It’s finally strawberry season again in Muskoka. The cool and wet Spring has delayed the local crop a bit but really, only a week later than last year. I picked a couple of baskets this morning, so now I’m in the race against time to find wonderful uses for them before they spoil.
A delicious strawberry shortcake cake, filled with fresh strawberries and topped with whipped cream. Tastes just like strawberry shortcake.
Last year I made some strawberry shortcake muffins. I’ve adapted that recipe to make a rustic strawberry shortcake cake, which I think is a perfect summer dessert. It’s also in the oven in about 15 minutes, so it’s great for a last-minute dessert. Personally, I think anything baked in a cast iron frying pan makes a wonderful presentation, but this can also be baked in a springform pan, as well.
- 2 cups all-purpose flour
- 2 tsp. baking powder
- 3/4 cup granulated sugar
- 1/4 tsp. salt
- 1/2 cup unsalted butter, cold and cut into cubes
- 1 egg
- 1 cup heavy cream (35%),
- 1 tsp. pure vanilla extract
- 2 – 2 1/2 cups strawberries, hulled and cut in half
- 2 tsp. white or turbinado sugar (for sprinkling top before baking)
- Preheat oven to 350° F. Grease a cast iron frying pan that is at least 10″ in diameter across the top or a 10″ springform pan (*I haven’t tested this pan, so your baking time may vary from what is indicated below).
- In large bowl mix together the flour, baking powder, sugar and a pinch of salt. Cut in cold butter with a pastry blender (or two knives) until it is in small pea-size pieces.
- In small bowl mix the egg, vanilla and cream. Add all at once to the flour mixture. Stir with spoon until just blended. Gently mix in the diced strawberries.
- Spoon into prepared pan, spreading to the edges and smoothing the top. Sprinkle with 2 tsp. granulated sugar. Bake for about 35-45 minutes until the centre is no longer sunken, and the entire top is golden brown and firm. Serve slightly warm or at room temperature with a dollop of whipped cream or a scoop of vanilla ice cream.