Strawberry Shortcake

Layered white cake with a hint of lemon filled with strawberry whipped cream and strawberry jam.

Is it finally spring? There are days I wake up and walk outside and it feels as though winter is still lingering. But today, today was 80 degrees, and tomorrow and the next day. I think we have finally jumped over the hump and spring is in the air. Trees are filled with buds, leaves and flowers. The cherry blossoms are coming to an end, sometimes it looks as though it's raining flowers. But lilacs are budding, roses are beginning to emerge and sweet fragrant flowers fill the air all around. 

Layers of delicate white cake and strawberry whipped cream.

That spring air definitely puts some pep in your step and makes you want to be outside to take walks, start the garden and head to the Farmer's Market. Strawberries are just starting to pop up, not quite locally for me in Portland but some beautiful ones from California. This is the big kickoff and hopes that summer is just around the corner. I'm ready to start planting my garden, long days, BBQs and endless time with friends and family. 

Sometimes bloggers like to get together, virtually and put together quite the party. Like our last one that highlighted carrots. Today I'm joined by over 90 bloggers sharing all things strawberry...because #straweberriesarethejam , follow that hashtag on Instagram for the most beautiful feed you'll ever see! 

Layers of delicate white cake and strawberry whipped cream.

I could eat strawberries by the bucket, I will sit and pick them all summer long from my garden. The sweetest, and most delectable strawberries in all the world! When I think about strawberries, I immediately think of strawberries and cream, a natural and perfect combination that is classic and never disappoints. I took one of my favorite cake recipes, made some tweaks and filled it with the simplest strawberry whipped cream and homemade strawberry jam. Easy enough for a backyard BBQ or elegant enough for a formal dinner party.  Not fussy,  just a perfect simple cake. I hope you give it a try! I love seeing your creations be sure to tag me on Instagram @CosettesKitchen or post on my Facebook Page. You can find a list of the bloggers and links to their amazing recipes below and be sure to follow the hashtag #strawberriesarethejam for loads of inspiration! 

xoxo
Cosette

A list of the amazing bloggers contributing to our fabulous strawberry party: 

 

Print Recipe

Strawberry Shortcake

Course

Dessert

Cuisine

Dessert

Prep Time

30 minutes

Cook Time

45 minutes

Servings

servings

Ingredients

Lemon White Cake

• 5 large eggs
• 2 tsp vanilla
• 1 large lemon zested
• 2 cups granulated sugar
• 3 cups all purpose flour
• 3 teaspoon baking powder
• 1 teaspoon kosher salt
• 1 cup canola or vegetable oil
• ½ cup fresh squeezed lemon juice

Strawberry Whipped Cream

• 2 cups heavy whipping cream
• ½ cup prepared strawberry jam
• pinch of salt

Course Dessert Cuisine Dessert Prep Time 30 minutes Cook Time 45 minutes Servings servings Ingredients Lemon White Cake 5 large eggs 2 tsp vanilla 1 large lemon zested 2 cups granulated sugar 3 cups all purpose flour 3 teaspoon baking powder 1 teaspoon kosher salt 1 cup canola or vegetable oil ½ cup fresh squeezed lemon juice Strawberry Whipped Cream 2 cups heavy whipping cream ½ cup prepared strawberry jam pinch of salt

Instructions

1. Preheat oven to 350 degrees Fahrenheit. Butter + flour a (3) 6" (3" deep) cake rounds.
2. In stand mixer, mix eggs, vanilla, lemon zest and sugar until blended and smooth.
3. Add flour, baking powder + salt on low speed.
4. Finally add the oil and lemon juice. Blend until smooth, be sure to scrape down sides and bottom. Batter will be thick.
5. Divide the batter equally among the 3 cake pans.
6. Bake for 40-50 minutes until a cake tester comes out clean.
7. Remove when done, let cool and remove cakes from pans to allow to fully cool.

Whipped Cream

1. In the bowl of your stand mixer, attach your whisk attachment and pour your heavy cream in the bowl.
2. Whip cream to almost stiff peaks on high speed, just before peaks stiffen, add your strawberry jam and salt, continue to whisk.
3. Whisk on high speed until stiff peaks form.

Assembly

1. Place a dollop of whipped cream on your cake plate or cake board.
2. Place one cake round on top of dollop the spread a generous amount of whipped cream and spread. Place a about a heaping tablespoon of jam in the center.
3. Place next round on top and repeat with the 3rd layer.
4. Spread whipped cream on top and sides of cake and smooth.
5. Decorate with strawberries and serve.

Recipe Notes

If you don't have 6" cake rounds:
9x13 pan ~ 30-35 minutes
bundt ~ 60 minutes
9" rounds ~ 30 minutes

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