Strawberry Shortcake
Experience the joy of homemade strawberry shortcake, a timeless dessert that combines the freshness of strawberries with the lusciousness of whipped cream atop a light and airy cake. Perfect for any occasion, this delightful treat will impress your guests and satisfy your sweet tooth. Let’s dive into this easy-to-follow recipe that will have you savoring each bite.
Ingredients
- 2 cups fresh strawberries, hulled and sliced
- 1/4 cup granulated sugar
- 2 cups all-purpose flour
- 1/2 cup unsalted butter, softened
- 1 cup milk
- 1/4 cup baking powder
- 1 tsp vanilla extract
- 1/2 tsp salt
- 1 cup heavy whipping cream
- 2 tbsp powdered sugar
Servings and Cooking Time
This recipe yields 8 servings. Preparation time is approximately 20 minutes, with a cooking time of 30 minutes.
Nutritional Value
Each serving (1 piece) contains approximately 290 calories, 15g fat, 35g carbohydrates, and 4g protein. This is a delightful treat for one person.
Step-by-Step Cooking Process
- Preheat your oven to 350°F (175°C).
- In a bowl, combine sliced strawberries and granulated sugar. Set aside to macerate.
- In another bowl, mix flour, baking powder, and salt.
- In a large bowl, cream the butter and sugar until light and fluffy.
- Add the eggs and vanilla extract; mix well.
- Gradually add the dry ingredients to the butter mixture, alternating with milk.
- Pour the batter into a greased cake pan and smooth the top.
- Bake for 25-30 minutes or until a toothpick comes out clean.
- Let the cake cool completely before slicing in half.
- Whip the heavy cream with powdered sugar until soft peaks form.
- Layer strawberries and whipped cream between the cake halves and on top.
Alternative Ingredients
For a gluten-free version, substitute all-purpose flour with a gluten-free flour blend. You can also use coconut cream instead of heavy whipping cream for a dairy-free option.
Serving and Pairings
Strawberry shortcake pairs wonderfully with a glass of iced tea or a scoop of vanilla ice cream. It’s perfect for summer picnics or festive gatherings.
Storage and Reheating
Store leftover strawberry shortcake in the refrigerator, tightly covered. It is best consumed within 2 days. Freezing is not recommended as the texture will alter.
Cooking Mistakes
- Overmixing the batter can lead to a tough cake.
- Not letting the cake cool completely can cause the whipped cream to melt.
- Using stale or overripe strawberries affects flavor.
- Skipping the maceration process can result in less juicy strawberries.
- Not measuring ingredients accurately may impact the texture.
Helpful Tips
- Use fresh, ripe strawberries for the best flavor.
- Chill your mixing bowl for whipped cream for better results.
- Consider adding a splash of lemon juice to the strawberries for extra zest.
- Experiment with different berries for a mixed berry shortcake.
FAQs
Can I use frozen strawberries?
Yes, you can use frozen strawberries, but make sure to thaw and drain them well to avoid excess moisture in the cake.
How do I make the cake ahead of time?
You can bake the cake a day in advance. Just store it in an airtight container at room temperature.
What can I use instead of whipping cream?
You can use coconut cream or a non-dairy whipped topping as alternatives to heavy whipping cream.
Is this recipe suitable for a gluten-free diet?
Yes, by substituting the all-purpose flour with a gluten-free blend, you can make this recipe gluten-free.
How can I enhance the flavor of the cake?
Adding a hint of almond extract can enhance the overall flavor profile of the cake.
Conclusion
Strawberry shortcake is a delightful dessert that combines the natural sweetness of strawberries with the creaminess of whipped cream and the lightness of cake. Perfect for any occasion, it’s a treat that will leave everyone wanting more. Embrace the joy of baking and enjoy this classic recipe with family and friends!
Strawberry Shortcake
Ingredients
- 2 cups fresh strawberries hulled and sliced
- 1/4 cup granulated sugar
- 2 cups all-purpose flour
- 1/2 cup unsalted butter softened
- 1 cup milk
- 1/4 cup baking powder
- 1 tsp vanilla extract
- 1/2 tsp salt
- 1 cup heavy whipping cream
- 2 tbsp powdered sugar
Instructions
- Preheat your oven to 350°F (175°C).
- In a bowl, combine sliced strawberries and granulated sugar. Set aside to macerate.
- In another bowl, mix flour, baking powder, and salt.
- In a large bowl, cream the butter and sugar until light and fluffy.
- Add the eggs and vanilla extract; mix well.
- Gradually add the dry ingredients to the butter mixture, alternating with milk.
- Pour the batter into a greased cake pan and smooth the top.
- Bake for 25-30 minutes or until a toothpick comes out clean.
- Let the cake cool completely before slicing in half.
- Whip the heavy cream with powdered sugar until soft peaks form.
- Layer strawberries and whipped cream between the cake halves and on top.
