Experience the luscious delight of Sara Lee Strawberry Shortcake, a classic dessert that will transport your taste buds to a world of heavenly sweetness. This delectable treat combines layers of moist sponge cake, velvety whipped cream, and succulent strawberries for a symphony of flavors that will leave you craving more.
Whether you’re celebrating a special occasion or simply satisfying your dessert cravings, this recipe is a surefire way to please your palate and impress your guests.
How to Make Strawberry Shortcake
Ingredients
For the cake
- 2 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup whole milk
- 2 teaspoons vanilla extract
- 4 large eggs
For the filling and topping
- 2 cups heavy cream
- 1/4 cup powdered sugar
- 1 teaspoon vanilla extract
- 4 cups fresh strawberries, hulled and sliced
Instructions
- Preheat your oven to 350°F (175°C) and grease two cake pans.
- Add and combine the flour, sugar, baking powder, and salt in a mixing bowl. Incorporate the softened butter and blend until the mixture has a coarse crumb-like texture.
- Pour in the milk and vanilla extract, and beat with an electric mixer or whisk until the batter is smooth.
- Add the eggs to the mixture one at a time, beating thoroughly after each addition.
- Divide the batter evenly among the prepared cake pans and use a spatula to smooth the tops for a level surface.
- Bake in the preheated oven for about 25-30 minutes or until a toothpick inserted into the center comes out clean.
- Cool cakes for 10 minutes after removing from the oven. After that put them on a cooling rack to cool completely.
- Meanwhile, in a chilled mixing bowl, whip the heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
- Put one cake layer on a serving cake stand or platter. Spread a generous amount of whipped cream over the top and layer with sliced strawberries.
- Place the second cake layer on top and repeat the process, finishing with a layer of whipped cream and strawberries.
- Refrigerate the strawberry shortcake for at least 1 hour before serving to allow the flavors to meld together.
- Slice and serve the Sara Lee Strawberry Shortcake to the delight of your family and friends.
How to serve Strawberry Shortcake
To elevate your Sara Lee Strawberry Shortcake experience, consider these serving suggestions:
- Drizzle a luscious strawberry sauce over the top of the cake for an extra burst of flavor.
- Garnish each slice with a sprig of fresh mint for a touch of elegance.
- Serve alongside a scoop of vanilla ice cream or a dollop of whipped cream for added decadence.
- Pair with a hot cup of coffee or a refreshing glass of iced tea to balance out the sweetness.
Why You’ll Love This Recipe
- Classic and Timeless: Sara Lee Strawberry Shortcake is a beloved dessert that has stood the test of time, making it a reliable choice for any occasion.
- Bursting with Freshness: The combination of fresh strawberries and whipped cream creates a burst of flavors that is both refreshing and indulgent.
- Easy to Make: With straightforward instructions and easily accessible ingredients, this recipe is beginner-friendly and can be whipped up in no time.
- Versatile and Customizable: While this recipe sticks to the traditional strawberry shortcake, you can add your own twist by incorporating different fruits or experimenting with additional fillings like chocolate ganache or caramel sauce.
Conclusion
In conclusion, Sara Lee Strawberry Shortcake is a heavenly dessert that beautifully combines the softness of sponge cake, the richness of whipped cream, and the freshness of strawberries. Its delightful flavors and visually stunning appearance make it a crowd-pleasing treat for any occasion. This recipe is sure to hit, whether you are hosting a party with friend or family. So go ahead, dive into a slice of Sara Lee Strawberry Shortcake and let your taste buds experience pure bliss.
FAQs
Is it possible to substitute fresh strawberries with frozen ones?
Fresh strawberries are recommended for this recipe as they provide the best flavor and texture. However, if fresh strawberries are not available, you can use thawed frozen strawberries as a substitute.
How long can I store the Sara Lee Strawberry Shortcake?
The assembled strawberry shortcake can be stored in the refrigerator for up to 2-3 days. However, it is best enjoyed within the first 24 hours for optimal taste and texture.
Can I use a different type of cake for this recipe?
While this recipe specifically calls for a sponge cake, you can experiment with other cake flavors such as vanilla or chiffon. Just ensure that the cake has a light and airy texture to complement the strawberries and cream.
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Sara Lee Strawberry Shortcake
Ingredients
For the cake
- 2 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup whole milk
- 2 teaspoons vanilla extract
- 4 large eggs
For the filling and topping
- 2 cups heavy cream
- 1/4 cup powdered sugar
- 1 teaspoon vanilla extract
- 4 cups fresh strawberries, hulled and sliced
Instructions
- Preheat your oven to 350°F (175°C) and grease two cake pans.
- Add and combine the flour, sugar, baking powder, and salt in a mixing bowl. Incorporate the softened butter and blend until the mixture has a coarse crumb-like texture.
- Pour in the milk and vanilla extract, and beat with an electric mixer or whisk until the batter is smooth.
- Add the eggs to the mixture one at a time, beating thoroughly after each addition.
- Divide the batter evenly among the prepared cake pans and use a spatula to smooth the tops for a level surface.
- Bake in the preheated oven for about 25-30 minutes or until a toothpick inserted into the center comes out clean.
- Cool cakes for 10 minutes after removing from the oven. After that put them on a cooling rack to cool completely.
- Meanwhile, in a chilled mixing bowl, whip the heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
- Put one cake layer on a serving cake stand or platter. Spread a generous amount of whipped cream over the top and layer with sliced strawberries.
- Place the second cake layer on top and repeat the process, finishing with a layer of whipped cream and strawberries.
- Refrigerate the strawberry shortcake for at least 1 hour before serving to allow the flavors to meld together.
- Slice and serve the Sara Lee Strawberry Shortcake to the delight of your family and friends.
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I loved this one,just following the steps I got what I need.