Strawberry Shortcake
"I created this for my Dad's birthday by combining 3 other recipes. He wanted a soft cake instead of a crumbly biscuit, and I wanted it to have a nice vanilla custard, so this is what I came up with. He loved it!
You can make the cake and the custard a day ahead, but do not cut cake until you are ready to serve, as it will dry out."
photo by CindiJ
- Ready In:
- 1hr 30mins
- Ingredients:
- 12
- Serves:
-
6-8
ingredients
- 4 cups fresh strawberries, sliced
- 2 3⁄4 cups sugar, divided
- 1 cup vegetable oil
- 2 large eggs
- 2 cups self-rising flour
- 1 cup buttermilk
- 1 teaspoon vanilla extract
- 1 1⁄2 cups whipping cream
- 1 vanilla bean, cut into 1-inch pieces
- 3 egg yolks
- 6 whole good-looking strawberries
- 1 (7 ounce) can reddi-wip whipped cream
directions
- Preheat oven to 350.
- Stir together sliced strawberries & 1/2 cup sugar in a bowl. Let stand, stirring occasionally, for 1 hour.
- Beat 1 and 1/2 cups sugar and oil at medium speed w/ electric mixer until blended.
- Add eggs, one at a time, beating until blended after each addition.
- Add flour to oil mixture alternately with buttermilk, beginning and ending with flour. Beat at medium speed for 4 minutes, then beat in vanilla extract.
- Grease a 15 x 10" jellyroll pan & pour batter into pan.
- Bake @ 350 degrees for 28 minutes or until a wooden pick inserted in center comes out clean. Cool in pan on a wire rack for 10 minutes; remove from pan & cool completely on wire rack.
- Cut cake into 12 rounds w/ a 3" biscuit cutter, and set rounds aside.
- Heat 1 and 1/2 cups whipping cream and vanilla bean pieces over medium-high heat in a heavy saucepan, stirring often. Bring to a simmer (do not boil), then reduce heat to low. Cook for 5 minutes.
- Remove from heat, cool in pan until vanilla beans are cool enough to handle. Strain cream and reserve vanilla beans.
- Return cream to saucepan and squeeze seeds from vanilla beans into it. Stir in remaining 3/4 cup sugar, and cook over medium heat, stirring constantly until sugar dissolves.
- Beat egg yolks until thick and pale. Gradually stir in 1/4 of hot cream mixture into yolks; add to remaining cream mixture in pan, stirring constantly. Cook over medium heat, stirring constantly, for 5 minutes or until mixture coats the back of a spoon. Remove from heat & cool in fridge.
- Place 1 cake round on each serving plate. Top w/ strawberries & custard. Top w/ second cake round and more strawberries. Top w/ whipped cream and a whole strawberry.
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Reviews
-
5 Stars are NOT enough for this recipe! I thought I only liked a biscuit type shortcake but I now stand corrected. This beats any dessert I've ever had anywhere. Recipe is easy to follow and I made a special trip to the store for the buttermilk & SR Flour. It was worth the trip. Make this exactly as written and you won't go wrong. Thank you so much for joining PAC Spring 2008 and this wonderful recipe that I will make again and again!
RECIPE SUBMITTED BY
<p>I'm originally from Atlanta, GA, but I now live in Brooklyn, NY with my husband, cat, and dog. I'm a film and video editor, but cooking is my main hobby - if you can call something you do multiple times a day a hobby. <br />I enjoy all types of food, from molecular gastronomy to 70's suburban Mom type stuff. While I like to make recipes from cookbooks by true chefs, I don't turn my nose up at Campbell's Cream of Mushroom - I'm not a food snob. <br /> I love foods from all nations/cultures, and I am fortunate enough to live in NYC so I can go to restaurants which serve food from pretty much anywhere on the globe. Because of this most of my recipes tend to be in the Western European/American food tradition - I find it easier to pay the experts for more complicated delicacies such as Dosai, Pho & Injera. I really enjoy having so many great food resources available to me here in NYC. One of my favorite stores is Kalustyan's http://www.kalustyans.com/ <br />they have every spice, bean, & grain in the world. If there's something you can't find, look on their website. I bet they'll have it and they can ship it to you! <br />Many of my recipes are Southern, because that's the food I grew up on. I hope the recipes I have posted here will be useful to folks out in the 'zaar universe! <br /> <br /><img src=http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/Adopted1smp.jpg border=0 alt=Photo Sharing and Video Hosting at Photobucket /> <br /><img src=http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/smPACp.jpg border=0 alt=Photo Sharing and Video Hosting at Photobucket /> <br /><img src=http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/PACfall08partic.jpg border=0 alt=Photobucket /> <br /><img src=http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/IWasAdoptedfall08.jpg border=0 alt=Photobucket /> <br /><img src=http://i38.photobucket.com/albums/e110/flower753/Food/my3chefsnov2008.jpg alt= /></p>
