Strawberry Shortcake Recipe
brown sugar poundcake, strawberry vanilla whipped cream
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Ingredients
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Poundcake
Strawberry Vanilla Whipped Cream
Method
Poundcake Preparation
- 1
Preheat Oven
Preheat your oven to 350°F (175°C). Grease and flour a loaf pan.
- 2
Mix Butter and Sugar
In a large mixing bowl, cream together the unsalted butter and brown sugar until light and fluffy.
- 3
Add Eggs and Vanilla
Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
- 4
Combine Dry Ingredients
In a separate bowl, whisk together the flour, baking powder, and salt.
- 5
Mix Wet and Dry Ingredients
Gradually add the dry ingredients to the butter mixture, mixing until just combined.
- 6
Bake
Pour the batter into the prepared loaf pan and bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean.
- 7
Cool
Allow the poundcake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Whipped Cream Preparation
- 8
Prepare Strawberries
Wash and slice the fresh strawberries. Set aside some for garnish.
- 9
Whip Cream
In a mixing bowl, combine heavy cream, powdered sugar, and vanilla extract. Whip until soft peaks form.
- 10
Combine Strawberries and Cream
Fold the sliced strawberries into the whipped cream until well combined.
Assembly
- 11
Slice the Poundcake
Once the poundcake has cooled, slice it into thick pieces.
- 12
Serve
Layer the poundcake slices with the strawberry vanilla whipped cream and garnish with additional strawberries.