Here is an appetizing introduction to the recipe, ranging from 350-500 characters, written before any headings. Strawberry shortcake cake is a classic dessert that brings together the sweetness of fresh strawberries, the fluffiness of sponge cake, and the creaminess of whipped cream. Perfect for summer gatherings or special occasions, this cake not only looks stunning but also tastes divine. Follow this simple recipe to create a memorable treat that will impress your family and friends.
Ingredients
– 2 cups all-purpose flour
– 1 cup granulated sugar
– 1/2 cup unsalted butter, softened
– 1 cup milk
– 3 large eggs
– 2 teaspoons baking powder
– 1 teaspoon vanilla extract
– 2 cups strawberries, sliced
– 1 cup heavy whipping cream
– 2 tablespoons powdered sugar
Servings and Cooking Time
This recipe yields 8 servings. Preparation time is approximately 30 minutes, and cooking time is about 25 minutes.
Nutritional Value
One serving of strawberry shortcake cake contains approximately 350 calories, 15g fat, 45g carbohydrates, and 5g protein. This is based on a serving size of one slice.
Step-by-Step Cooking Process
1. Preheat the oven to 350°F (175°C) and grease two 9-inch round cake pans.
2. In a bowl, cream together the softened butter and sugar until light and fluffy.
3. Add eggs one at a time, mixing well after each addition.
4. Stir in the vanilla extract.
5. In another bowl, combine flour and baking powder.
6. Gradually add the dry ingredients to the wet mixture, alternating with milk.
7. Pour the batter evenly into the prepared pans.
8. Bake for 25 minutes or until a toothpick comes out clean.
9. Let the cakes cool in the pans for 10 minutes, then transfer to wire racks to cool completely.
10. Whip the heavy cream with powdered sugar until soft peaks form, then assemble the cake by layering whipped cream and sliced strawberries between the cake layers.
Alternative Ingredients
You can substitute all-purpose flour with gluten-free flour for a gluten-free option. Additionally, use coconut cream instead of heavy whipping cream for a dairy-free version.
Serving and Pairings
Serve this strawberry shortcake cake with a scoop of vanilla ice cream or alongside a fresh fruit salad. It pairs wonderfully with a cup of tea or coffee for a delightful afternoon treat.
Storage and Reheating
Store any leftover cake in an airtight container in the refrigerator for up to 3 days. You can freeze the unassembled cake layers for up to 2 months. Thaw in the fridge before assembling.
Cooking Mistakes
- Overmixing the batter can lead to a dense cake.
- Not measuring ingredients accurately may affect the texture.
- Skipping the cooling step can make assembly messy.
- Using warm whipped cream can cause it to deflate.
- Not slicing strawberries evenly can affect presentation.
Helpful Tips
- Use fresh, ripe strawberries for the best flavor.
- Chill the mixing bowl and beaters for whipping cream.
- Layer the cake shortly before serving to prevent sogginess.
- Dust the top with powdered sugar for a beautiful finish.
FAQs
Can I make this cake in advance?
Yes, you can prepare the cake layers a day in advance and store them in the refrigerator. Assemble the cake just before serving to keep it fresh.
What can I use instead of strawberries?
You can use other berries like blueberries or raspberries, or even peaches for a different flavor.
How long does the cake last?
The cake lasts up to 3 days in the refrigerator. For longer storage, freeze the cake layers.
Can I use whipped topping instead of heavy cream?
Yes, you can use store-bought whipped topping as a convenient alternative.
Is this cake suitable for a birthday party?
Absolutely! Its beautiful layers and fresh fruit make it a perfect birthday cake.
Conclusion
Strawberry shortcake cake is a delightful dessert that combines fluffy cake, fresh strawberries, and whipped cream. Perfect for any celebration, this recipe is easy to follow and yields a stunning result that will surely impress your guests. Enjoy every bite!
Strawberry Shortcake Cake
Ingredients
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsalted butter softened
- 1 cup milk
- 3 large eggs
- 2 teaspoons baking powder
- 1 teaspoon vanilla extract
- 2 cups strawberries sliced
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar
Instructions
- Preheat the oven to 350°F (175°C) and grease two 9-inch round cake pans.
- In a bowl, cream together the softened butter and sugar until light and fluffy.
- Add eggs one at a time, mixing well after each addition.
- Stir in the vanilla extract.
- In another bowl, combine flour and baking powder.
- Gradually add the dry ingredients to the wet mixture, alternating with milk.
- Pour the batter evenly into the prepared pans.
- Bake for 25 minutes or until a toothpick comes out clean.
- Let the cakes cool in the pans for 10 minutes, then transfer to wire racks to cool completely.
- Whip the heavy cream with powdered sugar until soft peaks form, then assemble the cake by layering whipped cream and sliced strawberries between the cake layers.
