Classic Strawberry Shortcake Recipe

This classic strawberry shortcake recipe features layers of fluffy cake, fresh strawberries, and whipped cream, making it a delightful dessert for any occasion. The light and airy cake pairs perfectly with the sweet, juicy strawberries, creating a refreshing treat.

The recipe is simple and can be made with basic baking techniques. It’s a perfect way to showcase seasonal strawberries and is sure to impress your guests.

Delicious Strawberry Shortcake Recipe

This strawberry shortcake consists of tender cake layers filled with sweetened strawberries and topped with whipped cream. The recipe takes about 1 hour from start to finish and serves 8 people.

Ingredients

2 cups all-purpose flour
1 cup granulated sugar
1 tablespoon baking powder
1/2 teaspoon salt
1/2 cup unsalted butter, softened
1 cup milk
2 large eggs
1 teaspoon vanilla extract
4 cups fresh strawberries, hulled and sliced
1/4 cup sugar (for strawberries)
2 cups heavy whipping cream
1/4 cup powdered sugar
1 teaspoon vanilla extract (for whipped cream)

Instructions

Prepare the Strawberries: In a bowl, combine sliced strawberries with 1/4 cup sugar. Toss to coat and let sit for about 30 minutes to release juices.
Make the Cake: Preheat the oven to 350°F (175°C). In a large bowl, mix flour, sugar, baking powder, and salt. Add softened butter, milk, eggs, and vanilla. Beat until smooth and well combined.
Bake: Divide the batter evenly between two greased 9-inch round cake pans. Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean. Allow to cool in the pans for 10 minutes, then transfer to wire racks to cool completely.
Prepare the Whipped Cream: In a mixing bowl, beat heavy cream, powdered sugar, and vanilla extract until soft peaks form.
Assemble the Shortcake: Place one cake layer on a serving plate. Top with half of the strawberries and half of the whipped cream. Place the second cake layer on top, then add the remaining strawberries and whipped cream.
Serve: Slice and serve immediately, or refrigerate for up to 2 hours before serving.