A classic American farm fresh Strawberry Shortcake recipe, layered with rum splashed strawberry cream and fresh strawberries.
Farm Fresh Strawberries – The Fruit That Rings In Spring
When the earth has been frozen and asleep for winter, strawberries seem the first announcement of the lazy days of summer to come.
I live just outside the nations capital, tucked inside farm and horse country. Just up the road from me is my favorite strawberry patch. During the long naked months of winter, these strawberry patches are covered and left to rest.
When the black tarps are removed from the strawberry plants, I know spring is soon on its way.
I look forward to filling my basket with as many strawberries as I am able to pick for the multitudes of recipes I have created that showcase their ruby red and juicy beauty.
Shortcakes Biscuits And Poundcake
Shortcakes are simply a cross between a biscuit and a poundcake. In my house though, that could become confusing. With a British hubby calling crackers and cookies biscuits (eye roll), the man had no other name for my shortcakes!
I often see a poundcake, layered with strawberries and cream called a strawberry shortcake in a restaurant, so I decided to concoct my own version of a strawberry shortcake dessert simply by combining my two favorite recipes for a simple pound cake and my yummy biscuits. Tada! The perfect shortcake!
Best Strawberry Shortcake EVER!
Want to know what makes my strawberry shortcake the Best, besides beautiful strawberries I would have just picked or shortcakes that are made with mascarpone?
The strawberry whipped cream I put between the layers! Yep! I macerate small slices of strawberries with a little sugar, sometimes a drizzle of rum, puree after they sit for 10 minutes then when I whip my cream, I fold that juicy mixture into the whipped cream and that is what goes between the layers of my shortcake and strawberries! Brilliant!! (I know 🙂
Individual Strawberry Shortcake
If you have made other cakes or pies of mine, you will know I am crazy about using Mason Jar Lids to bake in for my individual portions of sweet or savory delights.
These lids, when the center piece is inverted so the rubber edge is pressed against the rim, become a removable bottom baking tin so that individual portions can easily be served.
Once I whisk up the cake batter for the shortcakes I will bake small amounts in the mason jar lids therefore providing the perfect size for stacking or layering.
If I want a taller shortcake, then I simply use my mini spring-form pans and cut the shortcakes horizontally allowing for many layers to stuff with strawberries and strawberry cream.
Party Size Strawberry Shortcakes
While I prefer individual size strawberry shortcakes, there are times when you just want a decadent centerpiece; big ole stacked strawberry shortcake in the center of the table.
My shortcake recipe is perfect for baking in a large springform pan, then slicing into layers once it has cooled and stack that beauty a foot high, if you want!
- Baking soda
- Baking powder
- Extract of your choice
- Whipping cream
- Powdered sugar
- Rum – optional
- Mixing bowl
- Electric mixer
- Measuring cup
- Measuring spoons
- 6 4-inch springform pans
- Cutting board
- Chopping knife
- Baking sheet
Strawberry Shortcakes Recipe
- 6 4-inch springform pans
- Non-stick spray
- 16 oz Butter, room temp
- 1 cup Sugar
- 4 Eggs
- 1 cup Mascarpone, or cream cheese
- 2 1/2 cups Flour
- 1/2 tsp Salt
- 1/2 tsp Baking soda
- 1 tsp Baking Powder
- 1 tsp Extract, your choice in flavor
- Strawberry Cream
- 1 lb Fresh strawberries thinly sliced
- 1/2 tsp Sugar
- 1 tbsp Rum
- 1 1/2 cups Whipping cream
- 1/4 cup Icing sugar
- Preheat oven to 350 Lightly spray, or brush with oil, the inside of the pans.
- In a large bowl, whisk the softened butter with the sugar until it looks light and creamy. Add the eggs, one at a time and continue whisking. Slowly stir in the dry ingredients, adding a dollop at a time of mascarpone as you mix. Stir in flavoring. Transfer batter to the prepared baking pans.
- Bake until tester comes out clean, about 30 – 45 minutes, depending on the size of the pan/pans. When the cakes are completely cool, slice in half horizontally.
- Strawberry Cream Preparation
- Puree 6 medium size strawberries with rum and half teaspoon of sugar, set aside.
- Whip the cream until thick, fold in the pureed strawberry mix.
- Spread a little strawberry cream in the center of each layer. Place a few thinly sliced strawberries, followed by the top layer. A spread more of strawberry cream and sliced strawberries. Do the same for each little cake.
- Add a light dusting of icing sugar across the tops and they are beautifully ready to serve!
- For a more impressive presentation, the strawberry cream can be piped onto both layers.