Accidental strawberry-chocolate shortcake

I recently made a birthday cake for a new friend, Emily.  She said she was up for anything – including chocolate – just not chocolate-on-chocolate.  Too rich, she said.

So I settled on a yellow cake from a new cookbook, bake!, by Nick Malgieri.  I was drawn to the recipe because it called for lots of deep yellow egg yolks and sour cream.  I fear a dry cake and these ingredients generally serve as insurers against dryness.

As the batter came together, I was concerned because it was extremely thick, like biscuit dough.  It was late in the afternoon before the party, so I pressed on.  Hard tack cake or no.

In retrospect, I think the original recipe inadvertently omitted 3/4 cup of milk.  All to the good, however, because the finished “biscuit” cake was moist, with a thick golden crust.  It reminded me of a true strawberry shortcake, which is made from sweetened biscuit dough.  So I decided to balance out the hearty yellow cake with a double batch of a light chocolate swiss meringue frosting.  And because it is finally spring and strawberries are in season, I festooned the cake with those red delights.

I chopped up strawberries and loaded them into the middle layer.

Then, taking a tip from i am baker, I hunted for a forgotten serrated plastic tool that came with a silicone baking set, and put it to good use.

Holding the “teeth” of the tool steady I spun the cake around on a rotating cake stand to create a lined pattern on the sides of the cake.

Then I swirled the tool in a circle on top, sprinkled on chocolate curls and added thinly sliced strawberries.

The technique resulted  in a fresh from the diner display case effect that covered imperfections as perfectly as that new coat of paint in my dining room!

At the end of the day, the cake was a happy accident.  The frosting and strawberries were smooth and light and contrasted well with the moist “biscuit” cake.  All makings for a happy spring birthday!

The cake and frosting recipes appear below:

[Accidental Shortcake Layer Cake – printable recipe]

Accidental Shortcake Layer Cake

3 cups all purpose flour
1 tablespoon baking powder
¼ teaspoon salt
8 large egg yolks, room temperature
1 cup sour cream, room temperature (I increased this from the original recipe)
1 ½ sticks unsalted butter, room temperature
1 ¼ cups sugar
2 teaspoons vanilla extract

1.         Preheat oven to 350 degrees Fahrenheit.  Generally grease two 9 inch baking rounds with butter and flour (or use baking spray with flour).

2.         In a medium bowl, whisk together the flour, baking powder and salt.  Set aside.

3.         In a small bowl, thoroughly whisk the sour cream and egg yolks together.  Set aside.

4.         Combine the butter and sugar in the bowl of an electric mixer fitted with the paddle attachment.  Beat on low speed until well mixed, then increase the speed to medium and beat until the mixture is light and pale in color, about 5 minutes.  Beat in the vanilla extract and scrape down bowl.

5.         With the mixer on low speed, gradually add ¼ of the flour mixture, alternating with 1/3 of the sour cream mixture, starting and ending with the flour mixture.  Beat the batter on medium for an additional 2 minutes.

6.         Divide the batter equally between the two pans (I use a kitchen scale) and smooth the tops.  Bake the layers until they are firm in the center to touch, and lightly colored, 20 to 25 minutes.

7.         Cool the layers in the pans on racks for 5 minutes.  Remove from layers and place top side up on cooling racks until completely cool. 

[Chocolate Swiss Meringue Buttercream Frosting – printable recipe]

Chocolate Swiss Meringue Buttercream Frosting

4 large egg whites
1 cup sugar
3 sticks (1 ½ cups) unsalted butter, room temperature, cut into tablespoons
8 ounces bittersweet chocolate, melted and cooled

1.         In the heatproof bowl of an electric mixer set over a saucepan of simmering water on medium heat, combine the egg whites and sugar.  Cook, whisking constantly, until the sugar has dissolved and the mixture is warm to the touch (about 160 degrees F. on an instant read thermometer).

2.         Attach the bowl to the mixer fitted with the whisk attachment.  Beat the egg-white mixture on high speed until it holds stiff (but not dry) peaks, about 5 minutes.

3.         Switch to the paddle attachment.  With the mixer on medium-low speed, add the butter several tablespoons at a time, beating well after each addition.

4.         If the frosting appears to separate after the butter is added (it usually does), beat on medium speed again for another 3 minutes.

5.         Add melted and cooled chocolate (I usually chop baking squares into pieces and melt the chocolate in 30 second intervals in the microwave).  The recipe makes approximately 5 cups.  If I’m making a large layer cake or making a cake with intricate decorating details, I double this recipe.


Filed under cakes

12 responses to “Accidental strawberry-chocolate shortcake

  1. absolutely gorgeous looking cake. I love the pattern on the sides.

  2. Laura

    That cake is beautiful! Your serrated tool created great texture on the sides and top…I am already printing the recipe. I know it won’t look as good as yours, but I like the fact that at least I can try!

  3. wow, what a happy “accident” to happen! 🙂 you certainly made the most of it–gorgeous, gorgeous cake, Kristina!! I love that it turned out like a strawberry short-cake (who doesnt love that?!)….I wonder if there is a misprint in Nick’s book? Just saw that book at Costco – gorgeous photos. Might need to pick up. Happy Sunday!

  4. This looks so wonderful, great photos!!

  5. I wish my accidents were as happy and as beautiful as this cake! It looks amazing and delicious. Super job with the serrated decorating tool.

  6. This looks like your yummiest yet!

  7. This looks delicious! I’ve been wanting to try a strawberry shortcake for awhile; now I have a recipe! Happy accidents are always a good thing. 🙂

  8. That is the prettiest accident I have ever seen. Usually when there is an accident by me there is blood everywhere.

  9. Beautiful ‘accident’!! Maybe better labeled as a suprise! It looks amazing!

  10. So pretty! Yellow cake with chocolate frosting is my most favorite dessert in the entire world! I think I have that same tool somewhere…I wonder where I put that thing?

  11. this cake looks beautiful… i love how you added those teeth marks on the sides. i agree with others: “such a great accident!” 🙂

  12. Kate

    My mom always told me that I was an “accident” (and she cried and cried and cried…yep, got it, mom)….now I feel like I’m in such good company! 🙂 This accident is right up my ally! I, like your new buddy Emily, like chocolate but not chocolate on chocolate (I see why you like her already)….delish!!!!!!!!!!!! Way to go, super baker. BTW, Miss you & let’s chat soon! xoxoxox

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s