Ingredients
- 2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1 tablespoon baking powder
- Pinch of salt
- 1/2 cup unsalted butter, cold
- 1 cup heavy cream
- 1 pound fresh strawberries, sliced
- 1/4 cup granulated sugar (for strawberries)
- 1 cup heavy cream (for whipped topping)
- 2 tablespoons sugar (for whipped topping)
- 1 teaspoon vanilla extract
Instructions
- Prep the strawberries: Slice about 1 pound of fresh strawberries and toss with 1/4 cup of granulated sugar. Set aside.
- Preheat your oven to 425°F (220°C).
- Mix in a large bowl 2 cups of all-purpose flour, 1/2 cup of sugar, 1 tablespoon of baking powder, and a pinch of salt.
- Cut in 1/2 cup of cold, unsalted butter until the mixture resembles coarse crumbs.
- Add 1 cup of heavy cream gradually and stir until just combined.
- Transfer the batter into a greased 8-inch round cake pan and bake for 15-20 minutes, until golden brown and a toothpick comes out clean. Let it cool slightly.
- Whip 1 cup of heavy cream with 2 tablespoons of sugar and 1 teaspoon of vanilla extract until soft peaks form.
- Slice the cooled cake in half horizontally, layer strawberries and whipped cream, then assemble the shortcake.
Notes
For best results, let strawberries marinate while the cake bakes. Avoid over-whipping the cream and always let the cake cool before assembling.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian