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 flour
- 3/4 tsp baking powder
- 1/4 tsp salt
- 1/2 C butter softened
- 1 C sugar
- 2 eggs
- 1/2 C whole milk
- 1 1/2 tsp almond extract
- 1 8 oz. package cream cheese room temperature
- 1/2 C butter room temperature
- 2 C powdered sugar
- 1/2 C lemon curd
- 1/2 C whipping cream
- 2 C berries sliced strawberries, raspberries, raspberries
- Heat oven to 350 degrees. Spray and flour an 8 inch cake pan. Line bottom with wax paper.
- Combine flour, baking powder and salt in a bowl.
- Beat butter in mixer until light and fluffy.
- Add in sugar and beat for another 3-4 minutes.
- Add eggs, one at a time. Scrape down the sides and add in flour mixture alternating with milk. Mix until just incorporated.
- Put into prepared cake pan and bake about 40 or until toothpick comes out clean.
- Beat cream cheese and butter together in mixer. Beat until smooth.
- Add in sugar and lemon curd.
- Beat cream in a separate bowl until peaks form.
- Fold whipped cream into cream cheese mixture.
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