Strawberry Shortcake
A delightful dessert combining fluffy cake, fresh strawberries, and whipped cream, perfect for any occasion.
Ingredients
For the Cake
- 2 cups all-purpose flour Sifted
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened Should be at room temperature
- 1 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 3/4 cup milk Whole milk preferred
For the Topping
- 2 cups fresh strawberries, sliced Ripe strawberries preferred
- 1 cup heavy cream Can substitute with whipped topping
- 2 tablespoons powdered sugar For sweetening the whipped cream
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Grease and flour a round cake pan.
- In a mixing bowl, whisk together the flour, baking powder, and salt.
- In another bowl, cream the butter and sugar until light and fluffy. Add the egg and vanilla, mixing well.
- Gradually add the flour mixture to the creamed mixture, alternating with the milk, until just combined.
- Pour the batter into the prepared cake pan and smooth the top.
Baking
- Bake for 25-30 minutes or until a toothpick comes out clean. Allow to cool completely.
Topping
- While the cake cools, whip the heavy cream with powdered sugar until soft peaks form.
- Once the cake is cool, slice it in half horizontally.
- Layer the bottom half with sliced strawberries and a generous amount of whipped cream.
- Place the top half of the cake on top and finish with more strawberries and whipped cream.
- Serve and enjoy!
Notes
For best results, add fresh whipped cream just before serving. You can also store leftover cake tightly covered in the refrigerator for up to 2 days.