Description
This classic American strawberry shortcake features a tender, airy cake baked at high heat to prevent sogginess, layered with fresh strawberries and whipped cream for a refreshing tart-sweet balance. Perfect for summer gatherings.
Ingredients
2 cups all-purpose flour
1/2 cup sugar
1 tbsp baking powder
1/2 tsp salt
1 2/3 cups milk
1 cup butter, melted
1 tsp vanilla extract
3 cups strawberries
Instructions
Prep tools and ingredients: Gather mixing bowls, electric whisk, and 9-inch pans.
Combine dry ingredients: In a large bowl, whisk together flour, sugar, baking powder, and salt until uniform.
Add wet ingredients: Pour in milk, melted butter, and vanilla extract. Mix at medium speed until smooth.
Bake at high heat: Pour batter into greased pans. Bake at 375°F for 10 minutes, then reduce to 300°F for another 12 minutes.
Rest and assemble: Cool the cake completely before stacking with whipped cream and strawberries.
Notes
Use cake flour for extra tenderness and caster sugar for even melting.
For richer flavor, substitute milk with buttermilk.
Chill whipped cream and berries for at least 30 minutes before assembling.
Ensure milk is cold (40°F max) and brush pans with melted butter instead of flour to avoid grit.
- Prep Time: 20
- Cook Time: 25
- Category: Desserts
- Method: Baking
- Cuisine: American