🍓 Strawberry Shortcake Reimagined

Strawberry Shortcake Reimagined
The perfect harmony of vanilla, cream, and fresh strawberries!
Layer upon layer of deliciousness: vanilla cake, strawberry cake, shortbread (biscuit) texture, and mountains of cream—a true summer dream. 🍰💕

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🌿 Ingredients

1. Vanilla Bean Cake

• 2 cups (250 g) flour
  • 1.5 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 3/4 cup (170 g) butter, at room temperature
  • 1 cup (200 g) granulated sugar
  • 3 eggs
  • 2 teaspoons vanilla extract or 1 vanilla bean, scraped
  • 3/4 cup (180 ml) milk

1. Strawberry Cake
   • 2 cups (250 g) flour
   • 1.5 teaspoons baking powder
   • 1/4 teaspoon salt
   • 3/4 cup (170 g) butter
   • 1 cup (200 g) granulated sugar
   • 2 eggs
   • 1/2 cup (120 ml) strawberry puree (fresh or frozen)
   • A few drops of red food coloring (optional)
2. Shortcake Biscuit Base

• 1.5 cups (190 g) flour
• 1 tablespoon granulated sugar
• 1.5 teaspoons baking powder
• 1/4 teaspoon salt
• 100 g cold butter (in small pieces)
  • 1/2 cup (120 ml) cream or milk

1. Strawberry Cream Cheese Filling (Strawberry Cream Cheese Mountains)
   • 250 g cream cheese
   • 1/2 cup powdered sugar
   • 1/2 cup strawberry puree
   • 1 teaspoon vanilla extract
   • 200 ml whipped cream
2. Vanilla Bean Cream
   • 400 ml milk
   • 2 tablespoons cornstarch
   • 3 tablespoons sugar
   • 1 egg yolk
   • 1 teaspoon vanilla extract
   • 1 tablespoon butter
   • Once cooled, add 200 ml whipped cream.
3. Fresh Strawberry Compote
   • 250 g chopped fresh strawberries
   • 2 tablespoons sugar
   • 1 teaspoon lemon juice
   → Boil everything in a saucepan for 5–6 minutes, then let cool once slightly thickened.

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👩‍🍳 Preparation
1. Bake the cakes:
Prepare the vanilla and strawberry cakes separately.
Pour each mixture into 20 cm pans and bake at 175°C for 25–30 minutes