Are you craving a taste of summer? This Betty Crocker inspired Strawberry Shortcake Cake is the perfect recipe to satisfy those sweet cravings. It's easier than you think to make this delicious dessert at home, and the results are unbelievably impressive. Forget those store-bought versions – this recipe provides a homemade twist on a classic, offering a delightful balance of fluffy cake, juicy strawberries, and creamy whipped topping. It's a fantastic addition to your collection of easy recipes, perfect for weeknight dinners or special occasions. Let's get baking!
Ingredients:
For the Cake:
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup (1 stick) unsalted butter, softened
- 1 ¾ cups granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup buttermilk
For the Strawberry Filling:
- 2 pints fresh strawberries, hulled and sliced
- ½ cup granulated sugar
- 2 tablespoons lemon juice
For the Whipped Topping:
- 1 cup heavy cream, well-chilled
- ¼ cup powdered sugar
- 1 teaspoon vanilla extract
Instructions:
Making the Cake:
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
- In a large bowl, cream together the softened butter and granulated sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla extract.
- Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix until just combined. Do not overmix.
- Divide the batter evenly between the prepared cake pans.
- Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely.
Preparing the Strawberry Filling:
- In a medium bowl, gently combine the sliced strawberries, granulated sugar, and lemon juice. Let this mixture sit for at least 15 minutes to allow the strawberries to release their juices and macerate.
Making the Whipped Topping:
- In a chilled bowl, beat the heavy cream with an electric mixer until soft peaks form.
- Gradually add the powdered sugar and vanilla extract, continuing to beat until stiff peaks form. Be careful not to overbeat.
Assembling the Cake:
- Once the cakes are completely cool, place one layer on a serving plate.
- Spread half of the strawberry filling evenly over the first cake layer.
- Top with the second cake layer and frost the entire cake with the whipped cream.
- Spread the remaining strawberry filling over the whipped cream, creating a beautiful, rustic finish.
Tips and Variations:
- For a richer flavor, use buttermilk made with whole milk.
- If fresh strawberries are unavailable, you can use frozen strawberries (thawed and drained).
- Add a sprinkle of powdered sugar on top for extra sweetness and visual appeal.
- Feel free to experiment with other berries, such as raspberries or blueberries.
- To make individual shortcakes, bake the batter in muffin tins.
Nutritional Information (per serving, approximate):
Calories: Approximately 450-500 Fat: Approximately 25-30g Sugar: Approximately 50-60g
This Betty Crocker inspired Strawberry Shortcake Cake is a delightful treat that's perfect for any occasion. Enjoy the delicious homemade taste and the ease of this quick dinner dessert recipe. It's a surefire way to impress your family and friends with minimal effort. This easy recipe is a great example of healthy meal options that don't compromise on flavor. It's a true testament to the power of homemade cooking and the joy of delicious dishes. This is one of the best recipes you'll find for a classic summer dessert.