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Ultimate Fresh Strawberry Shortcake Layer Cake

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A moist and tender layered cake featuring fresh strawberries and lightly sweetened whipped cream, perfect for any occasion and easy to make in under 90 minutes.

Ingredients

Scale
  • 2 ½ cups all-purpose flour (about 315 g), sifted
  • 2 ½ teaspoons baking powder
  • ½ teaspoon salt
  • 1 ¾ cups granulated sugar (350 g), divided
  • ¾ cup unsalted butter (170 g), softened
  • 4 large eggs, room temperature
  • 1 cup whole milk (240 ml), warmed slightly
  • 2 teaspoons vanilla extract
  • ½ cup low-fat cottage cheese (120 g), finely blended
  • 4 cups fresh strawberries (about 600 g), hulled and sliced
  • ¼ cup granulated sugar (50 g) for macerating strawberries
  • 1 tablespoon fresh lemon juice
  • 2 cups heavy whipping cream (480 ml), chilled
  • ¼ cup powdered sugar (30 g), sifted
  • 1 teaspoon vanilla extract

Instructions

  1. Prep the strawberries: In a medium bowl, combine sliced fresh strawberries, ¼ cup granulated sugar, and 1 tablespoon fresh lemon juice. Toss gently and let sit at room temperature to macerate while you prepare the cake.
  2. Preheat your oven to 350°F (175°C). Grease two 8-inch round cake pans and line the bottoms with parchment paper.
  3. Blend cottage cheese: Place ½ cup low-fat cottage cheese in a food processor or blender and pulse until smooth and creamy.
  4. Mix dry ingredients: In a large bowl, sift together 2 ½ cups all-purpose flour, 2 ½ teaspoons baking powder, ½ teaspoon salt, and ¾ cup granulated sugar. Set aside.
  5. Cream butter and sugar: Using an electric mixer, beat softened unsalted butter with 1 cup sugar on medium speed until pale and fluffy.
  6. Add eggs and vanilla: Beat in eggs one at a time, mixing well after each addition, then add 2 teaspoons vanilla extract.
  7. Alternate adding dry ingredients and milk: Reduce mixer speed to low. Add dry ingredients in three parts, alternating with warmed whole milk and blended cottage cheese in two parts, beginning and ending with dry ingredients. Mix just until combined.
  8. Divide batter evenly into prepared pans and smooth tops. Bake for 30 to 35 minutes or until a toothpick inserted in the center comes out clean.
  9. Cool cakes: Let cakes cool in pans for 10 minutes, then turn out onto wire racks to cool completely.
  10. Make whipped cream: In a chilled bowl, whip 2 cups heavy cream with ¼ cup powdered sugar and 1 teaspoon vanilla extract until soft peaks form.
  11. Assemble cake: Place one cake layer on serving plate. Spread a generous layer of whipped cream, then spoon half of the macerated strawberries with juice over the cream. Add second cake layer and repeat with whipped cream and strawberries. Optionally dust with powdered sugar.

Notes

If strawberries are too juicy, drain some syrup before layering to avoid soggy cake. Keep whipped cream chilled until assembly to maintain fluffiness. Butter should be softened but not melting. Avoid overmixing batter to prevent dense cake. Warm milk slightly for better blending. Use fresh seasonal strawberries for best flavor. Chill bowls and beaters before whipping cream. Level cake layers if domed for cleaner presentation. Bake layers back-to-back if only one pan is available, but cool completely before assembling.

Nutrition

Keywords: strawberry shortcake, layer cake, fresh strawberries, whipped cream, easy dessert, homemade cake, summer dessert

Find it online: https://fuzzyforker.com/ultimate-fresh-strawberry-shortcake-layer-cake-recipe-easy-homemade-dessert-guide/