Christmas Strawberry Shortcake
A delightful dessert that combines ripe strawberries, rich whipped cream, and soft, buttery cake, perfect for holiday celebrations.
Ingredients
For the Strawberries
- 2 cups strawberries, sliced Fresh strawberries work best.
- ¼ cup sugar Helps macerate strawberries.
For the Cake
- 2 cups cake flour Base of the cake.
- 1 cup granulated sugar For sweetness in the cake.
- ½ cup unsalted butter, softened Adds richness.
- 2 large eggs Provides structure.
- 1 cup milk Moisture for the cake.
For the Whipped Cream
- 1 cup heavy cream For whipping.
- ¼ cup powdered sugar For sweetness in whipped cream.
- 1 teaspoon vanilla extract Adds flavor to cream.
Instructions
Preparation
- Gather all your ingredients.
- Slice the strawberries and mix them with 1/4 cup of sugar. Let them sit for about 30 minutes to become syrupy.
Cooking the Base
- Preheat your oven to 350°F (175°C).
- In a large mixing bowl, cream the softened butter and granulated sugar together until light and fluffy, about 3-5 minutes.
- Add the eggs and milk, mixing until smooth.
- Gradually add the cake flour, mixing until just combined.
- Grease your cake pans and pour the batter evenly into them.
- Bake for about 25-30 minutes, or until a toothpick inserted in the center comes out clean.
Assembly
- Remove the cakes from the oven and let them cool in the pans for about 10 minutes before transferring to a wire rack.
- Whip the heavy cream with powdered sugar and vanilla extract until soft peaks form, about 3-5 minutes.
- On a serving platter, place one layer of cake, spread macerated strawberries and a layer of whipped cream, then add the second cake layer on top.
- Top with remaining strawberries and whipped cream.
Notes
Store leftovers in the fridge, covered. Best enjoyed within 2-3 days.