Paula Deen's Amazing Strawberry Shortcake Cake Recipe
Strawberry shortcake cake is a classic dessert that is sure to please. There’s nothing quite like the combination of the sweet and tart strawberry topping and the delicate and moist cake layers. It’s a perfect way to end a summer meal. If you’re looking for a classic recipe for strawberry shortcake cake, look no further than this one from Paula Deen. This recipe will have your guests asking for seconds.
Ingredients
For the cake:
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup butter, softened
- 2 eggs
- 1 cup buttermilk
- 2 teaspoons vanilla extract
For the strawberry topping:
- 2 quarts fresh strawberries, stemmed and diced
- 1 cup granulated sugar
- 2 tablespoons cornstarch
- 2 tablespoons cold water
For the frosting:
- ½ cup butter, softened
- 2 cups confectioners’ sugar
- 2 tablespoons milk
- 1 teaspoon vanilla extract
Instructions
1. Preheat the oven to 350°F. Grease and flour two 9-inch round cake pans.
2. In a large bowl, sift together the flour, sugar, baking powder, baking soda, and salt. Add the butter and mix until crumbly. Beat in the eggs, then stir in the buttermilk and vanilla. Divide the batter between the prepared pans and bake for 20 minutes, or until a toothpick inserted into the center of the cake comes out clean.
3. Let the cakes cool for 10 minutes in the pans, then remove and allow to cool completely on a wire rack.
4. To make the strawberry topping, combine the strawberries, sugar, cornstarch, and water in a medium saucepan. Cook over medium-low heat, stirring constantly, until the mixture thickens and boils. Boil for one minute, stirring, then remove from the heat and set aside to cool.
5. To make the frosting, beat the butter until light and fluffy. Slowly beat in the confectioners’ sugar, then the milk and vanilla. Beat until smooth and creamy.
6. To assemble the cake, place one layer of the cake on a serving plate. Spread with half of the strawberry topping. Top with the other layer of cake and spread with the remaining strawberry topping. Spread the frosting on the top and sides of the cake.
Nutrition
This recipe makes one 9-inch cake, which serves 12. Each serving contains approximately 424 calories, 19.5 grams of fat, 55.9 grams of carbohydrates, 2.5 grams of dietary fiber, 2.5 grams of protein, and 67 milligrams of cholesterol. This recipe also contains 8% of the recommended daily allowance of calcium, 6% of the RDA of iron, and 8% of the RDA of vitamin A.
Tips and Tricks
To make this cake even more decadent, try adding a layer of whipped cream between the two cake layers. You can also add other fresh fruit to the cake, such as blueberries or raspberries. If you’d like the cake to be a little less sweet, you can reduce the amount of sugar in the strawberry topping. For a more unique flavor, try using a different type of berry, such as blackberries or cranberries. You can also use different types of nut butters in the frosting, such as almond or cashew.
This recipe for strawberry shortcake cake is sure to be a crowd pleaser. It’s a classic dessert that can be enjoyed all year long. With its sweet and tart flavor, creamy frosting, and moist cake layers, it’s a dessert that everyone can enjoy. So next time you’re looking for a classic dessert, give this recipe from Paula Deen a try. You won’t be disappointed!
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