Ingredients
- 175g Unsalted Butter, softened
- 225g Caster Sugar
- 3 large eggs
- 1 tablespoon Vanilla Extract
- 175g Plain Flour
- 3/4 teaspoon Baking powder
- 1/4 teaspoon Salt
- 80ml Buttermilk
- 115g Cream Cheese
- 40g Icing Sugar
- 330ml Double Cream
- 375g Strawberries
- 1 tablespoon Caster Sugar
- 1/2 teaspoon Lemon juice
Directions
Preheat fan oven to 150°C.
Grease a 20cm cake tin and line the base with parchment paper.
Sieve together the flour, baking powder, and salt; set aside.
Cream the sugar and butter in a mixer until light and fluffy.
Add the eggs one at a time, mixing well after each addition.
Alternately add the flour mixture and buttermilk to the bowl.
Mix until just combined.
Pour the batter into the prepared tin and bake for 40-45 minutes, or until a skewer inserted into the center comes out clean.
Cool the cake in the tin on a wire rack for 10 minutes before turning out to cool completely.
Slice the strawberries, reserving 3-4 whole berries for the top.
Place the sliced strawberries in a bowl with 1 tablespoon of caster sugar and half a teaspoon of lemon juice; let macerate for 30 minutes.
To make the topping, place the cream cheese and icing sugar in a bowl and whisk until smooth and creamy.
Add the cream and whisk again until the mixture forms soft peaks.
Place the cooled cake on a serving plate, top with the macerated sliced strawberries, and then arrange the reserved whole strawberries on top.
Frequently Asked Questions
How should I properly store this Strawberry Shortcake to keep the cake moist?
For best results, store leftover cake layers tightly wrapped at room temperature for up to 2 days, or refrigerate for up to 4 days. If you have already assembled the shortcake with the cream cheese frosting and strawberries, it must be kept refrigerated due to the dairy content.
Can I substitute the buttermilk in this shortcake recipe?
Yes, if you don't have buttermilk, you can create a substitute by mixing 80ml of regular milk with 1/2 teaspoon of lemon juice or white vinegar and letting it sit for 5 minutes before incorporating it into the batter.
What is the ideal oven temperature if I don't have a fan oven for this recipe?
Since the recipe calls for a fan oven at 150°C, if you are using a conventional oven, you should increase the temperature by about 10-15°C, aiming for 160°C or 170°C, and monitor the cake closely for doneness.
