(Chocolate Porter Strawberry Shortcakes With Beer Whipped Cream)
I’m taking a huge risk here.
You may have taken one look at this post and decided that I’ve lost my magic. Chocolate beer cake is as common as Nascar sweatpants in Walmart. But unlike motor sports fashion blunders in public, I loved this dessert.
I’m combining a past evoking childhood treat with my beer loving present tense self, and topping it with beer whipped cream. Strawberry shortcakes were one of my favorite desserts as a kid, but growing up I never had them from scratch. I was raised in a very prepackaged, frozen food section, shelf-stable house, with a mom who was trying to feed all of her 8 daughters (yes, that isn’t a typo, I have 7 sisters) with no time for any culinary adventure beyond reheating and assembling. Completely understandable.
Making my childhood memory of strawberry shortcakes those pre-packaged round sponge cakes, with Cool Whip and chopped strawberries.
So this is the “I cook from scratch and add beer” version of that. Although not a traditional “shortcake,” I hope once I top it with drunken whipped cream and fresh berries you’ll forgive the misstep in terminology.
Chocolate Porter Strawberry Shortcakes With Beer Whipped Cream
For the cake:
3 cups cake flour
2 tsp baking soda
1 tsp baking powder
3/4 cup cocoa powder
1 tsp salt
2 sticks butter (softened)
2 cups sugar
1 tbs vegetable oil
12 oz Porter beer
For the strawberries:
4 cups strawberries, hulled and chopped
1/2 cup sugar
For the whipped cream:
2 cups heavy cream
1/2 cup powdered sugar
2 tbs porter beer
Preheat oven to 350.
In a bowl, combine the flour, baking soda, baking powder, salt and cocoa powder.
In the bowl of the stand mixer cream the butter and sugar. One at a time add the eggs, beating well and scraping the bowl between each addition, then add the oil. Alternating between the beer and the dry ingredients, add both a bit at a time, starting and ending with the dry ingredients, stir until just barely combined.
Grease and flour two 8 inch cake pans.
Pour batter into prepared pans. Bake at 350 for 20-25 minutes or until a toothpick inserted in the center comes out clean. Allow to cool.
Invert the cake pan onto a flat surface. Using a 2 1/2 inch biscuit cutter, cut out 5 circles from each cake round (you can also use a large knife to cut them into squares).
Place chopped strawberries in a bowl with sugar, stir to combine. Allow to sit at room temperature for ten minutes.
In the bowl of a stand mixer, add the cream, powdered sugar and 2 tbs beer. Whip on high until soft peaks form, about 4 minutes.
Place one cake round on a plate, top with strawberries and then with whipped cream.