Description
Strawberry shortcake is a classic summer dessert that perfectly balances fluffy cake, juicy strawberries, and rich whipped cream. Each bite transports you to warm afternoons filled with laughter and sunshine.
Ingredients
Scale
- 2 cups fresh strawberries, hulled and quartered
- 1 cup all-purpose flour
- 1/2 cup granulated sugar (plus more for strawberries)
- 1 tsp baking powder
- 1/4 tsp salt
- 1/4 cup unsalted butter, softened
- 1/2 cup whole milk
- 1/4 cup heavy whipping cream (for topping)
- 1 tsp vanilla extract
Instructions
- Prepare the Strawberries: Wash, hull, and slice the strawberries. Toss with a tablespoon of sugar and set aside.
- Make the Cake Batter: Preheat the oven to 350°F (175°C). In a mixing bowl, combine flour, sugar, baking powder, and salt. In another bowl, whisk melted butter, milk, and vanilla until smooth.
- Combine Mixtures: Gradually add the wet mixture to the dry ingredients while stirring gently until just combined.
- Bake: Pour batter into a greased round cake pan and bake for 25-30 minutes until golden brown.
- Whip Cream: While cooling, whip heavy cream in a chilled bowl until soft peaks form; add sugar gradually until stiff peaks form.
- Assemble: Slice the cake horizontally into two layers. Layer with half of the strawberries and whipped cream between slices; repeat.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (130g)
- Calories: 220
- Sugar: 15g
- Sodium: 150mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg