Scrumptious Strawberry Shortcake

Serves 8-10

Batter:

2½ cups cake flour (sifted)

1 tablespoon baking powder

1¾ cups granulated sugar

¾ cup unsalted butter (at room temperature)

2 large eggs

¾ cup whole milk

1½ teaspoons pure almond extract

½ teaspoon salt

Fresh Whipped Cream Frosting:

2½ cups heavy cream

¾ cup confectioners’ sugar (sifted)

1 teaspoon pure vanilla extract

½ teaspoon pure almond extract

1½ teaspoons unflavored gelatin

Fresh Strawberry Preserves:

1½ cups sliced strawberries (fresh or frozen)

¾ cup sugar

1 tablespoon lemon juice

1 teaspoon gelatin

Additional Ingredient(s):

2 cups strawberry jam (store-bought)

Fresh whole strawberries or chocolate covered strawberries (for garnish - see recipe: Chocolate-Hazelnut Covered Strawberries or Double Chocolate Covered Strawberries under Candies)

Mint sprig (for garnish)

 

1. Preheat oven to 375° F.
2. To prepare batter, combine flour, baking powder, and salt in a bowl. In a separate bowl combine sugar and butter, and beat with an electric mixer until light and fluffy. To butter mixture, beat in eggs and almond extract. Slowly add half of flour mixture to wet mixture, beating continuously. Add milk and gradually blend in remaining flour mixture. Mix well.
3. Pour batter into 2 greased and floured 9-inch round cake pans. Bake at 375° F for approximately 25-30 minutes. Insert a thin wooden skewer or toothpick into center of each cake, and if it comes out dry (or clean), cakes are done.
4. Place pans on a wire rack, and allow cakes to cool for approximately 5 minutes. Invert pans and gently remove cakes. Allow cakes to cool completely.
5. To prepare fresh whipped cream frosting, combine gelatin and a splash of heavy cream in a double boiler. Heat, stirring frequently, until gelatin dissolves. Remove from heat and allow to slightly cool. In a chilled bowl placed over ice, whip remaining heavy cream with an electric mixer until slightly thickened. Gradually whisk in confectioners’ sugar, vanilla extract, and almond extract. Add gelatin mixture, and continue beating until thick and fluffy. 
6. To prepare fresh strawberry preserves, combine sliced strawberries, sugar, lemon juice, and gelatin in a saucepan. Simmer uncovered over medium heat, stirring frequently, until mixture thickens and sugar dissolves. Remove from heat and allow mixture to cool completely.
7. Evenly spread store-bought strawberry jam on top of one cake. Layer other cake on top of cake with strawberry spread. Ice entire cake with heavy whipped cream frosting.
8. Encircle top edge of cake with a ring of fresh whole strawberries (or chocolate covered strawberries). Within the ring, pour cooled strawberry preserves, and gently spread preserves evenly over top of cake. If desired, garnish top center of cake with a sprig of mint.