Classic Strawberry Shortcake (FNM)

By á-3145

Food Network Magazine

Ingredients

• For the cake:
• 5 tablespoons unsalted butter, melted, plus more for the pan
• 1 1/3 cups all-purpose flour, plus more for dusting
• 1 1/4 cups granulated sugar
• 1 1/4 teaspoons baking powder
• 1/2 teaspoon salt
• 1 1/2 teaspoons vanilla bean paste (or seeds from 1/2 vanilla bean)
• 2 large eggs, at room temperature, beaten
• 3/4 cup whole milk, at room temperature
• 1/2 teaspoon finely grated lemon zest
• For the toppings and filling:
• 1 1/2 quarts strawberries, hulled
• 1 tablespoon strawberry jelly
• 3 tablespoons confectioners' sugar
• 1 tablespoon fresh lemon juice
• 1 1/2 cups cold heavy cream
• 1/4 teaspoon vanilla extract

Details

Servings 8
Preparation time 55mins
Cooking time 95mins
Adapted from foodnetwork.com

Preparation

Step 1

Preheat the oven to 350 degrees F. Butter an 8-inch-round cake pan, then line the bottom with parchment paper; butter the parchment and dust with flour, tapping out the excess.

Make the cake: Whisk the flour, granulated sugar, baking powder and salt in a medium bowl until combined. Whisk the melted butter, vanilla bean paste, eggs, milk and lemon zest in a medium bowl until just smooth. Add the wet ingredients to the dry ingredients and stir with a wooden spoon until incorporated. Pour the batter into the prepared pan and bake until a toothpick inserted into the middle comes out clean, 35 to 40 minutes. Transfer to a rack and let cool 10 minutes in the pan, then turn out of the pan onto the rack and let cool completely.

Meanwhile, make the toppings and filling: Halve 16 strawberries. Whisk 1 tablespoon water and the strawberry jelly in a medium bowl until smooth. Add the halved strawberries and toss to coat; set aside. Thinly slice the remaining strawberries, then toss with 2 tablespoons confectioners' sugar and the lemon juice in another medium bowl; set aside. Beat the heavy cream, the remaining 1 tablespoon confectioners' sugar and the vanilla extract in a bowl with a mixer on medium-high speed until soft peaks form. Refrigerate the whipped cream until ready to assemble.

Carefully cut the cake in half horizontally with a serrated knife. Place the bottom half cut-side up on a platter. Drizzle the juices from the sliced berries over the cut sides of both cake halves. Fold a few tablespoons of the whipped cream into the sliced berries; spoon over the bottom cake layer. Cover with the other cake layer, then top with the remaining whipped cream. Top with the halved strawberries and their juices.