Ingredients with Measurements:
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1/2 cup milk
- 1 teaspoon vanilla extract
- 2 cups fresh strawberries, sliced
- 1/4 cup granulated sugar
- Whipped cream, for serving
Special equipment needed:
- 9-inch round cake pan
- Parchment paper
Step-by-step instructions:
1. Preheat the oven to 350°F (175°C). Grease a 9-inch round cake pan and line the bottom with parchment paper.
2. In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt.
3. Add the softened butter and mix with an electric mixer on low speed until the mixture becomes crumbly.
4. In a separate bowl, whisk together the eggs, milk, and vanilla extract.
5. Add the egg mixture to the flour mixture and mix on low speed until just combined.
6. Pour the batter into the prepared cake pan and smooth the top with a spatula.
7. Bake for 25-30 minutes or until a toothpick inserted in the center of the cake comes out clean.
8. While the cake is baking, prepare the strawberries. In a medium bowl, mix the sliced strawberries with 1/4 cup of sugar and set aside.
9. Once the cake is done, remove it from the oven and let it cool in the pan for 10 minutes.
10. Remove the cake from the pan and let it cool completely on a wire rack.
11. Once the cake has cooled, slice it in half horizontally.
12. Place the bottom half of the cake on a serving plate and spread the strawberry mixture over it.
13. Place the top half of the cake on the strawberries and spread whipped cream over it.
14. Serve immediately or refrigerate until ready to serve.
Time:
Preparation time: 15 minutes
Cooking time: 25-30 minutes
Temperature:
350°F (175°C)
Serving size:
8 servings
Nutritional information:
Calories per serving: 320
Total fat: 12g
Saturated fat: 7g
Cholesterol: 70mg
Sodium: 220mg
Total carbohydrates: 50g
Dietary fiber: 1g
Sugars: 32g
Protein: 4g
Substitutions for ingredients:
- You can use cake flour instead of all-purpose flour for a lighter texture.
- You can use salted butter instead of unsalted butter, but reduce the amount of salt in the recipe to 1/4 teaspoon.
- You can use frozen strawberries instead of fresh strawberries, but thaw them before using.
Variations:
- You can add 1/2 teaspoon of almond extract to the batter for a different flavor.
- You can use other types of berries, such as raspberries or blueberries, instead of strawberries.
Tips and tricks:
- Make sure the butter is softened before mixing it with the dry ingredients.
- Do not overmix the batter or the cake will be tough.
- Use a serrated knife to slice the cake in half horizontally.
- You can make the cake a day ahead and assemble it just before serving.
Storage instructions:
Store the cake in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Let the cake come to room temperature before serving.
Presentation ideas:
Serve the cake on a cake stand and garnish with fresh strawberries.
Garnishes:
Fresh strawberries
Pairings:
Serve with a cup of coffee or tea.
Suggested side dishes:
Fresh fruit salad
Troubleshooting advice:
- If the cake is too dry, it may have been overbaked. Check the cake 5 minutes before the end of the baking time.
- If the cake is too dense, it may have been overmixed. Mix the batter until just combined.
Food safety advice:
Make sure to wash the strawberries before using them.
Food history:
Strawberry shortcake is a classic American dessert that dates back to the 1850s.
Flavor profiles:
Sweet, fruity, creamy
Serving suggestions:
Serve the cake as a dessert after a meal.
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