Strawberry Shortcake
This classic dessert features fluffy cake, creamy whipped cream, and fresh strawberries, making it a light and refreshing treat for any occasion.
Ingredients
Cake Ingredients
- 2 cups all-purpose flour
- 1/2 cup sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup cold unsalted butter, cubed
- 1 cup whole milk
- 1 teaspoon vanilla extract
Topping Ingredients
- 2 cups fresh strawberries, sliced Use fresh ripe strawberries for best flavor.
- 1 cup heavy whipping cream Chill the mixing bowl for better whipping.
- 2 tablespoons powdered sugar
Instructions
Preparation
- Preheat your oven to 400°F (200°C). Grease and flour a round cake pan.
- In a large bowl, mix the flour, sugar, baking powder, and salt.
- Add the cold butter to the bowl. Use a fork or pastry cutter to mix until it looks like coarse crumbs.
- Pour in the milk and vanilla extract. Stir until just combined.
- Pour the batter into the prepared cake pan and smooth the top.
Baking
- Bake in the oven for about 20-25 minutes, or until a toothpick comes out clean.
Assembly
- While the cake cools, whip the heavy cream with the powdered sugar until soft peaks form.
- Once cooled, slice the cake in half horizontally. Spread a layer of whipped cream and strawberries on the bottom half.
- Place the top half of the cake back on and add more whipped cream and strawberries on top.
- Serve immediately and enjoy!
Notes
Store leftovers in the refrigerator. Wrap the cake or place it in an airtight container. The whipped cream can be stored separately. Best enjoyed within 2-3 days.