We’re wrapping up National Frozen Yogurt Week! And since fresh Maine strawberries are just around the corner, what better way to end the celebration than with a Frozen Strawberry Shortcake using only the best, made in Maine…
Gifford’s Strawberry Yogurt!!! This yogurt is SO CREAMY and PACKED with Fresh Strawberry Flavor. I’m telling you, it was all I could do NOT to eat the yogurt before filling the cake. SO GOOD!!
One of the most important things to do when making a cake is properly preparing the pan. This ensures that your cake comes out of the pan cleanly and without any cracks. I always use parchment paper to line the bottom and plenty of vegetable shortening.
The best way to get a circle is to start with a square of parchment. Make sure that your pan fits inside of the square. Fold the square in half, in half again, then in half two more times. (BTW – did you know that you cannot fold a piece of paper in half more than seven times. It’s true!)
Place the point of your parchment triangle in the center of the pan and with a pair of scissors, cut it even with the outside of the pan.
This will create the perfect sized circle to…
…fit right inside of your pans. Grease the inside of the pans completely with the shortening, place a parchment circle in the bottom of each pan smoothing them out and then grease the parchment circles as well. Place a little bit of cake flour in the pans and rotate them being sure to coat the bottoms and sides completely.
Now your pans are ready! Set them aside and prepare the cake batter.
Place the sugar and fats (butter and shortening) in the bowl of an electric mixer and cream thoroughly.
Warning: Start the mixer on low. (And check before plugging that sucker in that the switch is in the “off” position. Been there, done that – lol!)
Increase the speed and continue beating for a few minutes until the mixture becomes light in texture and color.
This is what properly creamed fat and sugar looks like – fluffy and light.
I like to add some fresh lemon zest along with the vanilla. Citrus helps berry flavors “Pop!”
Once that is incorporated…
…add the eggs one at a time, beating well after each addition. Always break your eggs into a separate bowl, just in case.
Add the sifted flour mixture alternately with the milk, starting and ending with the flour.
Once the batter is combined and smooth, pour into the prepared pans dividing it evenly then…
…level with a spatula. FYI – the batter will be a bit thick.
Place the pans in the center of the oven and bake until they are golden in color and a cake tester inserted in the center comes out clean.
Cool the cakes in the pans for 10 minutes then carefully remove them from the pans, place on wire cooling racks and cool completely.
Once the cakes are completely cooled make a batch of fresh whipped cream. Yep, we’re taking this cake over the top!
Heavy whipping cream, powdered sugar & “Real” vanilla extract.
Beat until the cream…
Trim the cakes and make a ring of cream over the bottom cake layer. This helps keep the yogurt in.
Spread the yogurt evenly. It’s a good idea to let the yogurt sit out for about 10 – 15 minutes so that it is easier to spread.
M-m-m-m! See where we’re going with this? Now add the top cake layer.
Completely frost the outside of the cake with the remaining whipped cream and place in the freezer to set up.
Remove the cake from the freezer and let it sit out at room temperature for about 20 minutes. Garnish with whipped cream, fresh strawberries and more of that unbelievably delicious Gifford’s Strawberry Yogurt.
That’s the stuff!!! 🙂
A Strawberry Yogurt and Cream Dream come true! And, if you want to make this cake ahead you can decorate and freeze the whole thing! (Truth be told, I had mine in the freezer for three days before cutting the cake and finishing this post.)
Thank you Gifford’s for another wonderful flavor!Print
Frozen Strawberry Shortcake
A cold Summer Treat filled with Gifford’s Strawberry Yogurt and finished with Fresh Sweetened Whipped Cream.
- Prep Time: 40 mins
- Cook Time: 25 mins
- Total Time: 1 hour 5 minutes
- Yield: 12
- Category: Dessert
- 1 quart Gifford’s Strawberry Yogurt
- 2 cups cake flour
- 1 3/4 tsp. baking powder
- 1/2 tsp. salt
- 3 oz. (6 Tbsp.) unsalted butter, softened
- 1 oz. (2 Tbsp.) vegetable shortening
- 1 cup granulated sugar
- 3 large eggs
- 1 tsp. vanilla
- 1 tsp. lemon zest
- 1 cup whole milk
- Preheat oven to 350 degrees Fahrenheit.
- Grease, line with 8″ parchment circles and flour two 8″ cake pans; set aside.
- Sift cake flour, baking powder and salt in a medium bowl; set aside.
- Place the butter, shortening and granulated sugar in the bowl of an electric mixer. With the paddle attachment cream together until light and fluffy, about 3 minutes.
- Add the eggs one at a time beating after each addition.
- Add the vanilla extract and lemon zest and mix just until incorporated.
- Spoon in about 1/3 of the flour mixture into the bowl and mix on low just until it’s blended in.
- Pour in 1/2 of the milk and mix on low until smooth.
- Continue with 1/3 of the flour mixture, the second half of the milk and the last of the flour mixture.
- Scrape down the sides of the mixing bowl and mix the batter until smooth, about 1 minute.
- Pour the cake batter into the prepared pans, dividing and spreading evenly with a spatula.
- Place pans in the center of oven and bake for approximately 25 minutes, until the cakes are golden and a cake tester placed in the center comes out clean.
- Remove the pans from the oven and cool for 10 minutes.
- Carefully remove the cakes from the pans, place on wire racks and cool completely.
- Place Gifford’s Strawberry Yogurt in refrigerator while preparing the whipped cream. (Recipe follows.)
- Place first layer of cooled cake on a cake board or plate. Level off the top and pipe a ring of whipped cream around the outside perimeter.
- Spoon about 1/2 quart of Gifford’s Strawberry Yogurt into the middle and smooth out with a spatula.
- Trim, invert and place second cake layer on top of first.
- Completely frost the top and sides of the cake with whipped cream, saving some for decorating.
- Place cake in freezer and freeze for two hours or overnight.
- Remove cake from freezer, decorate with remaining whipped cream, fresh strawberries and more frozen yogurt.
- To make slicing easier, heat a large cake knife in some hot water then wipe dry.
The cake can be completely decorated with whipped cream, fresh strawberries and yogurt then re-frozen and kept for a few days. Remove from freezer and allow to sit out for 20 minutes before serving.
Fresh Sweetened Whipped Cream
- Prep Time: 10 mins
- Total Time: 10 mins
- Yield: 6 cups
- Category: Dessert
- 3 cups heavy whipping cream
- 3/4 cup powdered sugar
- 1 1/2 tsp. vanilla extract
- In the bowl of an electric mixer with a wire whisk attachment, whip the cream, sugar and vanilla extract until firm peaks form.
- Use to ice and decorate cake or top desserts.