Description
This eggless strawberry shortcake cake is a fluffy and crusty summer dessert perfect for breakfast, brunch, or tea time. Featuring an easy-to-make shortcake base, it is topped with sweet macerated strawberries and a luscious yogurt vanilla whipped cream, creating a delightful combination of fresh and creamy flavors ideal for warm weather.
Ingredients
For the shortcake
- 2 cups all purpose flour
- 1 tbsp corn flour
- 1 tbsp baking powder
- Good pinch of salt
- 1 cup castor sugar
- 2 tsp vanilla extract
- 1/2 tsp almond extract
- 1/2 cup cold butter, cubed
- 1 cup milk
- 3 tbsp granulated sugar (Demerara recommended)
- 3 tbsp cashew nuts, chopped
For the strawberries
- 3 cups fresh strawberries, quartered
- 3 tbsp castor sugar
- 1 tbsp balsamic vinegar
For the whipped cream
- 1 cup whipping cream
- 1/4 cup yogurt
- 1 tbsp vanilla extract
- 2 tbsp powdered sugar
Instructions
- Make the macerated strawberries: In a mixing bowl, combine the quartered strawberries, castor sugar, and balsamic vinegar. Stir gently until well mixed and let them sit to macerate while you prepare the rest.
- Prepare the whipped cream: Using an electric beater or whisk, beat the whipping cream, vanilla extract, and powdered sugar until stiff peaks form. Fold in the yogurt gently and mix until combined. Chill the whipped cream in the refrigerator until ready to serve.
- Preheat and prepare baking tin: Preheat your oven to 350°F (175°C). Line a 9-inch round baking tin with baking spray and baking paper, then set it aside.
- Mix dry ingredients for the shortcake: In a large mixing bowl, stir together the all-purpose flour, corn flour, baking powder, salt, and castor sugar until evenly distributed.
- Incorporate butter: Add the cold, cubed butter to the dry ingredients. Rub it in using your fingertips or a pastry cutter until the mixture resembles damp sand and clumps together when pressed.
- Add wet ingredients: Pour in the milk, vanilla extract, and almond extract, then stir the batter just until combined. Avoid over-mixing to maintain a light texture.
- Transfer and top batter: Spoon the batter into the prepared baking tin and level the surface with a spoon. Sprinkle the granulated sugar and chopped cashew nuts evenly over the top.
- Bake the shortcake: Place the tin in the preheated oven and bake for 40-45 minutes. The cake is done when a toothpick inserted into the center comes out clean. Allow the shortcake to cool in the tin for a few minutes before removing.
- Serve: Slice the shortcake and serve warm, topped with generous dollops of the chilled yogurt whipped cream and a spoonful of macerated strawberries. Enjoy the contrast of warm cake and cool, fruity cream.
Notes
- Over-mixing the batter can make the shortcake dense; mix just until combined.
- Do not overbake, as this will dry out the cake.
- Serving the shortcake warm alongside chilled whipped cream and strawberries gives the best texture and flavor contrast.
