Strawberry Tallcake

Strawberry TallcakeRecipe
Photo: Annabelle Breakey; Styling: Karen Shinto
Time: 35 minutes. We created this elegant, elongated version of strawberry shortcake by stacking cake layers with berries and whipped cream.
Makes one 8-in. cake, serving 16


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4 cups quartered strawberries
6 tablespoons sugar, divided
1 tablespoon finely shredded lemon zest
1 tablespoon fresh lemon juice
2 cups heavy cream
6 ounces good-quality strawberry jam (9 tbsp.)


1. Make filling: In a large bowl, combine strawberries, 2 tbsp. sugar, the zest, and juice. Let sit 10 minutes.

2. In a medium bowl, whisk cream with remaining 4 tbsp. sugar until it holds a stiff peak.

3. Assemble cake: Using a serrated knife, slice both cake layers in half horizontally. Set rounded tops aside to use as middle layers. Dollop 1 tbsp. whipped cream onto the center of a cake stand (to hold cake in place). Place 1 of remaining layers on stand, cut side up. Spread with about 3 tbsp. jam. Sprinkle with about one-quarter of the sweetened strawberries, along with some juice. Then dollop one-quarter of the cream over strawberries. Repeat with second and third cake layers, using the reserved rounded tops.

4. Place the remaining layer on the top of the cake, cut side down. Mound the remaining whipped cream in the center and spread to about 1 in. from the edge, then sprinkle with remaining strawberries.

Note: Nutritional analysis is per serving.

Created date

April 2009

Nutritional Information

Calories 361
Caloriesfromfat 45 %
Protein 3.8 g
Fat 18 g
Satfat 11 g
Carbohydrate 48 g
Fiber 1.5 g
Sodium 253 mg
Cholesterol 84 mg