Erin Mcdowell S Strawberry Not So Short Cake Recipe On Food52

Is there anything more delightful than indulging in a slice of sumptuous cake bursting with the vibrant flavors of ripe strawberries? In this recipe, inspired by Erin McDowell’s famous creation on Food52, we’ll guide you through the process of crafting a spectacular Strawberry Not So Short Cake that will elevate any occasion. Get ready to impress your guests with this delectable treat that is sure to become a staple in your collection of go-to recipes.

Erin McDowell’s Strawberry Not So Short Cake Recipe

Ingredients:
– 3 cups all-purpose flour
– 1 cup granulated sugar
– 1 tablespoon baking powder
– 1 teaspoon salt
– 1 cup unsalted butter, cold and cubed
– 1 cup milk
– 2 large eggs
– 1 teaspoon vanilla extract
– 4 cups fresh strawberries, hulled and sliced
– 1 cup heavy cream
– 2 tablespoons powdered sugar

Instructions:
1. Preheat the oven to 350°F (180°C) and grease a 9-inch round cake pan with butter or cooking spray.
2. In a large mixing bowl, combine the flour, sugar, baking powder, and salt. Add the cold, cubed butter and use a pastry cutter or your fingers to work the butter into the dry ingredients until the mixture resembles coarse crumbs.
3. In a separate bowl, whisk together the milk, eggs, and vanilla extract. Pour this mixture into the dry ingredients and stir until just combined. Be careful not to overmix – a few lumps are okay.
4. Transfer the batter into the prepared cake pan and smooth the top with a spatula. Bake in the preheated oven for 30-35 minutes or until a toothpick inserted into the center comes out clean.
5. Allow the cake to cool in the pan for 10 minutes before carefully transferring it to a wire rack to cool completely.
6. While the cake is cooling, prepare the strawberries by hulling and slicing them. Set aside.
7. In a chilled mixing bowl, whip the heavy cream and powdered sugar together until stiff peaks form.
8. Once the cake has cooled, slice it in half horizontally to create two layers. Place the bottom layer on a serving plate and spread a generous amount of whipped cream over it.
9. Arrange half of the sliced strawberries on top of the whipped cream layer. Gently press them into the cream.
10. Carefully place the second cake layer on top of the strawberries and repeat the process with the remaining whipped cream and strawberries.
11. For a finishing touch, you can garnish the top with a few whole strawberries or a dusting of powdered sugar.
12. Slice and serve this exquisite Strawberry Not So Short Cake to marvel at the stunning layers of cream, strawberries, and moist cake.

Erin McDowell’s Strawberry Not So Short Cake Recipe on Food52 is a true celebration of the season’s bounty, combining the freshness of strawberries with the rich sweetness of cream to create a dessert that is both comforting and elegant. Whether you’re hosting a special gathering or simply craving a decadent treat, this cake is guaranteed to steal the show. Enjoy the process of baking this masterpiece and savor every bite of its luscious flavors.