Although it’s hard to believe, there are a few desserts out there that I’m just not a big fan of. Come again? Well you heard me right, and strawberry shortcake is one of them. Madness you say? It’s true. Something about the texture of the cake and the fact that it’s so plain jane, just turns me away. That is why I decided to play Top Chef for the day and give myself a quick fire challange – to take a dessert I don’t like, and turn it into something I DO like! Thus strawberry lemonade shortcake was born!
The recipe is quite easy really. Never one to use boxed cake mixes I searched the internet for a angel food cake recipe that I might be able to stand. After a few mishaps with some of the recipes I found, I finally stumbled onto a winner.
Strawberry Lemonade Shortcake
adapted from The-Cooking-Mom on Squidoo
2 1/4 cups flour
3 Tbs. sugar
3 tsp. baking powder
Dash of salt
1/2 tsp. each baking soda
6 Tbs. unsalted butter, chilled
2 Tbs. solid vegetable shortening, chilled
3/4 cup buttermilk
1 can of whipped cream
1 15 ounce can lemon pie filling
1 cup whipped topping, thawed
2 pints fresh strawberries
2 Tbs. sugar
Preheat to 450 degrees F. Grease 2 8 inch round cake pans.
Sift dry ingredients into a large bowl. Cut the butter into 1/2-inch slices. With a fork, cut the butter into the dry ingredients until butter pieces are small in size. Cut in the shortening until mixture looks dry and gritty.
Slowly stir in the buttermilk with a fork until mixture forms a dough. Gently knead the dough on a lightly floured board about five to six times until the dough holds together (it should be soft).
With hands lightly floured, pat to one-inch thickness and pat into the cake pans. Bake about 18 to 20 minutes or until golden. Carefully remove from cake pans and transfer onto a wire rack. Cool before filling.
Filling: Slice berries in half, sprinkle with two tablespoons sugar and allow to sit at least 15 minutes, stirring occasionally. Remove half the strawberries to another bowl and mash them with a pastry blender or fork. Set aside. Meanwhile, in another bowl mix together the lemon pie filling and whipped topping until well blended.
When cool, set shortcakes on a serving plate. Spoon the mashed berries with their juice over the bottom layer, spread the lemon filling on top of the mashed strawberries, then arrange the strawberry halves on top of the lemon filling. Carefully place the other shortcake half on top. Top with whipped cream and any remaining strawberries. Serve immediately. Store any leftovers in a closed container in the refrigerator.
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