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I am based in the UK and am planning on making this cake in the next few days, I just wanted to check if I can use caster sugar instead of granulated or does it have to be granulated? Thank you
Caster sugar should work fine in this cake. Enjoy your baking!
I was looking for a strawberry shortcake and my friend sent me this and the entire family loved it! We almost ate the entire thing in one sitting. I make the layers three days earlier and put them in the refrigerator. On the morning of I made the whipped cream and sliced 3- 4 cups of strawberries and mixed them with 2 tbsp strawberry jam. I will definitely make this again and again. Thank you
What’s the best way to store the layers if I make them ahead of time?
Wrap them in plastic wrap. I like to refrigerate the wrapped layers because it keeps them fresh, plus it makes assembling and enrobing the cake easier. So I think you could refrigerate the baked layers for a day, and freeze them for up to 1 month.
I just made this cake and the batter was quite runny, cakes look OK in oven but are domed.. I’m wondering if our eggs were larger and I should have reduced the liquid measurements. I added more flour after the liquid was added because it looked runny and was not smooth still had tiny lumps.
Samantha, your cake is baked now–how did it turn out? The size of eggs shouldn’t matter that much, since the eggs help the batter set in the oven. Runny batters do tend to dome more as they bake. I’m guessing somehow you mismeasured your flour. How do you get it into the cup, do you spoon it and level it, or do you dip it into the bag and level it?
Can I use reduced fat buttermilk for this cake?
Do you have a suggestion for how to make this recipe with half oil? First time I tried adding oil with liquid ingredients and cakes fell flat. Not sure if because of that or ingredients weren’t room temp enough.
Hi, Rebekah! This cake calls for softened butter, not oil. I would use butter the next time you make it and it should work just fine.
Yes I know, and I have done it that way. But I would like to use half butter/half oil, and wondered if the recipe author had tips for how to do that.
Hi Rebekah, recipe author Cindy here. For this cake I suggest making it with all butter as written. This cake relies on butter and the reverse-cream method for its sturdy crumb and structure. Ev en though the butter is quite soft, it is still solid which means it does contain some water, which in turn turn to vapor and helps create that crumb structure. I suspect that since the oil is liquid and doesn’t contain any water, it doesn’t allow for that evaporation process.
If you are really determined to add some oil (do you prefer it for moisture?) try a 75/25 ratio of butter to oil.
Thanks so much for the tips, Cindy! I’ll try 75/25. :)
Hi Rebekah, how did the 75/25 butter/oil substitution work? I’m also trying to reduce the dairy portion of it! Thanks, Yvonne
This was amazing. The cake was so moist. It reminded me a little of a milk cake. My family and guests loved it so much that I was still slicing it while those who had the first slices were asking for seconds. I frosted with whipped cream this time, but will try the swiss meringue next time.
Any tips on how to modify this recipe for baking at 5800′?
I live at about 4400′ and this recipe works at that altitude. Since you are a little higher up you could reduce the baking powder by 1/8 to 1/4 teaspoon. The reduced leaving should compensate for reduced air pressure and allow the cake to bake rise without collapsing. I hope this helps!
I made the cake today for my birthday, it turned out very good. Everybody likes it! Thanks
Just made this and it smells amazing! Can’t wait to take a bite once it’s cooled and iced!