OLD-FASHIONED STRAWBERRY CAKE
If strawberry doughnuts are your thing, then this cake is absolutely your thing. A classic, old-fashioned buttermilk cake with bits of berries strewn throughout, it manages to taste just like your favorite fried treat (without the frying, of course). Be sure to bake the cake all the way through; strawberries have a high water content and tend to make for a soggy cake if not baked properly. The top should be crackly, deeply and perfectly golden brown, and the edges should pull away from the sides of the pan.
Provided by Alison Roman
Categories cakes, dessert
Time 45m
Yield 8 to 10 servings
Number Of Ingredients 11
Steps:
- Heat oven to 350 degrees. Smear or brush a bit of butter onto the bottom of a 9-inch cake pan and line with parchment paper (either cut to fit the bottom, or leaving some hanging over the edges for easy removal).
- Whisk flour, baking powder and salt together in a medium bowl.
- In a stand mixer (or using an electric hand mixer and a large bowl), beat butter, granulated sugar, brown sugar and vanilla together on medium-high, periodically scraping down the sides of the bowl to make sure everything incorporates, until the mixture is pale, light, fluffy and creamy, about 5 minutes.
- Add eggs, one at a time, beating to blend between additions. (This is a good time to scrape down the sides again.)
- Reduce the mixer speed to low and carefully add half the flour mixture, followed by half the buttermilk. Repeat with remaining flour mixture and buttermilk, beating just until no large lumps remain.
- Using a spatula, gently fold in half the strawberries and transfer the batter to the prepared cake pan. Scatter with remaining strawberries and sprinkle with demerara sugar.
- Bake until cake is puffed, deeply golden brown on the top and pulling away at the sides, 45 to 50 minutes. (It should spring back slightly when pressed in the center and appear fully baked where the strawberries meet the cake.)
- Let cake cool completely before removing it from the pan (either by inverting or lifting with the parchment lining). The cake can be baked up to three days ahead and stored tightly wrapped at room temperature, or refrigerated.
OLD FASHIONED STRAWBERRY SHORTCAKE
Old fashioned, made from scratch strawberry shortcake.
Provided by MALIA2
Categories Desserts Fruit Dessert Recipes Strawberry Dessert Recipes
Time 40m
Yield 8
Number Of Ingredients 10
Steps:
- Mix strawberries and 1 cup sugar in a bowl and allow to stand while you complete remaining steps. Stir occasionally to help juice form.
- Preheat oven to 350 degrees F (175 degrees C). Grease an 8-inch round baking pan.
- Combine flour, 2 tablespoons sugar, baking powder, and salt in a bowl; cut in shortening with a knife or pastry blender until the mixture resembles coarse crumbs. Stir milk into crumb mixture until just blended; pour into prepared baking pan.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 15 to 20 minutes; cool in the pans for 10 minutes before removing shortcake.
- Split shortcake into two layers; spread bottom layer with 2 tablespoons softened butter and top with strawberries and juice. Place top layer over strawberries. Serve with whipped cream.
Nutrition Facts : Calories 391.2 calories, Carbohydrate 61.4 g, Cholesterol 17 mg, Fat 14.5 g, Fiber 2.4 g, Protein 5.5 g, SaturatedFat 5.6 g, Sodium 523.9 mg, Sugar 34.7 g
GRANDMA'S OLD-FASHIONED STRAWBERRY SHORTCAKE
When my grandma served this shortcake, she usually topped it with homemade vanilla ice cream. -Angela Lively, Conroe, Texas
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 8 servings.
Number Of Ingredients 16
Steps:
- Combine strawberries with sugar and vanilla; mash slightly. Let stand at least 30 minutes, tossing occasionally., Preheat oven to 400°. For shortcakes, whisk together flour, 4 tablespoons sugar, baking powder, baking soda and salt. Cut in butter until crumbly. Add buttermilk; stir just until combined (do not overmix). Drop batter by 1/3 cupfuls 2 in. apart onto an ungreased baking sheet. Brush with 2 tablespoons heavy cream; sprinkle with remaining 1 tablespoon sugar. Bake until golden, 18-20 minutes. Remove to wire racks to cool completely., For topping, beat heavy whipping cream until it begins to thicken. Add sugar and vanilla; beat until soft peaks form. To serve, cut shortcakes in half; top with strawberries and whipped cream.
Nutrition Facts : Calories 638 calories, Fat 36g fat (22g saturated fat), Cholesterol 102mg cholesterol, Sodium 710mg sodium, Carbohydrate 72g carbohydrate (33g sugars, Fiber 4g fiber), Protein 9g protein.
OLD-FASHIONED STRAWBERRY JAM CAKE
This was my husband's great-grandmother's old-fashioned strawberry cake recipe. We enjoy eating it at Christmas. Make sure the humidity is low when making the filling. This makes a lot of filling. If I have extra filling, I drop it on waxed paper and we eat it like divinity.
Provided by UCMOM
Categories Desserts Cakes Strawberry Cake Recipes
Time 1h35m
Yield 16
Number Of Ingredients 15
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease and flour three 9-inch cake pans.
- Mix sugar, pecans, strawberry jam, butter, eggs, cinnamon, and nutmeg together in a bowl. Mix baking soda into buttermilk; add to the batter. Add flour a little at a time, mixing well, until combined.
- Pour batter evenly into the prepared cake pans.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 30 to 40 minutes. Cool on a wire rack for 5 minutes. Run a table knife around the edges to loosen. Invert carefully onto a serving plate or cooling rack. Let cool, about 30 minutes.
- While cakes cool, beat sugar and butter for filling together in a bowl with an electric mixer until creamy. Add heavy cream, raisins, and pecans. Transfer to a pot and bring to a boil. Do not stir once syrup begins to boil. Heat to 240 degrees F (115 degrees C) or until a small amount of syrup dropped into cold water forms a soft ball that flattens when removed from water and placed on a flat surface.
- Spread between and over the top of the cooled cake layers, letting excess drip down the sides.
Nutrition Facts : Calories 998.9 calories, Carbohydrate 131.7 g, Cholesterol 150.3 mg, Fat 52.1 g, Fiber 4.2 g, Protein 9.3 g, SaturatedFat 22 g, Sodium 210.8 mg, Sugar 99.2 g
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