Ingredients
Scale
- 2 cups all-purpose flour
- 1 tbsp baking powder
- 3/4 cup granulated sugar
- 1/2 tsp salt
- 1/2 cup unsalted butter, softened
- 1 cup whole milk (or almond milk)
- 2 tsp vanilla extract
- 2 cups fresh strawberries, sliced
- 1 cup heavy whipping cream
Instructions
- Preheat oven to 425°F (220°C) and grease two round cake pans.
- In a large bowl, whisk together flour, baking powder, sugar, and salt.
- In another bowl, beat softened butter until creamy. Gradually add sugar and beat until fluffy.
- Mix in milk and vanilla extract until smooth.
- Gradually combine dry ingredients with the wet mixture using a spatula.
- Divide batter evenly between prepared pans and bake for 20-25 minutes or until golden brown.
- While cooling, whip heavy cream until peaks form; sweeten with sugar if desired.
- Assemble by layering one cake with whipped cream and sliced strawberries, then top with the second layer, repeating the process.
Notes
- For added flavor, consider infusing the whipped cream with lemon zest.
- Substitute traditional shortcake with angel food cake or gluten-free options as desired.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (100g)
- Calories: 350
- Sugar: 24g
- Sodium: 150mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 40mg