The Great British Bake Off winner takes traditional baking to a new level with the creation of a Giant Strawberry Shortcake. This delicious dessert is a delicious combination of two exceptional classics, the light and fluffy Victoria sponge cake with its irresistible layers of sweet jam and the crunchy and buttery shortbread. The end result is absolutely mesmerizing, a true feast for the eyes and taste buds. Every bite is bursting with heavenly flavors of fresh strawberries and the perfect balance of sweetness. Treat yourself to this stunning treat that brings together the best of British baking in a truly stunning way!
- 400g lightly salted butter, softened
- 200g golden powdered sugar
- 2 tsp vanilla extract
- 600g flour, plus some flour for dusting
- 140g lightly salted butter, softened, plus a little butter for greasing
- 140g golden powdered sugar
- 3 medium eggs, beaten
- 1 tsp vanilla extract
- 140g self-raising flour, plus some flour for dusting
- 140 g lightly salted butter, softened
- 300g powdered sugar, plus a little sugar for dusting
- 1 tbsp vanilla extract
- 300g strawberry jam
- ¼ tsp golden flax seeds
- Powdered sugar, for dusting
- Preheat the oven to 180°C/160°C fan/gas 4.
- For the shortbread, stir together the butter, sugar and vanilla extract until smooth.
- Add the flour in 2 or 3 batches and stir until the mixture begins to form a dough.
- Bring the dough together with your hands and form it into a ball.
- Cut 100g of the dough, wrap it in cling film and refrigerate until ready to make the strawberry stem and leaves.
- Weigh out the remaining dough and divide it into 2 equal pieces.
- Using your hands and the back of a metal spoon, press one of the larger pieces of shortbread mixture into the bottom of a 9-inch, loose-bottomed fluted tart pan.
- Smooth the surface with the back of the spoon to create an even layer, then cool for 15 minutes.
- Prick the base of the shortcrust pastry all over with a fork, place on a baking tray and bake for 20-25 minutes, until lightly golden brown and firm.
- Remove from the oven and, while the shortbread is still hot, press a 9-10cm heart-shaped cookie cutter into the center.
- Allow to cool in the tin for 20 minutes, then carefully remove the shortcrust pastry from the tart tin and place on a wire rack to cool completely.
- Wash the mold and repeat steps 2 and 3 with the second piece of dough, but do not cut out the heart shape.
- To make the cake, grease the base and sides of a 22cm springform pan and line the base with baking paper.
- In a large bowl, stir together butter and sugar until light and fluffy.
- Gradually add the eggs and vanilla, mixing well after each addition, then fold in the flour.
- Pour the mixture into the prepared pan and smooth the surface.
- Bake for 20-25 minutes, until lightly golden brown and a skewer inserted into the center comes out clean.
- Allow to cool for 10 minutes, then remove from the tin and cool completely on a wire rack.
- In the meantime, cut out the stem and leaves of the strawberry.
- On a lightly floured surface, roll out the 100g piece of shortcrust pastry to the thickness of a £1 coin.
- Using a leaf cutter or knife, cut out 4-5 leaf shapes and then cut out a 4cm long strawberry stem.
- Lift the molds onto a baking tray lined with baking paper and chill for 15 minutes.
- While the cake is cooling, bake the leaves and stems for 5-10 minutes, until lightly golden brown.
- Allow to cool on the tray for a few minutes before transferring to a wire rack to cool completely.
- To make the buttercream, beat the butter in a large bowl until soft and light.
- Sift over half of the powdered sugar and stir until well combined.
- Sift the remaining powdered sugar over the top, add the vanilla extract and mix until smooth and creamy.
- Fill into a disposable piping bag with a wide round tip or simply cut off the end of the bag.
- Start by assembling the shortcake.
- Place the shortcrust biscuit without the heart cutout on a plate or cake plate with the pierced side facing up.
- Start in the middle and pipe the buttercream in a spiral around the edge.
- Place the cake on top of the buttercream, then top with the jam and gently spread it over the surface.
- Remove the heart from the second shortbread cookie and set aside.
- Carefully turn the cookie over so the pierced side is facing down.
- Using a cake paddle, push it onto the jam layer.
- Dab some buttercream or jam on the back of the stem and leaf cookies and stick to the edge of the strawberry jam heart.
- Carefully place individual flax seeds into the jam heart so that it resembles a strawberry.
- Dust the surface of the shortcrust pastry with powdered sugar, holding the heart cookie over the jam and leaves so that they are not covered with powdered sugar.
Equipment and tools
For this recipe you will need the following equipment and tools:
- mixing bowls
- Electric mixer or hand mixer
- Spatula or wooden spoon
- Measuring cups and spoons
- Baking trays or cake tins
- parchment paper
- Cooling rack
- saw knife
This recipe contains the following allergens:
- butter (milk)
- Wheat (in flour)
Please check the specific brands of ingredients you use for potential allergens and adjust the recipe accordingly if you have dietary restrictions or allergies.
Storage and leftovers
If you have leftovers or want to make the strawberry cake in advance, here are some storage tips:
- Store the assembled Giant Strawberry Shortcake in an airtight container in the refrigerator for up to 2-3 days.
- If you want to prepare the ingredients in advance, you can store the cake layers, buttercream and strawberry jam separately.
- Wrap cake layers tightly in plastic wrap and store at room temperature for up to 2 days or freeze for longer storage.
- The buttercream can be stored in an airtight container in the refrigerator for up to a week. Before using, let it come to room temperature and whisk it briefly to make it fluffy again.
- Store the strawberry jam in a jar or container in the refrigerator. It should take several weeks.
- Before serving leftover or refrigerated strawberry cake, allow it to come to room temperature for about 10-15 minutes to soften.
Health Benefits of Giant Strawberry Shortcake
Enjoying a delicious dessert doesn’t necessarily mean you’re putting your health at risk. In fact, the giant strawberry cake recipe offers various health benefits when prepared with the following ingredients:
The main ingredient in this dessert, strawberries, is not only incredibly sweet and flavorful, but also packed with nutritional benefits. Strawberries are known for their high content of vitamins, minerals and antioxidants and are considered a superfood. They are an excellent source of vitamin C, which can strengthen your immune system, promote collagen formation and protect against chronic diseases. Strawberries also contain fiber, folic acid and potassium, which support heart health and regulate blood pressure.
2. Golden flax seeds
The recipe contains a small amount of golden flax seeds, which give the cake a subtle nutty flavor. Flaxseed, also known as linseed, is rich in omega-3 fatty acids, lignans and fiber. Omega-3 fatty acids are important for brain health, reduce inflammation and support heart health. Lignans, on the other hand, have antioxidant and anti-cancer properties. In addition, the presence of fiber aids digestion and promotes satiety.
3. Self-raising flour
Using self-raising flour in cake batter ensures a light and fluffy consistency without the need for yeast or baking powder. While flour itself is a good source of carbohydrates, self-raising flour typically contains additional leavening agents such as baking powder for rising. As part of a balanced diet, it is important to consume flour in moderation.
4. Vanilla extract
The recipe calls for vanilla extract, which not only enhances the flavor but also offers potential health benefits. Pure vanilla extract contains trace minerals such as potassium, calcium, magnesium and manganese. These minerals play an essential role in various body functions, including muscle contraction, blood pressure regulation and antioxidant defense.
5. Powdered sugar
While powdered sugar is used to dust the shortcake, it is important to note that it should be consumed in moderation due to its high sugar content. Excessive consumption of sugary foods can lead to weight gain, blood sugar disorders and dental problems. However, small amounts as a topping in moderation can add a touch of sweetness without significantly affecting overall health.
The recipe includes butter for both the cake batter and the frosting. Although butter is high in saturated fats, consuming it in moderation can still be part of a balanced diet. Some studies suggest that moderate saturated fat intake may not have negative effects on heart health. However, it is advisable to opt for lightly salted butter to limit the sodium content.
Overall, the giant strawberry cake can be a delicious treat that contains fresh strawberries, beneficial flax seeds and a variety of other ingredients. Enjoyed in moderation and as part of a balanced diet, this dessert can be a guilt-free treat where you can enjoy not only the heavenly taste but also the health benefits.