Strawberry Shortcake cake
Red Velvet Cake Ingredients:
• 1 ¾ cups all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• 1 cup (2 sticks) unsalted butter, softened
• 1 ¾ cups granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 cup buttermilk
• ¼ cup unsweetened cocoa powder
• 1 tablespoon red food coloring
Whipped Cream Frosting Ingredients:
• 1 cup heavy cream
• ¼ cup powdered sugar
• 1 teaspoon vanilla extract
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Making the Red Velvet Cake:
1 Preheat the Oven: Start by preheating your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans to ensure the cakes come out easily after baking.
2 Prepare the Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and cocoa powder. This will ensure the dry ingredients are evenly distributed and will help the cake rise beautifully.
3 Cream the Butter and Sugar: In a large bowl, cream together the softened butter and granulated sugar until the mixture is light and fluffy. This step is crucial for a soft, airy cake. Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract for a lovely aromatic flavor.
4 Combine the Dry and Wet Ingredients: Gradually add the dry ingredients to the butter-sugar mixture, alternating with the buttermilk. Begin and end with the dry ingredients. Mix until just combined, being careful not to overmix, which can make the cake dense.
5 Add Red Food Coloring: Stir in the red food coloring, making sure the batter is evenly colored. The vibrant red hue will give the cake its signature look and make it even more eye-catching.
6 Bake the Cake: Divide the batter evenly between the two prepared cake pans. 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 inverting them onto wire racks to cool completely.
Making the Whipped Cream Frosting:
1 Whip the Cream: In a chilled bowl, whip the heavy cream, powdered sugar, and vanilla extract together until stiff peaks form. This should only take a few minutes with an electric mixer, so keep an eye on it to avoid overwhipping.
Assembling and Decorating the Strawberry Shortcake Cake:
1 Layer the Cake: Once the cakes have cooled completely, place the first cake layer on a serving plate. Spread a generous amount of whipped cream frosting over the top of the first layer, smoothing it out evenly.
2 Add the Second Cake Layer: Place the second cake layer on top of the frosting, gently pressing it down so it sticks to the frosting.
3 Frost the Cake: Spread the remaining whipped cream frosting over the top and sides of the entire cake. Be sure to cover the cake evenly with a thick layer of frosting for a smooth, polished finish.
4 Decorate with Fresh Strawberries: Finally, decorate the top of the cake with fresh strawberries. You can arrange them in a circle around the edges or create a beautiful center pile. The juicy red strawberries add a fresh, fruity touch that contrasts perfectly with the rich, velvety cake and fluffy frosting..