Strawberry shortcake

Original post: http://greedygirlcooks.blogspot.com/2014/06/strawberry-shortcake-ish.html

Makes two loaf size cakes

Ingredients

Cake recipe (cake boss recipe)

4 eggs

2 cup sugar

1 teaspoon vanilla

1 cup milk

½ stick salted butter

1 tablespoon lemon zest

2 cup flour

2 teaspoon baking powder

Whipped cream cheese icing

8 ounce cream cheese

½ cup white sugar

1 teaspoon vanilla extract

½ teaspoon almond extract

2 cups heavy cream

Strawberry pie filling 1 can

Instructions:

    • Preheat the oven to 350 degrees
    • Beat the eggs on high speed for at least 5 minutes until its fluffy and airy the eggs will also double in volume
    • Add the sugar and beat some more for another 5 minutes it will look light fluffy and glossy in color
    • Sift together the dry ingredients in a bowl
    • Warm the milk, butter and lemon zest in a saucepan. Once the milk is hot and lemon zest is fragrant remove from the heat
    • Add the dry ingredients to the egg and sugar mixture on medium heat followed by the warm milk and mix until the batter has come together
    • Spray a sheet pan with cooking spray and line it with parchment paper then spray the inside again
    • Pour the batter in the sheet pan and bake for 15 minutes
    • Once baked allow to cool completely before icing
    • Whip the cream cheese, sugar vanilla and almond extract in a bowl
    • On high speed, stream in the heavy cream and whip until it’s thick and fluffy
    • Store in the refrigerator until the cakes are cooled completely
    • Once the cake is cooled, cut into four equal sizes to fit the baking pan
    • Line the baking pan with saran wrap
    • Place a layer of cake down, followed by a layer of whipped icing then strawberry filling and top with another layer of cake
    • Wrap in the plastic and refrigerate overnight
    • The next day top with more icing and serve

Greedy tips:

    • I used a sponge cake recipe since it’s lighter and more airy
    • The pre-made strawberry pie filling works much better than making a homemade sauce because it’s very thick so it won’t be too runny
    • I store this cake in the refrigerator and allow it to set overnight