Strawberry Shortcake
A classic and delightful dessert featuring layers of fluffy cake, fresh strawberries, and whipped cream, perfect for any occasion.
Ingredients
For the Cake
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened Make sure it is softened for easy creaming.
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup milk
For the Topping
- 2 cups fresh strawberries, sliced Use ripe strawberries for the best flavor.
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar For sweetening the whipped cream.
Instructions
Preparation
- Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a medium bowl, whisk together flour, baking powder, and salt.
- In a large bowl, cream together butter and sugar until light and fluffy. Add eggs one at a time, beating well after each addition. Stir in vanilla.
- Gradually add the flour mixture alternately with milk to the butter mixture, mixing just until combined.
- Divide the batter evenly between the prepared pans and smooth the tops.
Baking
- Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cakes cool in the pans for 10 minutes, then turn out onto a wire rack to cool completely.
Making the Whipped Cream
- Beat the heavy cream with powdered sugar until stiff peaks form.
Assembly
- Place one cake layer on a serving plate, top with half of the whipped cream and half of the strawberries.
- Place the second cake layer on top, and spread the remaining whipped cream and strawberries over the top.
- Serve immediately.
Notes
This dessert is best enjoyed right after assembling. Store leftovers in an airtight container in the refrigerator for 1-2 days.