Strawberry Shortcake

A classic shortcake topped with whipped cream and strawberries. The sliced strawberries inside the sponge layers only make it better.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat the oven to 375°F (190°C). Grease and flour two 9-inch (23 cm) round cake pans.

Step 2

In a medium bowl, whisk together the flour, baking powder, and salt.

Step 3

In a large mixing bowl, beat the butter and sugar together until light and fluffy. Add in the eggs, one at a time, beating well after each addition. Stir in the vanilla extract.

Step 4

Gradually add the flour mixture to the butter mixture in three parts alternating with the milk, starting and ending with the flour mixture. Divide the batter evenly between the two prepared pans.

Step 5

Bake for 25-30 minutes, or until a toothpick inserted into the center of the cakes comes out clean. Let the cakes cool completely in the pans.

Step 6

In a large bowl, beat the heavy cream and powdered sugar together until stiff peaks form.

Step 7

Once the cakes are cool, place one cake layer on a serving plate and spread a layer of whipped cream on top. Arrange half of the sliced strawberries on top of the whipped cream. Repeat the layering with the remaining cake layer, whipped cream, and strawberries.

Step 8

Serve chilled and enjoy your homemade Strawberry Shortcake!