Strawberry Shortcake Cake
Indulge in the classic flavors of a strawberry shortcake cake, where light and airy cake layers meet luscious whipped cream and fresh strawberries. This dessert is not just a feast for the eyes, but also a delightful treat for your taste buds. Perfect for summer picnics, birthdays, or any celebration, this cake is sure to impress and satisfy. Follow this easy recipe to create a stunning dessert that will become a favorite in your home!
Ingredients
– 2 cups all-purpose flour
– 1 cup sugar
– 1/2 cup unsalted butter, softened
– 1 cup milk
– 3 large eggs
– 1 tablespoon 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 serves 8-10 people, with a preparation time of about 30 minutes and a cooking time of 25 minutes.
Nutritional Value
Each serving (1 slice) contains approximately:
– Calories: 300
– Protein: 4g
– Carbohydrates: 40g
– Fat: 15g
– Sugar: 20g
(Note: Values are estimated and can vary based on specific ingredients used.)
Step-by-Step Cooking Process
1. Preheat your oven to 350°F (175°C).
2. Grease and flour three 9-inch round cake pans.
3. In a large bowl, cream together the butter and sugar until light and fluffy.
4. Beat in the eggs one at a time, mixing well after each addition.
5. Stir in the vanilla extract.
6. In another bowl, whisk together the flour, baking powder, and salt.
7. Gradually add the dry ingredients to the wet mixture, alternating with the milk until just combined.
8. Divide the batter evenly among the prepared cake pans.
9. Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
10. Allow the cakes to cool in the pans for 10 minutes before transferring to wire racks to cool completely.
Alternative Ingredients
You can substitute all-purpose flour with gluten-free flour for a gluten-free version. Additionally, use coconut cream instead of heavy whipping cream for a dairy-free option. Fresh strawberries can be replaced with other berries like blueberries or raspberries for variety.
Serving and Pairings
This strawberry shortcake cake pairs beautifully with a scoop of vanilla ice cream or a drizzle of chocolate sauce. It’s also delightful alongside a cup of tea or coffee for an afternoon treat.
Storage and Reheating
Store leftover cake in an airtight container in the refrigerator for up to 3 days. If you want to keep it longer, you can freeze the layers without whipped cream for up to 2 months. To reheat, let it thaw in the fridge overnight and enjoy cold or at room temperature.
Cooking Mistakes
- Not properly measuring ingredients can lead to inconsistent results.
- Overmixing the batter can make the cake dense.
- Skipping the cooling time can cause the layers to crumble.
- Not greasing the pans may lead to the cake sticking.
- Using cold ingredients instead of room temperature can affect the texture.
Helpful Tips
- Use fresh, ripe strawberries for the best flavor.
- Whip the cream until stiff peaks form for better stability.
- Chill your mixing bowl before whipping cream for quicker results.
- Decorate the cake just before serving to keep the whipped cream fresh.
FAQs
Can I make this cake ahead of time?
Yes, you can bake the cake layers in advance and store them in the refrigerator for up to 3 days before assembling. Just whip the cream and add strawberries right before serving for optimal freshness.
What can I use instead of strawberries?
You can use any type of berry such as raspberries, blueberries, or even peaches. Adjust the amount based on the fruit’s sweetness and juiciness.
How do I prevent the cake from sinking?
Ensure that your baking powder is fresh and that you don’t overmix the batter, which can incorporate too much air and lead to collapsing layers.
Can I use frozen strawberries?
Yes, but thaw and drain them well to avoid excess moisture. Fresh strawberries provide the best flavor and texture for this cake.
Is it possible to make a dairy-free version?
Absolutely! Substitute dairy ingredients with almond milk and coconut cream for a delicious dairy-free option.
Conclusion
Strawberry shortcake cake is a timeless dessert that brings joy to any gathering. With its soft layers, fresh strawberries, and fluffy whipped cream, this recipe is both simple and impressive. Whether for a special occasion or a casual get-together, this cake will surely be a hit and leave everyone wanting more.
Strawberry Shortcake Cake
Ingredients
- 2 cups all-purpose flour
- 1 cup sugar
- 1/2 cup unsalted butter softened
- 1 cup milk
- 3 large eggs
- 1 tablespoon 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). Grease and flour three 9-inch round cake pans.
- In a large bowl, cream together the butter and sugar until light and fluffy.
- Beat in the eggs one at a time, mixing well after each addition.
- Stir in the vanilla extract.
- In another bowl, whisk together the flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet mixture, alternating with the milk until just combined.
- Divide the batter evenly among the prepared cake pans.
- Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
- Allow the cakes to cool in the pans for 10 minutes before transferring to wire racks to cool completely.
- Whip the heavy cream with powdered sugar until stiff peaks form, and layer with strawberries between the cake layers.
