Recipe for making strawberry shortcake for dessert
Last Updated on
Summer is the perfect time to enjoy a delicious dessert like strawberry shortcake. This recipe is easy to follow and doesn’t require any special ingredients or tools.
To make the cake, you’ll need:
1 1/2 cups all-purpose flour
1/4 teaspoon baking soda
3/4 teaspoon baking powder
1/4 teaspoon salt
6 tablespoons unsalted butter, at room temperature
1 cup sugar
2 large eggs, at room temperature
1 teaspoon vanilla extract
3/4 cup well-shaken buttermilk
For the strawberries:
1 quart strawberries, hulled and sliced
To make the whipped cream, you’ll need:
1 cup heavy cream
Instructions:
Make the cake: Preheat oven to 425 degrees F (220 degrees C). Butter the sides of 3 9-inch round cake pans and line the bottoms with parchment paper. Sift flour, baking soda, baking powder, and salt together into a bowl. In another bowl, cream butter and sugar together until light and fluffy. Beat in eggs, one at a time, then stir in vanilla. Add the flour and buttermilk alternately to the batter, beginning and ending with the flour. Divide batter evenly among pans, smooth tops, and bake for 20 minutes, until a cake tester comes out clean when inserted into the center of the cake. 2. Prepare the strawberries: While the cake is baking, hull and slice the strawberries. Set them aside in a bowl. 3. Make the whipped cream: In a large bowl, whip cream until it forms stiff peaks. Set aside in the refrigerator. 4. Assemble the cake: When the cake is done baking, let it cool for a few minutes before removing from the pans. Place one layer of cake on a plate or cake stand, and spread with whipped cream. Top with a layer of strawberries, then repeat with remaining cake layers. Serve immediately.
Notes:
– This cake is best served immediately. If you need to prepare it ahead of time, you can store the cake layers in the refrigerator for up to 24 hours. The strawberries will start to release their juices if they sit for too long, so add them just before serving.
– You can use any type of strawberry you like for this recipe. I prefer to use fresh strawberries, but you can also use frozen strawberries. If you use frozen strawberries, there’s no need to thaw them before adding them to the cake.
– To make this recipe vegan, you can use a vegan butter like Earth Balance and a plant-based milk like almond milk.
– This recipe can be easily doubled to make a larger cake
