Description
A classic Strawberry Shortcake featuring layers of buttery cake, fresh strawberries, and whipped cream, perfect for summer celebrations.
Ingredients
Scale
- 2 cups of fresh strawberries, hulled and sliced
- 1/4 cup of granulated sugar (for strawberries)
- 2 cups of all-purpose flour
- 1/4 cup of granulated sugar (for cake)
- 1 tablespoon of baking powder
- 1/2 teaspoon of salt
- 1/2 cup of unsalted butter, cold and cubed
- 1 cup of heavy cream
- 1 teaspoon of vanilla extract
- Whipped cream (for serving)
Instructions
- Preheat oven to 400°F (200°C). Grease and flour an 8-inch round cake pan.
- Prep the strawberries by tossing sliced strawberries with 1/4 cup of sugar and setting aside for 15 to 30 minutes.
- Mix the dry ingredients: combine flour, 1/4 cup sugar, baking powder, and salt in a bowl.
- Incorporate the cold butter into the dry mixture until it resembles coarse crumbs.
- Add heavy cream and vanilla extract, stirring gently until just combined.
- Pour the batter into the prepared pan and smooth the top.
- Bake for 25 to 30 minutes, or until a toothpick comes out clean.
- Assemble the layers by slicing the cooled cake in half horizontally. Layer with macerated strawberries and whipped cream, then place the other half on top.
- Serve with extra strawberries and whipped cream on the side.
Notes
Refrigerate mixing bowl and beaters before whipping cream for better results. You can prep strawberries the day before for enhanced flavor.
Nutrition
- Serving Size: 1 slice
- Calories: 330
- Sugar: 18g
- Sodium: 200mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 70mg