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Strawberry Shortcake

Indulge in a classic Strawberry Shortcake, featuring layers of buttery cake, fresh strawberries, and whipped cream—perfect for any occasion.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 8 servings
Course: Cake, Dessert
Cuisine: American
Calories: 320
Ingredients Method Notes

Ingredients
  

For the cake
  • 2 cups all-purpose flour
  • 1 cup sugar
  • 2.5 tsp baking powder
  • 0.5 tsp salt
  • 0.5 cup unsalted butter, softened for a rich flavor
  • 1 cup milk
  • 1 tsp vanilla extract
For the strawberries
  • 2 cups fresh strawberries, sliced can substitute with other fruits
  • 0.25 cup sugar for macerating strawberries
For the whipped cream
  • 2 cups heavy cream
  • 0.25 cup powdered sugar for sweetness
  • 1 tsp vanilla extract for flavor
For decoration
  • 1 cup baked shortbread crumbs for added texture

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C) and grease two 9-inch round cake pans.
  2. In a large bowl, whisk together the flour, sugar, baking powder, and salt.
  3. Add the softened butter, milk, and vanilla extract to the dry ingredients. Mix until well combined.
  4. Divide the batter evenly between the prepared pans and smooth the tops.
Baking
  1. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
  2. While the cake layers are baking, prepare the strawberries by mixing them with 1/4 cup of sugar and letting them sit to release their juices.
  3. In another bowl, whip the heavy cream with powdered sugar and vanilla extract until stiff peaks form.
Assembly
  1. Once the cakes have cooled, layer them with whipped cream frosting, fresh strawberries, and baked shortbread crumbs between the layers.
  2. Top the cake with more whipped cream, fresh strawberries, and shortbread crumbs for decoration.
  3. Serve chilled and enjoy!

Notes

For a vegan version, swap heavy cream for coconut cream and milk for almond milk. Store leftovers in the fridge for up to 3 days, keeping whipped cream separate.