Strawberry Shortcake Number Cake

Adapted from Celebrating Sweets

Cake

• 2½ cups all-purpose flour
• 3 tsp baking powder
• ½ tsp salt
• 1¾ cups granulated sugar
• ½ cup vegetable or canola oil
• 2 large eggs + 2 large egg whites, room temperature
• 2½ tsp vanilla extract
• ½ tsp almond extract (optional, but good)
• ⅔ cup sour cream
• ¾ cup milk, room temperature

Strawberry filling

• 3 cups strawberries, diced
• 2 tbsp strawberry jam
• Extra strawberries and raspberries for decorating

Whipped cream frosting (no cream cheese)

• 2¼ cups cold heavy whipping cream
• ½ cup powdered sugar
• ¾ tsp vanilla extract

Method

1. Heat the oven to 350°F. Grease two 9×11-inch pans and line them with parchment.
2. Whisk the flour, baking powder, and salt together in a bowl.
3. In a separate bowl, beat the sugar, oil, eggs, egg whites, vanilla, and almond extract until smooth, then beat in the sour cream.
4. Mix in half the dry ingredients, stream in the milk, then add the rest of the dry ingredients and stop as soon as it's combined.
5. Split the batter between the two pans and bake 22–25 minutes, until a toothpick comes out clean. Cool completely on a rack.
6. Toss the diced strawberries with the jam. Whip the cold cream with the powdered sugar and vanilla until stiff peaks form.
7. Trim the cooled cakes into a number 1. Spread whipped cream and strawberries on the first layer, set the second layer on top, and cover with more cream.
8. Decorate with strawberries, raspberries, and meringue kisses, then chill until serving.

The original recipe uses cream cheese and 1 cup of powdered sugar in the frosting — I skipped the cream cheese and cut the sugar to ½ cup for a lighter, less sweet cream.

Meringue Kisses

Adapted from Sugar Spun Run

Ingredients

• 4 large egg whites, room temperature
• ½ tsp cream of tartar
• ⅛ tsp salt
• 1 cup (200 g) granulated sugar
• 1 tsp vanilla extract

Method

1. Heat the oven to 225°F and line baking sheets with parchment.
2. In a spotless, grease-free bowl, beat the egg whites, cream of tartar, and salt on low until foamy, then turn it up to high.
3. Add the sugar one tablespoon at a time, waiting 15–20 seconds between additions, until the meringue is thick, glossy, and holds stiff peaks.
4. Beat in the vanilla.
5. Pipe small kisses onto the parchment with a large star tip. They don't spread, so they can sit close together.
6. Bake for 1 hour, then turn the oven off and leave the door closed so they cool completely inside, 1–2 hours.
7. Store airtight, away from heat and moisture.