Description
A classic summer dessert made with layers of fluffy cake, whipped cream, and fresh strawberries.
Ingredients
Scale
- 2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup milk
- 2 large eggs
- 1 teaspoon vanilla extract
- 4 cups fresh strawberries, sliced
- 1/4 cup sugar (for strawberries)
- 2 cups heavy whipping cream
- 1/4 cup powdered sugar
- 1 teaspoon vanilla extract (for whipped cream)
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a large bowl, mix together flour, granulated sugar, baking powder, and salt.
- Add softened butter, milk, eggs, and vanilla extract. Mix until smooth.
- Divide the batter evenly between the prepared cake pans and smooth the tops.
- Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
- Allow cakes to cool in the pans for 10 minutes, then transfer to wire racks to cool completely.
- While the cakes are cooling, prepare the strawberries. In a bowl, combine sliced strawberries and 1/4 cup sugar. Let sit for 30 minutes to release their juices.
- In a separate bowl, whip the heavy cream with powdered sugar and 1 teaspoon vanilla extract until soft peaks form.
- Once the cakes are completely cool, place one layer on a serving plate. Top with a generous layer of strawberries and whipped cream.
- Place the second cake layer on top and repeat the process with more strawberries and whipped cream.
- Slice and serve immediately. Enjoy your delicious Strawberry Shortcake!
Notes
- You can use store-bought shortcake if you’re short on time.
- Adjust the sugar in the strawberries based on your taste preference.
- This dessert is best enjoyed fresh but can be stored in the refrigerator for up to 2 days.
- Prep Time: 20
- Cook Time: 30
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: strawberry shortcake, summer dessert, fresh strawberries, whipped cream, cake recipe