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Ingredients
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Cake
Strawberries
Whipped Cream
Ice Cream
Method
Cake
- 1
Preheat the Oven
Preheat your oven to 350°F (175°C).
- 2
Mix Dry Ingredients
In a large mixing bowl, combine the all-purpose flour, granulated sugar, baking powder, and salt. Whisk together until well mixed.
- 3
Cream Butter and Sugar
In another bowl, beat the unsalted butter until creamy. Gradually add the sugar and beat until light and fluffy.
- 4
- 5
Combine Wet and Dry Ingredients
Gradually add the dry ingredient mixture to the wet mixture, stirring gently until just combined.
- 6
Bake the Cake
Pour the batter into a greased 9-inch round cake pan. Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
- 7
Cool the Cake
Remove the cake from the oven and let it cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Strawberries
- 8
Prepare Strawberries
Wash the fresh strawberries, remove the stems, and slice them.
- 9
Macarate Strawberries
In a bowl, combine the sliced strawberries with granulated sugar and lemon juice. Toss gently and let sit for at least 30 minutes to allow the strawberries to release their juices.
Whipped Cream
- 10
Whip the Cream
In a mixing bowl, pour the heavy cream. Add powdered sugar and vanilla extract. Using an electric mixer, whip the cream until it forms soft peaks.
Assemble the Shortcake
- 11
Layer the Cake
Once the cake has cooled, slice it in half horizontally. Place the bottom half on a serving plate.
- 12
Add Strawberries and Whipped Cream
Spoon half of the macerated strawberries over the bottom layer of the cake. Top with a generous dollop of whipped cream.
- 13
Finish the Shortcake
Place the top half of the cake over the whipped cream. Add the remaining strawberries and another dollop of whipped cream on top.
- 14
Serve with Ice Cream
Serve the strawberry shortcake with a scoop of vanilla ice cream on the side.
