Mile-High Strawberry Shortcake
This will easily be a guest favourite. And you can make it again and again. Just switch up the berries to whatever is in season.
What could be a better way to celebrate summer – and Canada’s 150th birthday – than with this show-stopping layer cake piled high with vanilla-scented yogurt cream, fresh seasonal strawberries and a drizzle of local honey?
| Servings | Prep Time | Cook Time |
| 24servings | 40minutes | 1hour |
| Servings | Prep Time |
| 24servings | 40minutes |
| Cook Time |
| 1hour |
Ingredients
- Vanilla Cake
- 1 1/2 cups butter softened
- 2 cups granulated sugar
- 4 each eggs
- 3 cups all-purpose flour
- 1 cup whole wheat flour
- 4 tsp baking powder
- 2 2/3 cups milk 1%
- Yogurt Cream
- 1 each vanilla bean split
- 2 3/4 cups plain Greek yogurt
- 1/2 cup icing sugar
- 1 cup whipping cream 35%
- Garnish
- 2 454 g containers fresh strawberries About 5 cups.
- 2 tsp liquid honey
Servings: servings
Units:
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Ingredients
Servings: servings
Units:
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Instructions
Vanilla Cake
- Preheat oven to 350°F (180°C).
- In a large bowl, beat butter with granulated sugar until well mixed; beat in eggs, 1 at a time, and vanilla.
- In a separate bowl, whisk both flours with baking powder; stir into butter mixture in 2 additions, alternating with milk, until smooth.
- Divide batter evenly between 2 greased parchment-paper-lined 8-inch (1.2 L) round cake pans, smoothing tops.
- Bake on middle rack of oven until toothpick inserted into centre comes out clean, about 1 hour.
- Let cool in pan on rack for 10 minutes. Remove from pan; let cool completely on rack. (Make-ahead: Wrap layers in plastic wrap and store in a resealable bag for up to 6 hours.)
Yogurt Cream
- Meanwhile, with a paring knife, scrape vanilla seeds into yogurt; stir in icing sugar. Whip cream to form stiff peaks; fold into yogurt mixture. Set aside in refrigerator.
Garnish
- Hull and quarter all but 1 cup (250 mL) of the strawberries.
- Cut remaining unhulled strawberries in half and reserve for another use. Toss quartered strawberries with honey.
- With a serrated knife, cut cakes in half horizontally to create 4 equal layers. Place bottom layer, cut side up, on a cake plate. Top with one-third of the quartered strawberries; spoon one-quarter of the yogurt cream over top. Repeat layers twice. Top with top layer of second cake, cut side down.
- Top with remaining cream and halved berries. Serve immediately.
Recipe Notes
Best Health Tip: To cut even cake layers, insert toothpicks all the way around the cake, using the halfway point as a cutting guide.
Nutrients per serving: 310 calories, 13 g fat (8 g saturated fat), 42 g carbohydrates (2 g fibre), 39 mg cholesterol, 122 mg sodium, 7 g protein
Originally Published in Best Health Canada
