Description
A light and fluffy strawberry shortcake cake layered with juicy strawberries and whipped cream, perfect for any occasion.
Ingredients
- 1 cup of all-purpose flour
- 1 cup of sugar
- 1/2 cup of unsalted butter, softened
- 2 large eggs
- 1/2 cup of milk
- 1 tablespoon of baking powder
- 1 teaspoon of vanilla extract
- 1/4 teaspoon of salt
- 2 cups of fresh strawberries, sliced
- 1 cup of heavy whipping cream
- 1/4 cup of powdered sugar
Instructions
- Preheat your oven: Set it to 350°F (175°C). Grease and flour your cake pan to prevent sticking.
- Cream the butter and sugar: In a mixing bowl, combine the softened butter and sugar. Beat until the mixture is light and fluffy.
- Add the wet ingredients: Incorporate the eggs, milk, and vanilla extract into your creamed mixture, and mix thoroughly until well-blended.
- Mix dry and wet: In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add these dry ingredients to the wet mixture until just combined.
- Bake: Pour the batter into your prepared cake pan, spreading it evenly. Bake for 25-30 minutes, or until a toothpick inserted comes out clean.
- Cool the cake: Allow the cake to cool completely on a wire rack. Patience is key here; cooler cake layers make for better assembly.
- Prepare the whipped cream: Whip the heavy cream with the powdered sugar until soft peaks form.
- Assemble: Once your cake is cool, layer it with fresh sliced strawberries and the light whipped cream you just prepared.
Notes
For added flair, consider pairing with vanilla ice cream or lemon sorbet. You can substitute with different fruits or extracts for variations.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American