This strawberry shortcake cake is a classic summer dessert made with tender shortcake layers, fresh sweet strawberries, and fluffy whipped cream. A light and refreshing treat perfect for gatherings and celebrations.
6 cups fresh strawberries
1/3 cup granulated sugar
2 1/4 cups all-purpose flour
1/4 cup granulated sugar
1 tablespoon baking powder
1/4 teaspoon salt
1/2 cup cold unsalted butter, cubed
1 large egg
3/4 cup half-and-half
2 teaspoons vanilla extract
1 1/2 cups heavy whipping cream
1/4 cup powdered sugar
1. Wash and slice the strawberries then mix them with sugar and set aside to release juices.
2. Preheat oven to 375°F (190°C).
3. In a large bowl mix flour, sugar, baking powder, and salt.
4. Cut in the cold butter until the mixture resembles coarse crumbs.
5. Add the egg, half-and-half, and vanilla extract then mix until a soft dough forms.
6. Transfer the dough into a round cake pan and bake for 18–20 minutes until golden.
7. Allow the cake to cool slightly then slice it horizontally.
8. Whip heavy cream with powdered sugar until soft peaks form.
9. Place the bottom cake layer on a serving plate and top with strawberries and whipped cream.
10. Add the second layer and finish with more strawberries and whipped cream.
Use ripe strawberries for the best flavor.
Do not overmix the dough to keep the shortcake tender.
Assemble the cake just before serving for the best texture.
Find it online: https://www.broodrecipes.com/strawberry-shortcake-cake/