Strawberry Shortcake
Strawberry shortcake takes a homemade sweet yellow cake and tops it with fresh strawberries and fresh whipped cream.
Using parchment paper to line your cake pan before baking is the success to removing the cake easily. Store bought whipped cream is pretty good but if you want to impress your guests take the time to make homemade whipped cream.
Strawberry Shortcake
Strawberry shortcake takes a homemade sweet yellow cake and tops it with fresh strawberries and fresh whipped cream.
Ingredients
- 1 ½ cups all-purpose flour
- 1 ½ tsp baking powder
- ¼ tsp table salt
- ¾ cup sugar-plus 1 Tbsp (separate)
- ⅔ cup milk-I used almond milk
- 2 eggs
- 6 tbsp butter
- 1 ½ tsp vanilla
- 2 cups strawberries
- 2 cups whipping cream
- ½ cup powdered sugar
- 1 tsp vanilla
- mint-garnish
Instructions
- Preheat to 350'. Spray a 9" round cake pan with cooking spray. Line with parchment paper and spray with cooking spray again.
- Melt butter and set aside.
- In a medium bowl, whisk flour, baking powder, salt and 3/4 cup sugar. In a large bowl, whisk milk, eggs, melted butter and vanilla.
- Add the flour mixture to the milk mixture and stir until combined with a spatula. Scrape batter into the cake pan and smooth the top.
- Bake until a toothpick comes out clean, about 26-30 minutes. Transfer cake pan to a cooling rack. Cool for 2 hours.
- Hull and slice your strawberries then add them to a medium bowl along with 1 tablespoon of sugar. Toss to coat with sugar and set aside while the cake cools.
- About 20 minutes before the cake is cooled start your whipped cream. You can make it 2 hours ahead and keep it in the fridge. Use your stand mixer and add the whipping cream, powdered sugar and vanilla. Use the wire whisk on low and turn up to high as the cream firms up. Beat for 60-90 seconds until stiff peaks form.
- After cake is cooled, turn it out onto a a serving plate. Top with whipped cream and then layer on the strawberries. Top with mint and serve,