But better late than never I have my favorite version of strawberry shortcake for you today.
I am not a big fan of the traditional shortcake – it is a little heavy and dry for my tastes. I prefer a little lighter and moister version. I played around in the kitchen this past weekend with a couple different versions. Those of you who follow me on Instagram may have seen my first attempt.
It was a total flop – it was my attempt at an orange chiffon cake. So I went back to the drawing board.
I was now out of oranges so I decided to go with another one of my favorite flavors – almond. I used a butter cake recipe I had. It is one of those cakes that is not too heavy and not too light – just right.
My second attempt, the berry almond butter cake with lemon curd cream cheese frosting was a go! In fact it was delicious!
The cake makes one 8 inch cake that then you then cut in half. When I make cakes I always spray and flour the pan and line the bottom with wax paper for easier removal.
While the cake cools mix up your yummy frosting. It is a combination of lemon curd, cream cheese and whipping cream.
Then use half of the mixture to spread over the bottom layer. Add half of your berries and add the second layer of cake and do the same thing on top – cover with frosting and berries.
Isn’t it pretty?!
So I cheated a bit with my version of strawberry shortcake and added raspberries and blueberries but the Driscoll berries at the store looked so good I just couldn’t resist.
Put the cake in the refrigerator for an hour or so to allow the frosting to set up a bit. Then you are ready to cut yourself a nice big piece.
Maybe if your friends and family are lucky you will share a piece with them.
- 1 1/2 C all purpose flour
- 3/4 tsp baking powder
- 1/4 tsp salt
- 1/2 C butter, softened
- 1 C granulated sugar
- 2 eggs
- 1/2 C whole milk
- 1 1/2 tsp almond extract
- 1 8 oz. cream cheese, softened
- 1/2 C butter, room temperature
- 2 C powdered sugar
- 1/2 C lemon curd
- 1/2 C whipping cream
- 2 C berries (strawberries, raspberries and blueberries)
- Heat oven to 350 degrees
- Grease and flour an 8 inch cake pan. Line bottom with wax paper.
- Put flour, baking powder and salt in a bowl and mix together
- Cream butter in mixer until light and fluffy.
- Add sugar and beat until white in color, about 3 minutes
- Add eggs, one at a time. Add in almond extract Mixing until combined.
- Add in half of flour mixture and then milk and then remaining flour.
- Mix just until incorporated.
- Bake for 40 minutes or until toothpick comes out clean.
- Beat cream cheese and butter until smooth
- Add in sugar and lemon curd.
- In another bowl beat whipping cream.
- Fold whipping cream into cream cheese mixture.
- Cut cake in half. Spread half of frosting mixture on bottom half and cover with half the berries.
- Add top of cake and spread with remaining frosting and berries.
- Chill until frosting sets up.