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Strawberry Shortcake Cake (eggless summer dessert)

The easiest eggless shortcake you will make that is fluffy on the inside and crusty on the outside. Served with macerated strawberries and a yogurt vanilla whipped cream making it the best summer combination of all time.
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Prep Time 10 minutes
Cook Time 45 minutes
Course Breakfast, Brunch, Cake, Dessert, High Tea, Sweet tooth, tea time
Cuisine American, British
Servings 10 people

Equipment

  • Mixing bowls
  • Pastry cutter/your hands
  • Rubber spatula
  • 9 inch round tin
  • Baking paper
  • Electric beater/whisk (for the whipped cream)
  • Knife
  • Chopping board

Ingredients
  

For the shortcake -

  • 2 cups all purpose flour
  • 1 tbsp corn flour
  • 1 tbsp baking powder
  • Good pinch of salt
  • 1 cup castor sugar
  • 2 tsp vanilla
  • 1/2 tsp almond extract
  • 1/2 cup butter cold and cubed
  • 1 cup milk
  • 3 tbsp granulated sugar Demerara is a good option
  • 3 tbsp cashew nuts chopped

For the strawberries -

  • 3 cups fresh strawberries quartered
  • 3 tbsp castor sugar
  • 1 tbsp balsamic vinegar

For the whipped cream -

  • 1 cup whipping cream
  • 1/4 cup yogurt
  • 1 tbsp vanilla
  • 2 tbsp powdered sugar

Instructions
 

To make the macerated strawberries -

  • In a mixing bowl add the strawberries, castor sugar, balsamic vinegar and stir together until combined.

To make the whipped cream -

  • Beat the whipped cream, vanilla, sugar until stiff peaks. Add the yogurt and beat again until combined. Place in the fridge to chill.

To make the strawberry shortcake -

  • Preheat the oven to 350 deg F, line a 9 inch round tin with baking spray and baking paper, set aside.
  • In a large mixing bowl add the flour, corn flour, baking powder, salt, castor sugar, stir to evenly distribute. Add the cold butter and and rub into the flour using your index finger and thumb. You could use a pastry cutter as well. The mixture should resembles damp sand and should clump together - that means its done.
  • Pour in the milk, vanilla, almond extract and stir together until the batter is just combined and there are no dry pockets of flour.
  • Transfer to the baking tin, level it out with a spoon and top with the granulated sugar and cashew nuts.
  • Bake for 40-45 minutes or until a tooth pick inserted into the center comes out clean. Let it cool for a few minutes before removing from the tin.

Serving -

  • Slice the shortcake cake, dollop with the yogurt whipped cream and macerated strawberries. Enjoy.

Notes

  • Over mixing the batter will make the short dense once baked.
  • Do not over bake this shortcake or else it will dry out.
  • Serve the shortcake warm with the cream and strawberry chilled for the best combination of textures and flavors.
  • This recipe is adapted from Broma Bakery.