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
- 2 cups fresh strawberries, sliced
- 2 cups whipped cream
Special equipment needed:
- 2 8-inch cake pans
- Electric mixer
- Parchment paper
- Cake leveler
Step-by-step instructions:
1. Preheat the oven to 350°F. Grease and line two 8-inch 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. Gradually add the dry ingredients to the wet ingredients, alternating with the milk and sour cream, until everything is well combined.
5. Divide the batter evenly between the two prepared pans. Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
6. Allow the cakes to cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
7. Once the cakes have cooled, use a cake leveler to cut off the tops of the cakes to create an even surface.
8. Place one cake layer on a cake stand or plate. Spread a layer of whipped cream on top of the cake layer, then add a layer of sliced strawberries.
9. Place the second cake layer on top of the strawberries and repeat the process, adding another layer of whipped cream and sliced strawberries.
10. Top the cake with the remaining whipped cream and sliced strawberries.
Time:
Preparation time: 20 minutes
Cooking time: 25-30 minutes
Temperature:
350°F
Serving size:
8-10 servings
Nutritional information:
Calories: 380
Fat: 19g
Saturated Fat: 11g
Cholesterol: 95mg
Sodium: 280mg
Carbohydrates: 48g
Fiber: 1g
Sugar: 31g
Protein: 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.
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.
Tips and tricks:
- Make sure to level the cakes before assembling the layers to ensure a stable cake.
- Use fresh strawberries for the best flavor.
- Chill the cake in the refrigerator for at least 30 minutes before serving for easier slicing.
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:
- Top the cake with additional sliced strawberries and a dusting of powdered sugar.
Garnishes:
- Fresh mint leaves
Pairings:
- Serve with a cup of hot tea or coffee.
Suggested side dishes:
- Fresh fruit salad
Troubleshooting advice:
- If the cake layers are too thin, increase the amount of batter in each pan.
Food safety advice:
- Make sure to wash the strawberries thoroughly before slicing.
Food history:
- Strawberry shortcake is a classic dessert that has been enjoyed for centuries.
Flavor profiles:
- Sweet, tangy, and creamy
Serving suggestions:
- Serve the cake as a dessert after a family dinner or at a special occasion.
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