Strawberry Shortcake Cake

Name: Strawberry Shortcake Cake
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Ingredients: 2 cups all-purpose flour; 1 cup granulated sugar; 1/2 cup unsalted butter (softened); 1 cup milk; 3 large eggs; 2 tsp baking powder; 1/2 tsp salt; 1 tsp vanilla extract; 2 cups fresh strawberries (sliced); 2 cups heavy whipping cream; 1/4 cup powdered sugar

Here is an appetizing introduction to the recipe, ranging from 350-500 characters, written before any headings. This strawberry shortcake cake is a classic dessert that brings joy to any celebration. With its light, airy sponge cake layered with fresh strawberries and whipped cream, it’s a treat that captivates both the eyes and the palate. This recipe is simple yet elegant, perfect for summer gatherings, birthdays, or just a sweet indulgence at home. Let’s dive into making this delectable dessert!

Ingredients

2 cups all-purpose flour
1 cup granulated sugar
1/2 cup unsalted butter, softened
1 cup milk
3 large eggs
2 tsp baking powder
1/2 tsp salt
1 tsp vanilla extract
2 cups fresh strawberries, sliced
2 cups heavy whipping cream
1/4 cup powdered sugar

Servings and Cooking Time

This recipe makes 8 servings. Preparation time is 30 minutes, and cooking time is 25 minutes.

Nutritional Value

Each serving (1 slice) contains approximately 320 calories, 15g fat, 42g carbohydrates, and 4g protein. This is based on a typical serving size.

Step-by-Step Cooking Process

Preheat your oven to 350°F (175°C).
Grease and flour two 9-inch round cake pans.
In a large bowl, cream together the butter and sugar until light and fluffy.
Add eggs one at a time, mixing well after each addition.
Stir in vanilla extract.
In another bowl, combine flour, baking powder, and salt.
Gradually add the dry ingredients to the wet mixture, alternating with milk.
Pour batter evenly into prepared pans.
Bake for 25-30 minutes or until a toothpick comes out clean.
Let the cakes cool in the pans for 10 minutes, then turn them out onto wire racks to cool completely.
Once cooled, slice the cakes in half horizontally to create layers.
Whip the cream with powdered sugar until soft peaks form.
Layer the cakes with whipped cream and sliced strawberries, stacking them.
Top with remaining strawberries and serve.

Alternative Ingredients

You can substitute all-purpose flour with gluten-free flour for a gluten-free version. Additionally, dairy-free whipped cream can be used for a vegan option. Fresh berries can also be replaced with other fruits like peaches or blueberries for variation.

Serving and Pairings

This strawberry shortcake cake pairs beautifully with a scoop of vanilla ice cream or a drizzle of chocolate sauce. It can also be served alongside a refreshing glass of iced tea or lemonade for a perfect summer treat.

Storage and Reheating

Store any leftover cake in an airtight container in the refrigerator for up to 3 days. For longer storage, you can freeze the cake layers without frosting for up to 3 months. Thaw in the refrigerator before serving, then add fresh whipped cream and strawberries.

Cooking Mistakes

Overmixing the batter can lead to a dense cake.
Not measuring ingredients accurately can affect texture.
Using cold eggs or milk can hinder proper mixing.
Not allowing the cakes to cool completely can cause frosting to melt.
Skipping the greasing of pans may result in sticking.

Helpful Tips

Use fresh, ripe strawberries for the best flavor.
Chill your mixing bowl and beaters for whipping cream.
For extra flavor, add a splash of lemon juice to the cream.
Assemble the cake just before serving to prevent sogginess.

FAQs

Can I make this cake ahead of time?

Yes, you can bake the cake layers a day in advance and store them in the refrigerator. Assemble the cake just before serving to maintain freshness.

How do I make the whipped cream stable?

Adding a bit of powdered sugar or using whipped cream stabilizer can help maintain the texture of the whipped cream for longer.

Can I use frozen strawberries?

While fresh strawberries are ideal, you can use frozen strawberries if thawed and drained well. However, the texture may be slightly different.

What can I substitute for eggs?

You can use unsweetened applesauce or a flaxseed mixture (1 tbsp flaxseed meal + 2.5 tbsp water) as an egg substitute for a vegan version.

Is this cake suitable for special diets?

Yes, with ingredient substitutions, this cake can be made gluten-free or dairy-free, making it suitable for various dietary needs.

Conclusion

This strawberry shortcake cake is a delightful dessert that is both simple to make and impressive to serve. With layers of fluffy cake, fresh strawberries, and whipped cream, it captures the essence of summer in every bite. Whether for a celebration or a weekend treat, this cake is sure to please everyone!