This single layer strawberry shortcake cake is amazing (but totally manageable!) to complete your meal. This single-layer vanilla sponge cake uses reverse whipping to ensure that the crumbs are extra moist and smooth. A small cake topped with vanilla cream and plenty of juicy strawberries. It's summer, refreshing, and very light! Strawberry shortcake cake on a white cake stand I like dessert puree. Blueberry Muffin Cookies? Yes it is. Chocolate chip cookie layer cake? Oh yeah. Chocolate strawberry covered cake?
Today, we absolutely combine the delicious intensity of vanilla cake with the undeniable appeal of strawberry shortbread. Although it makes me sad to see my beloved cookie leave, we will use it in exchange for something…I dare to say…even better. This strawberry shortcake cake looks like a masterpiece, but it couldn't be simpler. This is a nice, manageable size, suitable for small gatherings, and tastes light and refreshing in these warmer months. I was officially fascinated. Put a layer of vanilla cake on a white plate with whipped cream and strawberries on top. 3 parts strawberry shortcake cake Vanilla cake: This little vanilla cake has 9 ingredients. If you bake occasionally, you probably already have most of the ingredients in your pantry. Bake the vanilla cake first, then let it cool completely, and then top with whipped cream and strawberries. Whipped cream: Homemade whipped cream is always better (and creamier!) than store bought. And it's easy to prepare at home.
😉Juicy strawberries: the epitome of warm spring and cool summer! Reverse whipping method for vanilla cake in 2 glass bowls Reverse whipping method Remember when I shared Tessa's recipe for blackberry lavender cake? Before that cake, I only used the reverse whipping method a few times. But I like the texture of your cake and want to replicate it here. The reverse whipping method does not start with the butter and sugar, but starts with the dry ingredients and ends with the eggs. This method produces lighter crumbs and more springs. The cake is as tight as a cake, but not dense. It is as smooth as velvet and almost creamy. You only need 1 bowl to mix. Sift the dry ingredients (including sugar) into a bowl. Screening with a fine mesh filter is essential because it aerates the dry ingredients and leaves larger sugar crystals. Remember, we are not mixing sugar and butter together, because larger sugar crystals usually break down. Next, mix the butter cubes, a little milk and vanilla extract together at room temperature.
There is not too much butter in this cake, so a little milk and vanilla can make the mixture blend. (In the photo at the top right.) Butter is spread on the flour, and this is where all the texture magic happens. The fat layer minimizes the formation of gluten in the flour, which helps to obtain finer cake crumbs. that's good! After that, we will add the remaining liquid, including the remaining milk, 1 egg, and a little oil. Avoid over-mixing the batter, if there are some small pieces, don't worry. 2 photos of a layer of vanilla cake batter placed in a glass bowl and cake pan. A perfect layer of vanilla cake. Wouldn't it be great to have a recipe for vanilla cake? Simple one-layer vanilla cake?
Not layered cakes or pancakes, but simple 8-inch or 9-inch vanilla cakes baked in a basic cake pan. How convenient, right? Put this cake recipe in your back pocket, because even if you don't like whipped cream and strawberries, you can put vanilla cream, chocolate cream, strawberry frosting, etc. on it. With these same flavors, you will love my fresh berry cream pie.
I also have a 1-layer chocolate cake, which is actually gluten-free! Look at my flourless chocolate cake. For many years, I haven't eaten a small single-layer cake. They are always too tall, too dense and/or fluffy. I very much hope that this recipe will work and I am very satisfied with the result. In addition to using the reverse cream method, I encourage you to strictly follow the ingredients and proportions. This includes using cake flour to make ultra-light crumbs, bringing cold ingredients to room temperature, and adding a little oil to increase moisture. A layer of vanilla cake strawberries and whipped cream strawberries in an 8-inch cake pan: don’t you like sparkling strawberries? Take some fresh strawberries, cut into slices, add a little sugar and strawberry jam and mix well. Jam is optional, but it brings extra shine to the strawberries. I suggest adding strawberries, sugar and jam while the cake is cooling. This gives the strawberries time to release their natural juices, which will seep into the whipped cream and vanilla cake below.
this is very good! Whipped cream: Did you know that only 3 ingredients are needed to make real homemade whipped cream? Technically, you only need two, but vanilla extract is always a must. In a large bowl, whisk together the cold heavy cream, a little sugar, and vanilla extract until a medium peak is formed. When you lift the mixer from the bowl, it should form a slightly firm peak. The beak will slope down slightly, but it will not completely lose its shape. Don't be afraid to stop the mixer and check the consistency of the whipped cream as you go. So make sure the cream is cold. Stack it on the cooled cake, then put a bunch of strawberries on top. You might think that all whipped cream and strawberries are not suitable, but I assure you… they do! Single layer vanilla cake topped with whipped cream and juicy strawberry strawberry shortcake cake tutorial video on the white cake stand because it is easier, but the reverse whipping method of the cake is different from what I usually post. I know a quick video to see how the cake is assembled would be very helpful! Single layer vanilla cake topped with whipped cream and juicy strawberries Simpler summer dessert Lemon pie fruit pizza No-bake cheesecake peach pie mixed berry sandwich pie