With the help of biscuits, strawberries, and whipped cream, the traditional strawberry shortcake dessert is transformed into a gorgeous layered cake that’s ideal for summertime get-togethers. However, the fact that you won’t have to stress over baking individual biscuits makes it even better. There are three primary components to it.
When the warm sun touches the soil, announcing the advent of spring, our minds inevitably turn to decadent foods that perfectly capture the spirit of the occasion. Among them, the well-known Strawberry Shortcake Cake towers over us like a culinary wonder, tempting us with layers upon layers of tender sponge, delectable strawberries, and fluffy cream. Come along on a trip with me as we explore the techniques behind making this delicious dessert.
What Strawberry Shortcake Cake?
Legend has it that the origins of Strawberry Shortcake Cake can be traced back to early American settlers who, upon discovering wild strawberries, sought to create a simple yet satisfying dessert. Over time, this humble creation evolved into the layered masterpiece we know and love today.
Recipe
Ingredients:
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup buttermilk
- 2 cups fresh strawberries, sliced
- 2 cups heavy cream
- 1/4 cup powdered sugar
How to Make Strawberry Shortcake Cake
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
- 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. Stir in the vanilla extract.
- Gradually add the dry ingredients to the butter mixture, alternating with the buttermilk. Mix until just combined.
- Divide the batter evenly between the prepared cake pans. Smooth the tops with a spatula.
- Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Allow the cakes to cool in the pans for 10 minutes before transferring to a wire rack to cool completely.
- Once the cakes have cooled, whip the heavy cream and powdered sugar together until stiff peaks form.
- To assemble the cake, place one layer of cake on a serving platter. Spread a layer of whipped cream over the top, then arrange a layer of sliced strawberries on top of the cream. Repeat with the second layer of cake, cream, and strawberries.
- Refrigerate the cake for at least 1 hour before serving to allow the flavors to meld together.
Troubleshooting
- Dry Cake: Ensure you’re accurately measuring your ingredients, and don’t overbake the cake.
- Soggy Cake: Make sure the strawberries are well-drained before placing them on the cake to prevent excess moisture.
- Flat-Whipped Cream: Ensure your cream is cold and whip it just until stiff peaks form.
Nutritional Benefits
Strawberry Shortcake Cake is rich, but it has some nutritional value. Antioxidants, fiber, and vitamin C abound in strawberries, whereas probiotics and calcium are found in buttermilk. However, because of its high sugar and calorie content, it must be enjoyed in moderation.
Best Way to Storage Strawberry Shortcake Cake
To preserve the freshness of your Strawberry Shortcake Cake, store it in the refrigerator, covered with plastic wrap or in an airtight container. It’s best consumed within 2-3 days of baking, though let’s be honest, it’s unlikely to last that long!
As you embark on your culinary adventure, armed with the knowledge of centuries past and the excitement of creating something truly special, may your Strawberry Shortcake Cake be a testament to the joys of springtime indulgence. Bon appétit!