Ingredients with Measurements:
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup (1 stick) butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup milk
- 2 cups fresh strawberries, hulled and sliced
- 1/4 cup granulated sugar
- 1/4 cup heavy cream
- 1/2 teaspoon vanilla extract
- 1/2 cup confectioners' sugar
Special Equipment Needed:
- 9-inch round cake pan
- Electric mixer
- Whisk
- Spatula
- Knife
Step-by-Step Instructions:
1. Preheat oven to 350°F. Grease and flour a 9-inch round cake pan.
2. In a medium bowl, whisk together the flour, baking powder, and salt.
3. In a large bowl, beat the butter and sugar with an electric mixer until light and fluffy.
4. Add the eggs one at a time, beating well after each addition.
5. Add the vanilla extract and mix until combined.
6. Slowly add the dry ingredients to the wet ingredients and mix until just combined.
7. Pour the batter into the prepared cake pan and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
8. Allow the cake to cool completely before assembling.
9. In a medium bowl, combine the sliced strawberries and granulated sugar. Let sit for 10 minutes.
10. In a small bowl, whisk together the heavy cream, vanilla extract, and confectioners' sugar until light and fluffy.
11. To assemble the cake, spread the strawberry mixture over the top of the cooled cake.
12. Spread the whipped cream over the top of the strawberries.
13. Slice and serve.
Time:
Preparation Time: 10 minutes
Cooking Time: 25-30 minutes
Temperature: 350°F
Serving Size: 8-10
Nutritional Information: (per serving)
Calories: 300
Fat: 12g
Carbohydrates: 44g
Protein: 4g
Substitutions for Ingredients
- Butter: margarine
- Heavy cream: coconut cream
- Confectioners' sugar: granulated sugar
Variations:
- Use other seasonal fruits such as blueberries, raspberries, or blackberries in place of the strawberries.
- Add a layer of lemon curd in between the strawberry layer and the whipped cream layer.
Tips and Tricks:
- Make sure the butter is softened before creaming with the sugar.
- Make sure the cake is completely cooled before assembling.
Storage Instructions:
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
Reheat individual slices in the microwave for 15-20 seconds.
Presentation Ideas:
Garnish the top of the cake with fresh strawberries and a sprinkle of confectioners' sugar.
Garnishes:
Fresh strawberries, confectioners' sugar
Pairings:
Serve with a scoop of vanilla ice cream or a dollop of whipped cream.
Suggested Side Dishes:
Serve with a fresh fruit salad or a green salad.
Troubleshooting Advice:
- If the cake is too dry, try adding a few tablespoons of milk to the batter.
- If the cake is too dense, try adding a few tablespoons of baking powder.
Food Safety Advice:
Make sure all ingredients are fresh and not expired.
Food History:
Strawberry shortcake is a classic dessert that dates back to the mid-1800s. It was originally made with a biscuit-like cake, but over time, the recipe has evolved to include a variety of cakes.
Flavor Profiles:
Sweet, creamy, and fruity.
Serving Suggestions:
Serve with a scoop of vanilla ice cream or a dollop of whipped cream.
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