Description
This Heavenly Fluffy Strawberry Shortcake is a classic dessert featuring light and airy cake layers paired with macerated fresh strawberries and luscious homemade whipped cream. Perfect for spring and summer gatherings, this cake combines delicate textures and fresh flavors to create a delightful treat that is sure to impress.
Ingredients
Scale
Cake
- 1 cup all-purpose flour
- 1 cup cake flour
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup buttermilk
Strawberries
- 2 cups fresh strawberries, hulled and sliced
- 3 tablespoons sugar (for strawberries)
Whipped Cream
- 1 ½ cups heavy cream
- 2 tablespoons powdered sugar
- ½ teaspoon vanilla extract
Instructions
- Preheat and prepare pans: Preheat your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans to prevent sticking and set aside.
- Sift dry ingredients: In a medium bowl, sift together the all-purpose flour, cake flour, baking powder, baking soda, and salt to ensure an even mixture without lumps.
- Cream butter and sugar: Using an electric mixer, beat the softened butter and granulated sugar in a large bowl until the mixture is light and fluffy, which helps create a tender cake crumb.
- Add eggs and vanilla: Add the eggs one at a time, beating well after each addition to incorporate air. Stir in the vanilla extract to enhance flavor.
- Combine dry and wet ingredients: Alternately add the sifted flour mixture and buttermilk to the butter mixture, beginning and ending with the flour. Stir just until combined to avoid overmixing which can make the cake tough.
- Divide and smooth batter: Divide the batter evenly between the prepared pans and smooth the tops with a spatula for even baking.
- Bake the cakes: Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center comes out clean. Let cakes cool in pans for 10 minutes before transferring them to a wire rack to cool completely.
- Macerate strawberries: While the cakes cool, place the sliced strawberries in a bowl with 3 tablespoons of sugar. Stir occasionally and allow them to macerate for 10-15 minutes to release their natural juices and sweetness.
- Make whipped cream: In a large bowl, beat the heavy cream, powdered sugar, and vanilla extract until soft peaks form, creating a smooth and fluffy topping.
- Assemble first layer: Place one cake layer on a serving plate. Spread a layer of whipped cream over the top, then evenly distribute half of the macerated strawberries on the cream.
- Assemble second layer: Place the second cake layer on top. Spread the remaining whipped cream over it and top with the rest of the strawberries.
- Chill before serving: Refrigerate the assembled cake for at least 30 minutes to allow flavors to meld and the whipped cream to set, enhancing the overall taste and texture.
Notes
- Use room temperature eggs and butter for better mixing and texture.
- The mixture of cake flour and all-purpose flour helps achieve the fluffiest cake crumb.
- Macerating the strawberries with sugar softens them and intensifies their flavor.
- For a lighter whipped cream, chill the mixing bowl and beaters before whipping.
- This cake is best served the same day but can be stored in the refrigerator for up to two days.
