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Classic Homemade Strawberry Shortcake

This luscious dessert features layers of fluffy cake, juicy strawberries, and rich whipped cream, providing a delightful blend of textures and flavors.
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Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

For the cake
  • 2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1/4 cup granulated sugar
  • 1/2 cup unsalted butter, chilled and cubed
  • 1 cup milk
  • 1 teaspoon vanilla extract
For the strawberries
  • 2 cups fresh strawberries, hulled and sliced
  • 1/4 cup granulated sugar for strawberries
For the whipped cream
  • 1 cup heavy cream
  • 3 tablespoons powdered sugar
  • 1 teaspoon vanilla extract for whipped cream

Method
 

Preparation
  1. Preheat your oven to 425°F (220°C).
  2. In a medium bowl, combine the sliced strawberries with 1/4 cup of granulated sugar. Toss well and set aside to macerate for about 20 minutes.
  3. In a large bowl, whisk together the flour, baking powder, salt, and sugar. Add the chilled butter and mix until crumbly.
  4. Stir in the milk and 1 teaspoon of vanilla extract until just combined.
Baking
  1. Pour the batter into a greased 9-inch round cake pan. Bake for 15-20 minutes until the cake has risen and a toothpick comes out clean.
  2. Allow the cake to cool in the pan for a few minutes before transferring to a wire rack to cool completely.
Whipping and Assembling
  1. In a separate bowl, beat the heavy cream, powdered sugar, and 1 teaspoon of vanilla extract until stiff peaks form.
  2. Slice the cooled cake in half horizontally. Layer the bottom piece with whipped cream and half of the macerated strawberries. Add the top of the cake and repeat with the remaining whipped cream and strawberries.

Notes

Opt for fresh, peak-season strawberries for the best flavor. Don’t overmix the cake batter to keep it fluffy and light. Store leftovers in the refrigerator in an airtight container for up to 2 days.