Ingredients with Measurements:
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 1/2 cups granulated sugar
- 2 large eggs
- 1/2 cup whole milk
- 1/2 cup sour cream
- 1 teaspoon vanilla extract
- 2 cups fresh strawberries, hulled and chopped
Special equipment needed:
- 2 (9-inch) round cake pans
- Electric mixer
- Parchment paper
- Cooling rack
Step-by-step instructions:
1. Preheat the oven to 350°F. Grease and line two 9-inch round cake pans with parchment paper.
2. In a medium bowl, whisk together the flour, baking powder, and salt.
3. In a large bowl, cream the butter and sugar together until light and fluffy. Add the eggs one at a time, beating well after each addition.
4. In a small bowl, whisk together the milk, sour cream, and vanilla extract.
5. Add the dry ingredients to the butter mixture in three parts, alternating with the milk mixture, beginning and ending with the dry ingredients. Mix until just combined.
6. Fold in the chopped strawberries.
7. Divide the batter evenly between the prepared pans and smooth the tops with a spatula.
8. Bake for 25-30 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
9. Allow the cakes to cool in the pans for 10 minutes, then remove them from the pans and transfer to a cooling rack to cool completely.
10. Once the cakes are completely cooled, place one cake layer on a serving plate. Spread a layer of whipped cream or frosting over the top of the cake.
11. Place the second cake layer on top of the frosting and spread another layer of frosting over the top of the cake.
12. Garnish with fresh strawberries and serve.
Time:
Preparation time: 20 minutes
Cooking time: 25-30 minutes
Temperature:
350°F
Serving size:
8-10 servings
Nutritional information:
Calories: 350
Total Fat: 14g
Saturated Fat: 8g
Cholesterol: 70mg
Sodium: 200mg
Total Carbohydrates: 52g
Dietary Fiber: 1g
Sugars: 35g
Protein: 4g
Substitutions for ingredients:
- Whole milk can be substituted with almond milk or soy milk.
- Sour cream can be substituted with Greek yogurt.
- Fresh strawberries can be substituted with frozen strawberries.
Variations:
- Add a layer of strawberry jam between the cake layers for extra strawberry flavor.
- Use a cream cheese frosting instead of whipped cream frosting.
- Add a layer of sliced bananas between the cake layers for a strawberry-banana cake.
Tips and tricks:
- Make sure the butter is softened to room temperature before creaming it with the sugar.
- Do not overmix the batter, as this can result in a tough cake.
- Use a serrated knife to level the cake layers before frosting them.
- Chill the cake in the refrigerator for 30 minutes before serving to make it easier to slice.
Storage instructions:
Store the cake in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Allow the cake to come to room temperature before serving.
Presentation ideas:
- Dust the top of the cake with powdered sugar before serving.
- Arrange fresh strawberries on top of the cake in a decorative pattern.
Garnishes:
- Fresh strawberries
- Whipped cream
- Mint leaves
Pairings:
- Serve with a glass of cold milk or a cup of hot tea.
Suggested side dishes:
- Fresh fruit salad
- Vanilla ice cream
Troubleshooting advice:
- If the cake is too dry, try adding a tablespoon of vegetable oil to the batter.
- If the cake is too dense, try reducing the amount of flour by a quarter cup.
Food safety advice:
- Make sure to wash the strawberries thoroughly before using them in the recipe.
- Store the cake in the refrigerator to prevent spoilage.
Food history:
- Strawberry layer cake is a classic American dessert that has been enjoyed for generations.
Flavor profiles:
- Sweet, tangy, and fruity.
Serving suggestions:
- Serve the cake as a dessert after a family dinner or at a special occasion like a birthday party or bridal shower.
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