Strawberry Shortcake Cake
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Supergolden Bakes · by Lucy Parissi | Supergolden Bakes★ 4.9 (16)

Strawberry Shortcake Cake

NUTRITION · PER SERVING60M COOK
CAL 39%·PRO 18%
CARBS 92G48% OF CAL
5G FIBER63G SUGAR25G OTHER
FAT 41G48% OF CAL
23G SAT18G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Classic strawberry shortcake with vanilla sponge cake, stabilized whipped cream, jam, and fresh berries. A showstopping summer dessert that's surprisingly easy to assemble.

dessertamericanbaked goodvegetarian
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We index the facts; the cooking instructions live with the creator.

Nutrition & ingredients

Ingredients

serves 8
  • 250 g (2 cups) flour plain / all purpose
  • 250 g ( 1 ¼ cup) caster sugar (superfine sugar)
  • 1 level tbsp cornflour ((cornstarch) sub with flour)
  • 2 level tsp baking powder
  • 115 g (½ cup) softened unsalted butter or margarine such as Stork
  • 2 large eggs
  • 120 ml (½ cup) milk semi skimmed or skimmed ideally
  • 1 tbsp lemon juice or sub with more milk
  • 2 tsp vanilla extract or vanilla bean paste
  • 500 g (2 cups) cold cream double/heavy cream
  • 115 g (½ cup) full-fat cream cheese or mascarpone
  • 80 g (⅔ cup) icing sugar (powdered sugar)
  • 1 tsp vanilla bean paste ((or vanilla extract))
  • 320 g (2 ½ cups) strawberries, sliced into small chunks
  • 50 g (¼ cup) granulated sugar
  • 1 tbsp lemon juice or
  • 130 g (1 cup) strawberry jam, or more as needed
  • Fresh strawberries (, whole and halved)
  • Icing sugar (, to dust)
PREP
10M
SODIUM
99MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.