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Delicious Strawberry Shortcake topped with fresh strawberries and whipped cream

Strawberry Shortcake

A light, fluffy cake layered with freshly whipped cream and succulent strawberries, perfect for summer gatherings.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

For the Cake
  • 2 cups all-purpose flour Sifted for a lighter texture.
  • 1 cup sugar For batter.
  • 2.5 tsp baking powder Sifted with flour.
  • 0.5 tsp salt
  • 0.5 cup unsalted butter, softened Softened but not melted.
  • 1 cup milk
  • 1 tsp vanilla extract
For the Strawberries
  • 2 cups fresh strawberries, sliced Let sit with sugar to release juices.
  • 0.25 cups sugar For strawberries.
For the Whipped Cream
  • 2 cups heavy cream Use for whipping.
  • 0.25 cups powdered sugar
  • 1 tsp vanilla extract For whipped cream.
For Assembly
  • 1 cup baked shortbread crumbs For layering.

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C) and grease two 9-inch round cake pans.
  2. In a large bowl, whisk together the flour, 1 cup sugar, baking powder, and salt.
  3. Add the softened butter, milk, and 1 tsp vanilla extract to the dry ingredients. Mix until well combined.
  4. Divide the batter evenly between the prepared pans and smooth the tops.
Baking
  1. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
  2. While the cake layers are baking, prepare the strawberries by mixing them with 1/4 cup sugar and letting them sit to release their juices.
  3. In another bowl, whip the heavy cream with powdered sugar and 1 tsp vanilla extract until stiff peaks form.
Assembly
  1. Once the cakes have cooled, layer them with the whipped cream frosting, fresh strawberries, and baked shortbread crumbs between the layers.
  2. Top the cake with more whipped cream, strawberries, and shortbread crumbs for decoration.
  3. Serve chilled and enjoy!

Notes

Make sure your butter is softened for the fluffiest cake. You can keep the cake in the fridge for about 3 days.