Description
A delightful strawberry shortcake featuring light whipped cream and fresh strawberries layered between homemade cake. Perfect for any occasion!
Ingredients
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 3/4 cup milk
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 cups fresh strawberries, sliced
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar
Instructions
- Preheat your oven to 350°F. Grease and flour two 8-inch round cake pans.
- In a large mixing bowl, combine the flour, sugar, baking powder, and salt.
- Add the softened butter, milk, eggs, and vanilla extract. Beat until smooth and well combined.
- Divide the batter evenly between the prepared pans and bake for 25-30 minutes, or until a toothpick inserted comes out clean.
- Allow the cakes to cool in the pans for 10 minutes before transferring to a wire rack to cool completely.
- While the cakes cool, whip the heavy cream with powdered sugar until stiff peaks form.
- Once cooled, place one cake layer on a serving plate. Spread half of the whipped cream on top, then add half of the sliced strawberries.
- Add the second layer of cake and repeat with the remaining whipped cream and strawberries.
- Serve immediately, or refrigerate for up to 2 hours to allow flavors to meld.
Notes
For a dairy-free option, use plant-based butter or milk. Consider macerating the strawberries with sugar for enhanced flavor.