Strawberry Shortcake
A classic summer dessert with fluffy cake, fresh strawberries, and whipped cream that evokes nostalgic memories of picnics and gatherings.
Ingredients
For the Strawberries
- 2 cups fresh strawberries (sliced) The star of the show, ripe and sweet strawberries.
- 1/4 cup granulated sugar (for strawberries) Enhances the strawberries’ natural sweetness.
For the Cake
- 2 cups all-purpose flour Creates the soft and airy texture.
- 1 tablespoon baking powder Leavening agent for height.
- 1/2 teaspoon salt Brings balance to the sweetness.
- 1/2 cup unsalted butter (softened) Integrates for a tender crumb.
- 3/4 cup granulated sugar (for cake) Sweetness to complement the strawberries.
- 1 cup whole milk Keeps your cake moist.
- 1 teaspoon vanilla extract Enhances overall flavor.
For the Whipped Cream
- 1 cup heavy whipping cream For the topping.
- 2 tablespoons powdered sugar (for topping) Elevates the whipped cream.
Instructions
Preparation
- Wash and slice the fresh strawberries. Sprinkle them with 1/4 cup of granulated sugar and let them sit to create a syrup.
- Preheat your oven to 350°F (175°C).
- In one bowl, combine the all-purpose flour, baking powder, and salt.
- In another bowl, cream together the softened unsalted butter and 3/4 cup of sugar until light and fluffy.
- Gradually add in the milk and vanilla extract to the butter mixture.
Baking
- Gently fold the dry mixture into the wet until just combined.
- Pour the batter into greased pans and bake for 25-30 minutes or until golden brown.
Whipping Cream
- In a chilled bowl, whip the heavy cream with 2 tablespoons of powdered sugar until soft peaks form.
Assembly
- Once the cake layers are cool, layer one down, top with strawberries and whipped cream, and repeat with the second layer.
- Drizzle any remaining strawberry syrup over the top.
Notes
Serve with a scoop of vanilla ice cream or fresh mint. It can be customized with flavored extracts or other berries.