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–+ servings
Delicious homemade strawberry shortcake topped with fresh strawberries and whipped cream

Strawberry Shortcake

A simple layer cake featuring tender, buttery cake, fresh strawberries, and whipped cream, perfect for brunch or dessert.
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 2 hours
Servings: 8 servings
Course: Brunch, Dessert
Cuisine: American
Calories: 320
Ingredients Method Nutrition 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, cold and cubed Important for a tender crumb.
  • 1/2 cup milk Whole milk preferred; use 2% if that's what you have.
  • 1 teaspoon vanilla extract
For the filling
  • 2 cups fresh strawberries, sliced Macerate with a tablespoon of sugar if you like more juice.
  • 1 cup heavy whipping cream
  • 2 tablespoons powdered sugar For the whipped cream.

Method
 

Preparation
  1. Preheat the oven to 375°F (190°C). Grease a cake pan and set aside.
  2. In a large bowl, whisk together the flour, sugar, baking powder, and salt.
  3. Add the cold, cubed butter to the dry mix and cut in until the mixture looks like coarse crumbs.
  4. Pour in the milk and vanilla, and stir gently until the batter just comes together.
  5. Spoon the batter into the prepared pan and smooth the top.
Baking
  1. Bake for 25–30 minutes, or until the top is golden and a toothpick inserted in the center comes out clean.
  2. Remove the cake and cool completely on a wire rack.
Whipping Cream and Assembly
  1. In a chilled bowl, whip the heavy cream with the powdered sugar until stiff peaks form.
  2. Slice the cooled cake in half horizontally. Layer the bottom with sliced strawberries and whipped cream.
  3. Top with the other cake half and finish with more strawberries and cream. Serve immediately.

Nutrition

Serving: 1Calories: 320kcalCarbohydrates: 30gProtein: 3gFat: 21gSaturated Fat: 12gSodium: 150mgFiber: 1gSugar: 10g

Notes

Keep the butter cold and work quickly when cutting it into the flour. Don’t overmix the batter; overworked gluten makes a dense cake. Chill the bowl and beaters before whipping the cream.

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