Strawberry Short Cake Recipe

Preheat the Oven

Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.

Mix Dry Ingredients

In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt until well combined.

Cream Butter and Sugar

In another bowl, beat the unsalted butter until creamy, then gradually add the sugar and beat until light and fluffy.

Combine Wet Ingredients

Add milk and vanilla extract to the butter and sugar mixture, mixing until well combined.

Combine Mixtures

Gradually add the dry ingredients to the wet mixture, mixing until just combined.

Bake the Cake

Divide the batter evenly between the prepared pans and bake in the preheated oven for 25-30 minutes or until a toothpick inserted in the center comes out clean.

Cool the Cakes

Allow the cakes to cool in the pans for 10 minutes, then transfer to wire racks to cool completely.

Prepare Strawberries

Wash and hull the fresh strawberries. Slice them into quarters.

Mix with Sugar and Lemon Juice

In a bowl, combine the sliced strawberries with granulated sugar and lemon juice. Toss gently and let sit for about 30 minutes to macerate.

Whip the Cream

In a mixing bowl, beat the heavy whipping cream until soft peaks form.

Add Sugar and Vanilla

Add powdered sugar and vanilla extract to the whipped cream, then continue beating until stiff peaks form.

Layer the Cake

Place one layer of cake on a serving plate. Spoon half of the strawberry filling over the cake layer, followed by a layer of whipped cream.

Top with Second Layer

Place the second layer of cake on top and repeat the process with the remaining strawberries and whipped cream.

Serve

Chill the assembled cake for about 30 minutes before slicing and serving.