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Strawberry Shortcake

A simple yet indulgent strawberry shortcake that combines fluffy buttery cake, fresh strawberries, and whipped cream, perfect for any gathering.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 8 servings
Course: Dessert, Sweet Treat
Cuisine: American
Calories: 320
Ingredients Method Notes

Ingredients
  

For the Cake
  • 2 cups all-purpose flour
  • 1 tablespoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ½ cup granulated sugar for the cake
  • ½ cup unsalted butter, softened
  • 1 large egg
  • 1 cup buttermilk (or milk with 1 tablespoon vinegar added)
  • 1 teaspoon vanilla extract
For the Strawberries
  • 4 cups fresh strawberries, hulled and sliced
  • ½ cup granulated sugar for strawberries
For the Whipped Cream
  • 1 cup heavy whipping cream
  • 3 tablespoons powdered sugar
  • 1 teaspoon vanilla extract for whipped cream

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and grease a baking pan.
  2. In a large bowl, whisk together flour, baking powder, baking soda, salt, and granulated sugar.
  3. In another bowl, cream the butter and remaining sugar until light and fluffy.
  4. Beat in the egg, buttermilk, and vanilla extract until smooth.
  5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
  6. Pour the batter into your prepared pan and bake for 25-30 minutes or until a toothpick comes out clean.
  7. While the cake is baking, prepare the strawberries by tossing them in granulated sugar and letting them sit.
Making the Whipped Cream
  1. For the whipped cream, whip together the heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
Assembling the Shortcake
  1. Once the cake has cooled, slice it in half, layer the strawberries and whipped cream in between, and serve!

Notes

Don’t rush the chilling; let the cake cool completely before assembling to keep the whipped cream from melting. If you’re in a pinch, store-bought whipped cream can save the day. Consider using gluten-free flour for a variation.