When I told my mom, over the phone, that I made up a strawberry shortcake recipe, her first question was if I came up with a biscuit mix. That left me confused. Biscuit? I told her no. So she asked how I was able to do it. After a few minutes of talking, we realized we were talking about different things. The strawberry shortcake I make is an actual cake, not the biscuits you put strawberries and whipped cream on top. This cake recipe is whole wheat and doesn’t contain any refined sugars AND it tastes great! The home-made whipped topping and fresh sliced strawberries makes this cake especially tempting in the summer months.
I bake and decorate a lot of cakes. And yes, generally the unhealthy kind with lots of sugar, but it’s more of an artistic outlet for me than anything else. It’s usually just for fun, for my kids or friends birthdays, but also sometimes for pay. That being said, I love this Baker’s Joy spray. It’s a grease with flour that works wonderfully when you’re using a box cake mix. Comes out clean every time. But, I’ve found when I’m doing a cake from scratch, I need to do the spray AND use parchment paper on the bottom. So get out two 8 inch or 9 inch pans(either works), I use 9 inch, and then spray the whole pan, put the parchment paper on, and spray the bottom again. You’ll thank me for this tip when you’re cake comes out perfect and doesn’t fall apart.
Here are the ingredients:
I almost always use lemon juice and milk instead of buttermilk b/c I’ve got it on hand. So if you’re going to do that, just put 1 Tbsp lemon juice in your glass measuring cup and then add in milk until you get to the one cup mark. I almost always use whole milk, but I was shopping at a different grocery store this week where whole milk is a lot more expensive than the other kinds so I bought 2% this time…both work fine. Go ahead and preheat your oven to 350 degrees.
This is what Sucanat looks like. It’s a cane sugar that’s dehydrated. You can use another unrefined cane sugar in place of this if you’ve got something else on hand.
Cream together your sugar and butter:
Divide the batter between the two pans. The batter should fill about half of each pan. Stick them in your preheated oven and set the timer for 25 minutes.
While your cakes are cooking, put together you’re whipped filling/topping. You’re going to need 2 c(pint) of whipping cream (sold near milk in stores), vanilla extract and agave.
Beat these together until soft peaks form(you’ll beat for several minutes). It’ll look and feel thicker. But don’t go too much longer because you’ll end up with better consistency.
When the buzzer rings, put a toothpick in the center to check for doneness (like my made up word?). The tops should be light brown. Let them cool on a rack for about 10 minutes. The cake should have pulled apart from the pan, but if there are any parts of it still touching the pan, run a knife around the edge.
After ten minutes, put a cooling rack on top of the cake and then flip them together so that the cake is upside down on the rack. Pull off the parchment and do this to your other cake.
My tops come out pretty level, but if they are ever not level, take a serrated knife and make the tops flat. Put one layer of cake on your serving dish, right side up. Cover it with whipped topping and sliced strawberries. Then put the other cake on top, but this time, upside down so that the nice flat bottom of the cake will be on top.
Cover the top of cake and sides with whipped cream and then cover with remaining sliced strawberries.
Refrigerate uncovered for at least an hour before you cover it with saran wrap so that the topping will harden up a bit and won’t stick to the wrap. Pull the cake out of the fridge about 30 minutes before serving so the cake will soften a bit but the whipped topping will still be nice and set.
Whole Wheat Strawberry Shortcake
Makes two 9inch round cakes (to stack)
1 c butter, at room temperature
2 1/2 c whole white wheat flour
1 1/2 c Sucanat or other raw sugar
2 tsp vanilla
4 large eggs
1/2 tsp baking powder
1/2 tsp baking soda
1 tsp salt
1 c buttermilk (or 1 Tbsp lemon juice mixed with whole milk)
Preheat oven to 325 degrees. Spray two 9 inch round cake pans with Pam w/Flour, line the bottom with parchment, and coat parchment with more Pam w/Flour, set aside. Cream together butter and Sucanat about 3 minutes. Add the vanilla, then eggs, one at a time, beating each until fully incorporated before adding the next. In a separate small bowl mix together flour, baking powder and salt. Add flour mixture and milk to the egg mixture in three additions, beginning with the milk and ending with the flour. Transfer batter to prepared pans and bake until the top of the cake springs back when pressed and a toothpick inserted into the center comes out clean, about 25-30 minutes. Cool cake in pan for 10 minutes. Remove from pan, transfer to cooling rack and cool completely.
Whipped Topping and Filling:
2 c whipping cream
3 Tbsp agave
1 tsp vanilla
1 pound strawberries, sliced
Combine all ingredients except strawberries in a mixing bowl and beat until soft peaks form(several minutes). Can also mix in high power blender: place all ingredients in blender and hold down pulse button until it spins freely. Then scrape down sides with rubber spatula and push pulse button about 3-5 seconds.
Wash and dry and slice the strawberries. Lay half the sliced berries over 1 cake, then spread a 1/2-inch layer of whipped cream on top. Place the second cake over the first. Frost the entire cake with the remaining whipped cream. Top with sliced strawberries. Refrigerate. Allow to sit on counter about 20 minutes before serving.