Ingredients with Measurements:
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 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 cup fresh strawberries, chopped
Special equipment needed:
- Two 9-inch round cake pans
- Electric mixer
- Parchment paper
- Cooling rack
Step-by-step instructions:
1. Preheat the oven to 350°F. Grease and line two 9-inch round cake pans with parchment paper.
2. In a medium bowl, whisk together the flour, baking powder, and salt.
3. In a large bowl, cream 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. Stir in the vanilla extract.
6. Gradually add the flour mixture to the butter mixture, alternating with the milk, and mix until just combined.
7. Fold in the chopped strawberries.
8. Divide the batter evenly between the prepared cake pans.
9. Bake for 25-30 minutes, or until a toothpick inserted into the center of the cake comes out clean.
10. Allow the cakes to cool in the pans for 10 minutes, then transfer them to a cooling rack to cool completely.
11. Once cooled, place one cake layer on a serving plate and spread a layer of whipped cream or frosting on top.
12. Place the second cake layer on top of the first and frost the entire cake.
13. Decorate with fresh strawberries and serve.
Time:
Preparation time: 20 minutes
Cooking time: 25-30 minutes
Temperature:
350°F
Serving size:
8-10 servings
Nutritional information:
Calories: 340
Fat: 15g
Carbohydrates: 48g
Protein: 4g
Substitutions for ingredients:
- You can use any type of milk you prefer, such as almond or soy milk.
- You can use frozen strawberries instead of fresh.
Variations:
- You can add a layer of strawberry jam or preserves between the cake layers.
- You can add a layer of sliced strawberries between the cake layers.
- You can use a different type of fruit, such as raspberries or blueberries, instead of strawberries.
Tips and tricks:
- Make sure the butter is softened before creaming it with the sugar.
- Do not overmix the batter or the cake will be tough.
- Use a serrated knife to level the cake layers before frosting.
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:
- Use a cake stand to showcase the cake.
- Dust the top of the cake with powdered sugar.
- Add a few fresh mint leaves on top of the cake for garnish.
Garnishes:
- Fresh strawberries
- Whipped cream
- Powdered sugar
- Mint leaves
Pairings:
- Champagne
- Rosé wine
- Sparkling water
Suggested side dishes:
- Fresh fruit salad
- Vanilla ice cream
Troubleshooting advice:
- If the cake is too dry, try adding more milk to the batter.
- If the cake is too dense, make sure you are not overmixing the batter.
- If the cake is sticking to the pan, make sure you have greased and lined the pans properly.
Food safety advice:
- Make sure to wash the strawberries before using them in the recipe.
- Store the cake in the refrigerator to prevent spoilage.
Food history:
- The first recorded strawberry cake recipe dates back to the 16th century in England.
Flavor profiles:
- Sweet
- Tart
- Creamy
Serving suggestions:
- Serve the cake as a dessert after a romantic dinner.
- Serve the cake at a bridal shower or wedding.
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