Ingredients
- 2 cups sliced, hulled, fresh strawberries
- 2 large eggs
- 1 cup granulated sugar
- 1/2 cup vegetable oil
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1/2 cup chopped macadamia nuts
Macerated Strawberries:
- 1 quart fresh strawberries, rinsed, hulled and sliced
- 1/4 to 1/3 cup granulated sugar, depending upon the sweetness of the berries, or more to taste
- 1 tablespoon Grand Marnier
- 1 teaspoon finely grated orange peel
- Sweetened Whipped Cream, recipe follows
Directions
Preheat the oven to 350 degrees F. Grease a 9-inch round cake pan and set aside.
Place the strawberries in a blender or food processor, and puree on high speed. In a large bowl, beat together the eggs, sugar, and oil. Add the strawberries and whisk until well blended.
Into a separate bowl, sift together the flour, baking soda, baking powder, cinnamon, and salt. Fold into the strawberry mixture, blending until moistened. Fold in the nuts, being careful not to overmix. Pour into the prepared pan and bake until a tester inserted into the middle comes out clean, about 50 minutes. Remove from the oven and transfer to a wire rack. Let sit for 10 minutes, then turn onto the wire rack to cool completely.
For the Macerated Strawberries: In a bowl, combine all the ingredients and stir. Cover and let soak in the refrigerator for 2 hours.
Using a large serrated knife, cut the cooled shortcake in half horizontally. Place the bottom half, cut side up on a decorative cake plate. Spread half of the macerated strawberries across the cake and top with the other cake half. Spread the whipped cream across the top piece and top with the remaining strawberries. Serve immediately.
Sweetened Whipped Cream:
- 1 cup cold heavy cream
- 1 tablespoon confectioners' sugar
In a bowl, whip the cream until soft peaks start to form. Add the sugar and whip until stiff peaks start to form, being careful not to overwhip. Refrigerate until ready to serve.
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By mmurphette
Central NJ
on March 16, 2011
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It was sooo good and fresh tasting. I didn't want to use the food processor because of the clean up. So, I just chopped and minced the strawberries and I think it made it tastier. The small chunks of strawberries were juicy and the bread was very very good. I would say, even better than my usual banana bread. We're allergic to nuts, so I just left it out.
By ramona.brunswic...
Phoenix, AZ
on May 17, 2010
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After reading the reviews, I used extra pureed strawberries (leaving some a little chunky, left out the cinnamon and the macademia nuts. My personal preference is to replace the oil with sour cream, which I do with all "sweet" recipes. I used frozen strawberries (thawed for the puree in the batter and then fresh ones for the in-between layer and the on-top layer. While I love how macerated berries taste, I've learned that they start looking a little "sad" fairly quickly, so I used a gelatin glaze for the fresh strawberries. The bread tasted great and was really moist, but the color was definitely "not pretty!" The batter went in to the oven a lovely pink shade, but came out looking 5-day-old corpse gray - LOL! The white whipped cream and red berry topping couldn't hide that fact once the cake was sliced open. This didn't stop my whole family from eating a slice and declaring it a "winner" though. I will make this again during the warm summer months, but I'll add food coloring to the batter to see if I can prevent the bread from "going gray" after it's baked.
By mommyyaya_11942683
virginia Beach, VA
on June 23, 2009
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I make this cake every 4th and it's a big hit!!!
Read all 21 reviews