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Food Strawberry Shortcake

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Serves 10 to 12

Cake

  • 12tablespoons unsalted butter, softened
  • 1 3/4cups granulated sugar
  • 4eggs
  • 3/4cup sour cream or full-fat yogurt
  • Zest of one lemon
  • 1teaspoon vanilla extract
  • 2cups all-purpose flour
  • 1/4cup cornstarch
  • 1teaspoon baking soda
  • 1/2teaspoon salt
Filing

  • 1quart strawberries
  • 2 to 4tablespoons granulated sugar
  • 8ounces mascarpone cheese, softened
  • 2cups heavy cream
  • 1teaspoon vanilla extract
  1. Preheat oven to 350° F. Butter and flour two 8-inch cake pans.
  2. Sift the flour, cornstarch, baking soda, and salt together into a bowl.
  3. Cream butter and sugar together until light and fluffy, about 5 minutes. Add the eggs one at a time, mixing for 30 seconds after each addition. Add the sour cream, zest, and extract.
  4. Gently mix the flour into the butter mixture until just combined. Divide the batter between the prepared pans and bake for 25 to 30 minutes, or until a cake tester comes out clean. Cool the cakes in the pans for 10 minutes, then turn out onto a cooling rack to cool completely.
  5. While the cakes are cooling, hull and slice the strawberries. Sprinkle with 2 tablespoons sugar and stir gently. Taste the berries and add more sugar if they need more sweetness. Let the strawberries macerate for at least 15 minutes.
  6. Whip the cream to soft peaks, then add in 1 tablespoon of sugar and the vanilla extract. Gently fold in the mascarpone.
  7. To assemble the cake, slice each cake round horizontally to make 2 layers. Place a layer of the cake on a serving plate or pedestal, cover with a generous dollop of whipped cream and a third of the strawberries. Repeat with the remaining cake layers, making sure to save a spoonful of cream and a spoonful of strawberries to garnish the top. Enjoy immediately. This cake is best served on the day that it is made.

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