Sky-High Strawberry Shortcake
I love looking through recipes both old and new and it inspires me to make some really unique and awesome dishes. This one is from Ontario's LCBO Food & Drink magazine for Spring 2025.
| Category: | Sweets Cakes & Pies |
Ingredients
Ingredients
| 4 cups Frankie's gluten-free all-purpose flour blend |
| 4 tsp baking powder |
| 1 tsp baking soda |
| 1 tsp Kosher salt |
| 1 1/4 cupa butter, unsalted, room temperature |
| 1 1/2 cups white granulated sugar |
| 4 lg eggs |
| 1 tsp vanilla extract |
| 2 cups buttermilk |
| 2 cups whipping cream |
| 1 kg strawberries, hulled and quartered or sliced |
| 1 cup strawberry jam, divided |
Sky-High Strawberry Shortcake Directions
Grease two 8-9 inch (23-25cm) round pans and line the bottom with parchment paper. Dust everything with flour.
Next stir together the Frankie's gluten-free all-purpose flour blend, baking soda and salt in a medium size bowl.
Prepare cake by stirring both flours with baking powder, baking soda and salt in a medium-size bowl. Using an electric mixer on medium-low, beat butter in a large bowl. Gradually beat in sugar. Beat for 2 minutes until fluffy. Beat in eggs, one at a time. Beat in vanilla. Beat one third of flour mixture into butter mixture, then half of buttermilk. Repeat with additions, ending with flour. Don’t worry if mixture separates a little while you’re working; it will come back together with the final addition of flour.
Be careful not to over-mix. Divide as evenly as you can, pouring into prepared cake pans.
Bake in centre of preheated oven for 30 to 40 minutes until a cake tester inserted into centre of each cake comes out clean or just has a few crumbs.
Meanwhile, beat whipping cream in bowl of a stand mixer until stiff peaks form. Slice strawberries.
When cakes are baked, remove pans to cooling racks to cool for 5 minutes. Turn each cake onto the rack and cool completely. If making ahead, wrap cake layers tightly with plastic wrap as soon as they have cooled.
When cakes are completely cool, if needed, using a serrated knife, slice off rounded top of each cake so they are flat and evenly sized.
Slice each cake in half horizontally to create four cake layers. Set one layer on a cake plate or serving dish. Spread with 1/2 cup (125 mL)
jam, spreading to the edges, and dollop and spread 1 cup (250 mL) whipped cream overtop.
Arrange one quarter of strawberries over cream. Continue repeating layers using the remaining jam just for the third layer—skipping the jam for second and fourth layers—and finishing with fresh strawberries. Cake will keep well, loosely covered in plastic wrap at room temperature, for an hour or so, or in the fridge if you’re enjoying later that day.
When ready to serve, use a serrated knife to cut tall, thin slices and a large spatula to help you manoeuvre the slices to plates. Leftovers will still keep wrapped and refrigerated for a day or two, but will get moister as they sit.
Serves 12 to 16.
I made this recipe with Frankie's gluten-free all-purpose flour blend, which works cup-for-cup with pretty much everything I throw at it. You can make this as good as I do without compromising on any quality. Order your bag at: glutenfreefrankies.com or visit: Amazon and search for Frankie's Flour.
