Hello everyone! Memorial weekend is almost here and I have delicious dessert you an serve at your celebration. I think it’s fair to say everyone loves strawberry shortcake. This recipe takes the classic recipe, pairs it with a yummy light frosting and then garnishes with fresh herbs. The finished dessert is a fresh from the garden sweet treat. The readers of Casa and Company loved this recipe so much that I wanted to share it with all of you too. Ice cream on the side is definitely welcomed!
Vanilla Cake Ingredients
(this is enough for a five layer mini cake or two layer 8″ or 9″ cake)
- 3 cups of All purpose flour
- 1 tbsp of Baking powder
- 1/2 tsp of Salt (kosher is great for baking)
- 1 cup Unsalted butter, softened
- 1 3/4 cups of Granulated sugar
- 4 Large eggs
- 2 tsp of Vanilla extract
- 1/4 cup of Milk
Prepare your cake pans by using a baking spray or lining with parchment paper. Preheat the oven to 350 degrees fahrenheit.
Start by sifting the dry ingredients (flour, baking powder and salt) and set aside in a medium bowl. Add the butter to a stand mixer or large bowl and beat at medium-high speed. Slowly pour in the granulated sugar and continue to mix at the same speed. Add in each egg, one at time, until fully mixed in. Next add the vanilla extract.
Turn the mixer to low speed and slowly pour in the dry ingredients. Alternate pouring in the milk with the dry ingredients. Only mix until completely blended so that the cake isn’t tough. Pour cake batter evenly into cake pans, using a rubber spatula.
If using 8 inch or 9 inch pans, bake for approximately 30 minutes. If using the mini cake pans, bake for 18 minutes. Always keep eye on cakes while baking, everyone’s oven works differently. Be sure to test doneness with a small skewer or toothpick that comes out clean. Set cakes aside to cool on a rack.
Vanilla Buttercream Frosting Ingredients
- 3 Large egg whites
- A pinch of Cream of tartar
- 1 cup of Granulated sugar
- 3 tbsp of Water
- 1 1/2 cups of Unsalted butter, softened
- 1 tbsp of Vanilla extract
Whip egg whites at low-medium speed in a stand mixer until foaming and add the cream of tartar. Continue whipping the egg whites to stiff peaks and bring the water and sugar to a slight boil in a medium saucepan. Use a candy thermometer to cook the syrup to 248 degrees fahrenheit or when the entire pot is bubbling.
Turn the mixer up to medium-high and slowly pour in the hot syrup. Be careful not to burn yourself! Continue whipping until the egg whites look glossy and the bottom of the mixing bowl is cool to the touch. The meringue is done once it forms stiff peaks.
Turn the mixer back on to medium speed and a few tablespoons of butter at a time. Continue to whip the frosting after each addition. If it becomes a little lumpy or separates, just keep the mixer going. Once it has a smooth frosting consistency, add in the vanilla extract. Chill for 3o minutes if it’s a little soft, otherwise use at room temperature.
Garnish Ingredients
- Fresh whole strawberries
- Fresh mint
- Fresh basil (thai basil shown in pictures)
- Thyme blossoms
Once the cake is cooled and the frosting a smooth consistency, wash the fresh garnish ingredients. Allow these to dry on a clean paper towel.
Next spread frosting in between each layer. It helps to turn the bottom two layers upside town. This creates a nice level and flat base for the cake. Use an angled spatula to spread an even layer of frosting between each cake round. Then go ahead and cover the top of the cake with a thick layer of frosting.
Arrange the fresh strawberries and herbs on top of the cake. Cover the majority of the top with strawberries, leaving small little holes to slip in the leaves and branches of the herbs. There is no right or wrong way, that’s part of the rustic style! Add as many herbs and strawberries that appeals to your eye. Feel free to mix in other fruits, flowers and herbs.
There you go! Bake this deliciously simple cake or cheat a little with cake mix and frosting. Happy Memorial Day!!
