Desserts > Cake > Special Occasion Cakes > Strawberry Shortcake

Strawberry Shortcake Marry Girl Cake Recipe

Ingredients with Measurements:
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup (1 stick) unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 1/2 cup buttermilk
- 2 cups fresh strawberries, hulled and sliced
- 1/4 cup granulated sugar
- 2 tablespoons all-purpose flour
- 2 tablespoons freshly squeezed lemon juice
- 1/2 cup heavy cream
- 2 tablespoons confectioners' sugar

Special equipment needed:
- 9-inch round cake pan
- Hand mixer
- Whisk
- Offset spatula

Step-by-step instructions:
1. Preheat the oven to 350°F. Grease and flour a 9-inch round cake pan.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
3. In a large bowl, use a hand mixer to cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then add the vanilla extract.
4. Alternately add the dry ingredients and the buttermilk to the butter mixture, beginning and ending with the dry ingredients. Beat until just combined.
5. Pour the batter into the prepared cake pan and spread evenly. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean. Let cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
6. In a medium bowl, combine the strawberries, sugar, flour, and lemon juice. Mix until the strawberries are evenly coated.
7. In a medium bowl, use a hand mixer to whip the cream until soft peaks form. Add the confectioners' sugar and beat until stiff peaks form.
8. To assemble the cake, place the cooled cake on a serving platter. Spread the strawberry mixture evenly over the top of the cake. Spread the whipped cream over the top of the strawberries. Serve immediately.

Time:
Preparation Time: 20 minutes
Cooking time: 25-30 minutes
Temperature: 350°F
Serving Size: 8-10

Nutritional Information: Not available

Substitutions for Ingredients:
- Unsalted butter can be substituted for salted butter
- Heavy cream can be substituted for whipped cream

Variations:
- Substitute other fruits for the strawberries
- Add a layer of custard or cream cheese frosting between the cake and the strawberries
- Add a layer of chocolate ganache between the cake and the strawberries

Tips and tricks:
- Make sure to use very ripe strawberries for the best flavor
- Use a light hand when mixing the batter to ensure a light and fluffy cake
- Whip the cream until it is just stiff enough to hold its shape

Storage instructions:
Store the cake in an airtight container in the refrigerator for up to 3 days.

Reheating instructions:
Reheat the cake in the oven at 350°F for 10-15 minutes, or until warmed through.

Presentation ideas:
- Decorate the top of the cake with fresh strawberries
- Sprinkle the top of the cake with confectioners' sugar
- Serve the cake with a dollop of whipped cream on the side

Garnishes:
- Fresh strawberries
- Confectioners' sugar
- Whipped cream

Pairings:
- Ice cream
- Fresh fruit
- Hot tea or coffee

Suggested side dishes:
- Roasted vegetables
- Salad
- Roasted potatoes

Troubleshooting advice:
- If the cake is too dry, add a few tablespoons of buttermilk or heavy cream to the batter before baking
- If the cake is too dense, make sure to mix the batter until just combined

Food safety advice:
- Store the cake in the refrigerator and consume within 3 days
- Do not leave the cake out at room temperature for more than 2 hours

Food history:
Strawberry shortcake is a classic dessert that has been around since the 19th century. It is believed to have originated in the United States, and is traditionally served with fresh strawberries and whipped cream.

Flavor profiles:
This cake has a light and fluffy texture, with a sweet and tart flavor from the strawberries.

Serving suggestions:
This cake is best served with a dollop of freshly whipped cream and a sprinkle of confectioners' sugar.

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Taste: Sweet, Tangy, Creamy, Fruity, Buttery