Strawberry Shortcake Cake
This cake embodies everything one could desire in a summer dessert. It is remarkably easy to prepare, can be made in advance, and features simple flavors that are widely appreciated. After all, who could resist strawberries and whipped cream? Especially when served atop a delightful vanilla cake?
What is a strawberry shortcake cake?
This variation on individual strawberry shortcakes captures the same dense, tender, and buttery texture of a strawberry shortcake biscuit, but is baked in an 8-inch cake pan, making it significantly easier to prepare while remaining just as delicious. The outcome is a visually appealing cake that is also straightforward to create, showcasing all the delightful light flavors of summer. It is the ideal dessert to prepare for a summer dinner party, a Mother’s Day brunch, or simply for the joy of it!
Ingredients for strawberry shortcake cake
The most enjoyable aspect of this cake is its simplicity; it requires only 8 basic ingredients. Here is your shopping list:
All-purpose flour
Baking Powder
Granulated Sugar
Vanilla Extract
Butter
Milk
Heavy Whipping Cream
Strawberries
Our tips for the best strawberry shortcake
This strawberry shortcake cake recipe is a cherished family tradition passed down from my mother, and I have been making it alongside her for my entire life. You can trust that I possess all the essential tips and tricks to ensure this cake turns out perfectly every time!
Use in-season strawberries: This cake is best made during the summer when fresh strawberries are at their peak flavor. Alternatively, you can experiment with other fruits (it pairs wonderfully with various berries or juicy peach slices) if strawberries are out of season!
Use cold butter: This cake is essentially a large strawberry shortcake biscuit, and the secret to achieving a tender biscuit lies in using cold butter! If the butter is too warm, it will melt into the cake, preventing you from achieving that desirable buttery, almost laminated texture!
Top the cake with sugar — While it may seem like a minor detail, this step results in a stunning and flavorful finish.
Homemade shortcake. I have a little secret sauce that I like to use to add an extra crunch, which truly makes a significant difference.
Let the shortcake cool completely before you begin assembling it — Do NOT attempt to assemble this strawberry shortcake cake while it is still warm. If you do, the whipped cream will spill everywhere, resulting in a messy cake, which is quite unfortunate.
Is it possible to transform this strawberry shortcake cake into individual strawberry shortcakes? Absolutely! Just substitute 2/3 cup of milk for 1 cup in the recipe below and roll out your dough on a well-floured surface! I have also included a note in the recipe card with this information 🙂
How to store strawberry shortcake cake
I suggest assembling this cake right before you intend to serve it. This approach prevents the cake from becoming soggy beneath the layers of whipped cream and berries. You can certainly prepare the cake portion in advance, but refrain from adding the cream and berries until you are ready to serve!
Regarding the storage of leftovers, to be honest, they do not keep very well (though you should still save any remaining portions!). If the cake is stored in the refrigerator with the berries and whipped cream, it tends to become quite soggy if left for more than a day!
Happy baking, my friends!
Notes
If you’d rather make individual strawberry shortcakes, reduce the amount of milk to 2/3, roll out the dough to 3/4″ thickness and cut to your desired size shortcakes! Bake at 350°F until golden brown all over, anywhere from 12 to 18 minutes depending on how big you make them!!
Ingredients:
* Filling:
* 1 quart strawberries, rinsed, hulled, sliced
* 1/3 cup sugar
* Shortcake:
* 3 cups sifted all-purpose flour
* 4 1/2 teaspoons baking powder
* 1 teaspoon salt
* 1/3 cup shortening
* 1/3 cup butter
* 1 cup milk
* melted butter
* whipped cream, sweetened with a little sugar if desired
INSTRUCTIONS:
Place strawberries in a large bowl; sprinkle with 1/3 cup of sugar.
Let stand, covered, for at least 1 hour before serving.
Sift dry ingredients into a mixing bowl. Cut in shortening and butter until mixture is fine. Add milk; stir with a fork until all flour is moist. Turn out onto a lightly floured board and knead
gently for 20 seconds. Divide dough into 2 equal portions.
Gently roll out or pat each portion to fit a 9-inch round cake pan. Place each portion into a lightly buttered pan; press edges to form a
slight ridge. Brush with melted butter. Bake at 450° for 12 to 15 minutes. Brush each layer with butter. Spoon sweetened strawberries and juice between layers and on the top. Serve warm, cut in wedges, with whipped cream. The strawberry dessert recipe is ready to serves 10 person..hmm..delicious ! Enjoy it !
strawberry-pie-with-cream-cheese.
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