Strawberry Shortcake
Tastes almost like your grandma made it.
Prep Time 15 minutes
Cook Time 50 minutes
Total Time 3 hours
Servings 12
Ingredients
Shortcake:
- 1 cup 2 sticks unsalted butter
- 8 large eggs
- 1 3/4 cups sugar
- 1/2 teaspoon kosher salt
- 1 tablespoon thyme leaves
- 1 teaspoon vanilla extract
- 1 3/4 cups all-purpose flour divided
For thyme simple syrup:
- 1/2 cup sugar
- 1/2 cup water
- 6 thyme sprigs
- pinch salt
For the assembly:
- 1 pound strawberries hulled, halved or quartered if large, divided
- 2 cups heavy cream
- 1/2 cup sour cream
- Baby strawberries optional and thyme sprigs (for serving)
Instructions
Shortcake:
-
Grease and flour your cake pans or line with parchment paper.
-
Melt butter over low heat until liquid. Whisk eggs, sugar, and salt together. Place the bowl over a pot of hot water and whisk until the sugar is fully dissolved.
-
Remove from direct heat and whisk for 5 minutes until incredibly thick and fluffy.
-
Pour butter into a bowl with vanilla, thyme, and a bit of the fluffy eggs. Whisk well.
-
Now, fold half the flour into the eggs. When just combined, gently fold in the rest of the flour.
-
Pour the batter into the pans. Bake for 25 minutes then let cool.
Thyme simple syrup:
-
Mix sugar, thyme, salt, and water together in a saucepan. Bring to a boil then let cool for about 30 minutes.
To stack:
-
Generously brush the cake layers with simple syrup.
-
Marinate fresh strawberries with 1-2 tablespoons of simple syrup for 10-40 minutes.
-
Plate one cake layer and top with whipped cream. Spoon marinates strawberries. Now place the other layer on top then cover with more whipped cream.
-
Cool, then top (if desired) with more strawberries.
-
Serve and enjoy! 😀
