Indulge in the delightful flavors of strawberry shortcake cake, a classic dessert that celebrates the sweetness of strawberries and the lightness of whipped cream. This cake is perfect for summer gatherings or any special occasion, offering a refreshing treat that is sure to impress. With its airy layers and vibrant colors, it’s not just a feast for the palate but also a feast for the eyes!
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
- 1/4 teaspoon salt
- 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 about 30 minutes, with an additional 30 minutes for cooking.
Nutritional Value
Each serving contains approximately 300 calories, 15g of fat, 40g of carbohydrates, and 5g of protein. This is based on a serving size of one slice.
Step-by-Step Cooking Process
- Preheat your oven to 350°F (175°C) and grease 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, beating well after each addition.
- Stir in the vanilla extract.
- In another bowl, combine flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet mixture, alternating with milk.
- Mix until just combined, being careful not to overmix.
- Divide the batter evenly between the prepared pans.
- Bake for 25-30 minutes, or until a toothpick inserted comes out clean.
- Let the cakes cool in the pans for 10 minutes, then transfer to wire racks to cool completely.
- Whip the cream with powdered sugar until soft peaks form.
- Once cooled, layer the cakes with whipped cream and sliced strawberries in between and on top.
Alternative Ingredients
You can substitute all-purpose flour with gluten-free flour for a gluten-free version. Additionally, coconut cream can be used instead of heavy cream for a dairy-free alternative.
Serving and Pairings
This strawberry shortcake cake pairs wonderfully with a cup of tea or coffee. It can also be served with a dollop of vanilla ice cream for an extra indulgent treat.
Storage and Reheating
Store the cake in an airtight container in the refrigerator for up to 3 days. It can also be frozen for up to a month; just wrap it tightly in plastic wrap and aluminum foil. Thaw in the refrigerator before serving.
Cooking Mistakes
- Overmixing the batter can lead to a dense cake.
- Not letting the cakes cool completely can cause them to collapse.
- Using warm whipped cream can cause it to deflate.
- Not using fresh strawberries can affect the flavor.
- Forgetting to grease the pans can lead to sticking.
Helpful Tips
- Use room temperature ingredients for better mixing.
- Opt for ripe strawberries for the best flavor.
- Chill the mixing bowl and beaters before whipping cream.
- Add a splash of lemon juice to strawberries for added zest.
FAQs
Can I make this cake ahead of time?
Yes, you can bake the layers a day in advance and store them covered in the refrigerator. Assemble the cake just before serving for the best texture.
What type of strawberries should I use?
Fresh, ripe strawberries are ideal. Look for those that are bright red and firm for the best flavor.
Can I use frozen strawberries?
Frozen strawberries can be used, but they will release more moisture. It’s best to thaw and drain them before using in the cake.
How do I prevent the whipped cream from deflating?
Make sure to whip the cream until soft peaks form, and keep it cold until ready to use. Adding a stabilizer like cornstarch can also help.
Is this cake suitable for kids?
Absolutely! This strawberry shortcake cake is a hit with kids, as it’s sweet, light, and made with fresh ingredients.
Conclusion
Strawberry shortcake cake is a delightful and refreshing dessert that brings joy to any gathering. With its light layers and fresh strawberries, it’s perfect for summer celebrations or any occasion. Try making it for your next event, and watch it disappear in no time!
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
- 1/4 teaspoon salt
- 2 cups fresh strawberries sliced
- 2 cups heavy whipping cream
- 1/4 cup powdered sugar
Instructions
- Preheat your oven to 350°F (175°C) and grease 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, beating well after each addition.
- Stir in the vanilla extract.
- In another bowl, combine flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet mixture, alternating with milk.
- Mix until just combined, being careful not to overmix.
- Divide the batter evenly between the prepared pans.
- Bake for 25-30 minutes, or until a toothpick inserted comes out clean.
- Let the cakes cool in the pans for 10 minutes, then transfer to wire racks to cool completely.
- Whip the cream with powdered sugar until soft peaks form, then layer the cakes with cream and strawberries.
Nutrition
