Ingredients with Measurements:
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup whole milk
- 2 cups fresh strawberries, sliced
- 1/4 cup granulated sugar
- 2 cups heavy cream
- 1/4 cup powdered sugar
Special Equipment Needed:
- 2 9-inch round cake pans
- Electric mixer
- Parchment paper
Step-by-Step Instructions:
1. Preheat the oven to 350°F. Grease the cake pans and line the bottoms with parchment paper.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
3. In a large bowl, beat the butter and sugar with an electric mixer until light and fluffy. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
4. Gradually add the flour mixture to the butter mixture, alternating with the milk, and beating until just combined.
5. Divide the batter evenly between the prepared pans and bake for 25-30 minutes or until a toothpick inserted into the center of the cakes comes out clean.
6. While the cakes are baking, prepare the strawberries by tossing them with 1/4 cup of granulated sugar. Set aside.
7. In a large bowl, beat the heavy cream and powdered sugar with an electric mixer until stiff peaks form.
8. Once the cakes are done, remove them from the oven and let them cool in the pans for 10 minutes. Then, remove them from the pans and let them cool completely on a wire rack.
9. Once the cakes are cool, place one cake layer on a serving plate. Top with half of the whipped cream and half of the strawberries. Place the second cake layer on top and repeat with the remaining whipped cream and strawberries.
10. Serve immediately or refrigerate until ready to serve.
Time:
Preparation time: 20 minutes
Cooking time: 25-30 minutes
Temperature:
350°F
Serving size:
8-10 servings
Nutritional information:
Calories: 450
Fat: 27g
Saturated Fat: 16g
Cholesterol: 125mg
Sodium: 300mg
Carbohydrates: 47g
Fiber: 1g
Sugar: 29g
Protein: 5g
Substitutions for ingredients:
- Whole milk can be substituted with almond milk or soy milk for a dairy-free option.
- Fresh strawberries can be substituted with other fresh berries such as raspberries or blueberries.
Variations:
- Add a layer of lemon curd between the cake layers for a tangy twist.
- Substitute the whipped cream with vanilla frosting for a sweeter cake.
- Add a tablespoon of lemon zest to the cake batter for a citrusy flavor.
Tips and Tricks:
- Make sure the butter is softened before beating it with the sugar to ensure a light and fluffy cake.
- Use a serrated knife to slice the cake layers evenly.
- Chill the mixing bowl and beaters in the refrigerator for 10 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:
The cake can be served cold or at room temperature. Do not heat in the microwave as it will make the whipped cream melt.
Presentation Ideas:
Garnish the cake with fresh strawberries and mint leaves for a pop of color.
Garnishes:
Fresh strawberries and mint leaves.
Pairings:
Serve with a cup of hot tea or coffee.
Suggested Side Dishes:
Fresh fruit salad or a side of whipped cream.
Troubleshooting Advice:
- If the cake layers are too thin, increase the amount of batter in each pan or use smaller pans.
- If the cake is dry, reduce the baking time or add a tablespoon of vegetable oil to the batter.
Food Safety Advice:
Make sure to wash the strawberries thoroughly before slicing them.
Food History:
Strawberry shortcake is a classic dessert that originated in the United States in the mid-19th century.
Flavor Profiles:
Sweet, creamy, and fruity.
Serving Suggestions:
Serve the Juipo Strawberry Shortcake as a dessert after a meal or as a sweet treat for a special occasion.
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Region: Japanese