Baking with B: Shannon’s Strawberry Cake

Shannon's Strawberry CakeWhen I asked Shannon what kind of cake she’d like for her birthday, she said she’d be happy with anything as long as it was “something with fruit and whipped cream”.

I was only to happy to oblige, and came with up with this summery cake. Even though this is probably best served when the first fresh strawberries come out at the end of June, it still tasted like the promise of sunshine and beautiful weather to come wen we ate it back in January.

Of course, maybe I’m biased because I’m a summer baby (hint, hint). But everyone else in the office enjoyed it, which makes me think it’s a treat to be enjoyed year-round, especially if you like desserts that are light and fruity.

Shannon’s Strawberry Cake (serves 6)

generous 3/4 c. flour

1 stick butter or margarine

rounded 1/2 c. sugar

2 large eggs, beaten

1/4 tsp vanilla extract

2 tbsp apricot jam (or preferred flavour)

1 1/2 c. whipped cream

strawberries for garnish

Grease 2 small layer cake pans. In a medium bowl, sift flour. Cream the butter and sugar until very light and fluffy. Gradually beat in the eggs, blended with the vanilla extract, adding a spoonful of flour with the last amount. Carefully fold in the remaining flour.

Divide the mixture between the two cake pans and bake at 350F for 20-25 minutes or until the cakes are golden brown and spring back when lightly pressed. Remove from the oven, leave to cool for a couple of minutes, then turn out onto a wire rack and let cool completely.

B’s Tip: I didn’t have two pans the same size unfortunately, and ended up making one long sheet cake. It was easy enough to cut it in half in order to make the two layers, but it left the cake with a golden crust on just one side, which I opted to cut off. It worked out okay, but not great, ya know? Desperate times call for desperate measures, but in the end, go with the two pans.

While cakes are cooling, whip up the whipped cream. I macerated one strawberry in the whipped cream that gave it a wonderful fresh flavour and a tiny bit of sugar. You’re totally welcome to do whatever.

When cakes are cool, heat up the jam of your choice. (Apricot is my recommendation, as it’s super-subtle and lets the vanilla-y cake flavour shine through, but switch it up and tells me how it goes!) Spread over top bottom layer of cake. Sandwich second cake on top. Cover with whipped cream and sliced strawberry as garnish.

Obviously, strawberries are super delicious and made this cake super yum, but you could substitute for any fresh summer fruit, or maybe change it up with some pineapple rings and a sprinkle of coconut. Or change up the flavour by omitting the vanilla extract in the cake batter, and cream in instead 2 tbsp finely grated orange or lemon rind in with the butter.

Happy baking!

B

KBwB-Flower-50

Baking with B appears every other Monday on the Keeping Busy with B Blog. Find out why I like baking so much here. For more of my baking, click here. And for even more recipe inspiration, check out my Pinterest full of food eye candy that will have you licking your computer. Promise.

 

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