Strawberry Shortcake
Indulge in the sweet and satisfying layers of strawberry shortcake, a timeless dessert that celebrates the flavor of fresh strawberries. With its light, airy sponge cake, luscious cream, and juicy berries, this dish is perfect for any occasion, from summer picnics to elegant dinner parties. Follow this recipe to create a delightful treat that will impress your guests and satisfy your sweet tooth.
Ingredients
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup milk
- 1 teaspoon vanilla extract
- 2 cups fresh strawberries, sliced
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar
Servings and Cooking Time
This recipe yields approximately 8 servings. Preparation time is about 30 minutes, and cooking time is approximately 25 minutes.
Nutritional Value
Per serving (1 slice): Calories: 320, Protein: 4g, Fat: 15g, Carbohydrates: 45g, Fiber: 1g. This nutritional information is based on a standard serving size.
Step-by-Step Cooking Process
- Preheat your oven to 350°F (175°C).
- In a mixing bowl, combine flour, sugar, baking powder, and salt.
- Add softened butter and mix until crumbly.
- Pour in milk and vanilla extract, mixing until smooth.
- Divide batter evenly into two greased 9-inch round cake pans.
- Bake for 25 minutes or until a toothpick inserted comes out clean.
- Let cakes cool in pans for 10 minutes before transferring to a wire rack.
- While cooling, whip the heavy cream with powdered sugar until soft peaks form.
- Once cool, slice each cake in half horizontally to create four layers.
- Layer the cakes with whipped cream and sliced strawberries, finishing with a dollop of cream and berries on top.
Alternative Ingredients
You can substitute all-purpose flour with gluten-free flour for a gluten-free version. Use coconut cream instead of heavy cream for a dairy-free option. Fresh berries can be replaced with other fruits like peaches or blueberries for a different twist.
Serving and Pairings
Strawberry shortcake pairs beautifully with a scoop of vanilla ice cream or a drizzle of chocolate sauce. It also complements a refreshing glass of lemonade or iced tea, enhancing its delightful sweetness.
Storage and Reheating
Store leftover strawberry shortcake in an airtight container in the refrigerator for up to 3 days. It’s best enjoyed fresh, but you can freeze individual layers wrapped tightly in plastic wrap for up to a month. Thaw in the refrigerator before serving.
Cooking Mistakes
- Overmixing the batter can lead to a dense cake.
- Not allowing the cakes to cool completely before layering can cause melting cream.
- Using stale or overripe strawberries can alter the flavor.
- Forgetting to grease the pans can result in sticking.
- Skipping the vanilla extract can make the cake taste bland.
Helpful Tips
- Use chilled cream for better whipping results.
- Slice strawberries just before serving to keep them fresh.
- Experiment with different flavored extracts for unique twists.
- For added texture, include crushed cookies or nuts between layers.
FAQs
What is the best type of strawberries to use?
Fresh, ripe strawberries are ideal for the best flavor. Look for bright red berries with a sweet aroma. Avoid overripe or mushy ones, as they can affect the texture of the cake.
Can I make this cake ahead of time?
Yes! You can bake the cakes a day in advance and assemble them just before serving for the best texture and flavor.
How do I prevent the whipped cream from deflating?
Chill your mixing bowl and beaters before whipping the cream. Adding a stabilizer like cornstarch or gelatin can also help maintain its structure.
Can I use frozen strawberries?
Frozen strawberries can be used, but thaw them and drain excess liquid before layering to prevent sogginess.
How should I serve strawberry shortcake?
It’s best served immediately after assembly. You can garnish with additional strawberries or mint leaves for a beautiful presentation.
Conclusion
Strawberry shortcake is a delightful dessert that brings together the sweetness of strawberries and the lightness of whipped cream. Perfect for any celebration, this recipe is sure to become a beloved favorite in your home. Enjoy the process of making this classic treat and share it with friends and family for memorable moments.
Strawberry Shortcake
Ingredients
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter softened
- 1 cup milk
- 1 teaspoon vanilla extract
- 2 cups fresh strawberries sliced
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar
Instructions
- Preheat your oven to 350°F (175°C).
- In a mixing bowl, combine flour, sugar, baking powder, and salt.
- Add softened butter and mix until crumbly.
- Pour in milk and vanilla extract, mixing until smooth.
- Divide batter evenly into two greased 9-inch round cake pans.
- Bake for 25 minutes or until a toothpick inserted comes out clean.
- Let cakes cool in pans for 10 minutes before transferring to a wire rack.
- While cooling, whip the heavy cream with powdered sugar until soft peaks form.
- Once cool, slice each cake in half horizontally to create four layers.
- Layer the cakes with whipped cream and sliced strawberries, finishing with a dollop of cream and berries on top.
