Description
A delicious homemade strawberry shortcake with fresh strawberries, whipped cream, and fluffy cake layers.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- ½ teaspoon salt
- ½ cup unsalted butter, softened
- 1 ½ cups granulated sugar
- 3 large eggs
- 1 tablespoon pure vanilla extract
- 1 cup whole milk
- 1 ½ pounds fresh strawberries, hulled and sliced
- ¼ cup granulated sugar (for filling)
- 1 tablespoon lemon juice
- 2 cups heavy whipping cream
- ¼ cup powdered sugar
- 1 teaspoon vanilla extract (for frosting)
Instructions
- Prep the Strawberries: Start by slicing your fresh strawberries and placing them in a bowl with the sugar and lemon juice. Gently stir and let them sit at room temperature for 30 minutes.
- Make the Cake Batter: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans. In a medium bowl, whisk together flour, baking powder, and salt. In a separate large bowl, cream the softened butter and sugar until light and fluffy. Add the eggs one at a time, mixing well after each. Stir in the vanilla extract. Alternately add the dry ingredients and milk to the butter mixture, beginning and ending with the flour. Mix just until combined — don’t overmix.
- Bake the Cake: Divide the batter evenly between your prepared pans and smooth the tops. Bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean. Let the cakes cool in the pans for 10 minutes, then turn them out onto a wire rack to cool completely.
- Whip the Cream: While the cakes are cooling, whip the cold heavy cream with powdered sugar and vanilla extract until soft peaks form.
- Assemble the Cake: Once the cakes are completely cool, place one layer on your serving plate. Spoon half of the strawberry mixture (with syrup) over the top. Spread a layer of whipped cream over the berries. Place the second cake layer on top. Spoon the remaining strawberries over it, then finish with a thick layer of whipped cream.
- Chill & Serve: Refrigerate the cake for at least 1 hour before serving. Serve cold with extra berries on the side, if desired.
Notes
- Make sure to refrigerate the cake for at least 1 hour to let the flavors meld.
- Serve with additional fresh strawberries for garnish.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 25g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 70mg