Ingredients with Measurements:
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup (1 stick) unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup buttermilk
- 2 cups fresh strawberries, diced
- 1/2 cup confectioners’ sugar
- 1/4 cup heavy cream
Special Equipment Needed:
- 9-inch round cake pan
- Stand mixer
- Parchment paper
- Offset spatula
Step-by-Step Instructions:
1. Preheat oven to 350°F. Grease and line a 9-inch round cake pan with parchment paper.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
3. In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter and sugar until light and fluffy, about 3 minutes.
4. Add the eggs one at a time, beating well after each addition. Beat in the vanilla extract.
5. With the mixer on low, add the dry ingredients in three batches, alternating with the buttermilk. Beat until just combined.
6. Spread the batter into the prepared cake pan and top with the diced strawberries.
7. Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
8. Let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
9. To make the glaze, whisk together the confectioners’ sugar and heavy cream until smooth.
10. Drizzle the glaze over the cooled cake and let set before serving.
Time:
Preparation Time: 15 minutes
Cooking Time: 35-40 minutes
Temperature: 350°F
Serving Size: 8-10
Nutritional Information:
Calories: 439 kcal
Carbohydrates: 58 g
Protein: 5 g
Fat: 20 g
Saturated Fat: 12 g
Cholesterol: 81 mg
Sodium: 206 mg
Potassium: 178 mg
Fiber: 2 g
Sugar: 33 g
Vitamin A: 645 IU
Vitamin C: 25.3 mg
Calcium: 84 mg
Iron: 2.1 mg
Substitutions for Ingredients
- All-purpose flour can be substituted with gluten-free flour.
- Unsalted butter can be substituted with vegan butter.
- Granulated sugar can be substituted with coconut sugar or maple syrup.
- Buttermilk can be substituted with almond milk or oat milk.
- Heavy cream can be substituted with coconut cream.
Variations:
- Use other seasonal fruits such as blueberries or raspberries instead of strawberries.
- Add a teaspoon of ground cinnamon to the batter for a hint of spice.
- Top the cake with a dollop of whipped cream for a richer dessert.
Tips and Tricks:
- Make sure the butter is softened before creaming with the sugar.
- Use fresh strawberries for the best flavor.
- Let the cake cool completely before glazing.
Storage Instructions:
Store the cake in an airtight container at room temperature for up to 3 days.
Reheating Instructions:
Reheat the cake in the oven at 350°F for 5-10 minutes.
Presentation Ideas:
- Serve the cake on a cake stand with a dollop of whipped cream and fresh strawberries.
- Slice the cake and layer it with whipped cream and fresh strawberries for a trifle.
Garnishes:
- Fresh strawberries
- Whipped cream
- Sprinkles
Pairings:
- Vanilla ice cream
- Freshly brewed coffee
- Sweet white wine
Suggested Side Dishes:
- Fruit salad
- Roasted vegetables
- Grilled chicken
Troubleshooting Advice:
- If the cake is too dry, add a tablespoon of buttermilk to the batter.
- If the cake is too wet, add an extra tablespoon of flour to the batter.
Food Safety Advice:
- Store the cake in an airtight container at room temperature for up to 3 days.
- Refrigerate any leftovers for up to 5 days.
Food History:
Strawberry shortcake is a classic dessert that has been enjoyed for centuries. It is believed to have originated in England in the early 19th century, and has since become a popular dessert in the United States.
Flavor Profiles:
This cake has a sweet, buttery flavor with a hint of vanilla. The fresh strawberries add a tart and juicy contrast to the cake.
Serving Suggestions:
- Serve the cake with a scoop of vanilla ice cream.
- Top the cake with a dollop of freshly whipped cream.
- Drizzle the cake with melted chocolate for a decadent treat.
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