Strawberry Shortcake
A fluffy, buttery cake layered with fresh strawberries and whipped cream, this Strawberry Shortcake is a timeless dessert that’s perfect for summer gatherings, celebrations, or cozy afternoons at home.
Equipment
- Mixing Bowls
- Electric Mixer
- 9-inch Cake Pans
- Spatula
- Wire rack
Ingredients
- 2 cups all-purpose flour
- ½ cup sugar
- 1 tbsp baking powder
- ½ tsp salt
- ½ cup unsalted butter softened
- 1 cup milk
- 1 tsp vanilla extract
- 2 cups fresh strawberries sliced
- 1 cup heavy cream
- 2 tbsp powdered sugar
Instructions
- Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a bowl, whisk together flour, sugar, baking powder, and salt.
- Add softened butter, milk, and vanilla extract. Beat until smooth and creamy.
- Divide batter evenly between the two prepared cake pans. Smooth the tops with a spatula.
- Bake for 25–30 minutes, or until a toothpick inserted into the center comes out clean. Let cakes cool for 10 minutes, then transfer to wire racks to cool completely.
- In a mixing bowl, whip heavy cream with powdered sugar until stiff peaks form.
- Assemble the cake: Place one layer on a serving plate, spread with whipped cream, and top with half the strawberries. Repeat with second layer, whipped cream, and remaining strawberries.
- Slice and serve immediately, or refrigerate until ready to enjoy.
Notes
Swap strawberries with other seasonal fruits like blueberries or peaches. Use coconut cream for a dairy-free version or gluten-free flour blend for GF diets.