Cake & Cheesecake | July 13, 2013

Strawberry Shortcake with Whipped Cream Frosting

Strawberry Shortcake with Whipped Cream Frosting

As a little girl, I absolutely loved strawberry shortcake. My mom used to serve us those little pre-packaged cakes with sliced strawberries and Cool Whip. You know what I’m talking about, right? There were 6 or 8 cakes to a package. I wished she would buy two packages so I could have one entire package to myself. I knew summer was just around the corner when we had those little cakes in the grocery cart.
A few weeks ago, I made a cake for Brett’s (my BIL) bd dinner. I planned to take strawberry shortcake, but wanted to make the cake and whip the cream the night before, so we could just grab the cake and go when it was time to head out the door on Sunday. The wheels started turning and I thought it would be fun to create a Strawberry Shortcake with Whipped Cream Frosting, so it could all be prepared ahead of time, and seem more like a cake fit for a celebration.After some alterations to multiple recipes found online, I came up with this yummy twist to an old favorite.
Perfect summer birthday cake.
Love it.

Strawberry Shortcake with Whipped Cream Frosting
A Bountiful Kitchen
print recipe

4 egg whites
1/2 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
2 1/4 cup flour, sifted
1/2 cup butter, room temperature
2 cups sugar
1 egg
1 teaspoon vanilla
1 cup buttermilk, room temperature

Preheat oven to 350 degrees. Place rack in middle of oven.
Grease and lightly flour two-9 inch round cake pans, or grease and line with parchment.
Beat 4 egg whites until stiff in medium bowl, set aside.
Place baking powder, baking soda, salt and flour in a small bowl, mix with fork.
In a large bowl, cream butter and sugar together for two minutes on medium speed with a mixer. Add one whole egg and vanilla. Beat for an additional two minutes.
Add half of the dry ingredients, mix well. Add 1/2 cup of the buttermilk, mix well. Repeat with both the dry and wet ingredients until all are mixed into the bowl, scraping down sides of the bowl after each addition. Gently fold in the egg whites.
Spoon the mixture evenly into the prepared pans.
Bake on middle rack in oven for about 25-35 minutes, or until toothpick inserted in center of cake comes out clean. Watch carefully, so cake does not overcook.
Remove pans from oven when done, let sit for five minutes.
Invert onto cooling rack. Let cake cool completely before frosting.
Serves 12-15

Whipped Cream and Cream Cheese Frosting

1- 8 oz package cream cheese, regular or low fat, room temperature
3/4 cup powdered sugar
1 teaspoon vanilla
1/2 teaspoon almond (optional)
2 cups heavy whipping cream, cold

Beat the softened cream cheese and powdered sugar in a mixing bowl. Add vanilla and almond. Mix until smooth. Taste and add 1/4 cup of additional powdered sugar if you like it sweeter.
Slowly add the heavy cream and beat until frosting is light and fluffy.
Frost the cake with Whipped Cream Frosting and top each serving with strawberries.
Store in refrigerator until ready to serve.

Tips:
-This cake did not rise up very much at my altitude (abt 4400 ft.) . I’m going to experiment and will update the post if I am able to get a higher rise next time I bake.
If you are looking for a taller cake, double or 1 1/2 the recipe and make more layers. You’ll have to increase the frosting as well to cover the cake. If you double the cake, 1 1/2 times the frosting.

26 thoughts on “Simple Lemon Almond Poppy Seed Cake

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  1. This is the exact recipe for Poppy-seed Cake my mom always makes. It turns out so moist and delicious every time. We never put icing on it as we like it just as well without!

  2. Melanie and I made this today. We loved the cake, but have a question about the frosting. We only used one lemon and it was too sugary, would the juice of two lemons have made the difference? Also, it didn't cover the whole cake? Oh well. We still ate two pieces each… Thanks for the recipe. Definitely a keeper!

  3. You know how I like the lemon! This is one of the few times when you tell me the recipe is simple and then it ACTUALLY IS.

    I may even try it. I'm not so sure about purchasing poppy seeds, though. I'm scared. Yeah, I don't know why, just am.

    My grandma's name is Marge. Yes, it's a great name.

  4. Amazing what recipes bring so many comments!
    Tiffany and Mel, I'm not sure why you didn't have enough frosting for the whole cake? Last time I made this, I used the juice from two lemons, but other times I have just used juice from one…I always thin it a bit with milk, if I need to as well (I'll add this adjustment) . It's not a thick layer of icing, as you can see. You should have had more than enough to frost the top. hmmm. Maybe too many tastings before frosting?? 🙂

  5. I cannot wait to try this. Lemon poppy seed is my sons favorite flavor, and the addition of almond will add a nice light flavor-thank you!

    Jules
    alittlebiteoflife.net

  6. I saw this recipe and made it yesterday…. Everyone loved it. Thank you so much. It was a great cake! I am not a huge lemon person, so next time I think I'll just use a vanilla icing, but the cake is just divine!!!! So springy and refreshing especially with the berries!

  7. Si!!

    My sister Sarah told me about your blog, it is so darling. Thank you for sharing your talent with us. I am so excited to cook your food. Thank you thank you!! I have missed seeing you since I moved!

    Jenny Rigby Peterson

  8. I am always skeptical of any recipe with a boxed cake as well, but like you I have a few that I love. This sounds great and it's "doctored up" nicely. I think I am going to have to give it a try! Great blog- I just joined Utah Hive and found you.

  9. Si, I made this yesterday for our Easter dessert-everyone LOVED it!
    I was surprised there was so much almond extract in it, but I guess that's one of the things that made it SO good!

  10. oh.my.gosh.

    Saw this when you posted it and instantly wanted to make it.. but like someone up there, I guess the thought of buying poppyseeds intimidated me. I finally made this tonight at my sister's and oh.my.gosh. it was *divine* Some of their relatives from out of state were staying over and they said it was amazing and just fantastic."The best cake I've ever had" I agree. I'll post all about it tomorrow on my blog. Of course I took pics;) Thanks for the recipe!

  11. Made this last week. Perfect recipe! Has stayed moist for a week. I would make no changes except that I would go easier on the lemon juice in my icing next time since my icing was thin but I didn't want to add anymore sugar. Still tasted incredible!

  12. I made this for my son’s 5th birthday, his request, and it turned out wonderful. The cake seemed a little dense at first but after we cut into it we discovered a light, fluffy and perfectly lemony flavored cake. It was a hit foe the whole family, even our 1 year old. Thank you ABK for sharing your wonderful recipes.

    1. Candace,
      So glad you loved the cake! This has been a favorite of ours for years as well! Happy baking and thanks for reading ABK!
      Si

  13. 5 stars
    Made this tonight for our ward picnic. It was inhaled! Great recipe. I only had less than a tablespoon of almond extract left but it was still almond-y enough! Thank you!! Love having back-pocket recipes like this winner!

    1. You’re very welcome Karen, this is such a great recipe to make for big crowds. I hardly ever have leftovers! Thanks for sharing and for reading ABK,
      xo
      Si

  14. I have a question about the recipe. In the ingredients it says 1 small 3.4 oz instant vanilla _ pudding icing ingredients. this puddingicing ingredients, is this part of the icing or part of the cake. Not sure.

    1. Hi Margaret, thank you for pointing that out, I will fix it on the recipe. The vanilla pudding mix is a part of the cake.
      xo
      Si

  15. 5 stars
    Made this for a birthday and it was a complete hit! There was not a crumb left which meant everyone loved it just as much as I did! It was easy, beautiful, and delicious! Can’t wait for a reason to use this recipe again! Thanks for sharing!