Homemade Whipped Sweet Cream Strawberry Shortcake Recipe
classic vanilla cake - strawberry compote fresh strawberries
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Ingredients
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Cake
Strawberry Compote
Whipped Sweet Cream
Method
Cake
- 1
Preheat the Oven
Preheat your oven to 350°F (175°C) to prepare for baking the cake.
- 2
Mix Dry Ingredients
In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt until well combined.
- 3
Cream Butter and Sugar
In another bowl, beat the unsalted butter until creamy. Gradually add the remaining granulated sugar and continue to beat until light and fluffy.
- 4
- 5
Combine Wet and Dry Ingredients
Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Do not overmix.
- 6
Bake the Cake
Pour the batter into a greased and floured 9x13 inch baking pan. Bake in the preheated oven for 25-30 minutes or until a toothpick inserted in the center comes out clean.
- 7
Cool the Cake
Once baked, remove the cake from the oven and allow it to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Strawberry Compote
- 8
Prepare Strawberries
Wash and hull the fresh strawberries. Cut them into quarters and place them in a saucepan.
- 9
Cook the Compote
Add the granulated sugar and lemon juice to the saucepan with strawberries. Cook over medium heat, stirring occasionally, until the strawberries soften and release their juices, about 5-7 minutes.
- 10
Cool the Compote
Remove from heat and allow the strawberry compote to cool. It will thicken as it cools.
Whipped Sweet Cream
- 11
Chill Mixing Bowl
To achieve the best results, place your mixing bowl and beaters in the refrigerator for about 15 minutes before whipping the cream.
- 12
Whip the Cream
In the chilled bowl, combine heavy cream, powdered sugar, and vanilla extract. Using an electric mixer, beat on medium-high speed until soft peaks form.
- 13
Finish Whipping
Continue to whip until stiff peaks form, being careful not to over-whip.