It's National Strawberry Shortcake Day and I am so excited to bring you a special recipe cooked up by Hollywood's Chef Sandra Cordero for Aubrey Anderson-Emmons (Lily from "Modern Family") and her amazing Strawberry Shortcake themed birthday party!
Aubrey turned 7 on June 6th with a fabulous surprise - Strawberry Shortcake, the lovable character created by American Greetings, presented the young actress with a custom-created giant Strawberry Shortcake Birthday Cake by “Cutthroat Kitchen”-winning Chef Sandra Cordero.
Strawberry Shortcake made her first appearances in 1980 and quickly catapulted into an overnight success. The iconic little redhead with a big personality is still winning the hearts of little girls everywhere, as the star of her own television series, Strawberry Shortcake’s Berry Bitty Adventures. As a matter of fact, it's one of the most popular programs on The Hub television network for girls ages 2-5. I remember my older sisters having Strawberry Shortcake dolls when we were younger, and now my own kids have them!
Did you know Strawberry Shortcake even has her own Facebook page with over 1.4 million likes? Join the other fans and check it out here: https://www.facebook.com/StrawberryShortcake!
I'm especially excited because they chose to share the yummy recipe with me, and I get to share it with all of you! Read on to the end for a giveaway of a $50 Visa Gift Card!
Strawberry Shortcake with Rose Cream and Lime
Ingredients
For the Cake:
12 tablespoons (1½ sticks) unsalted butter, room temperature
2 cups Sugar
4 large Eggs
¾ cup Greek yogurt
1 tablespoon grated lime zest
1 teaspoon almond exteact
2 cups cake flour
½ teaspoon salt
1 teaspoon baking soda
1 teaspoon baking powder
For the Cream:
1½ cup heavy cream
3 tablespoons sugar
1½ teaspoon rose water
For Topping and Filling:
2 pints fresh strawberries
Juice of 2 small limes
2 tablespoons sugar
Directions:
Preheat the oven to 350°F.
Butter the bottom of two 8-inch cake pans. Line with parchment paper and then butter and flour the lined pans.
In a mixing bowl, sift the cake flour, salt, baking soda, and baking powder. Mix well. Cream the butter and sugar on high speed in the bowl of an electric mixer fitted with the paddle attachment until light and fluffy. On medium speed, add the eggs (1 at a time), then the yogurt, lime zest, and the almond extract, scraping the bowl as needed. On low speed, slowly add the flour mixture to the butter mixture and combine until just smooth.
Pour the batter evenly into the pans, smooth the tops, and bake in the center of the oven for about 40 minutes, or until a toothpick comes out clean. Let cool in the pans for 30 minutes, then remove to wire racks and let cool to room temperature.
In a small sauce pan, put one pint of strawberries, lime juice, and sugar, and cook for 5-10 minutes, until the strawberries break down a bit and the liquid becomes syrupy. Cool. Wash and cut the other strawberries into half or quarters if they are big.
Whip the heavy cream in a mixer fitted with the whisk attachment until soft peaks start to form. Add in sugar and rose water and mix until firm.
To Assemble:
Place one of the cakes on a serving platter. Spread with the cooked strawberries and syrup, then spread ½ the whipped cream and scatter with some fresh strawberries.
Cover with second cake and top with remaining cream. Decorate with more strawberries. Enjoy!
Thanks for checking out my very first attempt at making a strawberry shortcake - which is absolutely delicious by the way. Chef Cordero knew what she was doing by combining rose and lime with almond extract, that's for sure!
Now for the giveaway!
The fantastic people at American Greetings and Strawberry Shortcake are offering one of my readers a $50 Visa Gift Card. Enter on the Rafflecopter form below!
Momma Without a Clue received compensation for this sponsored post. All opinions are 100% my own and may or may not reflect those of others. Giveaway is in no way sponsored, endorsed, or otherwise affiliated with Facebook, Twitter, or Instagram.
