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Best Strawberry Shortcake

A delightful summer dessert featuring layers of tender cake, fresh strawberries, and whipped cream, perfect for any occasion.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

For the cake
  • 2 cups all-purpose flour
  • 1/2 cup sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter, chilled and diced Ensure the butter is cold for a flakier cake.
  • 1/2 cup milk
  • 1 teaspoon vanilla extract
For the toppings
  • 2 cups strawberries, hulled and sliced Use fresh, ripe strawberries for the best flavor.
  • 1 cup heavy cream
  • 2 tablespoons sugar (for whipped cream) Adjust sweetness to taste.
  • 1 teaspoon vanilla extract (for whipped cream)

Method
 

Preparation
  1. Preheat the oven to 425°F (220°C). Grease and flour a cake pan.
  2. In a bowl, mix flour, sugar, baking powder, and salt.
  3. Cut in the butter until the mixture resembles coarse crumbs.
  4. Stir in milk and vanilla until just combined.
  5. Pour batter into prepared pan and bake for 20-25 minutes, or until golden.
Assembly
  1. While the cake cools, whip the heavy cream with sugar and vanilla until soft peaks form.
  2. Once the cake is cooled, slice it in half horizontally.
  3. Layer half of the whipped cream and half of the strawberries on the bottom half.
  4. Place the top half of the cake on the strawberries and add the remaining whipped cream and strawberries on top.
  5. Serve and enjoy!

Notes

Store leftover strawberry shortcake in the refrigerator. Cover it with plastic wrap or store it in an airtight container. It’s best enjoyed within a couple of days for freshness. You can add extra strawberries or whipped cream on the side for those who want more.