Is it weird that the first thought I have when someone says strawberry shortcake is this:
No? Then you must also be a baby of the 80’s 🙂
The first strawberry shortcake recipe appeared in an English cookbook as early as 1588, according to Driscoll’s berry growers. By 1850, strawberry shortcake was a well-known biscuit and fruit dessert served hot with butter and sweetened cream. That sounds absolutely delicious, but I wanted a soft vanilla cake for this recipe that would soak up its strawberry and whipped cream counterparts.
Just sit in that image for a moment. Soft light Vanilla cake covered in whipped cream and strawberries. You back now? Ok. Let’s move on.
I started by baking my cakes in to 9 inch cake pans.
I chopped up about 20 strawberries and left them sit at room temperature covered in a half cup of sugar with two tablespoons of water.
I also made sure to set a few strawberries aside to place on the top of the cake for decoration.
This is a great cake to serve after a heavy dinner. It would also be great for your Easter dessert!
Next up I made a homemade whipped cream. You can not have strawberry shortcake without whipped cream.
One downside to this strawberry shortcake is that she is meant to be served at home. This beauty does not travel well. So whip her up and have some friend over. This cake weighs in at about 4 pounds and easily feeds 6 people!