I usually spend a lot of time searching for recipes when I’m looking to make something special. My cookbooks, Allrecipes, Pinterest and some websites that pops up with Google are scoured through . I lucked out and found a vanilla cake recipe that was way more work than I normally put into baking a cake but it was A-MAZ-ING. It was the perfect consistency for a strawberry shortcake. It was a little bit spongy and yet it held together wonderfully after it was topped by the strawberries and whipped cream.
The recipe was originally created for cupcakes and was tested as a cake. I’ll put the cupcake recipe first with the changes that were made to convert it to a cake underneath. My cakes needed a little bit longer than the 19 minute baking time and I didn’t worry about the dome because it was going to be a delicious strawberry shortcake.
Strawberry Shortcake With Amaretto Whipped Cream
Amaretto Whipped Cream
- 500 ml whipping cream
- ¼ cup of sugar (or to taste)
- Sliced almonds – set aside to garnish the cake
Whip the cream and add the sugar after it begins to stiffen up. When it’s almost the consistency that you want, add the amaretto to taste and finish whipping the cream.
I sliced half of the berries and set aside. I cut the other half of the berries into small chunks in a Pyrex square baking dish and then mashed them until juicy but still chunky. It’s easier to mash them to the same consistency if it’s in a flat dish.
- Place one of the layers of cake on your serving dish with the dome side down
- Spread half of the mashed berries, sliced strawberries and whipped cream on the layer
- Place the last cake layer on top with the dome side up
- Spread the rest of the mashed berries only and whipped cream on top of the cake
- Spread the last half of the sliced strawberries on top
- Garnish with sliced almonds
Ultimate Vanilla Cupcake
Recipe by Stef @ The Cupcake Project
Yield: 16 cupcakes
- 1 cup (225 grams) granulated sugar
- 1 vanilla bean
- 1 3/4 cups (175 grams) cake flour, not self-rising
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/4 cup (57 grams) unsalted butter, room temperature
- 2 large eggs, room temperature
- 1/3 cup (75 grams) full-fat sour cream
- 1/4 cup canola oil or vegetable oil (60 ml)
- 1 tablespoon pure (not imitation) vanilla extract
- 2/3 cup (160 ml) whole milk
- Preheat oven to 350 F (175 C).
- In a small bowl, combine sugar and seeds from the vanilla bean. (For those of you who are new to using vanilla beans, check out this video to learn how to get the seeds out of the bean.)
- Using the back of a spoon, move around the bowl and apply pressure to break up any clumps of seeds and to better infuse the vanilla flavor into the sugar. Set aside.
- In a medium-sized mixing bowl or bowl of a stand mixer, mix together cake flour, baking powder, baking soda, and salt.
- Add the vanilla bean sugar and mix until well combined.
- Add butter and mix on medium-low speed for three minutes. Because there is so little butter, you’ll end up with a very fine crumb texture.
- In a small mixing bowl, whisk together eggs, sour cream, oil, and vanilla extract until smooth.
- Add the egg mixture to the flour mixture and beat on medium speed until just combined.
- Slowly add milk and mix on low speed until just combined. The batter will be liquid. (Don’t worry, you didn’t do anything wrong. It’s supposed to be that way.)
- Fill cupcake liners just over 1/2 full.
- Bake for 14 minutes and then test to see if they are done. They are done when a toothpick comes out without wet batter stuck to it. The cupcakes should appear white with specks of vanilla bean. They should not turn a golden brown. If they are not done, test again in two minutes. If they are still not done, test again in another two minutes.
- When the cupcakes are done, remove them immediately from the tins and leave them on a cooling rack (or just on your counter if you don’t own a cooling rack) to cool.
Converting the Cupcakes to a Vanilla Cake
Click here for the original link by Amanda @ I Am Baker
I do have some tips to use when converting the cupcakes to a vanilla cake:
- Right after step number 8 in the instructions (beating the eggs into the flour mixture), I recommend scraping the stand mixer bowl. I didn’t the first time I made this and had a significant amount of unmixed flour and lumpy butter.
- The recipe yields about 3 1/4 cups of cake batter. So, I divided the batter into two 8-inch round cake pans, using just over 1 1/2 cups per pan. While a perfect dome is essential in a cupcake recipe, it’s not always the best result for a cake maker. I adore this recipe so much that I didn’t want to waste one single crumb, so I used a number of tricks to help create a level cake. Every trick, that is, except leveling the cake with a knife. Did I mention that I didn’t want to waste a single crumb? In the end there was still a slight dome, but that is easy enough to work with.
- I baked the cake at 350 degrees for 19 minutes in my convection oven. I recommend checking the cake at 18 minutes; simply insert a toothpick into the cake and if it comes out clean the cake is done. Make sure the cake has pulled away from the sides of the pan as well.
- Allow cakes to cool to room temperature in the pan, then invert onto a wire rack.
- Since this cake has such a beautiful fine crumb, I chilled my layers prior to frosting. If the cake is too soft when applying frosting, it can tear and crumble. I wanted to avoid that at all costs with this masterpiece!