Strawberry Shortcake
Ingredients:
For the cake:
2 cups all-purpose flour
1/4 cup granulated sugar
2 1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup unsalted butter (cold and cubed)
2/3 cup whole milk
1 teaspoon vanilla extract
1 large egg
For the filling:
2 cups fresh strawberries, sliced
1/4 cup granulated sugar (adjust to taste)
1 teaspoon lemon juice (optional)
For the whipped cream:
1 1/2 cups heavy whipping cream
2 tablespoons powdered sugar
1 teaspoon vanilla extract
Instructions:
1. Prepare the strawberries:
In a bowl, combine the sliced strawberries with 1/4 cup sugar and lemon juice (if using). Stir to combine and let it sit for 20-30 minutes to allow the strawberries to release their juice.
2. Make the shortcake:
Preheat your oven to 375°F (190°C). Grease and flour a round cake pan or line it with parchment paper.
In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt.
Add the cubed cold butter into the dry ingredients and use a pastry cutter or your fingers to work the butter into the flour mixture until it resembles coarse crumbs.
In a separate bowl, whisk together the milk, vanilla extract, and egg. Gradually pour this mixture into the dry ingredients and stir until just combined.
Pour the batter into the prepared cake pan and spread it evenly. Bake for 20-25 minutes or until a toothpick inserted into the center comes out clean.
Let the cake cool completely in the pan for about 10 minutes, then transfer to a wire rack to cool completely.
3. Make the whipped cream:
In a large mixing bowl, beat the heavy whipping cream, powdered sugar, and vanilla extract on medium-high speed until stiff peaks form (about 3-4 minutes).
4. Assemble the layered shortcake:
Once the cake has cooled, slice it into two even layers.
Place the bottom layer of the cake on a serving plate. Spread a generous layer of whipped cream over the cake.
Spoon half of the macerated strawberries (and some of the juice) over the whipped cream.
Top with the second layer of cake and repeat with another layer of whipped cream and strawberries.
5. Serve:
Garnish with a few whole strawberries on top and serve immediately for the best texture.
Enjoy your delicious and light Layered Strawberry Shortcake! It's perfect for any occasion, especially in the spring or summer when strawberries are in season.