Summer is THE season for strawberry shortcake and peach cobbler,
as we all know! It's the most requested dessert for all sorts
of summer cookouts and family gatherings....
this recipe comes from my friend Kathy over in Dothan, Alabama
which she shared on her You Tube channel, Kathy's Southern Kitchen!
Now, I changed her recipe up a bit from a simple strawberry dessert
to a shortcake of mixed berries...
strawberries, blueberries, blackberries and raspberries!
a springform pan......
fresh berries with 6 T. sugar....
2 cups of cake flour
2 tsp of baking powder
1/4 tsp of salt
2 eggs room temperature
1 cup of granulated sugar
1/2 cup of vegetable oil
1/2 cup of heavy cream
1/2 cup of sour cream
1 tsp of vanilla extract
12 oz of chopped strawberries (used for sauce)
1 cup of mixed frozen berries, patted dry
Powdered Sugar for garnish
Grease a 9" nonstick springform pan and line the bottom with parchment paper.
In large mixing bowl mix eggs and sugar with an electric mixer on high speed
for approximately 3 minutes.
Add oil, sour cream, heavy cream and extract to the egg mixture.
Mix on low speed just until combined.
In another bowl, whisk together flour, baking
soda and salt.
With mixer on low speed, add flour mixture to wet ingredients 1/3 at a time.
Mixing on low speed after each addition just until blended. Don't over mix.
Pour half of the batter into springform pan. Top with half of the chopped strawberries. Pour remaining batter over strawberries.
Top with remaining strawberries.
Bake in a preheated 375 degree oven for 45 -
60 minutes or until toothpick inserted in the center comes out clean.
Allow cake to cool before removing from pan.
Garnish with powdered sugar and whipped cream.
Let's make the most of this summer season!