How to Make a Strawberry Shortcake Cake from Scratch
Strawberry shortcake is a classic dessert that consists of sweet biscuits, fresh strawberries, and whipped cream. It’s a simple yet elegant dessert that’s perfect for any occasion. In this article, we’ll guide you through the process of making a strawberry shortcake cake from scratch.
Ingredients:
For the cake:
- 2 1/4 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 2 teaspoons baking powder
- 1 teaspoon salt
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 cup whole milk
For the shortcake:
- 1 1/2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1/2 cup heavy cream
- 1 egg, beaten
- 1 teaspoon vanilla extract
For the whipped cream:
- 1 cup heavy cream
- 2 tablespoons granulated sugar
- 1 teaspoon vanilla extract
Instructions:
Step 1: Make the Cake
To make the cake, preheat your oven to 350°F (180°C). In a medium bowl, whisk together the flour, sugar, baking powder, and salt. In a large bowl, using an electric mixer, beat the butter until it’s creamy. Add the eggs one at a time, beating well after each addition. Beat in the vanilla extract. Gradually add the dry ingredients to the butter mixture, alternating with the milk, beginning and ending with the dry ingredients. Beat just until combined.
Step 2: Prepare the Shortcake
To make the shortcake, preheat your oven to 375°F (190°C). In a medium bowl, whisk together the flour, sugar, and salt. In a large bowl, using an electric mixer, beat the butter until it’s creamy. Add the heavy cream and beat until the mixture forms a shaggy dough. Gradually add the flour mixture to the dough, beating until just combined. Turn the dough out onto a floured surface and knead a few times until it comes together. Roll the dough out to about 1 inch (2.5 cm) thickness. Cut into rounds using a biscuit cutter or the rim of a glass. Gather the scraps, re-roll the dough, and cut out additional rounds.
Step 3: Bake the Shortcake
Place the shortcake rounds on a baking sheet lined with parchment paper, leaving about 1 inch (2.5 cm) of space between each round. Brush the tops with a little bit of melted butter. Bake for 18-20 minutes, or until the shortcake is golden brown.
Step 4: Make the Whipped Cream
To make the whipped cream, beat the heavy cream in a large bowl until it forms stiff peaks. Gradually add the granulated sugar and vanilla extract, beating until stiff peaks form.
Step 5: Assemble the Cake
To assemble the cake, place a shortcake round on a serving plate or cake stand. Spoon some of the whipped cream over the shortcake. Arrange fresh strawberries on top of the whipped cream. Repeat this process until all the ingredients are used up.
Tips and Variations:
- To make the cake more moist, you can add 1/4 cup of chopped fresh raspberries or blueberries to the batter.
- To make the shortcake more crunchy, you can bake it for an additional 2-3 minutes.
- To make the whipped cream more stable, you can add 1 tablespoon of cornstarch to the cream before whipping.
- You can also use other types of berries, such as blueberries or blackberries, in place of the strawberries.
Table: Ingredients and Equipment Needed
| Ingredient | Quantity | Equipment Needed |
|---|---|---|
| All-purpose flour | 2 1/4 cups | Mixing bowls, Measuring cups, Whisk, Electric mixer |
| Granulated sugar | 1 1/2 cups | Measuring cups, Whisk, Electric mixer |
| Baking powder | 2 teaspoons | Measuring cups, Whisk |
| Salt | 1 teaspoon | Measuring cups, Whisk |
| Unsalted butter | 1/2 cup | Measuring cups, Whisk |
| Eggs | 2 | Measuring cups, Whisk |
| Vanilla extract | 2 teaspoons | Measuring cups, Whisk |
| Whole milk | 1 cup | Measuring cups, Whisk |
| All-purpose flour | 1 1/2 cups | Mixing bowls, Measuring cups, Whisk |
| Granulated sugar | 1/2 cup | Measuring cups, Whisk |
| Unsalted butter | 1/2 cup | Measuring cups, Whisk |
| Heavy cream | 1 cup | Measuring cups, Whisk |
| Egg | 1 | Measuring cups, Whisk |
| Vanilla extract | 1 teaspoon | Measuring cups, Whisk |
| Parchment paper | 1 sheet | Baking sheet |
Step-by-Step Instructions:
- Preheat the oven to 350°F (180°C).
- In a medium bowl, whisk together the flour, sugar, baking powder, and salt.
- In a large bowl, using an electric mixer, beat the butter until it’s creamy.
- Add the eggs one at a time, beating well after each addition.
- Beat in the vanilla extract.
- Gradually add the dry ingredients to the butter mixture, alternating with the milk, beginning and ending with the dry ingredients.
- Beat just until combined.
- Prepare the shortcake by preheating the oven to 375°F (190°C).
- In a medium bowl, whisk together the flour, sugar, and salt.
- In a large bowl, using an electric mixer, beat the butter until it’s creamy.
- Add the heavy cream and beat until the mixture forms a shaggy dough.
- Gradually add the flour mixture to the dough, beating until just combined.
- Turn the dough out onto a floured surface and knead a few times until it comes together.
- Roll the dough out to about 1 inch (2.5 cm) thickness.
- Cut into rounds using a biscuit cutter or the rim of a glass.
- Gather the scraps, re-roll the dough, and cut out additional rounds.
- Place the shortcake rounds on a baking sheet lined with parchment paper, leaving about 1 inch (2.5 cm) of space between each round.
- Brush the tops with a little bit of melted butter.
- Bake for 18-20 minutes, or until the shortcake is golden brown.
- To make the whipped cream, beat the heavy cream in a large bowl until it forms stiff peaks.
- Gradually add the granulated sugar and vanilla extract, beating until stiff peaks form.
- To assemble the cake, place a shortcake round on a serving plate or cake stand.
- Spoon some of the whipped cream over the shortcake.
- Arrange fresh strawberries on top of the whipped cream.
- Repeat this process until all the ingredients are used up.
Tips and Variations:
- To make the cake more moist, you can add 1/4 cup of chopped fresh raspberries or blueberries to the batter.
- To make the shortcake more crunchy, you can bake it for an additional 2-3 minutes.
- To make the whipped cream more stable, you can add 1 tablespoon of cornstarch to the cream before whipping.
- You can also use other types of berries, such as blueberries or blackberries, in place of the strawberries.
By following these steps and tips, you can create a delicious strawberry shortcake cake from scratch that’s sure to impress your friends and family.