Strawberry Shortcake
A delightful classic dessert featuring light, fluffy cake layered with juicy strawberries and creamy whipped topping.
Ingredients
Cake Ingredients
- 2 cups all-purpose flour
- 2 tablespoons baking powder
- 1/2 teaspoon salt
- 1/4 cup sugar
- 1/2 cup unsalted butter, softened Make sure butter is softened for easier mixing.
- 1 cup milk
- 1 teaspoon vanilla extract
Topping Ingredients
- 2 cups fresh strawberries, sliced Use ripe strawberries for the best flavor.
- 1 cup heavy cream
- 2 tablespoons powdered sugar Whip with cream until peaks form.
Instructions
Preparation
- Preheat the oven to 350°F (175°C). Grease and flour a cake pan.
- In a bowl, whisk together flour, baking powder, salt, and sugar.
- In a separate bowl, cream the butter until smooth. Gradually add the milk and vanilla, mixing well.
- Combine the wet and dry ingredients and pour into the prepared pan.
Baking
- Bake for 25-30 minutes or until golden and a toothpick comes out clean.
- Let the cake cool completely.
Whipping Cream and Assembly
- Whip the heavy cream with powdered sugar until peaks form.
- Slice the cake and layer it with fresh strawberries and whipped cream.
- Serve chilled and enjoy your delightful Strawberry Shortcake!
Notes
To store leftover Strawberry Shortcake, wrap the slices in plastic wrap or place them in an airtight container and keep in the refrigerator for up to three days. If unassembled, store cake, strawberries, and cream separately to maintain freshness.