Description
A classic strawberry shortcake with layers of fluffy cake, sweetened strawberries, and whipped cream, perfect for summer gatherings.
Ingredients
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup milk
- 3 large eggs
- 2 cups fresh strawberries, sliced
- 1/4 cup sugar (for strawberries)
- 2 cups heavy cream
- 1/4 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup baked shortbread crumbs (optional for garnish)
Instructions
- Preheat your oven to 350°F (175°C) and grease and flour two round cake pans.
- Combine flour, granulated sugar, baking powder, and salt in a large mixing bowl.
- Add softened butter, milk, and eggs. Mix until well combined; the batter will be smooth.
- Evenly divide the batter between the prepared cake pans.
- Bake for 25 to 30 minutes, or until a toothpick comes out clean when inserted in the center. Allow them to cool completely.
- Mix sliced strawberries with 1/4 cup of sugar and let sit for about 30 minutes to macerate.
- Whip the heavy cream with powdered sugar and vanilla until stiff peaks form.
- Place one cake layer on a serving plate, spread whipped cream on top, followed by macerated strawberries.
- Repeat the process with the second layer of cake, more whipped cream, and strawberries.
- Sprinkle baked shortbread crumbs on top for added crunch.
- Serve and enjoy!
Notes
Store leftovers in an airtight container for up to 3 days in the fridge. Individual slices can be frozen for up to 2 months.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American