Strawberry Shortcake Cake with Red Velvet Base Recipe

Red Velvet Cake Ingredients:

1 ¾ cups all-purpose flour

1 teaspoon baking powder

½ teaspoon baking soda

½ cup unsalted butter, softened

1 cup granulated sugar

2 large eggs

1 teaspoon vanilla extract

1 tablespoon cocoa powder

1 cup buttermilk

1 tablespoon red food coloring

½ teaspoon salt

1 teaspoon white vinegar

Instructions for Red Velvet Cake:

Preheat your oven to 350°F (175°C) and grease and flour two 8-inch round cake pans.

In a medium bowl, whisk together the flour, baking powder, baking soda, cocoa powder, and salt.

In a large bowl, cream together the butter and sugar until light and fluffy, about 3 minutes.

Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract.

In a separate bowl, mix the buttermilk with the red food coloring and vinegar.

Gradually add the dry ingredients to the butter mixture, alternating with the buttermilk mixture, beginning and ending with the dry ingredients. Mix until smooth and well-combined.

Pour the batter evenly into the prepared cake pans.

Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes, then transfer to wire racks to cool completely.

Strawberry Shortcake Frosting:

Ingredients:

2 cups heavy whipping cream

¼ cup powdered sugar

1 teaspoon vanilla extract

1 pound fresh strawberries, sliced

1 tablespoon sugar (for macerating strawberries)

Instructions for Frosting:

In a mixing bowl, combine the heavy whipping cream, powdered sugar, and vanilla extract. Use a hand mixer or stand mixer to whip the cream until stiff peaks form.

In a separate bowl, toss the sliced strawberries with 1 tablespoon of sugar. Let them sit for 10-15 minutes to release their juices, then gently mash them with a fork or potato masher.

Once the cake layers are cooled, place one layer of the red velvet cake on a serving platter. Spread a layer of whipped cream frosting on top, followed by a layer of macerated strawberries.

Top with the second cake layer and frost the entire cake with the remaining whipped cream.

Garnish with more sliced strawberries on top for decoration.

Notes:

Calories: A serving of Strawberry Shortcake with Red Velvet Base contains approximately 300-350 calories, depending on portion size and the amount of frosting used.

Best served: This cake is perfect for special occasions such as birthdays, weddings, or family gatherings.

Energy-efficient appliances: To save energy, use a stand mixer with energy-efficient settings for whipping the cream. Consider using an oven with convection settings, as it cooks more quickly and uses less energy.

Health considerations: While this cake is delicious and indulgent, it's high in sugar and fat, making it best enjoyed in moderation. It may not be suitable for individuals with dairy, egg, or gluten allergies, so consider substitutes as needed.