CLASSIC STRAWBERRY SHORTCAKE
Ingredients
Shortcake Layers:
2½ cups all-purpose flour
1 tbsp baking powder
½ tsp baking soda
½ tsp salt
3 tbsp granulated sugar
¾ cup cold unsalted butter, cubed
1 cup buttermilk
1 tsp vanilla extract
Filling & Topping:
3 cups fresh strawberries, sliced
2 tbsp sugar (for macerating strawberries)
2 cups heavy whipping cream
½ cup powdered sugar
1 tsp vanilla extract
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Instructions
1. Prepare the strawberries:
Toss sliced strawberries with sugar and set aside for 20–30 minutes to release juices.
2. Make the shortcake layers:
Preheat oven to 400°F (200°C). Grease and flour 2 or 3 round cake pans.
In a bowl, whisk flour, baking powder, baking soda, salt, and sugar.
Cut in butter using a pastry cutter or hands until crumbly.
Add buttermilk and vanilla; stir until just combined.
Divide the dough into pans and press evenly.
Bake for 15–18 minutes or until golden. Let cool completely.
3. Whip the cream:
Beat heavy cream, powdered sugar, and vanilla until stiff peaks form.
4. Assemble the cake:
Layer shortcake, whipped cream, and strawberries. Repeat for multiple layers. Finish with cream swirls and whole strawberries on top.