introduction
This is a simple guide to make Erin McDowell’s Strawberry Not So Short Cake. It is a layered biscuit-style cake filled with sweet macerated strawberries and a cream cheese whipped cream. The steps are clear and the result is a fresh, summer dessert.
why make this recipe
- It uses common ingredients and clear steps.
- The biscuit layers are sturdy and tender.
- Strawberries and cream make a light, fresh cake that many people enjoy.
- You can make parts ahead to save time on serving day.
how to make Erin McDowell’s Strawberry Not So Short Cake
Follow these steps in order. Read everything before you start.
Ingredients :
- 5 cups all-purpose flour
- 3/4 cup packed light brown sugar
- 2 tablespoons baking powder
- 1 teaspoon baking soda
- 3/4 teaspoon fine sea salt
- 1 pound cold unsalted butter, cut into 1/2-inch pieces
- 1 1/4 cups buttermilk
- 2 large eggs
- 1 large egg yolk
- 2 teaspoons vanilla extract
- Turbinado or coarse sugar, for sprinkling (optional)
- 2 quarts ripe strawberries, hulled and sliced
- 2 tablespoons granulated sugar
- 2 teaspoons grated lemon zest
- 1 tablespoon freshly squeezed lemon juice
- 8 ounces cream cheese, at room temperature
- 2/3 cup powdered sugar
- 2 1/4 cups heavy cream
- 1 teaspoon vanilla extract
Directions :
- Heat the oven to 350°F (175°C). Grease three 9-inch round cake pans.
- Make the biscuit layers: In a food processor, pulse together flour, brown sugar, baking powder, baking soda, and salt. Add butter and pulse until the mixture resembles peas.
- In a separate bowl, whisk buttermilk, eggs, egg yolk, and vanilla. Pour into the flour mixture and mix until a dough forms.
- Divide dough among the prepared pans and press into an even layer. Sprinkle with turbinado sugar.
- Bake for 28–32 minutes until golden and a toothpick comes out clean. Cool in pans for 20 minutes, then transfer to wire racks to cool completely.
- Prepare strawberries: Toss strawberries with granulated sugar, lemon zest, and lemon juice. Let macerate at room temperature for at least 30 minutes.
- Make the whipped cream: Beat cream cheese and powdered sugar until fluffy. Gradually add in heavy cream and whip until medium peaks form, then mix in vanilla.
- Assemble the cake: Place one biscuit layer on a platter, top with whipped cream and a third of the strawberries. Repeat with remaining layers. Drizzle with strawberry juices before serving.
how to serve Erin McDowell’s Strawberry Not So Short Cake
- Serve chilled or at cool room temperature.
- Cut with a sharp knife and wipe the blade between cuts for tidy slices.
- Add extra strawberries on top just before serving for a fresh look.
how to store Erin McDowell’s Strawberry Not So Short Cake
- Store covered in the refrigerator for up to 2 days.
- The biscuit layers will soften over time from the strawberry juices. For best texture, assemble close to serving time.
- You can store leftover whipped cream and strawberries separately for 2 days and reassemble when ready.
tips to make Erin McDowell’s Strawberry Not So Short Cake
- Keep the butter cold for flaky biscuit layers.
- Cool the cake layers completely before adding the cream to prevent melting.
- Use ripe, firm strawberries for best texture and flavor.
- If you don’t have a food processor, cut butter into dry ingredients with a pastry cutter or fork until pea-sized pieces form.
- Chill the mixing bowl and beaters for firmer whipped cream.
variation (if any)
- Use fresh blueberries or raspberries instead of strawberries.
- Swap part of the heavy cream for mascarpone for a richer filling.
- Add a thin layer of lemon curd between layers for extra tang.
FAQs
Q: Can I make the biscuit layers ahead of time?
A: Yes. Bake and cool the layers, wrap them tightly, and keep at room temperature for one day or refrigerate up to two days.
Q: Can I use frozen strawberries?
A: Thawed frozen strawberries release more liquid. You can use them, but drain excess juice or serve immediately and expect a softer cake.
Q: How do I keep the whipped cream stable?
A: Chill the bowl, use cold cream, and whip to medium peaks. Adding a small amount of cream cheese, as in this recipe, helps stabilize the cream.
Q: Can I make this dairy-free?
A: It is hard to make exactly the same without dairy. You would need dairy-free butter, cream, and cream cheese replacements and adjust texture and flavor.
Q: How many does this cake serve?
A: It serves about 10–12 people, depending on slice size.
Conclusion
For the original recipe and Erin McDowell’s notes, see Erin McDowell’s Strawberry Not-So-Short Cake – Food52. For more summer cake ideas to serve next to this dessert, check 16 Summery Cake Recipes for the 4th of July and Beyond. If you want another write-up on strawberry shortcake style cakes, read This Strawberry Shortcake is the Best Summer Dessert – Food52. For a home baker’s take and tips, visit Strawberry Not-So-Short Cake – The Copper Whisk. For other summer fruit desserts to try, see Strawberries & Cream Pandowdy Is the Summer Pie We’ve All Been Waiting For.