Strawberry Shortcake

Name: Strawberry Shortcake
Ingredients: Cake; 12 tablespoons unsalted butter, softened; 1 3/4 cups granulated sugar; 4 eggs; 3/4 cup sour cream or full-fat yogurt; Zest of one lemon; 1 teaspoon vanilla extract; 2 cups all-purpose flour; 1/4 cup cornstarch; 1 teaspoon baking soda; 1/2 teaspoon salt; Filing; 1 quart strawberries; 2 to 4 tablespoons granulated sugar; 8 ounces mascarpone cheese, softened; 2 cups heavy cream; 1 teaspoon vanilla extract

17 ingredients

7 steps

Ingredients

Cake
12 tablespoons unsalted butter, softened
1 3/4 cups granulated sugar
4 eggs
3/4 cup sour cream or full-fat yogurt
Zest of one lemon
1 teaspoon vanilla extract
2 cups all-purpose flour
1/4 cup cornstarch
1 teaspoon baking soda
1/2 teaspoon salt
Filing
1 quart strawberries
2 to 4 tablespoons granulated sugar
8 ounces mascarpone cheese, softened
2 cups heavy cream
1 teaspoon vanilla extract

Directions

1

Preheat oven to 350° F. Butter and flour two 8-inch cake pans.
2

Sift the flour, cornstarch, baking soda, and salt together into a bowl.
3

Cream butter and sugar together until light and fluffy, about 5 minutes. Add the eggs one at a time, mixing for 30 seconds after each addition. Add the sour cream, zest, and extract.
4

Gently mix the flour into the butter mixture until just combined. Divide the batter between the prepared pans and bake for 25 to 30 minutes, or until a cake tester comes out clean. Cool the cakes in the pans for 10 minutes, then turn out onto a cooling rack to cool completely.
5

While the cakes are cooling, hull and slice the strawberries. Sprinkle with 2 tablespoons sugar and stir gently. Taste the berries and add more sugar if they need more sweetness. Let the strawberries macerate for at least 15 minutes.
6

Whip the cream to soft peaks, then add in 1 tablespoon of sugar and the vanilla extract. Gently fold in the mascarpone.
7

To assemble the cake, slice each cake round horizontally to make 2 layers. Place a layer of the cake on a serving plate or pedestal, cover with a generous dollop of whipped cream and a third of the strawberries. Repeat with the remaining cake layers, making sure to save a spoonful of cream and a spoonful of strawberries to garnish the top. Enjoy immediately. This cake is best served on the day that it is made.