Strawberry Shortcake Cake
Indulge in the classic summer dessert with this strawberry shortcake cake recipe. Layers of fluffy vanilla sponge cake are filled with sweet, juicy strawberries and whipped cream, creating a refreshing treat that’s perfect for any occasion. Whether it’s a birthday celebration or a casual afternoon tea, this cake is sure to impress and satisfy your sweet tooth.
Ingredients
– 2 cups all-purpose flour
– 1 cup granulated sugar
– 1/2 cup unsalted butter, softened
– 1 cup milk
– 3 large eggs
– 1 tablespoon baking powder
– 1 teaspoon vanilla extract
– 2 cups fresh strawberries, sliced
– 1 cup heavy whipping cream
– 2 tablespoons powdered sugar
Servings and Cooking Time
This recipe makes 8 servings. Preparation time is about 30 minutes, and cooking time is approximately 25 minutes.
Nutritional Value
Each serving (1 slice) contains approximately 300 calories, 15g fat, 38g carbohydrates, and 4g protein. This is based on a standard slice of cake.
Step-by-Step Cooking Process
1. Preheat your oven to 350°F (175°C).
2. Grease and flour two 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 a separate bowl, combine the flour and baking powder.
7. Gradually add the dry ingredients to the wet mixture, alternating with milk, and mix until smooth.
8. Divide the batter evenly between the prepared pans.
9. Bake for 25 minutes or until a toothpick inserted in the center comes out clean.
10. Allow the cakes to cool in the pans for 10 minutes, then turn them out onto wire racks to cool completely.
Alternative Ingredients
If you prefer a lighter option, you can substitute the heavy cream with whipped coconut cream. Additionally, use almond flour for a gluten-free version, and honey instead of sugar for a different sweetness profile.
Serving and Pairings
This strawberry shortcake cake pairs beautifully with a scoop of vanilla ice cream or fresh mint leaves for garnish. Serve it alongside a cup of tea or coffee for a delightful afternoon treat.
Storage and Reheating
Store the cake in an airtight container in the refrigerator for up to 3 days. It can be frozen for up to 2 months, but it’s best to freeze it without toppings. To serve, thaw in the fridge and add fresh strawberries and whipped cream just before enjoying.
Cooking Mistakes
- Overmixing the batter can lead to a dense cake.
- Not letting the cakes cool completely before frosting can cause melting.
- Using stale strawberries will affect the taste.
- Not measuring ingredients accurately can alter the texture.
- Skipping the baking powder may result in a flat cake.
Helpful Tips
- Use room temperature ingredients for better mixing.
- Fresh strawberries enhance flavor; avoid frozen ones.
- Chill the mixing bowl before whipping cream for better results.
- Decorate with mint leaves for a pop of color.
FAQs
Can I make this cake ahead of time?
Yes, you can bake the cakes a day in advance. Store them in the refrigerator, then assemble just before serving.
What can I use instead of strawberries?
You can substitute strawberries with other berries like blueberries or raspberries for a mixed berry shortcake.
How do I prevent the cake from being soggy?
Ensure the strawberries are dry and consider using a layer of whipped cream as a barrier between the cake and fruit.
Can I use whipped cream from a can?
While whipped cream from a can is convenient, homemade whipped cream tastes fresher and has a better texture.
Is this cake suitable for freezing?
Yes, this cake can be frozen, but freeze it without toppings to maintain freshness.
Conclusion
The strawberry shortcake cake is a delightful dessert that brings a touch of summer to any table. With its fluffy layers, fresh strawberries, and whipped cream, it’s not just a treat; it’s an experience. Enjoy making this cake and sharing it with friends and family for a truly memorable occasion.
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
- 1 tablespoon baking powder
- 1 teaspoon vanilla extract
- 2 cups fresh strawberries sliced
- 1 cup heavy whipping cream
- 2 tablespoons 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 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 a separate bowl, combine the flour and baking powder.
- Gradually add the dry ingredients to the wet mixture, alternating with milk.
- Divide the batter evenly between the prepared pans.
- Bake for 25 minutes or until a toothpick inserted in the center comes out clean.
- Allow the cakes to cool in the pans for 10 minutes, then turn them out onto wire racks to cool completely.
