For Canada Day this year, I’ve created this super easy variation to the personalized Strawberry Shortcake that will allow you to prepare ahead, wow your guests and keep them coming back for more.
I have to admit, I love June. Why you ask? Well it’s strawberry season. It may be the only time you’ll see me kneeling in an open field and complaining about my back and sore knees.
Strawberry season brings a plethora of amazing fresh recipes you can create on-the-go or for parties like Canada Day!
Strawberry Shortcake for Canada Day
Basic White Cake (tried and true recipe from the 1968 All New Purity Cookbook)
Preheat over to 350 degrees. Grease two 8” round layer pans. Line the boom with waxed paper or dust lightly with flour.
½ cup shortening
Add and beat until light and fluffy
¾ cup sugar
2 well beaten eggs
1 tsp. vanilla
Beat until well combined
In a separate bowl, blend of sift together
1 ¾ cup flour
2 teaspoons baking powder
¼ tsp. cream of tartar
½ tsp. salt.
Add dry ingredients to the creamed mixture alternatively with
2/3 cup of milk
Pour batter into prepared pan. Bake at 350 for 30-35 minutes.
2 cups of heavy cream
1 tbsp. vanilla
½ cup of icing sugar
1-1½ cups of diced strawberries
Beat heavy cream, vanilla, and icing sugar with mixer until stiff peaks appear.
Cool white cake on baking rack. Once cool, cut cake layer horizontally to make four layers.
Split the whipped cream mixture into two bowls. Add diced strawberries to one of the mixtures for filling. The other will be used to frost your cake.
Gently lay the first layer on cake plate. Spread strawberry cream mixture over first layer. Add second layer, add strawberry cream mixture, and continue layering until complete.
Frost cake with remaining whipped cream mixture. Add fresh strawberries on top of cake to give this dessert a fresh look.
Cool cake until ready to serve to hungry Canada Day guests. Enjoy.
**You can add more layers to this strawberry shortcake by doubling recipe and cream mixture. Take your chances as it could be a party showstopper**