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A Cake For The Strawberry Lover

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A Cake For The  Strawberry Lover

Our daughter LOVES strawberries and always has. For several years I have made her a fresh strawberry cake for her birthday but this year she wanted to change it up with a version from Recipes From The World Of Tolkein. Specifically she wanted Bilbo's Eleventy-First Birthday Cake. It is a very dense vanilla cake that is more like a giant scone. Then between the two layers is fresh but unsweetened whipped cream, strawberry jam, and fresh strawberries. Basically, it is a giant Strawberry Short Cake.

After baking it I realized that is was pretty dry. So to help remedy the situation, I cut the two layers in half to make four, thus doubling the cream, jam, and fresh strawberries. I also added some sugar to the whipping cream because I am American, after all. 

I have to admit, the cake did turn out picture perfect. But, if I were to make it again, I would use the recipe I am going to share now: Grandmama's Sour Cream Pound Cake. 

The one downside of this particular cake is that since the frosting is just whipped cream, it must remain refrigerated and also done within a couple hours of serving. 

Sissy's Strawberry "Short" Cake

Giant Strawberry Short Cake
  • 4 eggs (separated)
  • 2/3 C butter
  • 2 C sugar
  • 2 t vanilla
  • 2 C cake flour or 1 3/4 C all-purpose flour
  • 1/8 t salt
  • 1/4 t baking soda
  • 2/3 C sour cream
  • 1-2 quarts of strawberries. (We like lots)
  • 2 C heavy whipping cream
  • 1/4 C sugar (you may like more)
  • 1 1/3-2 C strawberry jam 

Preheat oven to 350 degrees. Prepare 2- 8" or 9" pans with parchment paper and bakers spray or Crisco and flour.

Using a mixer, beat the eggs whites until stiff but not dry. Set aside. 

In the mixer, cream together the butter and sugar. Add the egg yolks, one at a time. Add the vanilla and beat until fluffy.

Mix together the remaining dry ingredients. Sifting is optional. Add them to the butter mixture, alternating with the sour cream. Fold in the egg whites last. Do not over beat!

Bake for 30-35 minutes. Let cakes remain in pans for 5-10 minutes then invert onto baking racks to cool completely.

In the meantime, wash, dry, and slice the strawberries.

No more than a couple of hours before serving, prepare the whipped cream and start assembling.

In the mixer, beat the cream until thick, gradually adding the sugar to taste. When cakes are cool, slice them horizontally to create two layers each. On top of the first layer, spread  1/3-1/2 C strawberry jam. Spread 1/4 of the whipping cream over jam. Add a layer of sliced strawberries. Repeat the process for every layer. Refrigerate until ready to serve.

This is a taste of spring. Enjoy!

Giant Strawberry Short Cake





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