24 Apr HOW TO MAKE: STRAWBERRY SHORTCAKE WITH PINK ICING
A couple week ago my best girlfriend, Joelle, had her 21st birthday…
Maybe not 21st, but it was her birthday and I wanted to make her something special and obviously pink. I met Joelle last year around this time when once upon a time I owned an online vintage jewellery shop. I hosted a high tea party in my apartment and invited 14 bloggers (at the time, complete strangers) to celebrate with me! It was so much fun and am so happy to have so many amazing people in my life.
Whenever I think of Spring desserts, my mind automatically goes to strawberries. (Can not wait for strawberry picking season!!) This cake is so fluffy and moist, the icing was so smooth and creamy. Looking back I wish I had done a whipped cream filling and them a meringue buttercream for the outside icing. I’ll just have to remake it for you.
We planned a little surprise birthday brunch for Joelle at Tabule Souk, a cute little middle eastern restaurant in the Canary District in downtown Toronto. If you haven’t tried it yet, the food is SO good, the decor is so nice. Make sure you visit the back of the restaurant for their beautiful blue wallpaper.
Hope you enjoy the cake as much as we all did!
Yields three 6 inch cake pans
2 1/4 cups cake flour
1 1/2 granulated sugar
2 1/4 tsp baking powder
3/4 tsp salt
1/2 cup coconut oil
7 large egg yolks
9 large egg whites
3/4 cup whole milk
1/2 tsp cream of tartar
2 tsp vanilla extract
Preheat oven to 325°F. Line 3 6 inch cake pans with parchment paper.
In a medium bowl, sift flour, 3/4 cup granulated sugar, baking powder and salt.
In a large bowl, mix together the coconut oil, egg yolks and milk. Whisk the dry ingredients into the wet ingredients.
In a stand mixer or with a handheld, beat the egg whites to a soft peak and add the cream of tartar and vanilla. Then gradually add the rest of the sugar (3/4 cup) until you get firm peaks and it’s nice and glossy. Whisk 1/3 of the egg whites into the batter and then gently fold in the remaining egg whites with a rubber spatula (I do it in 2 parts)
Divide the batter in the three pans filling it 3/4 of the way full. (you might have extra batter leftover) Bake until the tops are golden brown and when inserting a clean toothpick, it comes out clean. About 40-45 minutes.
Remove from oven and let cool completely on a cooling rack.
2 pints of fresh strawberries, sliced
1/3 cup granulated sugar
1 tbsp lemon
Remove the stem from the strawberries and slice them lengthwise or in quarters, however you like. Toss them in the sugar and lemon and side aside so they get delicious and syrupy.
STRAWBERRY SWISS MERINGUE BUTTERCREAM
Yields enough for crumbing and 3 layer cake
150 ml egg whites (about 4 eggs)
1 1/4 granulated sugar
4 sticks unsalted butter, room temp
2 tsp vanilla extract
In a medium saucepan, add about an inch of water and place over medium high heat. In the bowl of a standmixer, whisk together the egg whites and sugar and then place it over the saucepan to create a double boiler. Whisk the egg whites until the mixture is hot to the touch and the granules have dissolved. Or until a candy thermometer reaches 160°F. With the whisk attachment, beat the egg mixture on high for 8-10 minutes until medium peaks form and the mixture returns to room temperature.
Switch the whisk attach to the paddle attachment and add the butter, one tablespoon at a time. Then the vanilla. Once the butter is fully incorporated, turn the speed to medium high and beat until it’s silky smooth about 4 minutes.
To make the icing more pink, add a little pink food colouring. I use a gel colouring and add small amounts at a time until I reach my desired colour.
1/2 cup strawberries, chopped
1 tbsp granulated sugar
1 cup icing sugar
In a small saucepan, on medium heat, combine the strawberries and sugar. Cook the strawberries and sugar until they are soft and syrupy. Blend and strain through a fine sieve.
Whisk icing sugar into the strawberry puree until you get thick glaze but it’s able to drip down the sides of the cake.
Once the cakes have cooled completely, with a knife, run it about the edges of the cake pan to release the cakes. I usually level off the tops of the cake with a serrated knife just so the layers are completely flat and even.
Place the first layer on the cake board and add a dollop of the buttercream. then a layer of the strawberries. Repeat until you reach the top layer. I also picked up these wooden dowels (the kind you use for candy apples and pushed it down the centre of the cake to stabilize it)
First I crumb the cake. (Just adding a thin layer to the outside of the cake to make sure the last layer of icing is super smooth and flawless. Add a dollop of the icing to the top of the cake and with an offset spatula, work it down the sides of the cake. Do this until you have an even thin and smooth layer. It’s okay if some of the cake is exposed, we’re going to do a second coat of icing. Place the cake in the fridge for 10 minutes.
Dollop the rest of the icing on the top of the cake and with a clean offset spatula, work it down the sides of the cake. You can smooth it out completely if you’d like or do a more rustic finish and effortless finish.
Spoon the strawberry glaze on the top of the cake and spread it close of the edge of cake and let the glaze drip over the edges. Start with less because the glaze with continue to drip until it sets.
Finish it off with fresh fruits, when you’re just about ready to serve! I used strawberries and raspberries.
When literally NO ONE is ready for the photo. Haha!