Fresh Strawberry Shortcake
Light, fluffy sponge cake layered with whipped cream and macerated strawberries. A timeless American dessert perfect for summer gatherings.
- Total time
- 45 min
- Servings
- 6
- Calories
- 385
- Protein
- 5g
Ingredients
- 1.5 cups all-purpose flour
- ¾ cup granulated sugar
- 2 tsp baking powder
- ¼ tsp salt
- 3 large eggs
- ½ cup whole milk
- 1 tsp vanilla extract
- 2 lbs fresh strawberries
- ¼ cup granulated sugar (for berries)
- 2 cups heavy whipping cream
- ¼ cup powdered sugar
- ½ tsp vanilla extract (for cream)
Instructions
- 1
Preheat your oven to 350°F and lightly grease a 9-inch round cake pan. Whisk together flour, 0.75 cup granulated sugar, baking powder, and salt in a large mixing bowl until evenly combined.
- 2
In a separate bowl, beat the eggs, milk, and 1 tsp vanilla extract together until smooth. Pour the wet ingredients into the dry ingredients and stir until just combined—do not overmix, as this keeps the cake light and tender.
- 3
Pour the batter into the prepared pan and smooth the top. Bake for 25–30 minutes, until a toothpick inserted in the center comes out clean and the top is golden brown. Cool in the pan for 10 minutes, then turn out onto a wire rack to cool completely.
- 4
While the cake cools, hull and halve the fresh strawberries. Toss them with 0.25 cup granulated sugar in a bowl and let sit for 10–15 minutes, stirring occasionally, until the berries release their juices and become syrupy.
- 5
In a chilled mixing bowl, whip the heavy cream with powdered sugar and 0.5 tsp vanilla extract using an electric mixer on medium-high speed until stiff peaks form, about 2–3 minutes. Do not overbeat or the cream will turn to butter.
- 6
Once the cake is cool, slice it horizontally into two layers using a serrated knife or cake leveler. Place the bottom layer on a serving plate and spread a generous layer of whipped cream over it.
- 7
Spoon half of the macerated strawberries and their juices over the whipped cream. Place the second cake layer on top and frost the top and sides with the remaining whipped cream.
- 8
Arrange the remaining strawberries decoratively on top of the cake. Serve immediately or refrigerate for up to 2 hours before serving for the best texture and flavor.
Tools you’ll need
- 9-inch round cake pan
- Mixing bowls (large)
- Whisk
- Electric mixer
- Wire cooling rack
- Serrated cake knife or cake leveler
- Oven
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