Strawberry Shortcake

Tiers of delicate sponge cake covered in succulent berries and a cloud of whipped cream with a hint of Grand Marnier make Strawberry Shortcake a perennial favorite of every generation.
Strawberry Shortcake
Makes 1 (8-inch) cake
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  1. 1 cup butter, softened
  2. 1 cup sugar
  3. 2 cups self-rising cake flour
  4. ¼ teaspoon salt
  5. 3 large eggs
  6. ¼ cup cool water
  7. 2 teaspoons vanilla extract
  8. ½ teaspoon almond extract
  9. Strawberry Filling (recipe follows)
  10. Grand Marnier Whipped Cream (recipe follows)
  11. Garnish: fresh strawberries, fresh mint
Strawberry Filling
  1. 1 cup sugar
  2. ¼ cup cornstarch
  3. 1 ⁄8 teaspoon salt
  4. 6 cups chopped fresh strawberries, stems removed, divided
  5. 2 tablespoons Grand Marnier
  6. 1 teaspoon fresh lemon juice
  7. 1 teaspoon vanilla extract
Grand Marnier Whipped Cream
  1. 1 cup heavy whipping cream
  2. 1 ⁄3 cup confectioners’ sugar
  3. 2 teaspoons Grand Marnier
  4. ½ teaspoon vanilla extract
  1. Preheat oven to 350°. Spray two 8-inch cake pans with baking spray with flour, line with parchment paper, and spray again.
  2. In a large bowl, beat butter with a mixer at high speed until creamy, about 3 minutes. Add sugar, and beat until light and fluffy, about 5 minutes.
  3. In a small bowl, whisk together flour and salt. Set aside.
  4. In a medium bowl, whisk together eggs, water, vanilla extract, and almond extract. Reduce mixer speed to low.
  5. Add egg mixture to butter mixture, alternately with flour mixture, beginning and ending with flour mixture, beating well after each addition. Beat mixture at medium speed 5 minutes more.
  6. Divide batter between prepared pans, smoothing tops. Bake until a wooden pick inserted near the center comes out clean, about 25 minutes, covering with foil halfway through baking time to prevent excess browning.
  7. Remove from oven, and let cool in pan on a wire rack for 10 minutes. Remove from pan, and let cool completely on wire rack.
  8. Spread half of Strawberry Filling onto one cake layer. Top with remaining cake layer and remaining filling, making a ring and leaving the center exposed. Spoon Grand Marnier Whipped Cream onto middle of cake. Garnish with strawberries and mint, if desired. Store, covered, in refrigerator for up to 3 days.
Strawberry Filling
  1. In a small bowl, combine sugar, cornstarch, and salt.
  2. In a medium saucepan, combine 3 cups strawberries, Grand Marnier, lemon juice, and vanilla extract.
  3. Add sugar mixture to strawberry mixture, stirring to combine. Simmer strawberries over medium heat, stirring often, until thick, about 20 minutes. Remove from heat, and let cool to room temperature. Add remaining 3 cups strawberries, stirring to combine. Cover, and refrigerate for at least 2 hours and up to 3 days.
Grand Marnier Whipped Cream
  1. In a medium bowl, combine whipping cream, confectioners’ sugar, Grand Marnier, and vanilla extract. Beat mixture with a mixer at medium-high speed until medium peaks form. Use immediately, or store, covered, in refrigerator for up to 2 days.
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