Strawberry Shortcake Cake

Happy Canada Day to all you Canadians!!

My friend, Dev and her boyfriend, Tyler had a Canada Day BBQ. They supplied all of the meat and side salads, so I decided to bring a dessert.

Rather than making a bunch of biscuits for strawberry shortcake, I made one massive strawberry shortcake cake. I thought it was unique and it was also easier (and less messy) to serve at a BBQ.

Here's what you'll need for the cake:

1 1/2 cup cake and pastry flour
1 1/2 tsp baking powder
1/2 tsp salt
3/4 cup milk
6 Tbsp salted butter
1 Tbsp vanilla
1 tsp lemon extract
3 eggs
1 1/4 cup granulated sugar
1 1/2- 2 cups strawberries, washed and sliced

Here's what you'll need for the frosting:
1 tsp gelatin
2 cup whipping cream
1/2 confectioner's sugar
2 tsp vanilla


Preheat the oven to 350 degrees F. Grease two 8" cake pans and line the bottom with parchment paper; grease the parchment paper as well.

In a small bowl, combine cake flour, baking powder, and salt.

In a small saucepan, combine the milk and butter, and bring to a boil. Remove from heat and add the vanilla and lemon extracts.

In a separate large bowl, beat the eggs and sugar until it is pale yellow and fluffy. While continuing to beat the eggs and sugar, slowly add the hot milk mixture. Next, fold in the flour mixture and stir until combined.

Spread the cake batter evenly between the two prepared pans. Bake for 20-25 minutes. There are a number of ways to make sure the cakes are done: 1) They are golden brown; 2) You press lightly on the center of the cake and it springs back; and 3) A toothpick comes out clean when inserted.

Once the cakes are finished baking, set them on a wire rack to cool. Once they have cooled, turn them upside down and return cakes to the wire rack.

While the cakes are continuing to cool, you should make the whipped cream frosting. In a small bowl, mix together the gelatin and 1/4 cup whipping cream. Let mixture rest for 5 minutes, then place the bowl over barely simmering water until the gelatin has completely dissolved. Remove the bowl from heat and let cool to tepid. In the meantime, in a mixing bowl, whip the remaining whipping cream until thickened slightly, then add the confectioner's sugar and vanilla, whipping until the mixture is the same consistency as shaving cream. Add half of the gelatin mixture to the whipped cream frosting, then fold in the remaining half.

To decorate the cake, spread a bit of the whipped cream frosting over the bottom cake. Place a layer of sliced strawberries on top of the whipped cream frosting. Spread more of the whipped cream frosting over the first layer of strawberries, then add a second layer of strawberries. Next, spread some whipped cream frosting on the bottom of the top cake, and place it frosting side down on the bottom cake. Finally, use the remaining whipped cream frosting to frost the entire cake (top, and sides). Add some whole strawberries on top for garnish. Store in refrigerator until you serve it.

Enjoy :)