Ingredients with Measurements:
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup (1 stick) butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ¾ cup buttermilk
- 2 cups fresh strawberries, diced
- 2 tablespoons granulated sugar
- 2 tablespoons all-purpose flour
- 1 teaspoon lemon juice
- ½ cup heavy cream
- 2 tablespoons powdered sugar
Special Equipment Needed:
- 9-inch round cake pan
- Electric mixer
- Spatula
- Whisk
- Knife
- Cutting board
- Large bowl
- Small bowl
- Pastry bag
- Rotating spit cake stand
Step-by-Step Instructions:
1. Preheat oven to 350°F. Grease and flour a 9-inch round cake pan.
2. In a large bowl, whisk together the flour, baking powder, baking soda, and salt.
3. In a separate bowl, cream together the butter and sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Add the vanilla extract and mix until combined.
4. Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk. Mix until just combined.
5. In a small bowl, mix together the diced strawberries, 2 tablespoons of sugar, 2 tablespoons of flour, and lemon juice.
6. Pour half of the batter into the prepared cake pan. Top with the strawberry mixture. Pour the remaining batter over the strawberries.
7. Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean. Let cool completely.
8. Whip the heavy cream and powdered sugar until soft peaks form.
9. Place the cooled cake onto the rotating spit cake stand. Pipe the whipped cream onto the cake in a spiral pattern.
10. Place the cake onto a serving plate and garnish with fresh strawberries.
Time:
Preparation Time: 15 minutes
Cooking Time: 35-40 minutes
Temperature: 350°F
Serving Size: 8-10
Nutritional Information:
Calories: 300
Fat: 13g
Carbohydrates: 40g
Protein: 4g
Substitutions for Ingredients
- Butter: You can use vegan butter or margarine as a substitute.
- Buttermilk: You can use plain yogurt or milk as a substitute.
- Heavy Cream: You can use coconut cream or vegan whipped topping as a substitute.
Variations:
- You can use any type of fresh fruit instead of strawberries.
- You can add a layer of jam or preserves between the cake and the strawberries.
- You can use a different type of frosting or glaze instead of whipped cream.
Tips and Tricks:
- Make sure to grease and flour the cake pan before adding the batter.
- Use a spatula to spread the batter evenly in the pan.
- Let the cake cool completely before adding the whipped cream.
Storage Instructions:
Store the cake in an airtight container in the refrigerator for up to 5 days.
Reheating Instructions:
Reheat the cake in the oven at 350°F for 10 minutes.
Presentation Ideas:
- Serve the cake on a cake stand.
- Garnish with fresh strawberries and mint leaves.
Garnishes:
- Fresh strawberries
- Mint leaves
Pairings:
- Ice cream
- Whipped cream
- Fresh fruit
Suggested Side Dishes:
- Fruit salad
- Vanilla ice cream
- Whipped cream
Troubleshooting Advice:
- Make sure to use room temperature ingredients.
- If the cake is too dry, add a tablespoon of milk to the batter.
- If the cake is too wet, add a tablespoon of flour to the batter.
Food Safety Advice:
- Make sure to store the cake in the refrigerator.
- Make sure to use fresh ingredients.
Food History:
Strawberry shortcake is a classic dessert that has been around since the 19th century. It was originally made with a biscuit-like cake, but over the years it has evolved to include a variety of cakes and toppings.
Flavor Profiles:
This cake has a sweet and tart flavor from the strawberries and a light and fluffy texture from the cake.
Serving Suggestions:
- Serve with a scoop of ice cream or whipped cream.
- Top with fresh fruit or a drizzle of chocolate sauce.
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