During this shelter-in-place time period many people have become impromptu birthday cake makers. Some of those many are not avid bakers. But people can rejoice in the fact that you don’t have to be. Baking is about patience and following instructions carefully. Anyone can do it! For those of you who stress at the idea of making a cake, this recipe is for you. It is designed for small batch eating, a strawberry shortcake for two.
This recipe could not be easier. You only need one flat yellow cake (homemade or store bought), fresh strawberries, sugar, vanilla extract, and heavy whipping cream. This cake is a little rough around the edges, which it’s designed to be. In the biz, we call that rustic (wink, wink.) This birthday cake is presented to you on my mother’s birthday. Though we are in different states, this cake is for my mom. She’s a baker too! My brother will be assisting in the cake making over there and I can’t wait to find out what they made.
This particular strawberry shortcake for two is mostly a matter of assembly. If you don’t have a round cookie cutter, you can use the top of a wide glass. If you are feeling confident, you can freehand it too, but you need to make sure the three cakes are the same size. The strawberries are roughly chopped before they are sprinkled with sugar (maceration). The sugar helps release the juices from the fruit which then gets absorbed for added flavor. Finally, the chantilly cream is just heavy whipping cream whipped in a mixer with powdered sugar and vanilla extract.
This a failsafe, delicious recipe that can be made in a pinch. Happy Birthday to any of you celebrating this month!
Stay strong and stay safe <3
Up for a challenge? Try making my Coconut Cream Honeycomb Mountain Cake!
Strawberry Shortcake for Two
- 1 9-in prepared yellow cake store bought or homemade
- 1 cup strawberries chopped (plus 2-3 whole, for garnish)
- 1/2 tbsp granulated sugar
- 4 oz heavy whipping cream cold
- 1 1/2 tbsp confectioners’ sugar sifted
- 1/2 tsp pure vanilla extract
- With a round cookie cutter (roughly 3 to 4-in. in height) cut out 3 circles of cake from the prepared yellow cake. Set aside.
- In a small bowl, combine the 1 cup of chopped strawberries and the granulated sugar. Stir to combine, so that all of the strawberries are coated with the sugar. Set aside.
- In a bowl fitted with the whisk attachment, whip the heavy cream until soft peaks. Add the confectioners' sugar and vanilla extract. Whip until everything well combined and stiff peaks have formed.
- On a medium sized plate, preferably one with an upward rim, place one of the cake cutouts onto the center of the plate. Spread a small amount of chantilly cream on top, be generous. Evenly place enough of the macerated strawberries on top, until layer is covered. Repeat with the next layer of cake.
- Place the third cake cutout on top. Scoop a hefty amount of chantilly cream on top. Carefully smooth out into a nice dome. Spread the remaining macerated strawberries around the base of the cake. Top with 2 to 3 whole strawberries. Serve immediately.
- If not serving immediately, reserve the remaining macerated strawberries. Garnish right before serving.
- You will have a small amount of extra chantilly cream.