Mary'S Strawberry Shortcake
Mary's Strawberry Shortcake offers a delightful combination of tender cake, fresh strawberries, and crunchy nuts, topped with whipped cream and vibrant orange peel. Perfect for a summer gathering or special dessert, it balances sweetness, citrus, and nutty flavors in every bite.
Ingredients
Instructions
- Mix flour, baking powder, baking soda, and salt. Set aside.
- Beat butter until fluffy.
- Gradually add peel and sugar.
- Add egg yolks to butter mixture and mix thoroughly.
- Add dry ingredients to butter mixture alternately with sour cream.
- Beat egg whites until stiff and fold into batter.
- Pour batter into an 8-inch greased and floured round cake pan.
- Bake at 350°F for 50 to 55 minutes.
- Mix strawberries, liqueur, and sugar. Set aside.
- Let cake cool for 15 minutes after baking.
- Turn cake onto a platter or cake plate.
- Cut the cake into two layers.
- Scoop ice cream onto the first layer.
- Top with the strawberry mixture and place the second layer on top.
- Garnish with whipped cream and strawberries.
- Sprinkle with orange peel, chopped pecans or walnuts, and orange slice candies.
Tips & Substitutions
For a lighter texture, ensure your egg whites are beaten until stiff peaks form before folding them into the batter. You can substitute the chopped pecans or walnuts with almonds or even sunflower seeds for a nut-free option. If you want to enhance the strawberry mixture, consider adding a splash of lemon juice or zest for extra brightness.
Serving Suggestions
Serve Mary’s Strawberry Shortcake with a side of fresh whipped cream and a sprinkle of powdered sugar for an elegant touch. It pairs beautifully with Mashed Potatoes Supreme for a delightful meal. For a refreshing drink, consider a glass of iced tea or lemonade to complement the dessert.
Storage & Reheating
Store any leftover cake in an airtight container in the refrigerator for up to 3 days. To reheat, place individual slices in the microwave for about 10-15 seconds. If you prefer, you can also serve it cold, as the flavors will meld beautifully after a day in the fridge.
Nutrition & Diet Analysis (per serving)
Each serving of Mary'S Strawberry Shortcake contains roughly 510 calories, with 5g protein, 105g carbohydrates, and 2g fat. It is a good source of iron (11% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this cake ahead of time?
Yes, you can bake the cake a day in advance. Just let it cool completely, then wrap it tightly in plastic wrap and store it in the refrigerator. This will help the flavors develop and make it easier to layer with the strawberries and ice cream.
What can I use if I don't have orange slice candies?
If you don't have orange slice candies, you can substitute them with chopped candied ginger or simply omit them altogether. You can also use citrus zest to provide a similar flavor profile without the added sweetness of candies.
Is there a gluten-free option for this recipe?
Yes, you can use a gluten-free all-purpose flour blend instead of regular all-purpose flour. Make sure to check that your baking powder is also gluten-free, and you should achieve a similar texture and flavor in your cake.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).