Ingredients with Measurements:
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 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
- 1/2 cup sour cream
- 1 pound fresh strawberries, hulled and sliced
- 1/4 cup granulated sugar
- 2 cups heavy cream
- 1/4 cup powdered sugar
- 1 teaspoon vanilla extract
Special equipment needed:
- 2 9-inch round cake pans
- Electric mixer
- Parchment paper
- Mixing bowls
- Whisk
- Rubber spatula
- Cake stand or plate
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, baking soda, 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. Stir in the vanilla extract.
4. Add the dry ingredients to the butter mixture in three parts, alternating with the milk and sour cream, beginning and ending with the dry ingredients. Mix until just combined.
5. Divide the batter evenly between the prepared pans and smooth the tops with a rubber spatula. Bake for 25-30 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
6. While the cakes are baking, prepare the strawberries. In a medium bowl, toss the sliced strawberries with 1/4 cup of granulated sugar. Set aside.
7. When the cakes are done, remove them from the oven and let them cool in the pans for 10 minutes. Then, remove them from the pans and let them cool completely on a wire rack.
8. In a large bowl, whip the heavy cream, powdered sugar, and vanilla extract together until stiff peaks form.
9. To assemble the cake, place one cake layer on a cake stand or plate. Top with half of the whipped cream and half of the strawberries. Repeat with the second cake layer, remaining whipped cream, and remaining strawberries.
10. Serve immediately or refrigerate until ready to serve.
Time:
Preparation time: 30 minutes
Cooking time: 25-30 minutes
Temperature:
350°F
Serving size:
8-10 servings
Nutritional information:
Calories per serving: 450
Fat per serving: 25g
Saturated fat per serving: 15g
Cholesterol per serving: 120mg
Sodium per serving: 280mg
Carbohydrates per serving: 52g
Fiber per serving: 2g
Sugar per serving: 34g
Protein per serving: 5g
Substitutions for ingredients:
- You can use cake flour instead of all-purpose flour for a lighter texture.
- If you don't have sour cream, you can use plain Greek yogurt instead.
- You can use frozen strawberries instead of fresh, but be sure to thaw and drain them before using.
Variations:
- You can add a layer of strawberry jam between the cake layers for extra flavor.
- Instead of whipped cream, you can use cream cheese frosting or vanilla buttercream frosting.
- You can use other types of berries, such as raspberries or blueberries, instead of strawberries.
Tips and tricks:
- Be sure to let the cakes cool completely before assembling the cake, or the whipped cream will melt.
- You can make the cake layers ahead of time and freeze them until ready to use.
- To make the whipped cream easier to spread, chill the bowl and beaters in the refrigerator for 10-15 minutes before whipping.
Storage instructions:
Store any leftover cake in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To serve leftover cake, let it come to room temperature for 30 minutes before serving.
Presentation ideas:
- Garnish the top of the cake with fresh strawberries or mint leaves.
- Dust the top of the cake with powdered sugar before serving.
Garnishes:
- Fresh strawberries
- Mint leaves
- Powdered sugar
Pairings:
- Serve with a glass of cold milk or a cup of hot tea.
Suggested side dishes:
- Fresh fruit salad
- Green salad with a vinaigrette dressing
Troubleshooting advice:
- If the cake layers are uneven, use a serrated knife to level them before assembling the cake.
- If the whipped cream is too runny, chill it in the refrigerator for 10-15 minutes before using.
Food safety advice:
- Be sure to wash the strawberries thoroughly before slicing them.
- Store any leftover cake in the refrigerator to prevent spoilage.
Food history:
- Strawberry shortcake is a classic dessert that originated in the United States in the mid-1800s.
- The first recorded recipe for strawberry shortcake appeared in an English cookbook in 1588.
Flavor profiles:
- Sweet
- Tart
- Creamy
Serving suggestions:
- Serve the cake on a cake stand for an elegant presentation.
- Cut the cake into slices and serve on individual plates.
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