cream cheese frosting
- 1/2cup1 stick plus 1 tablespoon unsalted butter, softened
- 1 1/2cupsplus 3 tablespoons granulated sugar
- 3large eggs
- 1/2cupsour creamat room temperature
- 1teaspoonvanilla extract
- 1 1/2cupsall-purpose flour
- 1teaspoonbaking soda
- 1poundstrawberrieshulled and halved
- 3tablespoonsgranulated sugar
- One 8-ounce package cream cheeseat room temperature
- 1cup2 sticks unsalted butter
- 1 1/2poundspowdered sugarsifted
- 1teaspoonvanilla extract
- Preheat the oven to °. Grease and flour a 9-inch round cake pan that’s at least 2 inches deep (or you can split the batter between 2 pans if they’re not deep enough).
- To make the cake batter, beat together the butter and sugar until fluffy. Add the eggs one at a time, beating well after each addition.
- Add the sour cream and vanilla, then mix until just combined.
- Sift together the flour, cornstarch, salt, and baking soda and add it to the bowl.
- Mix it together until just combined.
- Spread it in the pan or pans and bake for 45 to 50 minutes, or until the cake is no longer jiggly like my bottom.
- Carefully remove the cake from the pan and allow it to cool completely.
- Next, mash the strawberries with a potato masher or a fork (reserve a few for garnish if you like).
- Sprinkle the strawberries with the sugar. Toss them around and allow them to sit for a little while.
- They’ll give off this beautiful liquid after several minutes. Try not to drink it with a straw.
- To make the frosting, combine the cream cheese, butter, powdered sugar, vanilla, and salt in a mixing bowl.
- Mix until very light and fluffy. Warning: You’ll feel like eating this bowl of icing before you even get it on the cake.
- To assemble the cake, use a sharp knife to cut it in half through the middle. It’s easier if you go all around the perimeter of the cake, slicing only halfway through the circle the whole way.
- Lay the two halves cut side up.
- And cover both halves with an equal amount of strawberries. Then—this is an important step!—place the cake halves in the freezer for 15 to 20 minutes. This’ll firm up the surface of the strawberries just a bit so that it’s easier to spread on the icing.
- Remove the cakes from the freezer and place one layer on a cake stand or platter. Cover with a little less than a third of the icing.
- Place the second layer on top, then spread the top with icing.
- Carefully ice the outside of the cake with the remaining icing.
- Lovely! You can certainly decorate the top of the cake with strawberry slices, too.
Cake should be stored in the refrigerator loosely wrapped in plastic wrap or a large sealed container.
Alice recommends these Strawberry Recipes for you to try!
Updated: May 04,
Filed Under: DessertsTagged With: cake, Cake Decorating, dessert, strawberries, The Pioneer Woman, VegetarianSours: https://savorysweetlife.com/the-pioneer-womans-strawberry-shortcake-cake/
Recipes strawberry pioneer woman
It's late spring, the weather has warmed up, and fresh strawberries are in abundance at the markets. It's the perfect time to make a fresh, show-stopping, yet easy dessert like strawberry pie. Yes, canned strawberry pie filling exists, and yes, you could use strawberry Jell-O to fill your crust, but when the season is right, the only pie you should be searching to make is a fresh strawberry pie! With just five ingredients, our easy, fresh strawberry pie brings the flavors of the season right to your cookout table.
How do you make strawberry pie from scratch?
First, start with a baked pie crust. To keep things easy, you can use a refrigerated pie crust, and bake one single crust according to the package directions. If you love to make your own crust, or have been stashing a ball of Ree's perfect pie crust in your freezer, use that! You will need to blind bake the crust completely through, before filling. Blind baking (or pre-baking) is simple—here's how to do it:
Preheat the oven to degrees. Roll the pie dough into a inch circle on a lightly floured surface. Transfer the crust to a 9-inch pie plate. Trim crust to have ½” over-hang over the edge of the pie plate. Tuck the edges of the crust under to be even with edge of the pie plate and crimp. Place the crust in the refrigerator for 60 minutes (or freezer for 30 minutes). Line the inside of the crust with parchment paper, then fill with baking weights or dried beans. Bake for minutes, until the edges of the crust are very lightly golden. Remove the pie weights and parchment paper, brush all over with heavy cream and prick the bottom of the crust with a fork, times. Return to the oven and bake until the whole crust is golden brown all over, minutes longer. Let cool to room temperature.
Next, make your filling. On the stove top, cook a mixture of fresh strawberry puree, sugar, vanilla, and cornstarch to make a lightly sweetened, thickened sauce. Mix in fresh, halved strawberries and transfer this mixture to the fully baked crust. Let it cool in the refrigerator for a few hours.
Finally, serve with whipped cream. Cool Whip works great to keep things super simple, but you can also make your own homemade whipped cream. Try a few easy twists, like adding 2 tablespoons of cocoa powder for a chocolate whipped cream, or 2 teaspoons lime or lemon zest, for a citrus kick.
How do you thicken strawberry pie filling?
To thicken strawberry pie filling, you'll need to cook it on the stove and use a starch such as corn starch, tapioca starch or flour. (Some recipes call to use strawberry Jell-O to thicken, but the fresh flavor of whole, mashed strawberries for the puree cannot be beat!) A cooked flour mixture can leave your filling a bit cloudy in appearance, whereas corn starch and tapioca starch will cook clear and hold their thickness for about 48 hours. As cornstarch is a common pantry item that most cooks keep, it's the perfect thickener to use for this easy strawberry pie.
Why is my strawberry pie runny?
As your fresh strawberry pie will not be baked in the oven once it's come together, it is important to fully cook the filling on the stovetop. This recipe calls for the amount of cornstarch needed to create a very thick filling, so that your pie will set and slice nicely when chilled. Cornstarch needs to be dissolved first in a cold liquid, then heated to its boiling point, in order to fully activate its thickening power. Be sure to let mixture come to the full boil and cook for the entire time that the recipe recommends. Cooking the mixture thoroughly will also help to reduce the liquid in the filling, thus making it thicker. Once the pie is assembled, be sure to let it cool completely in the refrigerator before slicing.
This content is created and maintained by a third party, and imported onto this page to help users provide their email addresses. You may be able to find more information about this and similar content at piano.ioSours: https://www.thepioneerwoman.com/food-cooking/recipes/a/easy-strawberry-pie/
Loud laughter again. - Intergirl. - Irka joked.
- Proverbs 2 passion translation
- June marie black art
- Easy small doodles
- Bio chapter 5 quizlet
- Yale psychiatry residency salary
- Slang for crack pipe
- Piggly wiggly apple pay
- Jodeco rd stockbridge ga
- Yamaha ar vs sx
- Tesla model 3 2010
- Add mime type linux
- Edelbrock e force challenger
- Teac mini stereo system
Female love juice; poked the tip of her tongue into the very depths of the vagina, sucked it, loudly smacking her lips. The woman screamed and furiously - arching - huddled on the bed, as if she was being strangled. She felt an insane rush of passion.