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Strawberry Tallcake

Time: 35 minutes. We created this elegant, elongated version of strawberry shortcake by stacking cake layers with berries and whipped cream.

Strawberry Tallcake

Annabelle Breakey
 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.)
  Best Butter Cake
Step 1

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

Step 2

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

Step 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.

Step 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.

Step 5

Note: Nutritional analysis is per serving.

Nutrition Facts

Amount Per Serving
Calories 361Calories from Fat 45
% Daily Value *
Total Fat 18g28%

Saturated Fat 11g56%
Cholesterol 84mg29%
Sodium 253mg11%
Total Carbohydrate 48g16%

Dietary Fiber 1.5g6%
Protein 3.8g8%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.