Homemade Strawberry Shortcake

STRAWBERRY SHORTCAKE IS A CLASSIC, simple, and refreshing dessert. This cake is airy and delicate, yet it carries the rich, satisfying flavor of a classic pound cake.

A single-layer vanilla cake topped with a generous layer of homemade whipped cream, a third layer of fresh strawberries, all crowned with a fluffy, snowy-white finish of whipped cream is as delicious as it is refreshing.

Strawberry Shortcake is ideal for serving your family on Valentine’s Week, or this is the perfect dessert to bring to a Mardi Gras parade route party.

CAKE LAYERS & INGREDIENTS

1st Layer: Vanilla Cake

2 1/4 cups sifted flour

1 tsp baking powder

1/2 tsp salt

8 oz unsalted butter, softened

1 cup sugar

2 eggs

1 tsp vanilla

3/4 cup milk

2nd Layer: Homemade Whipped Cream

2 cups heavy cream

3 tbsp sugar

3rd Layer: Strawberry Topping

Whole and sliced strawberries

Optional: Drizzle with honey or maple syrup before adding whipped cream.

Cream Cake Directions

Cake: Preheat oven to 325°F. Whisk together flour, baking powder, and salt; set aside. Cream butter and sugar in a mixer until combined. Add eggs one at a time, then mix in vanilla. Alternate adding the flour mixture and milk, beginning and ending with flour. Grease an 8–9 inch pan with butter, pour in batter, and tap to remove air bubbles. Bake for 45–48 minutes. Test with a toothpick; cool for 30 minutes. Assembly: Whip heavy cream and sugar until stiff peaks form. Spread whipped cream over cooled cake and top with strawberries.