Ingredients
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Scale
- 4 cups fresh strawberries, hulled and sliced
- 1/4 cup granulated sugar
- 2 cups all-purpose flour
- 1/2 cup granulated sugar (for the cake)
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1 cup milk
- 1 teaspoon vanilla extract
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar (for whipped cream)
- 1 teaspoon vanilla extract (for whipped cream)
Instructions
- Prepare the Strawberries: In a medium bowl, combine the sliced strawberries and 1/4 cup sugar. Toss gently and let sit for about 30 minutes to macerate.
- Make the Cake: Preheat your oven to 350°F (175°C). In a large bowl, whisk together flour, 1/2 cup sugar, baking powder, and salt. Add the softened butter, eggs, milk, and 1 teaspoon vanilla extract, and mix until well combined.
- Bake: Pour the batter into a greased 9-inch round cake pan. Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean. Allow the cake to cool completely in the pan before transferring to a wire rack.
- Whip the Cream: In a large bowl, beat the heavy whipping cream, powdered sugar, and 1 teaspoon vanilla extract until stiff peaks form.
- Assemble the Shortcake: Once the cake has cooled, slice it in half horizontally. Place the bottom half on a serving platter, top with half of the macerated strawberries, and spread a layer of whipped cream. Place the top half of the cake on top, and repeat with the remaining strawberries and whipped cream.
- Serve: Slice the assembled cake into wedges and enjoy immediately. Refrigerate any leftovers.
Notes
Use other berries for a mixed berry shortcake.
- Prep Time: 15
- Cook Time: 30
Nutrition
- Serving Size: 8 slices
- Calories: 330kcal
- Fat: 20g
- Carbohydrates: 30g
- Protein: 4g