Strawberry Short Cake Recipe

Looking for an easy strawberry short cake recipe? Learn how to make strawberry short cake using healthy ingredients.


Submitted by jacklin666

Makes 12 servings



1 cup (2 sticks) unsalted butter, melted and slightly cooled, plus 2 teaspoons, softened 6 large eggs, at room temperature 2 tablespoons milk, at room temperature 3 1/3 cups granulated sugar 2 cups all-purpose flour 2 teaspoons baking powder 1/4 teaspoon salt 3 pounds strawberries, rinsed, hulled, and sliced 1/2 cup orange-flavored liqueur, plus a little more for drizzling (recommended: Grand Marnier) 1 1/2 teaspoons orange zest 2 1/2 cups heavy cream 5 tablespoons confectioners' sugar 1 1/2 teaspoons vanilla extract

Recipe Ingredients for strawberry short cake

1 1/20 cup butter
6 large eggs
2 tablespoons milk
3.33 cups flour
2 teaspoons baking powder
1/4 teaspoon salt
3 pounds strawberries
2 1/2 cups heavy cream
5 tablespoons confectioners' sugar
1 1/2 teaspoons vanilla extract

Recipe Directions for strawberry short cake

  1. Preheat the oven to 375 degrees F and grease a 9 by 13-inch glass casserole with the 2 teaspoons of butter and set aside.

  2. Combine the eggs and milk in a large bowl and beat with an electric mixer until frothy. Add 1 1/3 cups of the sugar and continue to beat at high speed until the mixture is quite thick and pale yellow, about 7 to 10 minutes.

  3. Sift together the flour, baking powder, and salt in a medium bowl. Fold this mixture gently into the egg mixture. Gently stir in the melted butter and then transfer the batter to the prepared baking pan and bake in the center of the oven until risen and golden brown, about 30 minutes. Remove from the oven and let cool on a wire rack before proceeding.

  4. Make the strawberry topping by combining the strawberries, remaining 2 cups sugar, 1/2 cup orange liqueur, and orange zest in a large bowl and tossing to combine. Let sit at room temperature for 15 minutes, stirring occasionally, until all sugar is dissolved. Refrigerate, covered, until ready to assemble the dessert.

  5. Make the whipped cream by combining the heavy cream with the confectioners' sugar in a large bowl and beating with an electric mixer or whisk until slightly thickened. Add the vanilla and continue to beat until the mixture nearly forms stiff peaks.

  6. When ready to assemble the dessert, poke holes all over the cake using a cake tester or toothpick. Drizzle cake with a little orange liqueur. Cut the cake into 1 1/2-inch cubes and place half of the cake cubes on the bottom of a deep-sided dessert bowl. Add half of the strawberry mixture over the top of the cake cubes, juices and all, spreading strawberries evenly with a spatula and allowing the juices to absorb into the cake. Top with the remaining cake cubes and then the remaining strawberries. Top with the whipped cream and serve immediately or refrigerate for up to 1 hour in advance before serving

Categories

Dessert

Nutrition Facts
Serving Size 225.3g
Amount Per Serving
Calories
445
Calories from Fat
256
% Daily Value*
Total Fat
28.5g
44%
Saturated Fat
14.7g
73%
Trans Fat
0.0g
Cholesterol
183mg
61%
Sodium
211mg
9%
Potassium
356mg
10%
Total Carbohydrates
39.9g
13%
Dietary Fiber
3.2g
13%
Sugars
9.0g
Protein
8.2g
Vitamin A 20% Vitamin C 111%
Calcium 10% Iron 14%
* Based on a 2000 calorie diet

Nutritional details are an estimate and should only be used as a guide for approximation.
Legend

Fat
Protein
Carbs
Alcohol
Other

Calorie Breakdown
Nutrition Breakdown
Daily Values
Daily Values

Health Information

Nutrition Grade
96% confidence
C-
  Good points
  • Low in sodium
  • Very high in vitamin C
  •   Bad points
  • High in saturated fat
  • High in cholesterol
  • Contains alcohol
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