Description
A delicious strawberry shortcake cake that is perfect for any occasion, especially Mother’s Day.
Ingredients
Scale
- 2 cups (240g) all-purpose flour, good quality brand preferred
- 41/2 teaspoons (16g) baking powder
- 1/21/2 teaspoon (2.5g) salt
- 1 cup (200g) granulated sugar
- 11/2 teaspoon (5ml) vanilla extract
- 1/2 cup (113g) unsalted butter, cold
- 1 cup (240ml) milk
- 1 cup (240ml) heavy whipping cream
- 11/2 teaspoon (5ml) vanilla extract (for whipped cream)
- 1 pint (500g) fresh strawberries, rinsed and cut into thin slices
- 2 tablespoons (25g) granulated sugar (or to taste)
- Demerara sugar for topping (optional)
Instructions
- Prepare the Cake Batter: Start by mixing your ingredients until they create a smooth batter. You should have a thick consistency that feels airy. This is crucial for fluffiness; avoid overmixing or the cake might lose its light texture.
- Bake the Cake Layers: Pour the batter into your prepared cake pans and slide them into the oven set at 375 degrees F. As they bake, you will get a wonderful buttery aroma. Keep an eye on them; if they look too dark, cover with foil until they finish baking. Bake for 30 minutes or until a toothpick comes out clean.
- Whip the Cream: While the cakes cool, whip the heavy whipping cream until soft peaks form. It should look fluffy and have a sweet scent—do not overdo it or you will end up with butter instead of cream.
- Slice and Layer Cakes: Once your cakes are completely cool, slice them horizontally. They should feel moist and soft. Layer them with whipped cream and strawberries, ensuring each layer is even to prevent toppling.
- Top with Strawberries: Arrange the fresh strawberries on top, ensuring every slice will look inviting. Be generous with the berries, as insufficient strawberries will lessen the cake’s appeal.
- Chill Before Serving: After stacking everything, let the cake chill in the fridge for 30 minutes. It should feel firm when ready, allowing the flavors to meld. Patience is key to a clean first slice.
Notes
- Storage Tips: Assemble the cake just before serving to avoid sogginess. Store leftovers in the fridge, but best consumed within a day due to the whipped cream and berries.
- Expert Tips: Use in-season strawberries for the best flavor. Ensure butter is cold for a tender texture. Sprinkle a light layer of sugar on top of the cake before baking for a golden touch. If the whipped cream appears too soft, add a1/2 teaspoon of powdered sugar while whipping to stabilize it. If the cake top burns before fully cooking, lower the oven temperature or cover it with foil halfway through baking.
- Reheating Instructions: N/A
- Serving Suggestions: Serve with a side of fresh berries or pair with vanilla ice cream. Garnish with mint leaves for an appealing look.
- Recipe Variations: Add lemon zest for a citrus twist. Substitute heavy cream with coconut cream for a dairy-free option. Use different fruits like raspberries or peaches for a unique flavor.
- Ingredient Notes: When choosing strawberries, opt for ripe ones for maximum sweetness. Keep butter cold for the best texture; refrigerate small pieces for about 15 minutes before mixing. If you prefer a different texture, you may use cake flour instead of all-purpose flour.
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 1g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 90mg