Say hello to your new favorite summertime dessert. The fresh-baked vanilla cake gets layered with strawberries and light and fluffy whipped cream for the perfect sweet finish. You’ll love this Strawberry Shortcake!
Nonstick cooking spray for greasing
1 1/2 Cup (3 sticks) unsalted butter, room temperature
1 1/2 Cup plus 4 Tbsp granulated sugar, divided
6 Large eggs
1 1/2 Cup all-purpose flour
1 1/2 Teaspoon Salt
2 1/2 Teaspoon baking powder
1 1/2 Cup flour
1 Tablespoon vanilla extract
3/4 Cup milk
4 cups sliced strawberries
To Taste Finely chopped fresh mint leaves
Zest of 1 medium orange
3 Cup heavy cream
1/4 Cup powdered sugar
When ready to cook, set the Traeger temperature to 350°F and preheat with the lid closed for 15 minutes. Grease a 10-inch cake pan with nonstick spray.
In the bowl of a stand mixer fitted with a paddle attachment (or in a large bowl with an electric hand mixer), beat the butter and 1 1/2 cups of sugar together on medium speed until light and fluffy, 3-4 minutes. Add the eggs, one at a time, beating between each addition until combined.
In a medium bowl, whisk together the flour, salt, and baking powder.
In a liquid measuring cup, combine the milk and vanilla.
With the mixer running on low speed, add one-third of the flour mixture to the butter mixture, then add one-third of the milk mixture. Continue alternating additions, making sure each is fully incorporated before adding the next.
Transfer the batter to the prepared pan and smooth the top with a spatula. Place the pan directly on the grill grates. Close the lid and bake until a toothpick inserted into the center of the cake comes out clean, 50-60 minutes. Remove from the grill and set aside to cool.
In a medium bowl, mix together the strawberries, mint, two tablespoons sugar, and orange zest.
Recipe and photo from Traeger.