Description
A delightful twist on the classic dessert combining fresh strawberries with light whipped cream in a soft, buttery loaf.
Ingredients
Scale
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup milk
- 1 pint fresh strawberries, sliced
- 2 tablespoons granulated sugar
- 1 1/2 cups heavy cream, chilled
- 2 tablespoons powdered sugar
- 1/2 teaspoon vanilla extract
Instructions
- Preheat the oven to 350°F (175°C) and grease and flour a 9×5 inch loaf pan.
- In a medium bowl, whisk together the flour, baking powder, and salt.
- In a large bowl, use an electric mixer on medium speed to beat the butter and sugar until light and fluffy.
- Beat in the eggs one at a time, then stir in the vanilla extract.
- Gradually add the dry ingredients to the wet mixture, alternating with the milk, mixing until just combined.
- Pour the batter into the prepared loaf pan.
- Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.
- While the cake cools, gently toss the sliced strawberries with 2 tablespoons of sugar.
- Once the cake is completely cool, slice it horizontally into three layers.
- In a large chilled bowl, use an electric mixer to beat the heavy cream until soft peaks form.
- Gradually add the powdered sugar and vanilla extract, and continue beating until stiff peaks form.
- Place the bottom layer of the cake on a serving plate. Spread a layer of whipped cream over the cake, and arrange a layer of sliced strawberries on top.
- Place the middle layer of the cake over the strawberries and repeat with whipped cream and strawberries.
- Top with the final layer of cake and frost the top and sides with the remaining whipped cream. Garnish with additional fresh strawberries if desired.
Notes
Best served chilled or at room temperature. Store leftovers in an airtight container in the refrigerator for optimal freshness.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 300
- Sugar: 15g
- Sodium: 150mg
- Fat: 18g
- Saturated Fat: 11g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 55mg
Keywords: strawberry shortcake, dessert, summer treat, loaf cake, easy baking