Ingredients with Measurements:
- 2 cups all-purpose flour
- 1/4 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, cold and cubed
- 2/3 cup milk
- 1 egg
- 1 teaspoon vanilla extract
- 1 pound fresh strawberries, hulled and sliced
- 1/4 cup granulated sugar
- 1 cup heavy cream
- 1/4 cup powdered sugar
- 1 teaspoon vanilla extract
- 8 ounces semisweet chocolate, chopped
- 1/4 cup heavy cream
Special equipment needed:
- 8-inch round cake pan
- Parchment paper
- Mixing bowls
- Hand mixer or stand mixer
- Double boiler or microwave-safe bowl
- Whisk
Step-by-step instructions:
1. Preheat the oven to 375°F. Line an 8-inch round cake pan with parchment paper.
2. In a mixing bowl, whisk together the flour, sugar, baking powder, and salt.
3. Using a pastry blender or your fingers, cut in the butter until the mixture resembles coarse crumbs.
4. In another bowl, whisk together the milk, egg, and vanilla extract.
5. Add the wet ingredients to the dry ingredients and stir until just combined.
6. Pour the batter into the prepared pan and bake for 20-25 minutes or until a toothpick inserted in the center comes out clean.
7. While the cake is baking, prepare the strawberries by tossing them with 1/4 cup of granulated sugar. Set aside.
8. In a mixing bowl, beat the heavy cream, powdered sugar, and vanilla extract until stiff peaks form. Set aside.
9. Melt the chocolate and 1/4 cup of heavy cream in a double boiler or microwave-safe bowl, stirring until smooth.
10. Once the cake is done, let it cool for 10 minutes before removing it from the pan.
11. Cut the cake in half horizontally and place the bottom half on a serving plate.
12. Spread half of the whipped cream on top of the bottom cake layer.
13. Arrange half of the sliced strawberries on top of the whipped cream.
14. Place the top half of the cake on top of the strawberries.
15. Spread the remaining whipped cream on top of the cake.
16. Arrange the remaining sliced strawberries on top of the whipped cream.
17. Drizzle the melted chocolate over the strawberries.
18. Chill the cake in the refrigerator for at least 30 minutes before serving.
Time:
Preparation time: 20 minutes
Cooking time: 20-25 minutes
Temperature:
375°F
Serving size:
8 servings
Nutritional information:
Calories per serving: 450
Fat: 27g
Carbohydrates: 47g
Protein: 5g
Sodium: 220mg
Sugar: 28g
Substitutions for ingredients:
- Whole wheat flour can be substituted for all-purpose flour.
- Coconut sugar can be substituted for granulated sugar.
- Strawberries can be substituted with other berries or fruit.
Variations:
- Add a layer of chocolate ganache between the cake layers.
- Use a chocolate cake mix instead of making the cake from scratch.
- Top the cake with chopped nuts or sprinkles.
Tips and tricks:
- Make sure the butter is cold when cutting it into the dry ingredients to ensure a flaky texture.
- Use a serrated knife to cut the cake in half horizontally.
- Chill the mixing bowl and beaters in the freezer for a few minutes before whipping the cream for best results.
Storage instructions:
Store the cake in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Let the cake come to room temperature before serving.
Presentation ideas:
Serve the cake on a cake stand or platter.
Garnishes:
Garnish with fresh mint leaves or chocolate shavings.
Pairings:
Serve with a glass of cold milk or a cup of coffee.
Suggested side dishes:
Serve with a side of fresh fruit or a green salad.
Troubleshooting advice:
- If the cake is too dry, try adding a tablespoon of milk to the batter.
- If the whipped cream is too runny, try chilling the mixing bowl and beaters in the freezer for a few minutes before whipping.
Food safety advice:
Make sure to wash the strawberries thoroughly before slicing.
Food history:
Shortcake is a dessert that dates back to the 16th century in England. It was traditionally made with a biscuit-like dough and served with fresh fruit and cream.
Flavor profiles:
This recipe combines the sweetness of strawberries with the richness of chocolate and the lightness of whipped cream.
Serving suggestions:
Serve the cake chilled for best results.
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Taste: Sweet, Chocolatey, Fruity, Creamy, Rich