Red, White and Blue Week: Silky Smooth Strawberry Shortcake for 4th of July

When you think of summer and especially the 4th of July, you think of everything red, white, and blue, right? What comes to mind for me is my Silky-Smooth Strawberry Shortcake! Nothing like fresh strawberries in the summertime, and a fluffy white cake and light whipped cream for the frosting! Sometimes whipped cream on a cake just looks so airy yet decadent!

This recipe is a little bit of a cheat to totally homemade! You start with a boxed white cake mix and instead of adding the oil, substitute sour cream! I put in a 9”x13” pan, and OMG the cake just bounces when you take it out!

The rest I do homemade (but I’ll let you in on a little semi-homemade secret below). I cook over the stove until thick and bubbly a pint of strawberries with sugar, water, and cornstarch. That is your filling! Let cool, and then I whip fresh heavy cream with 10x sugar until soft peaks form!

To assemble, slice the rectangular cake in half top to bottom, then slice each half in half (say that 3 times real fast)! When the filling is cool, spread the filling on each layer and assemble as you go along.

Cover with whipped cream and decorate with halved strawberries! To serve, cut in half lengthwise long way, then slice individual pieces! Nothing left but to enjoy the light, silky smooth dessert!

Oh, and I promised you the semi-homemade version….substitute strawberry jam for the filling and Cool Whip for the fresh whipped cream! Cuts your time in half if you need it! And we all know how important that can be when we bake and entertain!

Stay tuned soon for the cupcake version and maybe an added twist to the batter and icing!

Happy Berry Day!

Enjoy!

Let’s get cookin’

Madeline  

Silky and Smooth Strawberry Shortcake

A silky and smooth Strawberry Shortcake that just makes it feel like summer is here no matter what time of year it is!
This recipe uses a white box cake mix and using sour cream instead of oil! Who would have thought! With a strawberry filling and fresh whip cream, your taste buds will go bonkers!
Prep Time1 hour 30 minutes
Cook Time45 minutes
Course: Dessert
Cuisine: All
Keyword: 4th of July, cake, light, silky, smooth, strawberry,, summertime, whipped cream
Servings: 12
Author: Madeline Kohler

Equipment

  • 9'x13" aluminum baking pan or glass dish
  • Medium size sauce pot
  • Hand or Stand Mixer

Ingredients

Cake Mix

  • 1 box white cake mix make sure it's white and not vanilla
  • 1/3 cup sour cream
  • 1 cup water
  • 3 large eggs

Strawberry Filling

  • 1 pint strawberries, cut in quarters
  • 1/3 cup cornstarch
  • 1/2 cup water
  • 1/2 cup sugar

Whipped Cream Topping

  • 3 cups heavy whipping cream
  • 1/3 cup powdered (10x) sugar
  • 1/2 pint strawberries sliced in half for top of cake If you'd like, save extra for garnish after slicing

Instructions

Cake Mix

  • Preheat oven according to directions on cake mix.
  • Cover baking pan with parchment paper.
  • Place all ingredients in a medium size mixing bowl.
  • Beat with mixer at medium speed for about 2 minutes.
  • Pour cake mix into baking pan.
  • Bake for 30 minutes (refer to instructions on cake mix box).
  • When cool to touch, remove from baking pan onto baking rack to finish cooling.
  • Remove parchment paper.
  • When cool, slice cake in half (looking at the rectangle lengthwise to make two square-like pieces.
  • Cut each square-like piece in half (so you can stack the cake in four pieces as you spread each with filling). Set aside for assembly.

Strawberry Filling

  • Put the 1 pint of cut up strawberries into the medium saucepan.
  • Add the sugar, cornstarch and water.
  • Cook over medium heat, stirring until the mixture begins to boil and thicken. You will see the color change to a deep red and become translucent.
  • Continue to stir until the mixture is thick enough that it hold onto the spoon without dripping.
  • Remove from heat and pour into a glass dish to cool.

Fresh Whipped Cream

  • Pour 2 cups of the heavy whipping cream into a glass or metal bowl.
  • Add the powdered sugar.
  • Slowly begin to beat the cream so that it doesn't splatter and gradually increase the speed to high so that the cream begins to thicken and forms firm peaks. Chill.

Cake Assembly

  • Place one layer of cake on the serving dish.
  • Spread 1/3 of the filling on the first layer.
  • Place second layer on top and spread with 1/3 of filling.
  • Place third layer on top and spread with remaining 1/3 filling.
  • Top with the fourth layer, making sure that the top layer is browned side up (makes spreading the whipped cream easier).
  • Using a spatula or frosting knife, spread the whipped cream on all four sides of the cake, making sure to cover completely.
  • Arrange strawberry slices on top of cake referring to the picture. Go rogue if you want! The design is up to you!
  • When serving, slice the cake in half longways, so that the slices look as they do in the picture.
  • Top with a couple sliced strawberries and a dollop of whipped cream!

Notes

 

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