Strawberry Shortcakes with Extra Creamy Cream Cheese Filling
I have made this recipe before, as a Shortcake with layers of freshly sliced strawberries. It was delicious! I decided to use the same sponge cake recipe, but I used a shortcake form I had ordered. I also used half the dough to make a miniature jelly roll. It took all of 15 minutes to make the sponge cake from scratch and it's very easy to do.
I decided to macerate the berries with some sugar and amaretto, and then made the frosting with both heavy cream and cream cheese (don't bother with calories, just enjoy). The end result? Just as delicious as the first go-round and fun to present to my guests!
- SPONGE CAKE:
- 1 1/4 cups cake flour (5 ounces)
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon table salt
- 1 cup sugar (7 ounces)
- 5 large eggs (2 whole and 3 separated), room temperature
- 6 tablespoons unsalted butter , melted and cooled slightly
- 2 tablespoons water
- 2 teaspoons vanilla extract
- STRAWBERRY FILLING:*
- 2 pounds fresh strawberries (medium or large, about 2 quarts), washed &dried
- 4 - 6 tablespoons sugar (to taste)
- 2 tablespoons Kirsch
- Pinch table salt
- 8 ounces cream cheese , room temperature
- 1/4 cup sugar
- 1/4 cup confectioner's sugar (this helps the whipped cream to stay a bit more stabilized)
- 1 teaspoon vanilla extract
- 1/8 teaspoon table salt
- 2 cups heavy cream
Preparation time 20mins
Cooking time 45mins
Adapted from foodiewife-kitchen.blogspot.com
FOR THE CAKE:
EQUIPMENT NEEDED: Shortcake pan, or mini bundt pan, if possible. Or, you can turn this easily into a jelly roll.
Adjust oven rack to lower-middle position and heat oven to 325°F. Generously grease the pan.
Whisk flour, baking powder, salt, and all but 3 tablespoons sugar in mixing bowl. Whisk in 2 whole eggs and 3 yolks (reserving whites), butter, water, and vanilla; whisk until smooth.
In clean bowl of standing mixer fitted with whisk attachment, beat remaining 3 egg whites at medium-low speed until frothy, 1 to 2 minutes.
With machine running, gradually add remaining 3 tablespoons sugar, increase speed to medium-high, and beat until soft peaks form, 60 to 90 seconds.
Stir one-third of whites into batter to lighten; add remaining whites and gently fold into batter until no white streaks remain.
Pour batter into prepared pan and bake until toothpick or wooden skewer inserted into center of cake comes out clean, 15-18 minutes*.
Or, pour the batter into a parchment lined baking sheet to make a jelly roll.
Cool in pan 10 minutes. If making a jelly roll, cool for a few minutes and then lay onto a clean towel. Gently roll the towel and allow to cool completely.
FOR THE STRAWBERRY FILLING:
In a food processor (or use a potato masher) plus the berries until broken into tiny bits; toss with 4 to 6 tablespoons sugar (depending on sweetness of berries) in medium bowl and let sit 1 hour (NOTE: I add about 2 Tbsp of amaretto or kirsch) , stirring occasionally.
FOR THE WHIPPED CREAM:
When cake has cooled, place cream cheese, sugar, vanilla, and salt in bowl of standing mixer fitted with whisk attachment. Whisk at medium-high speed until light and fluffy, 1 to 2 minutes, scraping down bowl with rubber spatula as needed.
Reduce speed to low and add heavy cream in slow, steady stream; when almost fully combined, increase speed to medium-high and beat until mixture holds stiff peaks, 2 to 2 1/2 minutes more, scraping bowl as needed (you should have about 4 1/2 cups).
Gently fold the strawberries into the whipped cream.
Fill each shortcake cup or-- if making a jelly roll:
Unroll the cake and (if desired) spread a thin layer of strawberry jam). Fill the cake, leaving a 2" border as unfilled.
Gently roll the cake into a jelly roll. Sprinkle with powdered sugar.
Keep refrigerated, but it usually disappears very fast!
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