French Inspired Strawberry Shortcake 🍓

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Mar 27

It’s my Twin’s 21st birthday and if it’s one thing I make sure of on any birthday celebrations is that a CAKE is always required.

I don’t give a shit if we celebrated my birthday the Saturday before the actual event or if we are planning on partying the Saturday after— if my actual birthday is the Thursday in between, you better believe I need a cake for both occasions.

Why? I’m assuming it’s another OCD/ADHD/ANXIOUS trait that I can’t seem to over come that I have now passed onto my children.

Cakes mark a celebration. Cakes mark memorable moments in your life. Cakes are there for you when you need them and when you don’t.

And if it’s one dessert I can’t live without, it’s CAKE!!!!

Cake-Obsessed Like Me? Here's What You’ll Need:
I swear by these kitchen staples when I’m stress-baking for my kids’ birthdays or avoiding real emotions with sugar:

This stand mixer that doubles as my therapist
This springform pan that makes the cake look fancier than it is
This vanilla extract that smells better than most men I’ve dated

Wilton Advance Select 9 Inch Springform Pan

Trader joe's Bourbon Vanilla Bean Paste 4 oz - 2 COUNT

🍓Ingredients

1 stick unsalted butter, softened about 1/2 cup

1 cup granulated sugar
2 large eggs
1 1/2 teaspoons vanilla
1 1/2 cups all-purpose flour
1 1/4 teaspoon baking powder
1/4 teaspoon salt
1/2 cup sour cream
16 ounces strawberries, sliced about 2 cups
2 Tablespoons granulated sugar

⏲️ Instructions

Preheat the oven to 350 degrees F.

Line cake pan with parchment paper (or a 9-inch springform pan)
In a large bowl (or stand mixer), whip together the softened butter and sugar for about 4-5 minutes, until the mixture is pale yellow.
Add in the eggs one at a time, mixing well after each addition.
Mix in the vanilla (add to your heart content, I love vanilla and always add more)
Sift the flour, baking powder, and salt in a separate bowl
~ I just whisk the dry ingredients for a few seconds (I don’t have a sifter)
Gradually add in the flour mixture and sour cream, alternating one at a time, beginning and ending with the flour mixture. Mix well between each addition.
Fold in the dry sliced strawberries (keep a few to place on the top of cake before sprinkling with sugar)
Pour the cake batter into the pan and spread to smooth.
Sprinkle the granulated sugar topping (2 Tablespoons) evenly over the batter.
Bake for about 45-50 minutes, or until the top begins to lightly brown and a toothpick comes out clean.
Let the cake cool completely, then remove from the pan.