Description
Strawberry Shortcake is a classic summer dessert featuring fluffy cake layered with fresh strawberries and whipped cream, perfect for any gathering or sweet indulgence.
Ingredients
Scale
- 2 cups fresh strawberries, sliced
- 1/4 cup granulated sugar (for strawberries)
- 1 ½ cups all-purpose flour
- 1 tablespoon baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar (for batter)
- 1 teaspoon vanilla extract
- 1/2 cup whole milk
- 1 cup heavy cream
- 2 tablespoons granulated sugar (for whipped cream)
Instructions
- Rinse and slice strawberries; toss with 1/4 cup sugar and set aside to macerate.
- Preheat oven to 350°F (175°C) and grease an 8-inch round cake pan.
- Whisk together flour, baking powder, and salt in a bowl.
- Beat butter and 3/4 cup sugar until creamy; mix in vanilla extract and milk until smooth.
- Gradually incorporate dry ingredients into the wet mixture until just blended.
- Pour batter into the prepared pan and bake for 25-30 minutes until golden brown.
- While cooling, whip heavy cream with 2 tablespoons of sugar until soft peaks form.
- Once cooled, slice the cake horizontally; layer with macerated strawberries and whipped cream; repeat with the other half.
Notes
- Use fresh strawberries for maximum flavor but feel free to substitute with other berries or peaches.
- Chill your mixing tools for fluffier whipped cream.
- Assemble layers right before serving to maintain texture.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 18g
- Sodium: 200mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg