Strawberry Shortcake
A perfect blend of fluffy cake, fresh strawberries, and whipped cream, Strawberry Shortcake is an ideal dessert for any celebration or casual treat.
Equipment
- Mixing Bowl
- Cake Pan
- Whisk
Ingredients
Sponge Cake
- 1 1/2 cups all-purpose flour
- 1 1/2 tsp baking powder
- 1 cup sugar
- 1 tsp vanilla extract
- 1/2 cup butter melted
Whipped Cream
- 2 cups heavy whipping cream
- 1/4 cup powdered sugar
Strawberries
- 2 cups fresh strawberries sliced
Instructions
- Preheat oven to 350°F (175°C). Grease and flour a 9-inch cake pan.
- In a mixing bowl, combine flour, baking powder, and sugar.
- Add vanilla extract and melted butter to the dry ingredients. Mix until smooth.
- Pour the batter into the prepared cake pan and bake for 25–30 minutes, or until a toothpick comes out clean.
- Allow the cake to cool completely before frosting.
- To make the whipped cream, beat the heavy whipping cream and powdered sugar until soft peaks form.
- Slice the strawberries and set aside.
- Once the cake is cool, slice it in half horizontally. Spread a layer of whipped cream on the bottom half and top with sliced strawberries.
- Place the top layer of cake over the strawberries and decorate with more whipped cream and strawberries.
Notes
For a twist, add some lemon zest to the whipped cream for a tangy flavor.
Nutrition
Calories: 350kcalCarbohydrates: 50gProtein: 5gFat: 15gSaturated Fat: 10gCholesterol: 40mgSodium: 100mgPotassium: 200mgFiber: 2gSugar: 35gVitamin A: 500IUVitamin C: 50mgCalcium: 40mgIron: 2mg
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