Description
A delightful strawberry shortcake that combines sweet strawberries with fluffy cake and whipped cream.
Ingredients
Scale
- 2 cups fresh strawberries, sliced
- 1/4 cup sugar
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 3/4 cup sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup milk
- 1 cup heavy cream
- 2 tablespoons powdered sugar
Instructions
- Preheat your oven to 350°F (175°C).
- In a bowl, mix sliced strawberries with 1/4 cup sugar. Let sit for 30 minutes.
- In another bowl, whisk flour, baking powder, and salt together.
- In a large bowl, cream the butter and 3/4 cup sugar until fluffy.
- Add eggs one at a time, mixing well after each addition. Stir in vanilla.
- Gradually add the flour mixture and milk, mixing until just combined.
- Pour batter into a greased cake pan. Bake for 25-30 minutes or until a toothpick comes out clean.
- Allow the cake to cool completely.
- Whip heavy cream with powdered sugar until soft peaks form.
- Slice the cake in half horizontally. Spread whipped cream on the bottom layer, add strawberries, and replace the top layer.
- Top with more whipped cream and strawberries before serving.
Notes
- Make sure the butter is softened for easy mixing.
- Do not overmix the batter; mix until just combined.
- Let the cake cool completely to avoid melting the whipped cream.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 300
- Sugar: 20g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 80mg
Keywords: strawberry shortcake symphony, dessert, cake, strawberries