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
- 1/2 cup heavy cream
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 pound fresh strawberries, hulled and sliced
- 1/4 cup granulated sugar
- 1 tablespoon lemon juice
- 1 cup whipped cream
- 1/4 cup powdered sugar
- Mint leaves, for garnish
Special equipment needed:
- 8-inch cake pan
- Parchment paper
- Electric mixer
- Pastry cutter or fork
- Mixing bowls
Step-by-step instructions:
1. Preheat the oven to 375°F. Line an 8-inch cake pan with parchment paper.
2. In a mixing bowl, whisk together the flour, sugar, baking powder, and salt.
3. Using a pastry cutter or fork, cut in the cold butter until the mixture resembles coarse crumbs.
4. In a separate bowl, whisk together the heavy cream, eggs, and vanilla extract.
5. Pour the wet ingredients into the dry ingredients and mix until just combined.
6. Transfer the batter to the prepared cake pan and bake for 25-30 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 sugar and lemon juice. Set aside.
8. Once the cake is done, remove it from the oven and let it cool for 10 minutes.
9. In a mixing bowl, whip the heavy cream and powdered sugar until stiff peaks form.
10. To assemble the cake, slice it in half horizontally. Place the bottom half on a serving plate.
11. Spread half of the whipped cream on top of the bottom cake layer.
12. Spoon half of the strawberries on top of the whipped cream.
13. Place the top half of the cake on top of the strawberries.
14. Spread the remaining whipped cream on top of the cake.
15. Spoon the remaining strawberries on top of the whipped cream.
16. Garnish with mint leaves.
Time:
Preparation time: 20 minutes
Cooking time: 25-30 minutes
Temperature:
375°F
Serving size:
8 servings
Nutritional information:
Calories per serving: 365
Fat: 21g
Carbohydrates: 40g
Protein: 5g
Sugar: 19g
Sodium: 221mg
Substitutions for ingredients:
- For a dairy-free version, use coconut cream instead of heavy cream and vegan butter instead of unsalted butter.
- You can use any type of berries instead of strawberries.
Variations:
- Add a layer of sliced bananas or peaches to the cake.
- Use chocolate whipped cream instead of regular whipped cream.
- Drizzle melted chocolate on top of the cake.
Tips and tricks:
- Make sure the butter is cold when cutting it into the dry ingredients.
- Don't overmix the batter or the cake will be tough.
- Let the cake cool completely before slicing it.
- You can make the cake ahead of time and assemble it just before serving.
Storage instructions:
Store the cake in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
You can serve the cake cold or at room temperature.
Presentation ideas:
Serve the cake on a cake stand or a decorative plate.
Garnishes:
Garnish with fresh mint leaves.
Pairings:
Serve with a glass of cold milk or a cup of hot tea.
Suggested side dishes:
Serve with a side of fresh fruit or a green salad.
Troubleshooting advice:
- If the cake is too dry, you may have overbaked it.
- If the cake is too dense, you may have overmixed the batter.
Food safety advice:
Make sure to wash the strawberries thoroughly before using them.
Food history:
Strawberry shortcake is a classic dessert that originated in the United States in the mid-1800s.
Flavor profiles:
This dessert is sweet, creamy, and fruity.
Serving suggestions:
Serve this dessert as a sweet treat after dinner or as a special occasion dessert.
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