Indulge in the classic Strawberry Shortcake dessert made with fresh strawberries, fluffy cake, and whipped cream. This delightful recipe is perfect for satisfying your sweet tooth and impressing your family and friends.
Ingredients
Cake
- Flour — 240 g
- Sugar — 1/2 cup (100g)
- Baking powder — 2 teaspoons (10g)
- Salt — 1/4 teaspoon (1.5g)
- Unsalted butter — 1/2 cup (113g)
- Milk — 3/4 cup (180ml)
- Vanilla extract — 1 teaspoon (5ml)
Strawberry Filling
- Fresh strawberries — 4 cups (600g)
- Sugar — 1/4 cup (50g)
- Lemon juice — 1 tablespoon (15ml)
Whipped Cream
- Heavy Cream — 1 cup (240ml)
- Powdered sugar — 2 tablespoons (16g)
- Vanilla extract — 1/2 teaspoon (2.5ml)
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Cooking Instructions!
Preheat the oven to 350°F (180°C). Grease and flour a round cake pan.
In a mixing bowl, combine flour, sugar, baking powder, and salt. Cut in the butter until the mixture resembles crumbs.
Pour in the milk and vanilla extract. Stir until just combined.
Transfer the batter to the prepared cake pan. Bake for 25 minutes or until golden brown. Let it cool completely.
To make the strawberry filling, wash, hull, and slice the strawberries. In a bowl, toss the strawberries with sugar and lemon juice. Let it sit for 10 minutes.
In a separate bowl, beat the heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
To assemble the strawberry shortcake, slice the cake in half horizontally. Place the bottom half on a serving plate.
Spread a layer of whipped cream over the cake, then spoon some strawberry filling on top.
Place the remaining cake layer on top. Add more whipped cream and strawberry filling.
Garnish with additional sliced strawberries if desired. Serve chilled. Enjoy!
