Creamy White Shortcake
This is a basic all-purpose one-layer white cake that can be split into two layers. Use this recipe when you want a "cake-style" Strawberry Shortcake. It is also good with mixed berries or peaches or other fruit. When in a hurry, just cut the cake in wedges and serve the berries or fruit on the side, along with some whipped cream or ice cream. This recipe yields about 2# (900g) of batter, just the right amount for an 8" shortcake.
YIELD: ONE 8" x 2 1/2" CAKE PAN SCALED @ 900g (2#)
YIELD: ONE 8" x 2 1/2" CAKE PAN SCALED @ 900g (2#)
Ingredients
- ALL INGREDIENTS AT ROOM TEMPERATURE:
- 130 grams unsalted butter 1 stick + 1 T
- 300 grams granulated sugar 1 1/2 cups
- 50 grams whole egg 1 large, lightly beaten with egg whites
- 120 grams egg whites 4 large
- 90 grams sour cream 1/4 cup + 2 T
- 45 grams whole milk 3 T
- 1 teaspoon grated lemon zest
- 1 teaspoon grated orange zest
- 1 teaspoon vanilla extract
- 225 grams Gold Medal bleached all-purpose flour 1 3/4 cups
- 30 grams cornstarch 3 T
- 3/4 teaspoon fine sea salt
- 1 1/4 teaspoons baking powder
- 1/4 teaspoon baking soda
- 990 grams = Total 2# 3 oz
Instructions
- PREP PAN: Spray with Pam. Line the bottom of an 8" diameter x 2 1/2" deep round cake pan with a parchment round. Brush parchment and insides of the pan with soft butter and dust with sugar.
- PRE-HEAT OVEN: To 325°F (163°C).
- MIX: In Kitchen Aid mixer using the paddle, cream butter on medium speed until smooth and creamy, about 1 minute. Gradually add sugar, then scrape down the bowl. Turn to high speed and beat until light and fluffy, about 5 minutes.
- On medium speed, add the eggs a little at a time until incorporated, then the sour cream, milk, zests, and vanilla, scraping down the bowl as needed. Mix well. The mixture may look a little curdled at this point, especially if the dairy ingredients are not at room temperature. The batter will smooth out when the flour mixture is added.
- Sift together the flour, cornstarch, salt, baking powder, and baking soda.
- On low speed, slowly add the flour mixture to the mixer bowl and mix just until smooth, about 30 seconds. Scrape up the bottom of the bowl and mix in.
- Transfer the batter to the prepared cake pan and place on a quarter or half sheet pan
- BAKE: At 325º F (163°C) for about 55 minutes, or until golden brown and the sides of the cake start to pull away from the pan. Do not test with a cake tester or wooden skewer until the cake is almost done. Doing so too soon will cause the cake to deflate in the center. Wait to do this doneness test until the center of the cake looks completely puffed
- Cool in pan about 10 minutes. Unmold while still warm, and place on parchment lined sheet pan to finish cooling.
- FOR SHORTCAKE TO BE SPLIT AND FILLED: The cake will be more stable if chilled in the refrigerator until cold. When cold, split the cake horizontally, using a cake leveler or a serrated knife. Then fill with cold fruit or berries and cold whipped cream. Shortcake filled with fresh fruit and whipped cream is best served the same day.
- IF DESIRED, LEAVE THE CAKE WHOLE AND CUT IN WEDGES: Serve with any fresh summer fruit or berries, especially strawberries, and dollops of whipped cream.
- IF MAKING AHEAD: Place in a large plastic bag and freeze until needed. This cake freezes well.
Notes
This recipe inspired by and loosely adapted from "Strawberry Country Cake" in Ina Garten's "Barefoot Contessa Parties!" (2001). Of all the strawberry shortcake photographs that I've ever seen, the one in this book is the one that most reminds me of what my grandmother's strawberry shortcake looked like.
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