This cake, while a version of strawberry shortcake, actually is a copycat of a cake I first ate almost 25 years ago and have been making ever since. We were having a going away party for a friend and my husband picked up a cake at the Bloomingdale’s bakery in New York City. It was so delicious that I set out to recreate it and have been enjoying it ever since.
While most of us are familiar with the biscuit and cake version of strawberry shortcake, did you know in the South they used pieces of pie crust instead? The first strawberry shortcake recipe appeared in an English cookbook in1588. By 1850, strawberry shortcake was a well-known biscuit and fruit dessert served. In the United States, It wasn’t until 1910 that French pastry chefs replaced the topping with heavy whipped cream.
You can use a cake mix and Cool Whip to save time. I prefer fresh whipped cream but did use bottled De Kuyper’s Wild Strawberry liqueur. I’ve included a recipe for the liqueur for those of you who want to do it completely old school.
1 stick unsalted butter, softened
2 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
1 1/2 cups granulated sugar
3 large egg whites
1 cup milk
1 teaspoon vanilla
-Whisk together flour, baking powder and salt.
-Beat together the butter and granulated sugar for 1 to 2 minutes. Add the eggs and beat well, scraping down the sides of bowl as necessary.
-Reduce speed to low and gradually add flour mixture.
-Add milk and vanilla and beat until just combined.
-Bake in a greased pan at 350 degrees for approximately 45 minutes.
-Allow to thoroughly cool.
Note: Because the ladyfingers were about 3 inches high, I used a Wilton baking pan of the same height and about 5 inches across and it worked perfectly.
1 12 ounce jar of strawberry jam
4 tablespoons of strawberry liqueur
1/2 pint of fresh strawberries
1 cup of whipped cream
-Mix the jam and strawberry liqueur together until thoroughly mixed.
-Cut your cool cake in half horizontally and spread the cut side of each layer with the jam.
-Cut the strawberries in half and fold them into one cup of whipped cream.
-Cover the bottom half of the cake and replace the top half.
Note: Make sure your cake is completely cool before you begin; you don’t want your whipped cream to melt.
Fresh Whipped Cream
3 cups of heavy whipping cream
1/2 cup of sugar
2 teaspoons of vanilla
-Mix all ingredient together in a chilled bowl and whisk (or use a mixer) until soft peaks form.
Homemade Strawberry Liqueur
3 cups of fresh strawberries
1 1⁄2 cups of sugar
2 cups of vodka
1 cup of water
-Crush the berries and sugar together and let them stand for 1 hour..
-Add the vodka and put in a covered container.
-Let your mixture stand in a cool dark place for 2 days. (Give it a shake a couple of times a day.)
-Press the mixture through a fine mesh sieve and discard the solids.
-Transfer the liqueur to a clean container.
-Cover and age it one month before serving.
-Frost the entire cake with the remaining whipped cream.
-Spread jam on the ladyfingers and put them on the sides of the cake, jam side down.
Melt your white chocolate chips in the microwave, 30 seconds at a time and stirring each time.
-Dip cleaned strawberries in the chocolate and refrigerate until firm.
-Place strawberries on the top of your cake and keep refrigerated until serving.
Serving size: 1/12
Calories from Fat 279
% Daily Value *
Fat 31 g 48%
Carbohydrates 59 g 20%
Sugar 42 g
Protein 5 g 10%
Sodium 246 mg 10%
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.
© 2016 Chantelle Porter