**This post is published in partnership with American Greetings. All opinions are my own.**
A little while ago I told you about the amazing Strawberry Shortcake Birthday Cake that Aubrey Anderson-Emmons from Modern Family got for her birthday! Well, I had to try to make it. After all, I have two daughters birthday’s coming up and I am loving making their cakes from home! So here is the recipe – some tips on how to make it work for you – and my final, not so professional but delicious none the less – recipe below!
- For the Cake:
- 12 tablespoons (1½ sticks) unsalted butter, room temperature
- 2 cups sugar
- 4 large eggs
- ¾ cup Greek yogurt
- 1 tablespoon grated lime zest
- 1 teaspoon almond extract
- 2 cups cake flour
- ½ teaspoon salt
- 1 teaspoon baking soda1 teaspoon baking powder.
- For the Cream:
- 11⁄2 cup heavy cream
- 3 tablespoons sugar
- 11⁄2 teaspoon rose water (I used strawberry extract)
- For Topping and Filling:
- 2 pints fresh strawberries
- Juice of 2 small limes
- 2 tablespoon sugar
- Preheat the oven to 350 degrees F.
- Butter the bottom of two 8-inch cake pans. Then line them with parchment paper and butter and flour the lined pans. In a mixing bowl,sift the cake flour, salt, baking soda and baking powder and mix well. Cream the butter and sugar on high speed in the bowl of an electric mixer fitted with the paddle attachment until light and fluffy. On medium speed, add the eggs, 1 at a time, then the yogurt, the lime zest, and the almond extract, scraping down the bowl as needed. On low speed, slowly add the flour mixture to the butter mixture and combine just until smooth.
- Pour the batter evenly into the pans, smooth the tops, and bake in the center of the oven for about 40 minutes, until a toothpick comes out clean. Let cool in the pans for 30 minutes, then remove to wire racks and let cool to room temperature.
- In a small sauce pan put half of the strawberries, lime juice and sugar and cook for 5 to 10 minutes,until strawberries break down a bit and the liquid becomes syrupy. Cool. Wash and cut your other strawberries in half or quarters if big.
- Whip the heavy cream in a mixer fitted with the whisk attachment until soft peaks start to form then add your sugar, and rose water and mix until firm.
- Place one of the cakes on a serving platter, spread with the cooked strawberries and syrup. Then spread ½ the whipped cream and scatter with some fresh strawberries. Cover with the top slice of the cake and spread with the remaining cream. Decorate with more strawberries.
A few tips I have after making this cake.
– I could not find Rose Water so I used a 1/4 teaspoon of Strawberry Extract to give the cream a flavor.
– I used 2 small containers of strawberries and that was plenty for the cake.
– Be sure to line the pans with parchment paper to make the cakes easier to slide out.
– The top layer of the cake will slide off when you carry it so make sure the cake has time to settle and set before moving it.
This cake is really easy to make and even more delicious to eat! Any Strawberry or Strawberry Shortcake lover will devour it in no time!
Want to make the cake yourself? I am giving one lucky winner a $50 gift card to purchase the ingredients to make it themselves! Just enter below and GOOD LUCK!
Giveaway Open to US Residents, 18+. Giveaway Ends 6/26/2014