Strawberry Shortcake Cake
Are you ready to treat yourself to a delightful dessert? This strawberry shortcake cake is a perfect combination of fluffy cake, sweet strawberries, and airy whipped cream. It’s not just a feast for the eyes; each bite is a celebration of flavors and textures. Whether it’s a summer gathering or a cozy afternoon treat, this cake will impress everyone at the table. Let’s dive into the recipe and discover how to create this delicious masterpiece!
Ingredients
- 2 cups all-purpose flour
- 1 cup sugar
- 1/2 cup unsalted butter, softened
- 1 cup milk
- 3 large eggs
- 2 teaspoons baking powder
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 2 cups fresh strawberries, sliced
- 2 cups heavy cream, whipped
Servings and Cooking Time
This recipe makes 8 servings. Preparation time is about 30 minutes, and cooking time is 25 minutes.
Nutritional Value
Each serving (1 slice) contains approximately 320 calories, 15g fat, 45g carbohydrates, 3g protein, and 25g sugars. This is for one person.
Step-by-Step Cooking Process
- Preheat your oven to 350°F (175°C).
- In a 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 a separate bowl, combine flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet mixture, alternating with milk.
- Mix until just combined; do not overmix.
- Pour the batter into greased round cake pans.
- Bake for 25 minutes or until a toothpick inserted comes out clean.
- Cool the cakes in the pans for 10 minutes, then transfer them to wire racks to cool completely.
- Once cooled, layer the cakes with whipped cream and strawberries.
Alternative Ingredients
If you’re looking to make this recipe healthier, you can substitute whole wheat flour for all-purpose flour and use a sugar substitute for a lower-calorie option. Greek yogurt can replace some of the whipped cream for added protein.
Serving and Pairings
This strawberry shortcake cake pairs wonderfully with a scoop of vanilla ice cream or a drizzle of chocolate sauce. It’s also delicious 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. It can be frozen, but it’s best to freeze the cake layers separately from the whipped cream to maintain texture. Thaw before serving.
Cooking Mistakes
- Not measuring ingredients accurately can affect texture.
- Overmixing the batter results in a dense cake.
- Baking at the wrong temperature can cause uneven cooking.
- Skipping the cooling step can lead to a soggy cake.
- Using stale or overripe strawberries can affect flavor.
Helpful Tips
- Use fresh strawberries for the best flavor.
- Let the cake layers cool completely before frosting.
- Consider using a cake leveler for even layers.
- Whip the cream until stiff peaks form for better structure.
- Add a splash of lemon juice to the strawberries for extra zing.
FAQs
Can I use frozen strawberries?
Yes, frozen strawberries can be used, but they should be thawed and drained to avoid excess moisture that can make the cake soggy.
How can I make this cake gluten-free?
You can substitute all-purpose flour with a gluten-free flour blend. Ensure that all other ingredients are gluten-free as well.
Can I prepare the cake in advance?
Absolutely! You can bake the cake layers a day ahead and store them in the fridge. Just assemble with strawberries and cream before serving.
How do I prevent the whipped cream from deflating?
Make sure to chill your mixing bowl and beaters before whipping the cream. Whipping until stiff peaks form also helps maintain its structure.
Can I add other fruits to the cake?
Yes! Feel free to mix in other fruits like blueberries or raspberries for a delightful twist on the classic recipe.
Conclusion
This strawberry shortcake cake is a delightful dessert that will surely impress your guests. With its layers of fluffy cake, fresh strawberries, and whipped cream, it’s a perfect treat for any occasion. Enjoy making and sharing this delicious cake with family and friends!
Strawberry Shortcake Cake
Ingredients
- 2 cups all-purpose flour
- 1 cup sugar
- 1/2 cup unsalted butter softened
- 1 cup milk
- 3 large eggs
- 2 teaspoons baking powder
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 2 cups fresh strawberries sliced
- 2 cups heavy cream whipped
Instructions
- Preheat your oven to 350°F (175°C).
- In a 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 a separate bowl, combine flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet mixture, alternating with milk.
- Mix until just combined; do not overmix.
- Pour the batter into greased round cake pans.
- Bake for 25 minutes or until a toothpick inserted comes out clean.
- Cool the cakes in the pans for 10 minutes, then transfer to wire racks to cool completely.
- Once cooled, layer the cakes with whipped cream and strawberries.
