Strawberry Shortcake

Strawberry Shortcake.

Strawberry Shortcake is a classic cake that everyone must try at least once in their life!

For the cake:

• 1 1/2 cups (3 sticks) butter, room temperature
• 1 1/2 cups (300 grams) sugar
• 6 eggs
• 1 teaspoon vanilla extract
• 3 cups (360 grams) all purpose flour
• 1 teaspoon baking powder
• 1/4 cup (60 ml) milk

For the filling:

• 3/4 cup sugar
• 3X8 oz (670 grams) packages cream cheese, room temperature
• 1/2 cup strawberry preserve
• 4 oz cool whip, thawed
• 2 cups small diced fresh strawberries

1. Preheat the oven to 350F. Line a 17X11″ baking pan with parchment paper. Set aside.
2. In a mixing bowl add the butter and sugar. With the paddle attachment on, beat on low speed until light and fluffy, about 5 minutes.
3. Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract.
4. Alternately, add the flour, baking powder and milk, stirring until just combined.
5. With a spatula, spread the cake batter evenly in the prepared pan and bake in preheated oven for 23 to 25 minutes.
6. Remove from the oven and let the cake cool in the pan for 10-15 minutes before inverting on a wire rack and cool completely.
7. While the cake is baking, make the cheesecake filling.
8. In a mixing bowl add the cream cheese, sugar and strawberry preserve. Beat on low speed until well blended. With a spatula, fold in the cool whip and diced strawberries.
9. Place in the fridge and cool for about 1 hour.
10. To assemble the cake, cut the cake on the short side in 3 or 2 equal slices.
11. Place half of the strawberry filling over the first layer and spread it evenly.
12. Arrange the second cake layer over the cheesecake filling and top with the remaining filling.
13. Top the cake with the third cake layer and press gently to level it.
14. Refrigerate for about 1 hour before cutting into slices.
15. Decorate the cake with whipped cream and fresh strawberries

 

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Per la torta:

1 e 1/2 bicchiere di burro a temperatura ambiente

300 gr zucchero

6 uova

1 fialetta di vaniglia

360 gr di farina

1 bustina di lievito

60 ml di latte

 

Per il ripieno:

3/4 bicchiere di zucchero

670 gr di formaggio spalmabile

1/2 bicchiere di confettura di fragola

1/2 bicchiere di panna montata

2 bicchieri di fragole a pezzetti

 

Preriscaldate il forno a 180°c. Coprite una forma per la torta con carta da forno e mettete da parte.

In una ciotola lavorate burro e zucchero fino a diventare leggeri e spumosi. Aggiungete un uovo alla volta e poi la vaniglia.

Aggiungete farina, lievito e latte ed amalgamate fino a quando è tutto incorporato.

Infornate per circa 25 minuti o fino a quando lo stuzzica dente esce pulito.

Lasciate raffreddare completamente la torta.

Per preparare il ripieno Lavorate tutti gli ingredienti ( potete non mettere la confettura ) e alla fine aggiungete la panna montata e i pezzetti di fragole.

Lasciate raffreddare il ripieno per circa 1 ora.

A questo punto assemblate la torta e decorate con panna montata e fragole.