Description
A delightful strawberry shortcake symphony that combines fresh strawberries, whipped cream, and soft cake.
Ingredients
Scale
- 2 cups fresh strawberries, sliced
- 1/2 cup sugar
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup milk
- 1 teaspoon vanilla extract
- 1 cup heavy cream
- 2 tablespoons powdered sugar
Instructions
- Preheat your oven to 350°F (175°C).
- In a bowl, combine sliced strawberries and sugar. Set aside for about 30 minutes.
- In another bowl, mix flour, baking powder, and salt.
- In a large mixing bowl, cream the butter and sugar together until light and fluffy.
- Add the milk and vanilla extract to the butter mixture. Mix well.
- Gradually add the dry ingredients to the wet mixture. Stir until just combined.
- Pour the batter into a greased cake pan.
- Bake for 25-30 minutes or until a toothpick comes out clean.
- While the cake cools, whip the heavy cream with powdered sugar until soft peaks form.
- Once the cake is cool, slice it in half horizontally.
- Layer strawberries and whipped cream between the cake layers and on top.
- Serve immediately or refrigerate until ready to serve.
Notes
- Use gluten-free flour for a gluten-free option.
- Substitute dairy milk with almond or soy milk for a dairy-free option.
- For a sweeter cake, add more sugar to the batter.
- Try using frozen strawberries if fresh ones are not available.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 15g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg
Keywords: strawberry shortcake symphony, dessert, cake, strawberries