Ingredients with Measurements:
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup whole milk
- 1 pint fresh strawberries, hulled and sliced
- 1/4 cup granulated sugar
- 1 package of Oblaat wafers
Special equipment needed:
- 2 round cake pans (8 or 9 inches in diameter)
- Electric mixer
- Parchment paper
Step-by-step instructions:
1. Preheat the oven to 350°F (180°C). Grease and line two round cake pans with parchment paper.
2. In a medium bowl, whisk together the flour, baking powder, and salt.
3. In a separate large bowl, cream the butter and sugar together with an electric mixer until light and fluffy.
4. Beat in the eggs one at a time, followed by the vanilla extract.
5. Gradually add the dry ingredients to the wet mixture, alternating with the milk, until everything is well combined.
6. Divide the batter evenly between the two prepared cake pans and smooth the tops with a spatula.
7. Bake for 25-30 minutes, or until a toothpick inserted into the center of each cake comes out clean.
8. Let the cakes cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
9. While the cakes are cooling, prepare the strawberries by tossing them with 1/4 cup of sugar in a bowl. Set aside.
10. Once the cakes have cooled, place one cake layer onto a serving plate or cake stand. Spread half of the sugared strawberries over the top of the cake.
11. Place the second cake layer on top of the strawberries and spread the remaining strawberries over the top.
12. Place the Oblaat wafers on top of the strawberries, pressing down gently to adhere them to the cake.
13. Serve immediately or chill in the refrigerator until ready to serve.
Time:
Preparation time: 30 minutes
Cooking time: 25-30 minutes
5. Temperature:
350°F (180°C)
Serving size:
8-10 servings
Nutritional information:
Calories per serving: 360
Fat: 14g
Carbohydrates: 54g
Protein: 5g
Sodium: 200mg
Sugar: 38g
Substitutions for ingredients:
- You can use any type of fruit instead of strawberries, such as blueberries, raspberries, or peaches.
- If you don't have Oblaat wafers, you can use regular shortcake biscuits or ladyfingers.
Variations:
- Add whipped cream or vanilla ice cream on top of the cake for extra richness.
- Drizzle a strawberry glaze over the top of the cake for added sweetness.
- Add a layer of pastry cream or custard between the cake layers for a more decadent dessert.
Tips and tricks:
- Make sure to grease and line your cake pans with parchment paper to prevent the cake from sticking.
- Use room temperature butter for easier creaming with the sugar.
- Don't overmix the batter, or the cake will become tough.
- Let the cake cool completely before adding the strawberries and Oblaat wafers to prevent them from becoming soggy.
Storage instructions:
Store the cake covered in the refrigerator for up to 3 days.
Reheating instructions:
The cake can be served cold or at room temperature. If you prefer it warm, you can microwave individual slices for 10-15 seconds.
Presentation ideas:
Serve the cake on a cake stand or platter to showcase its layers. You can also decorate the top with fresh mint leaves or edible flowers for a pop of color.
Garnishes:
Fresh mint leaves, edible flowers, whipped cream, or vanilla ice cream.
Pairings:
This cake pairs well with a cup of hot tea or coffee.
Suggested side dishes:
Fresh fruit salad or a green salad.
Troubleshooting advice:
- If the cake is too dry, try adding a tablespoon of milk to the batter.
- If the cake is too moist, bake it for a few more minutes until a toothpick inserted into the center comes out clean.
Food safety advice:
Make sure to wash your hands and all utensils before handling food. Store the cake in the refrigerator to prevent spoilage.
Food history:
Strawberry shortcake is a classic American dessert that dates back to the 1850s. It became popular during the Victorian era and has since become a staple at summer picnics and gatherings.
Flavor profiles:
This cake has a sweet and buttery flavor, with a tangy kick from the strawberries.
Serving suggestions:
Serve this cake as a dessert after a summer barbecue or picnic.
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