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Strawberry Shortcake

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A classic strawberry shortcake featuring a tender homemade cake layered with whipped cream and fresh strawberries. Perfect for spring and summer gatherings or a simple family dessert.

Ingredients

  • 2/3 cup sugar
  • 1/4 cup shortening
  • 1 large egg, room temperature
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 1–1/2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 cup whole milk
  • 1 cup heavy whipping cream, whipped
  • 1–1/2 quarts fresh or frozen strawberries, sliced

Instructions

  1. In a bowl, cream together the sugar and shortening.
  2. Add the egg and vanilla extract; beat well.
  3. Combine the flour, baking powder, and salt. Add the dry ingredients alternately with the milk to the creamed mixture, mixing until combined.
  4. Spread the batter into a greased 9-inch square baking pan.
  5. Bake at 350°F (175°C) for 20–25 minutes, or until a toothpick inserted in the center comes out clean.
  6. Cool the cake completely on a wire rack.
  7. Cut the cake into 9 pieces.
  8. Split each piece horizontally and fill with whipped cream and sliced strawberries.
  9. Replace the top of each cake piece and garnish with an additional dollop of whipped cream and more strawberries.
  10. Serve immediately.

Notes

  • Fresh strawberries provide the best flavor, but thawed frozen strawberries also work well.
  • Assemble just before serving to keep the cake from becoming soggy.
  • Store leftover cake and toppings separately in the refrigerator.

Nutrition

Find it online: https://yumfamilyrecipes.com/strawberry-shortcake/