Strawberry Shortcut Cake

Strawberry Shortcut Cake is a delightful and easy-to-make dessert that captures the vibrant flavors of fresh strawberries. This simple recipe allows you to create a delicious cake using a few time-saving shortcuts without compromising on taste. With layers of moist cake, luscious strawberries, and creamy whipped topping, this dessert is sure to impress your family and friends.

By utilizing a cake mix, you can save time on the baking process and focus more on the flavorful elements of the cake. The addition of macerated strawberries adds a burst of sweetness and tanginess, while the whipped cream brings a light and airy texture to each bite. The finishing touch of jelly-infused holes throughout the cake adds a delightful burst of fruity flavor and moisture.

Whether you’re celebrating a special occasion or simply craving a sweet treat, Strawberry Shortcut Cake is the perfect choice. It’s a versatile dessert that can be enjoyed year-round, but it’s especially refreshing during the summer months when strawberries are in season. So, gather your ingredients and get ready to indulge in a slice of this scrumptious cake that will leave you wanting more.

INGREDIENTS:

FOR THE STRAWBERRIES AND CREAM

• 700g strawberries
• 1 tbsp caster sugar
• 240ml double cream
• 1/2 tsp pure vanilla essence
• 1 tbsp icing sugar

FOR THE CAKE

• 1 tsp pure vanilla essence
• 120ml whole milk
• 150g caster sugar
• 140g plain flour
• 1 tsp baking powder
• 1/2 tsp fine salt
• 1 large egg, beaten
• 60ml unsalted butter, melted

INSTRUCTIONS:

1. Preheat the oven to 190C/Gas 5.
2. Butter a 20cm round cake pan, line it with parchment paper, butter the paper, and dust the pan lightly with flour.
3. In a medium bowl, whisk together the flour, caster sugar, baking powder, and salt.
4. Lightly whisk in the butter, egg, milk, and vanilla just until smooth.
5. Pour the batter into the prepared cake pan and bake for about 25 minutes, or until a toothpick inserted in the center comes out clean.
6. Cool the cake in the pan on a rack for 10 minutes, then turn it out of the pan, flip it upright, and let it cool completely on the rack. For the strawberries and cream:
7. Set aside 350g of the best-looking whole berries for topping the cake.
8. Hull and thinly slice the rest of the berries and toss them with the caster sugar. Set aside.
9. Whip the cream with the icing sugar and vanilla until soft peaks form. Refrigerate until ready to use. To assemble the cake:
10. Cut the cooled cake in half horizontally using a serrated knife.
11. Place the bottom layer, cut side up, on a cake stand or serving plate.
12. Drizzle the juices from the sliced berries over the cut sides of both cake halves.
13. Fold a couple tablespoons of the whipped cream into the sliced berries and spread them over the bottom cake layer.
14. Place the other piece of cake on top, cut side down.
15. Spread the remaining whipped cream on the top of the cake and arrange the reserved whole berries on top.

CHEF’S NOTE:

• Cutting a cake into layers is easy as saw-spin-separate: Begin to saw the cake in half horizontally. Just before you reach the middle of the cake, give it a quarter turn. Continue to saw almost to the center, then give it another quarter turn and saw again until you reach your original point of entry. Saw completely through the cake’s center and separate the layers.