Strawberry Shortcake Recipe
Indulge in our classic strawberry shortcake, featuring layers of light and fluffy sponge cake, topped with luscious, ripe strawberries macerated in a hint of sugar, and crowned with a cloud of freshly whipped cream. Each bite delivers a delightful balance of sweetness and freshness, making it the perfect dessert to celebrate any occasion.
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Ingredients
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Cake
Strawberry Filling
Whipped Cream
Method
Cake Preparation
- 1
Make the Cake
Preheat your oven to 350°F (175°C). In a large bowl, combine flour, sugar, baking powder, and salt. Cut in butter until the mixture resembles coarse crumbs. Stir in milk and vanilla until just combined. Pour batter into a greased cake pan.
- 2
Bake the Cake
Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean. Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Strawberry Filling Preparation
- 3
Whipped Cream Preparation
- 4
Make the Whipped Cream
In a mixing bowl, beat the heavy cream, powdered sugar, and vanilla extract until soft peaks form.
Assembly
- 5
Assemble the Shortcake
Once the cake has cooled, slice it horizontally into two layers. Place the bottom layer on a serving platter, top with a layer of macerated strawberries, and a layer of whipped cream. Place the second layer of cake on top and repeat the process. Top with remaining strawberries and whipped cream.