Classic Strawberry Shortcake
A classic dessert combining fluffy cake, fresh strawberries, and whipped cream for a delightful treat.
Equipment
- 1 9-inch round cake pan greased and floured
- 1 Electric Mixer
- 1 Mixing Bowl large
Ingredients
Dry Ingredients
- 2 cups all-purpose flour
- 1 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp salt
- 1/2 cup granulated sugar
Wet Ingredients
- 1/2 cup unsalted butter softened
- 2 large eggs room temperature
- 1 tsp vanilla extract
- 1/2 cup whole milk
Strawberry Filling
- 1 lb fresh strawberries hulled and sliced
- 1/4 cup granulated sugar
- 1 tbsp lemon juice
Whipped Cream
- 1 cup heavy whipping cream
- 2 tbsp powdered sugar
- 1/2 tsp vanilla extract
Instructions
Preparation
- Preheat your oven to 350°F. Grease and flour a 9-inch round cake pan to prepare it for baking.
- In a large mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, and sugar until well combined.
- In another bowl, cream the softened butter with an electric mixer until light and fluffy. Add eggs one at a time, mixing well after each. Stir in vanilla extract.
- Gradually add the dry mixture to the wet mixture, alternating with the milk. Mix until just combined and smooth.
- Pour the batter into the prepared cake pan. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- While the cake bakes, mix the sliced strawberries with sugar and lemon juice in a bowl. Let them sit for at least 15 minutes to release their juices.
- In a chilled bowl, whip the heavy cream with powdered sugar and vanilla extract until soft peaks form. Keep refrigerated until ready to use.
- Once the cake is cool, slice it horizontally in half. Spread strawberry filling on the bottom layer, followed by whipped cream. Place the top layer and repeat the process.
- Garnish the assembled shortcake with whole strawberries and a sprig of mint before serving. Slice into 8 servings.
- Store any leftovers in an airtight container in the refrigerator for up to 3 days. The cake is best enjoyed fresh.
Notes
Pro Tips: Use cold butter for a flaky texture. Chill the whipping cream bowl for better results. Ingredient Substitutions: Use gluten-free flour if needed. How to Serve: Serve with ice cream or chocolate sauce. Storage & Freshness: Best enjoyed fresh, store leftovers in the fridge. Make-Ahead Tips: Prepare strawberries ahead to deepen flavor.