Description
A delightful layered shortcake featuring moist sponge cake, luscious whipped cream, and fresh strawberries, perfect for any celebration.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 ½ cups granulated sugar
- ½ cup unsalted butter, softened
- 1 cup milk
- 3 ½ teaspoons baking powder
- ½ teaspoon salt
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 cups fresh strawberries, sliced
- 2 cups heavy whipping cream
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla extract (for frosting)
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- Combine the dry ingredients: whisk together flour, baking powder, and salt.
- Mix the batter: beat butter and granulated sugar until airy, then add eggs and vanilla extract.
- Incorporate the flour and milk into the butter mixture alternately until just smooth.
- Bake the cakes for 25-30 minutes, or until a toothpick comes out clean.
- Allow cakes to cool in their pans for 10 minutes before transferring to a cooling rack.
- Whip the heavy cream with powdered sugar and vanilla until stiff peaks form.
- Layer the cakes by slicing each horizontally, then spread whipped cream and sliced strawberries between layers.
- Top with whipped cream and strawberry slices.
- Chill in the refrigerator for an hour before serving.
Notes
Consider making the cakes a day in advance for added moisture. You can also decorate with chocolate sauce or additional fruits for variety.
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 25g
- Sodium: 200mg
- Fat: 24g
- Saturated Fat: 14g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 80mg