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 cup heavy cream
- 1/4 cup powdered sugar
- 1 teaspoon vanilla extract
- 2 cups fresh strawberries, sliced
Special equipment needed:
- 9-inch cake pan
- Electric mixer
- Piping bag and tip (optional)
Step-by-step instructions:
1. Preheat the oven to 350°F. Grease a 9-inch cake pan and set aside.
2. In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
3. In a large bowl, cream together the butter and sugar 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 mix until just combined.
5. Pour the batter into the prepared cake pan and bake for 25-30 minutes or until a toothpick inserted into the center of the cake comes out clean.
6. Let the cake cool completely in the pan before removing it.
7. In a medium bowl, beat the heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
8. Slice the cake in half horizontally. Spread a layer of whipped cream on the bottom half of the cake and top with sliced strawberries. Place the top half of the cake back on.
9. Frost the top and sides of the cake with the remaining whipped cream. If desired, use a piping bag and tip to create decorative swirls.
10. Garnish the cake with additional sliced strawberries.
Time:
Preparation time: 20 minutes
Cooking time: 25-30 minutes
Temperature:
350°F
Serving size:
8-10 servings
Nutritional information:
Calories: 389
Fat: 21g
Saturated Fat: 13g
Cholesterol: 102mg
Sodium: 220mg
Carbohydrates: 47g
Fiber: 1g
Sugar: 29g
Protein: 5g
Substitutions for ingredients:
- Whole milk can be substituted with any type of milk or non-dairy milk.
- Fresh strawberries can be substituted with frozen strawberries that have been thawed.
Variations:
- Add a layer of strawberry jam or preserves between the cake layers for extra flavor.
- Use a different type of fruit, such as raspberries or blueberries, instead of strawberries.
- Add a layer of chocolate ganache between the cake layers for a chocolate-covered strawberry flavor.
Tips and tricks:
- Make sure the cake has cooled completely before frosting it to prevent the whipped cream from melting.
- Use a serrated knife to slice the cake in half for a clean cut.
- To make the whipped cream easier to spread, chill the bowl and beaters in the refrigerator for 10-15 minutes before whipping the cream.
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.
- Garnish the cake with fresh mint leaves.
Garnishes:
- Sliced strawberries
- Fresh mint leaves
Pairings:
- Serve with a cup of coffee or tea.
Suggested side dishes:
- Fresh fruit salad
- Vanilla ice cream
Troubleshooting advice:
- If the cake is too dry, try adding an extra tablespoon of milk to the batter.
- If the whipped cream is too runny, try chilling the bowl and beaters in the refrigerator for 10-15 minutes before whipping the cream.
Food safety advice:
- Make sure to wash the strawberries before slicing them.
- Store the cake in the refrigerator to prevent spoilage.
Food history:
- Strawberry cream cake is a classic dessert that has been enjoyed for generations.
Flavor profiles:
- Sweet, creamy, and fruity.
Serving suggestions:
- Serve the cake as a dessert after a meal or as a special treat for a celebration.
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