Delectable Strawberry Shortcake
A delightful dessert featuring layers of fluffy vanilla cake, juicy strawberries, and heavenly whipped cream, perfect for any occasion.
Ingredients
For the vanilla cake
- 1 cup all-purpose flour
- 1 cup sugar
- 1/2 cup unsalted butter, softened
- 2 units eggs
- 1/2 cup milk
- 2 teaspoons baking powder
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
For the topping
- 1 pound fresh strawberries, sliced Use fresh, ripe strawberries for best flavor.
- 1 cup heavy whipping cream Make sure it's very cold before whipping.
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla extract (for whipped cream)
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Grease and flour an 8-inch round cake pan.
- In a large bowl, cream together the softened butter and sugar until light and fluffy.
- Add the eggs and vanilla extract, and mix well.
- In another bowl, whisk together the flour, baking powder, and salt.
- Gradually add the dry ingredients to the butter mixture, alternating with the milk. Mix 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 inserted into the center comes out clean.
- Allow the cake to cool in the pan for 10 minutes, then turn it out onto a wire rack to cool completely.
Making the whipped cream
- While the cake cools, make the whipped cream. In a mixing bowl, beat the heavy cream until soft peaks form.
- Add powdered sugar and vanilla extract, and beat until stiff peaks form.
Assembly
- Once the cake is cooled, slice it in half horizontally. Place one half on a serving plate.
- Layer half of the sliced strawberries on the first layer of cake, then spread some whipped cream over the strawberries.
- Place the second half of the cake on top and repeat with the remaining strawberries and whipped cream.
- Decorate the top with any extra strawberries and whipped cream for a beautiful finish.
Notes
Serve slices chilled. For extra sweetness, pair with vanilla ice cream or drizzle with chocolate sauce. Store in the refrigerator for 2-3 days for maximum freshness. Chill the cake before slicing for easier serving.