Description
A delightful dessert combining fluffy cakes, fresh strawberries, and rich whipped cream. Perfect for summer gatherings!
Ingredients
Scale
- 2 1/2 cups all-purpose flour
- 2 1/2 tsp baking powder
- 1/2 tsp salt
- 1 cup unsalted butter, softened
- 1 3/4 cups granulated sugar
- 4 large eggs
- 1 tbsp vanilla extract
- 1 cup whole milk
- 2 1/2 cups heavy whipping cream, chilled
- 1/2 cup powdered sugar
- 1 tsp vanilla extract
- 2 cups fresh strawberries, diced
- 1/4 cup granulated sugar
- 1 tbsp lemon juice
- Whole strawberries for topping
Instructions
- Preheat the oven to 350°F (175°C) and prepare three 8-inch cake pans.
- Whisk flour, baking powder, and salt; set aside.
- In a large bowl, beat butter and sugar until fluffy. Add eggs one at a time, then stir in vanilla.
- Alternate adding dry ingredients and milk to the butter mixture until just combined. Divide batter among pans.
- Bake for 22-25 minutes, or until a toothpick comes out clean. Cool in pans for 10 minutes, then transfer to a wire rack.
- In a bowl, combine diced strawberries, sugar, and lemon juice; let sit for 15-20 minutes.
- In a chilled bowl, beat heavy cream, powdered sugar, and vanilla on high until stiff peaks form.
- Assemble the cake by layering whipped cream and strawberries between cake layers, then frost the top and sides.
- Refrigerate for at least 1 hour before serving.
Notes
For best results, ensure butter is at room temperature and use chilled equipment for whipping cream.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 400
- Sugar: 25g
- Sodium: 250mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 80mg
Keywords: strawberry, cake, dessert, summer, shortcake