Strawberry shortcake is one of our favorite summertime desserts. Juicy berries, fluffy whipped cream, and tender cake combine for a dish worth more than the sum of its parts. While many recipes go the biscuit route (which we love too!), our version leans more heavily on the cake side of shortcake. The cake and whipped cream both utilize sour cream and heavy cream to streamline your shopping list. Additionally, the combination of sour cream and heavy cream brings tenderness to the cake and tanginess to the whipped cream. We think that once you try this recipe you’ll want to make it again and again; you can keep things interesting by substituting some or all of the strawberries for raspberries, blueberries, or blackberries.
For the Cake:
- ⅔ cup granulated sugar
- 4 tbsp unsalted butter (¼ cup), room temperature
- 2 tsp baking powder
- ¼ tsp baking soda
- ½ tsp table salt
- 1 large egg, room temperature
- 1 tsp vanilla extract
- ¼ cup sour cream, room temperature
- ½ cup heavy cream, room temperature
- 1 ½ cups (7 ½ oz) all purpose flour
For the Strawberries:
- 16 oz strawberries, hulled and halved or quartered if large
- 2 tbsp granulated sugar
- 1 tsp lemon zest
- 1 pinch salt
For the Topping:
- ¾ cup heavy cream, chilled
- ¼ cup sour cream, chilled
- 1 tbsp granulated sugar
- 1 tsp vanilla extract
Line 2 Suvie pans with parchment and spray all over with non stick spray.
In the bowl of a stand mixer fitted with a paddle attachment or in a large bowl with a hand mixer, combine sugar, butter, baking powder, baking soda, and salt. Mix on low speed to incorporate and then increase speed to medium and beat for 5 minutes until light and fluffy, scraping down the sides of the bowl halfway through.
With the mixer still running, add the egg and vanilla extract, mixing until fully incorporated.
In a separate bowl, whisk together sour cream and heavy cream. Reduce mixer speed to low and add half the flour followed by half the sour cream mixture, letting each incorporate before adding the next. Repeat with remaining flour and sour cream until incorporated.
Scrape down the sides and bottom of the bowl and then pour batter into prepared pans, smoothing the tops.
Insert pans into your Suvie, input settings, and cook now or schedule.
Suvie Cook Settings
Bottom Zone: Slow Cook High for 1 hour
After the cakes have finished cooking, immediately remove from the pans and transfer to a drying rack to cool. In a medium bowl, combine 2 tbsp sugar, strawberries, lemon zest, and salt, stirring to combine. Let sit for 20 minutes, stirring occasionally.
In the bowl of a stand mixer or a medium bowl, combine sour cream, whipped cream, sugar and vanilla. Beat on medium low until frothy, then increase speed to medium high and beat until soft peaks form, about 3 minutes.
To serve, cut the cake into pieces, spread whipped cream over the cooled cake and then top with strawberries.
Note: If you would like to make this recipe in Suvie 1.0, insert pans into the top zones of Suvie, fill reservoir, and set to Slow Cook on High for 1 hour.
Nutritional Information per serving (8 servings per recipe): Calories 340, Total Fat 17g, Total Carbohydrates 40g, Total Sodium 185mg, Total Protein 3g