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Step 1. Place a rack in center of oven; preheat to 400°. Line a rimmed baking sheet with parchment paper. Whisk 2 cups flour, 1½ tsp. baking powder, ¼ tsp. baking soda, 4 tsp. sugar, and 1½.
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published: Jun 12, 2023 Jump to Recipe Print Recipe This post may contain affiliate sales links. Please read my disclosure policy. This Strawberry Shortcake Cake is an easy twist on the classic with layers of moist vanilla cake, juicy strawberries, and fluffy whipped cream. The perfect way to enjoy fresh summer strawberries! Table of Contents
Best Strawberry Shortcake Recipe Taste of Home
50 mins Servings: 8 Yield: 1 8-inch round cake Jump to Nutrition Facts Strawberry shortcake is a classic summertime treat. It's loaded with fresh, bright flavors (and it's quick and easy to make). This delicious strawberry shortcake recipe will be your new go-to for all your strawberry dessert needs.
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Strawberry shortcake has been a go-to favorite for literal centuries, though its creation has changed over time. A recipe first appeared in an English cookbook in the year 1588 and featured a base.
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Directions In a bowl, cream sugar and shortening. Add egg and vanilla; beat well. Combine dry ingredients and add alternately with milk to the creamed mixture. Spread in a greased 9-in. square baking pan. Bake at 350° for 20-25 minutes. Cool on wire rack. Cut into nine servings.
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Prepare a 9 x 13-inch cake pan with parchment paper as handles and baking spray; set aside. In a medium bowl, whisk the flour, baking powder, and salt. Set aside. Cream the butter and 1 1/3 cups of granulated sugar in a large bowl using an electric mixer. Add eggs and vanilla extract and beat well.
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For the shortcakes: Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper. Whisk the heavy cream, sour cream and vanilla in a small bowl; refrigerate until ready to use.
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Spread batter into a 6-in. round baking pan coated with cooking spray, slightly building up the edges. Bake at 450° until golden, 13-15 minutes. Cool for 10 minutes before removing from pan to a wire rack. In a small bowl, beat whipping cream, confectioners' sugar and vanilla until soft peaks form. Cut cake horizontally in half.
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To make strawberry shortcake, all you have to do is toss sliced fresh strawberries in sugar, and let them set for a bit to macerate. The sugar will draw moisture out of the strawberries and dissolve to make a syrupy sauce. Serve the strawberries over white cake or biscuits, and top with whipped cream. Cake or Biscuits?
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Whisk all the dry ingredients together while your wet ingredients (sans milk) are mixing in a stand mixer. Then add in the dry ingredients, mix, add your milk, mix, and repeat until the dry ingredients are just completely combined. The batter in this cake is thick, almost weirdly, yet oddly satisfyingly, velvety looking.
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Mix strawberries with 3 tablespoons sugar and refrigerate while juices develop, at least 30 minutes. Sift together the flour, baking powder, baking soda, remaining 2 tablespoons sugar, and salt in.
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Biscuits recipe updated in 2022. Using less flour and baking powder, adding a bit of baking soda, and including a dough folding step, these sweet biscuits are better than ever. They're simply perfect for holding juicy strawberries and fresh whipped cream!
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Step 1 Pick over and hull strawberries. Cut in half or slice, depending on size. Gently crush about a quarter of the berries with a fork to release their juices. Mix with remaining berries and the.
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Strawberry Shortcake Cake Ingredients: Granulated sugar: this is adding the sweet to your cake, it doesn't have a lot (it's not an overly sweet cake) but just enough Butter: I love using butter in this cake recipe, it adds flavor and is the fat in the recipe Egg: this helps everything to bind together
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To Make the Shortcake. In a medium bowl, measure 1/4 cup sugar, flour, shortening, milk, egg, baking powder, lemon zest, and salt. With mixer at medium speed, beat mixture until well combined and a soft dough forms. Spread the dough evenly into the prepared cake pan. Bake 15 minutes or until golden on top.
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Instructions. Make the cake: Preheat the oven to 350°F (177°C). Grease an 8-inch cake pan or 9-inch cake pan, line with parchment paper rounds, then grease the parchment paper. Parchment paper helps the cakes seamlessly release from the pans. (If it's helpful, see this parchment paper rounds for cakes video & post.)