Strawberry Shortcake
A classic dessert that combines sweet strawberries with light cake and whipped cream, perfect for warm weather and special occasions.
Ingredients
For the Cake
- 1.5 cups all-purpose flour
- 0.5 cups sugar (for the cake)
- 2 teaspoons baking powder
- 0.5 teaspoons salt
- 0.5 cups unsalted butter, softened
- 2 large eggs
- 0.5 cups milk
For the Whipped Cream
- 1 cup heavy cream
- 0.25 cups sugar (for whipped cream)
- 1 teaspoon vanilla extract
For the Filling
- 2 cups strawberries, sliced Use fresh strawberries for best flavor.
Instructions
Preparation
- Preheat the oven to 350°F (175°C). Grease and flour a round cake pan.
- In a bowl, mix flour, baking powder, and salt.
- In another bowl, cream butter and sugar until light and fluffy.
- Add eggs one at a time, mixing well after each addition. Then, mix in the dry ingredients alternately with milk.
- Pour the batter into the prepared pan and bake for 25-30 minutes or until golden brown.
- Let the cake cool completely.
Whipping Cream
- In a separate bowl, whip the cream with sugar and vanilla until soft peaks form.
Assembling the Dessert
- Slice the cooled cake into layers and layer it with strawberries and whipped cream.
- Top with more strawberries and serve.
Notes
Serve strawberry shortcake on a plate with additional sliced strawberries on top. It is best enjoyed fresh.