Monday, September 22, 2008

strawberry not-so-shortcake




the goods:

cake:
1/2 cup (1 stick) unsalted butter, room temperature, plus more for pan
1 and 1/2 cups all-purpose flour, plus more for pan
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup sugar
2 large eggs, plus 2 large egg yolks
1/2 teaspoon vanilla extract
1/2 cup whole milk

filling and topping:
1 pound strawberries, hulled and thinly sliced
1/2 cup sugar
1 teaspoon unflavored gelatin
1 and 1/2 cups heavy cream



Preheat oven to 350 degrees. Butter bottom of an 8-inch round cake pan, and line with parchment paper. Butter and flour paper and sides.

In a small bowl, whisk together flour, baking powder, and salt; set aside.



Using an electric mixer on high speed, beat butter and sugar in a large bowl until light and fluffy. Add eggs and yolks, one at a time, beating well after each addition. Beat in vanilla.



With mixer on low, alternately add flour mixture in three parts and milk in two, beginning and ending with flour mixture; mix just until combined.



Spread batter in prepared pan.



Bake until a toothpick inserted in center of cake comes out clean, 30 to 35 minutes. Cool in pan 10 minutes; invert onto a wire rack to cool completely. Using a serrated knife, split cake in half horizontally; place bottom half, cut side up, on a serving plate.



In a large bowl, combine strawberries and 1/4 cup sugar; set aside.

Place 2 tablespoons cold water in a small saucepan, and sprinkle with gelatin; let soften 5 minutes. Place saucepan over very low heat, and stir until gelatin is dissolved. Remove from heat; let cool.



Using an electric mixer, beat cream and remaining 1/4 cup sugar in a large bowl until very soft peaks form.



Continue to beat, and gradually add gelatin mixture; beat until soft peaks form.



Arrange half of strawberries over bottom cake layer.



Top with half of whipped cream, leaving a 1-inch border.



Cover with top half of cake, cut side down. Top cake with remaining whipped cream, leaving a 1-inch border.



Refrigerate cake and remaining strawberries separately, at least 1 hour.



Just before serving, spoon strawberries over cake.





5 comments:

Chris and Jenni said...

Now I am jealous of your Sunday dinners.

Bradley & Jackie said...

my mouth is watering...

Chris and Jenni said...

I have to make a desert for a progressive dinner tomorrow night and was considering this recipe. Do you think it is within my capacity or should I stick to what I know?

BIG B...little b said...

If you can make cake from scratch and if you can whip cream, then you can make this. I believe in you Jenni!!!

Andrea Narsutis said...

I've never baked a cake or whipped cream--- but I'm on it!