This dessert is like a large format strawberry shortcake. Homemade strawberry syrup flavors and moistens the split cake, which is then sandwiched with a creamy strawberry filling and topped with glazed berries.
Preheat the oven to 350 ̊ F. Butter an 8-inch round cake pan and line with parchment paper. Butter the parchment and dust with flour, tapping out the excess.
Make the cake: Whisk the flour, granulated sugar, baking powder and salt in a large bowl. In a medium bowl, whisk the melted butter, vanilla bean paste, eggs, milk and lemon zest until smooth. Add the butter mixture to the flour mixture and stir with a wooden spoon until combined.
Pour the batter into the cake pan. Bake until a toothpick inserted into the center comes out clean, 35 to 40 minutes. Transfer to a rack and let cool 10 minutes in the pan, then turn out of the pan onto the rack and let cool completely.
Make the toppings and filling: Halve 16 strawberries. Whisk the strawberry jelly and water in a bowl until smooth. Add the halved strawberries; toss to coat.
Thinly slice the remaining strawberries, then toss with 2 tablespoons confectioners’ sugar and the lemon juice in another bowl; set aside. Beat the heavy cream, remaining 1 tablespoon confectioners’ sugar and the vanilla extract in a large bowl with a mixer on medium-high speed until soft peaks form. Refrigerate the whipped cream until ready to assemble.
Carefully cut the cake in half horizontally with a serrated knife. Place the bottom half cut-side up on a platter. Drizzle the juices from the thinly sliced berries over the cut sides of both cake halves. Fold a few tablespoons of the whipped cream into the sliced berries; spoon over the bottom cake layer. Cover with the other cake layer, then top with the remaining whipped cream and the halved strawberries and their juices.
Tools You May Need
Photograph by Anna Williams
Courtesy of Food Network Magazine
Tools You May Need
Price and stock may change after publish date, and we may make money off