Description
This strawberry shortcake recipe combines fluffy homemade cake layers, fresh macerated strawberries, and airy whipped cream. A timeless American dessert that’s fast, nostalgic, and perfect for summer gatherings.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 3/4 cup milk
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 cups fresh strawberries, sliced
- 2 tablespoons granulated sugar (for berries)
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar
Instructions
- Preheat oven to 350°F (175°C). Grease and flour two 8-inch cake pans.
- Whisk flour, sugar, baking powder, and salt in a bowl.
- Add butter, milk, eggs, and vanilla. Beat with mixer for 2 minutes until smooth.
- Divide batter between pans and bake 25–30 minutes until golden and toothpick comes out clean.
- Cool in pans 10 minutes, then transfer to wire racks.
- Slice strawberries and toss with 2 tablespoons sugar. Let sit 15 minutes.
- Whip cream and powdered sugar until stiff peaks form (3–4 minutes).
- Assemble: Place one cake layer, spread half whipped cream, half berries, then repeat with second layer.
- Serve immediately or refrigerate up to 2 hours before serving.
Notes
Use fresh, firm strawberries for best results. Ensure cakes are completely cool before assembly to prevent melting whipped cream.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/8 of cake)
- Calories: 285
- Sugar: 28g
- Sodium: 320mg
- Fat: 12g
- Saturated Fat: 8g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 75mg
Keywords: strawberry shortcake, classic dessert, summer dessert, strawberry recipe