Ingredients with Measurements:
- 2 cups all-purpose flour
- 2 tablespoons sugar
- 1 tablespoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- ¾ cup cold butter, cut into small cubes
- 1 cup heavy cream
- 2 cups fresh strawberries, sliced
- ½ cup sugar
- 2 tablespoons cornstarch
- 1 teaspoon vanilla extract
- 2 tablespoons butter, melted
- 2 tablespoons sugar
Special Equipment Needed:
- 9-inch round cake pan
- Whisk
- Medium bowl
- Pastry blender
- Small saucepan
- Wooden spoon
Step-by-Step Instructions:
1. Preheat oven to 375°F. Grease a 9-inch round cake pan and set aside.
2. In a medium bowl, whisk together the flour, 2 tablespoons sugar, baking powder, baking soda, and salt.
3. Using a pastry blender, cut in the cold butter until the mixture resembles coarse crumbs.
4. Add the heavy cream and mix until just combined.
5. Press the dough into the prepared cake pan and bake for 25 minutes, or until golden brown.
6. Meanwhile, in a small saucepan, combine the sliced strawberries, ½ cup sugar, cornstarch, and vanilla extract.
7. Cook over medium heat, stirring occasionally, until the mixture thickens and the strawberries are softened.
8. Remove from heat and set aside.
9. In a small bowl, combine the melted butter and 2 tablespoons sugar.
10. Once the cake is done baking, remove from oven and brush the top with the butter-sugar mixture.
11. Let cool for 10 minutes before serving.
12. To serve, top the cake with the strawberry mixture and enjoy!
Time:
Preparation Time: 15 minutes
Cooking Time: 25 minutes
Temperature: 375°F
Serving Size: 8
Nutritional Information (per serving):
Calories: 375
Fat: 19 g
Carbohydrates: 46 g
Protein: 4 g
Substitutions for Ingredients:
- For the all-purpose flour, you can use whole wheat flour or gluten-free flour.
- For the heavy cream, you can use almond milk or coconut milk.
- For the butter, you can use vegan butter or coconut oil.
Variations:
- For a different flavor, you can add 1 teaspoon of ground cinnamon to the dough.
- For a different topping, you can use blueberries or raspberries instead of strawberries.
Tips and Tricks:
- Make sure to use cold butter when making the dough. This will help create a flaky texture.
- For a sweeter cake, you can add an additional tablespoon of sugar to the dough.
Storage Instructions:
The cake can be stored in an airtight container at room temperature for up to 3 days.
Reheating Instructions:
The cake can be reheated in the oven at 350°F for 10 minutes.
Presentation Ideas:
- Serve the cake with a dollop of whipped cream on top.
- Sprinkle the top with powdered sugar for a decorative touch.
Garnishes:
- Fresh mint leaves
- Chopped nuts
- Chocolate shavings
Pairings:
- Vanilla ice cream
- Fresh fruit
- Whipped cream
Suggested Side Dishes:
- Fruit salad
- Green salad
- Roasted vegetables
Troubleshooting Advice:
- If the cake is too dry, add an additional tablespoon of heavy cream to the dough.
- If the cake is too wet, add an additional tablespoon of flour to the dough.
Food Safety Advice:
- Make sure to use fresh ingredients when making the cake.
- Store the cake in an airtight container and consume within 3 days.
Food History:
Strawberry shortcake is a classic dessert that has been around since the 19th century. It was originally made with a biscuit-like cake and fresh strawberries.
Flavor Profiles:
This cake has a sweet and buttery flavor with a hint of vanilla and fresh strawberries.
Serving Suggestions:
- Serve the cake with a scoop of ice cream or a dollop of whipped cream.
- Top the cake with fresh berries or a sprinkle of chopped nuts.
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