Strawberry Shortcake
Indulge in the sweet, summery flavor of strawberry shortcake, a dessert that brings joy to any occasion. This delightful treat features layers of light, fluffy cake, fresh juicy strawberries, and a generous dollop of whipped cream. Perfect for celebrations or simply to satisfy your sweet tooth, strawberry shortcake is a timeless dessert that never goes out of style. Let’s dive into the recipe and create this delightful masterpiece!
Ingredients
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1 tbsp baking powder
- 1/2 tsp salt
- 1/2 cup unsalted butter, softened
- 1 cup milk
- 2 large eggs
- 2 cups fresh strawberries, sliced
- 1 cup heavy whipping cream
- 2 tbsp powdered sugar
Servings and Cooking Time
This recipe yields 8 servings. Preparation time is approximately 20 minutes, and cooking time is about 25 minutes.
Nutritional Value
Each serving (1 slice) of strawberry shortcake contains approximately 300 calories, 15g fat, 38g carbohydrates, and 4g protein. This is based on a standard serving size and may vary based on specific ingredient brands and measurements.
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, whisk together flour, sugar, baking powder, and salt.
- Add softened butter and mix until crumbly.
- In another bowl, combine milk and eggs, then blend into the dry mixture.
- Divide the batter evenly between 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 a wire rack.
- Once cooled, slice each cake in half horizontally to create layers.
- Whip the cream with powdered sugar until soft peaks form.
- Assemble the cake by layering strawberries and whipped cream between the layers.
Alternative Ingredients
You can substitute the all-purpose flour with gluten-free flour for a gluten-free version. Additionally, coconut cream can replace heavy whipping cream for a dairy-free option, and you can use maple syrup instead of granulated sugar for a healthier sweetener.
Serving and Pairings
Strawberry shortcake pairs beautifully with a scoop of vanilla ice cream or a drizzle of chocolate sauce. It can also be served with a refreshing cup of tea or sparkling lemonade, making it perfect for summer gatherings.
Storage and Reheating
Store leftover strawberry shortcake in an airtight container in the refrigerator for up to 3 days. It’s best enjoyed fresh, but if needed, you can freeze the layers separately. Allow them to thaw in the fridge, then assemble with fresh strawberries and whipped cream before serving.
Cooking Mistakes
- Overmixing the batter can result in a dense cake.
- Not properly greasing the pans may cause sticking.
- Using cold ingredients can affect the cake’s texture.
- Ignoring baking times can lead to undercooked or overbaked cake.
- Forgetting to slice the strawberries can make the layers uneven.
Helpful Tips
- Use fresh, ripe strawberries for the best flavor.
- Chill your mixing bowl for whipped cream to help it whip better.
- Try adding a splash of vanilla extract to the whipped cream for extra flavor.
- Consider using a serrated knife to slice the cake layers evenly.
FAQs
Can I make strawberry shortcake ahead of time?
Yes, you can prepare the cake layers a day in advance and store them in the refrigerator. Just assemble with strawberries and whipped cream right before serving for the best texture.
What can I use instead of strawberries?
You can substitute strawberries with other berries like blueberries, raspberries, or blackberries for a delicious variation.
How do I prevent the cake from getting soggy?
To prevent sogginess, wait until just before serving to layer the strawberries and whipped cream on the cake.
Is there a vegan version of strawberry shortcake?
Yes, you can make a vegan version by using plant-based milk, egg replacements, and coconut cream instead of heavy cream.
How long will strawberry shortcake last?
If stored properly in the refrigerator, strawberry shortcake can last for about 3 days, but it’s best enjoyed fresh.
Conclusion
Strawberry shortcake is a delightful dessert that brings a taste of summer to your table. With its layers of fluffy cake, fresh strawberries, and whipped cream, it’s perfect for any occasion. Whether you’re celebrating a special event or just treating yourself, this classic recipe is sure to impress. Enjoy every bite of this sweet, satisfying treat!
Strawberry Shortcake
Ingredients
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1 tbsp baking powder
- 1/2 tsp salt
- 1/2 cup unsalted butter softened
- 1 cup milk
- 2 large eggs
- 2 cups fresh strawberries sliced
- 1 cup heavy whipping cream
- 2 tbsp powdered sugar
Instructions
- Preheat your oven to 350°F (175°C) and grease two 9-inch round cake pans.
- In a large bowl, whisk together flour, sugar, baking powder, and salt.
- Add softened butter and mix until crumbly.
- In another bowl, combine milk and eggs, then blend into the dry mixture.
- Divide the batter evenly between 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 a wire rack.
- Once cooled, slice each cake in half horizontally to create layers.
- Whip the cream with powdered sugar until soft peaks form.
- Assemble the cake by layering strawberries and whipped cream between the layers.