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Strawberry Shortcake

Delicious Strawberry Shortcake: A Summer Delight Awaits

This classic Strawberry Shortcake celebrates summer with juicy strawberries and a light cake, perfect for gatherings.
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Prep Time 15 minutes
Cook Time 30 minutes
Cooling Time 10 minutes
Total Time 55 minutes
Servings: 8 slices
Course: Desserts
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 1/2 cup Shortening or unsalted butter
  • 1 cup Granulated Sugar or brown sugar
  • 2 large Eggs or flax eggs/applesauce for egg-free option
  • 1 teaspoon Vanilla Extract or almond/lemon extract for twist
  • 1/2 teaspoon Salt
  • 1 1/2 cups All-Purpose Flour or gluten-free flour blend
  • 2 teaspoons Baking Powder check freshness
  • 1/2 cup Milk or almond/coconut milk for dairy-free
For the Topping
  • 1 cup Whipped Cream Topping or dairy-free whipped topping
  • 2 cups Fresh or Frozen Strawberries use fresh for best flavor

Equipment

  • Mixing Bowl
  • electric mixer
  • Baking Dishes
  • Wire rack

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and grease baking dishes.
  2. Cream shortening and sugar until light and fluffy.
  3. Add eggs one at a time, then blend in vanilla and salt.
  4. Whisk together flour and baking powder, then add to wet ingredients alternating with milk.
  5. Pour batter into prepared baking dishes and smooth the top.
  6. Bake for 25-30 minutes until golden brown; toothpick should come out clean.
  7. Cool cakes in the pans for 10 minutes before inverting onto a wire rack.
  8. Assemble by layering cake, whipped cream, and strawberries, then top with more cream and strawberries.
  9. Serve and enjoy, optionally dusting with powdered sugar.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 45gProtein: 4gFat: 18gSaturated Fat: 9gMonounsaturated Fat: 7gCholesterol: 45mgSodium: 200mgPotassium: 180mgFiber: 1gSugar: 20gVitamin A: 500IUVitamin C: 40mgCalcium: 50mgIron: 1mg

Notes

Store leftover assembled Strawberry Shortcake in the fridge for up to 3 days; freeze layers separately for best results.

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