How to make a Strawberry Shortcake from scratch

sugar

🥗Healthier: honey

💰Cheaper: brown sugar

Honey is a natural sweetener, while brown sugar is often less expensive.

whipped cream

🥗Healthier: Greek yogurt

💰Cheaper: cool whip

Greek yogurt adds protein and is lower in calories, while cool whip is often more affordable.

Add 2.5 cups of cake flour, 2 teaspoons of baking powder, and 1/4 teaspoon of salt to a medium-sized bowl and sift together.

In a stand mixer with the paddle attachment, add 2 sticks of unsalted butter, 1/3 cup of canola oil, and 2.5 cups of sugar. Mix on medium-low speed to incorporate, then increase to high speed and mix for 4 minutes, scraping down the sides of the bowl as needed.

Add 4 large eggs one at a time, mixing on low speed and scraping down the sides of the bowl after each addition.

In a separate bowl, combine 3/4 cup of sour cream, 3/4 cup of whole milk, 2 teaspoons of vanilla extract, 2 teaspoons of butter extract, and 1 teaspoon of almond extract. Stir together.

Spray two 9-inch round baking pans with Baker's Joy non-stick baking spray and preheat the oven to 325 degrees.

Add 1 cup of the cake flour mixture and 1/2 cup of the milk-sour cream mixture to the mixer, mixing on medium-low speed until combined. Repeat this process, alternating until all mixtures are combined.

Pour the prepared white cake batter evenly into the baking pans, spreading it out with the back of a spoon and shaking the pans to even out the batter.

Bake in the preheated oven at 325 degrees for 40 minutes, or until a toothpick inserted comes out clean. Let the cakes cool completely.

In a food processor, blend 16 ounces of thawed strawberries for 1 minute until smooth.

In a medium-sized pot over medium-high heat, combine the strawberry puree and 1 cup of sugar. Squeeze the juice of one large lemon into the pot and stir. Let it come to a simmer and simmer for 6 minutes, then remove from heat and strain if desired. Refrigerate overnight.

Dissolve 1 packet of gelatin in 1 cup of hot water, stirring continuously, then refrigerate for 4 hours or until firm.

Microwave 3 tablespoons of the firm gelatin for 20 seconds to return it to liquid form.

In a stand mixer with the whisk attachment, combine 3 cups of heavy whipping cream, 1 cup of confectioner's sugar, and 1 tablespoon of vanilla extract. Mix on low speed to combine, then on high speed for 4 minutes, adding the liquid gelatin after 2 minutes.

Rinse and dry the fresh strawberries, then cut off the stems and halve them. Sprinkle with 1/2 teaspoon of sugar and toss, then refrigerate.

Trim the edges and tops of the cooled cake layers with a sharp knife.

Place a small amount of whipped cream on a cake pad to prevent the cake from moving. Add the bottom layer of cake and spread 1/4 cup of strawberry sauce on top.

Pipe a generous amount of whipped cream on top of the strawberry sauce, then add the halved strawberries on top.

Pipe a small amount of whipped cream in between the strawberries to control the flow of the strawberry sauce.

Pour the remaining strawberry sauce over the cake layer and spread evenly.

Add the top layer of cake and press down slightly, then spread 1/4 cup of strawberry sauce on top and cover any holes with a spatula.

Pipe a generous amount of whipped cream on top of the cake layer.

Cooking Techniques

Equipment Needed

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Dietary

Allergens