Description
Delight in this Mother’s Day Strawberry Shortcake, featuring layers of fluffy cake, sweet strawberries, and luscious whipped cream—perfect for creating cherished memories with your loved ones.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 2 tsp baking powder
- 1/2 tsp salt
- 1/2 cup unsalted butter, softened
- 1 cup whole milk
- 2 cups fresh strawberries, sliced
- 1 cup heavy whipping cream
- 2 tsp vanilla extract
Instructions
- Preheat the oven to 350°F (175°C) and grease two round 9-inch cake pans.
- In a large bowl, whisk together flour, sugar, baking powder, and salt.
- Cream the softened butter until light and fluffy. Gradually add sugar and mix well. Incorporate milk and vanilla until just combined.
- Gently fold the dry ingredients into the wet mixture until no flour streaks remain.
- Divide the batter evenly between prepared pans and bake for 25-30 minutes until golden brown. Cool completely before frosting.
- While the cakes cool, sprinkle sliced strawberries with sugar to enhance their sweetness.
- Whip heavy cream in a chilled bowl until soft peaks form.
- Assemble the cake by layering one cake with whipped cream and half of the sugared strawberries; repeat with the second layer.
Notes
- Fresh strawberries are key for maximum flavor—avoid frozen ones if possible.
- For added variety, consider using other berries such as raspberries or blueberries.
- Chill the assembled cake for about 30 minutes before serving to set flavors.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (100g)
- Calories: 320
- Sugar: 18g
- Sodium: 120mg
- Fat: 16g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 45mg