Strawberry Shortcake
A delightful dessert featuring layers of fluffy cake, fresh strawberries, and luscious whipped cream, perfect for summer picnics and family gatherings.
Ingredients
For the Cake
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened Use room temperature for best results.
- 1 cup milk Non-dairy milk can be used for lactose-free option.
- 1 teaspoon vanilla extract
For the Toppings
- 2 cups fresh strawberries, sliced Ensure strawberries are fresh for best flavor.
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Grease and flour a round cake pan to prevent sticking.
- In a mixing bowl, combine the flour, sugar, baking powder, and salt; whisk until well mixed.
- Add in the softened butter, milk, and vanilla extract, mixing until smooth and completely combined.
- Pour the batter into your prepared cake pan and bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
- Allow the cake to cool completely in the pan on a wire rack.
Whipping Cream
- In a separate bowl, whip the heavy whipping cream with powdered sugar until soft peaks form.
Assembly
- Once the cake is cool, slice it horizontally in half.
- Layer fresh strawberries and whipped cream between the cake layers and on top.
- Serve chilled and enjoy the deliciousness!
Notes
To keep your strawberry shortcake fresh, store it in an airtight container in the refrigerator for up to three days. For longer storage, freeze the individual layers and whipped cream separately for up to a month.