This weekend I walked into my very busy local market, and right in front of me, as if someone up above was smiling down, was a small selection of local BC strawberries. These berries were deep red, sun soaked and sweet from our rain soaked earth. I scooped up a small carton, heart bent on baking something delicious to let these berries sing when I got home.
Normally, when I get local berries I make my mom’s classic biscuits, whip up some cream and enjoy the perfect simplicity of a strawberry shortcake, but I’ve been meaning to try making an actual strawberry shortCAKE. My hubby gave his full support so I plunged into whipping up a cake. Since it was just the two of us I went to my go-to website Dessert for Two. I made her vanilla cake for two and it was the perfect base to make this dream come true.
Once the cake was baked and cooled I split it in half and filled the inside with a very very generous dollop of whipping cream and placed some sliced strawberries very prettily along the edges. I topped the cake with another dollop of cream and some strawberries and flowers. I wanted the cake to look springy, rustic and most importantly DELISH. I learnt I could have added even more strawberries (rule of thumb- no such thing as too much berries or whipping cream.. I should have known better).
A delicious summer treat for those beautiful strawberries
- 6 tbsp salted butter softened
- 1/2 cup sugar
- 1 egg
- 1 tbsp vanilla
- 3/4 cup flour
- 1/8 tsp salt
- 1/4 tsp baking soda
- 6 tbsp milk
- 1/2 tsp apple cider vinegar
- 1/2 pint fresh local strawberries washed and sliced
- 2 cups whipping cream whipped with vanilla and sugar
Preheat oven to 350° and spray a 6" cake pan with non-stick spray and line the bottom with parchment paper.
In a small measuring cup combine milk and vinegar. Stir and set aside.
Meanwhile, in a medium sized bowl cream together butter and sugar until light and fluffy. Once fluffy add egg and vanilla.
In a small bowl mix together flour, baking soda and salt.
Add half of the flour mixture to the creamed sugar and beat until just combined. Add the milk and vinegar mixture. Once barely combined add the rest of the flour until just combined. Leave a couple flour streaks and do the last couple mixes by hand with a spatula to avoid over mixing.
Transfer batter to prepared can and bake in preheated oven for about 35 minutes. Remove from oven and allow to cool completely on wire rack.
Once cake is cooled, cut the cake in half horizontally. Fill the middle of the cake with whipping cream and strawberries. Top with other half of cake and a big dollop of whipping cream.