Desserts

Strawberry Shortcake

Serves

4-6

Prep Time

10M

Cook Time

55M

DOWNLOAD RECIPE

Vegetarian

Indulge in the ultimate dessert experience with our homemade Strawberry Shortcake! Enjoy a wholesome twist on the classic dessert with our made-from-scratch cake, enhanced by the sweet and juicy flavor of our Strawberry Premium Fruit Spread. Every slice offers a burst of fruity goodness that perfectly complements the lightness of the cake, creating a symphony of flavors that are perfect for summer. Try it today and savor the irresistible combination of fluffy cake, juicy strawberries, and luscious whipped cream!

Ingredients

                      
                        Crofter’s Organic Premium Strawberry Fruit Spread 
                      
                      1 Jar

All-Purpose Flour

1 Cup

Baking Powder

1 Tsp

Kosher Salt

¼ Tsp

Eggs (Separated)

Pinch of Cream of Tartar

Granulated Sugar (Divided)

1 Cup

Butter

½ Cup

Vanilla Extract

1 Tsp

Milk

½ Cup

Whipped Cream

Fresh Strawberries (Sliced)

2 Cups

Directions

Preheat oven to 350°F and lightly coat two 8-inch round cake pans with non-stick baking spray. Set aside.
In a medium bowl, combine the flour, baking powder, and salt. Set the dry ingredients aside.
In another bowl, combine the egg whites and cream of tartar using a hand mixer until soft peaks form. Add in ½ cup of the sugar and continue beating until firm peaks form. Set the meringue aside.
In a large bowl, combine the remaining ½ cup sugar, egg yolks, butter, and vanilla extract until smooth. Add in the dry ingredients alternatively with the milk and continue to mix. Next, fold in the meringue gently and then transfer to the prepared baking pans.
Bake at 350°F for 55 minutes or until the cakes turn golden brown. Once done, remove and allow to cool for 10-15 minutes before removing from the tray.
Start with one of the cake rounds and carefully spread out a layer of whipped cream followed by a layer of Crofter’s Organic Premium Strawberry Fruit Spread and fresh sliced strawberries. Stack the cakes and repeat the process. Store in the refrigerator until ready to serve. Enjoy!