Strawberry Shortcake Recipe
Vanilla cake with our strawberry filling and coated with fresh whip cream topped with fresh strawberries.
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Ingredients
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Cake and Filling
Method
Preparation
- 1
Make the Cake
Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- 2
In a large bowl, combine the flour, granulated sugar, baking powder, and salt.
- 3
- 4
Divide the batter evenly between the two prepared cake pans.
- 5
Bake in the preheated oven for 25-30 minutes or until a toothpick inserted in the center comes out clean.
- 6
Allow the cakes to cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
- 7
Prepare the Strawberry Filling
In a medium bowl, mix sliced strawberries with 2 tablespoons of granulated sugar. Let sit for 15 minutes to release juices.
- 8
Make the Whipped Cream
In a mixing bowl, beat the heavy cream on medium speed until soft peaks form. Gradually add powdered sugar and continue beating until stiff peaks form.
- 9
Assemble the Shortcake
Once the cakes are completely cooled, place one layer on a serving plate. Spread a layer of the strawberry filling over the cake.
- 10
Top with a generous amount of whipped cream, then place the second cake layer on top.
- 11
Frost the top and sides of the cake with remaining whipped cream and decorate with fresh strawberries.
- 12
Slice and serve chilled.
