Strawberry Shortcake Cake
Indulge in the sweet and airy goodness of a strawberry shortcake cake. This classic dessert features layers of soft sponge cake, fresh strawberries, and luscious whipped cream, creating a perfect balance of flavors and textures. Ideal for special occasions or a delightful summer treat, this cake is sure to impress your guests and satisfy your sweet tooth. Let’s dive into the recipe and create this mouthwatering dessert together!
Ingredients
– 2 cups all-purpose flour
– 1 ½ cups granulated sugar
– ½ cup unsalted butter, softened
– 1 cup milk
– 3 ½ teaspoons baking powder
– 1 teaspoon vanilla extract
– ½ teaspoon salt
– 4 cups fresh strawberries, hulled and sliced
– 2 cups heavy cream
– ½ cup powdered sugar
Servings and Cooking Time
This recipe yields 8 servings. Preparation time is approximately 30 minutes, with an additional cooking time of 25 minutes.
Nutritional Value
Each serving (1 slice) contains approximately 320 calories, 16g fat, 42g carbohydrates, 4g protein, and 28g sugar. This is based on standard ingredient portions.
Step-by-Step Cooking Process
1. Preheat your oven to 350°F (175°C).
2. Grease and flour two 9-inch round cake pans.
3. In a bowl, cream together the butter and sugar until light and fluffy.
4. Add the eggs one at a time, beating well after each addition.
5. Mix in the milk and vanilla extract.
6. In a separate bowl, combine the flour, baking powder, and salt.
7. Gradually add the dry ingredients to the wet mixture, mixing until just combined.
8. Divide the batter evenly between the prepared pans.
9. Bake for 25-30 minutes, or until a toothpick comes out clean.
10. Let the cakes cool completely before removing from pans.
Alternative Ingredients
You can substitute all-purpose flour with gluten-free flour for a gluten-free version. Additionally, use coconut cream instead of heavy cream for a dairy-free option.
Serving and Pairings
This strawberry shortcake cake pairs beautifully with a scoop of vanilla ice cream or a drizzle of chocolate sauce. It’s also delightful when served with a cup of tea or coffee.
Storage and Reheating
Store leftover cake in an airtight container in the refrigerator for up to 3 days. It is not recommended to freeze the cake as the texture may change. For best results, enjoy it fresh!
Cooking Mistakes
– Avoid overmixing the batter to keep the cake light.
– Ensure the cake is completely cooled before frosting.
– Use fresh strawberries for the best flavor.
– Don’t skip the greasing of pans to prevent sticking.
– Measure ingredients accurately for consistent results.
Helpful Tips
– Chill your mixing bowl before whipping cream for better volume.
– Use a serrated knife to slice the cake layers evenly.
– Add a splash of lemon juice to strawberries for extra flavor.
– Decorate with whole strawberries for a beautiful presentation.
FAQs
Can I use frozen strawberries?
While fresh strawberries are recommended for their flavor and texture, frozen strawberries can be used. Just ensure they are thawed and drained well before using in the cake.
How can I make the cake healthier?
You can reduce the sugar content or use a sugar substitute. Incorporating whole wheat flour instead of all-purpose flour can also enhance its nutritional profile.
What’s the best way to frost the cake?
Using a spatula, spread whipped cream on each layer, stacking them carefully. For a smoother finish, use a bench scraper around the sides.
How long does the cake last?
The cake can be stored in the refrigerator for up to 3 days. However, it’s best enjoyed within the first couple of days for optimal freshness.
Can I make this cake ahead of time?
Yes, you can bake the cake layers a day in advance. Just store them tightly wrapped in plastic wrap until you’re ready to assemble.
Conclusion
Making a strawberry shortcake cake is a rewarding experience that combines simple ingredients into an elegant dessert. With its fluffy layers and fresh strawberries, this cake is sure to become a favorite for any occasion. Enjoy every delightful bite!
Strawberry Shortcake Cake
Ingredients
- 2 cups all-purpose flour
- 1 ½ cups granulated sugar
- ½ cup unsalted butter softened
- 1 cup milk
- 3 ½ teaspoons baking powder
- 1 teaspoon vanilla extract
- ½ teaspoon salt
- 4 cups fresh strawberries hulled and sliced
- 2 cups heavy cream
- ½ cup powdered sugar
Instructions
- Preheat your oven to 350°F (175°C).
- Grease and flour two 9-inch round cake pans.
- In a bowl, cream together the butter and sugar until light and fluffy.
- Add the eggs one at a time, beating well after each addition.
- Mix in the milk and vanilla extract.
- In a separate bowl, combine the flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet mixture, mixing until just combined.
- Divide the batter evenly between the prepared pans.
- Bake for 25-30 minutes, or until a toothpick comes out clean.
- Let the cakes cool completely before removing from pans.
