Strawberry Shortcake Cake
Experience the perfect blend of fluffy cake, fresh strawberries, and whipped cream in this delightful strawberry shortcake cake. This recipe is perfect for summer gatherings, birthdays, or just a sweet treat at home. With its vibrant colors and delicious taste, this cake is sure to impress your family and friends, making every bite a celebration of freshness and flavor.
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 tsp vanilla extract
– 1/2 tsp salt
– 2 cups fresh strawberries, sliced
– 1 cup heavy whipping cream
– 2 tbsp powdered sugar (for whipping cream)
Servings and Cooking Time
This recipe serves 8 people. Preparation time is about 30 minutes, and cooking time is approximately 25 minutes.
Nutritional Value
Each serving (1 slice) contains approximately:
– Calories: 250
– Protein: 3g
– Carbohydrates: 35g
– Fat: 11g
– Sugar: 15g
This nutritional information is based on one serving.
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 the 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, baking powder, and salt.
- Gradually add the dry ingredients to the creamed mixture, alternating with milk.
- Pour the batter evenly into the 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 transfer to wire racks to cool completely.
- Whip the heavy cream with powdered sugar until soft peaks form.
- Once the cakes are cool, layer with whipped cream and strawberries.
Alternative Ingredients
You can substitute all-purpose flour with gluten-free flour for a gluten-free version. Additionally, use coconut cream instead of heavy cream for a dairy-free option.
Serving and Pairings
This strawberry shortcake cake pairs wonderfully with a scoop of vanilla ice cream or a glass of chilled lemonade. It can also be complemented by a fresh mint garnish for added flavor.
Storage and Reheating
Store any leftover cake in an airtight container in the refrigerator for up to 3 days. The cake can also be frozen for up to 2 months; however, it’s best to freeze without the whipped cream and strawberries to maintain texture.
Cooking Mistakes
- Overmixing the batter can lead to a dense cake.
- Not measuring ingredients accurately may affect the cake’s texture.
- Forgetting to preheat the oven can result in uneven baking.
- Using cold eggs or milk can hinder proper mixing.
- Not letting the cakes cool completely before frosting can cause the cream to melt.
Helpful Tips
- Use fresh, ripe strawberries for the best flavor.
- Chill your mixing bowl before whipping cream for quicker results.
- Experiment with flavored extracts like almond for a unique twist.
- Layer the cake with other fruits for added variety and color.
FAQs
Can I make this cake ahead of time?
Yes, you can prepare the cake layers a day in advance and store them in the refrigerator. Just assemble with whipped cream and strawberries before serving for best results.
What can I use instead of strawberries?
You can use other berries like blueberries, raspberries, or peaches. Just adjust the amounts according to your preference.
How do I prevent the cake from sticking to the pan?
Make sure to grease and flour the pans thoroughly and allow the cakes to cool slightly before removing them.
Can I use whipped topping instead of fresh whipped cream?
Yes, you can use whipped topping, but fresh whipped cream provides a richer flavor and creamier texture.
How can I make this cake more chocolatey?
Consider adding cocoa powder to the batter or drizzling chocolate sauce over the assembled cake for a delicious chocolate strawberry shortcake.
Conclusion
This strawberry shortcake cake is a delightful dessert that combines light, fluffy cake with the sweetness of fresh strawberries and creamy whipped topping. Perfect for any celebration, it is a treat that will leave your guests asking for seconds. Enjoy this recipe and indulge in the fresh flavors of summer!
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 tsp baking powder
- 1 tsp vanilla extract
- 1/2 tsp salt
- 2 cups fresh strawberries sliced
- 1 cup heavy whipping cream
- 2 tbsp powdered sugar
Instructions
- Preheat your oven to 350°F (175°C).
- Grease and flour two 9-inch round cake pans.
- In a large bowl, cream the 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, baking powder, and salt.
- Gradually add the dry ingredients to the creamed mixture, alternating with milk.
- Pour the batter evenly into the 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 transfer to wire racks to cool completely.
- Whip the heavy cream with powdered sugar until soft peaks form.
- Once the cakes are cool, layer with whipped cream and strawberries.