Strawberry Shortcake
Strawberry shortcake dates back to the 16th century and was originally made with a bread-like crust.
This is vegetarian recipe. Dish can be prepared in 75 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 12.
Strawberry Shortcake
Ingredients
Instructions
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Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
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In a medium bowl, whisk together the cake flour, baking powder, and salt. Set aside.
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In a large bowl, cream together the butter and granulated sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla extract.
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Gradually add the dry ingredients to the butter mixture, alternating with the milk. Mix until just blended.
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Divide the batter evenly between the prepared pans. Smooth the tops with a spatula.
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Bake for 20 to 25 minutes, or until a toothpick inserted into the center comes out clean.
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Remove from the oven and let the cakes cool in the pans for 10 minutes. Then transfer to a wire rack to cool completely.
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In a chilled bowl, whip the heavy cream and powdered sugar until stiff peaks form.
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Place one cake layer on a serving plate. Spread a layer of whipped cream on top, then arrange sliced strawberries.
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Place the second cake layer on top and repeat with whipped cream and strawberries.
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Garnish with additional whipped cream and whole strawberries.
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Refrigerate for at least 30 minutes before serving.
Nutrition Facts
Servings 8
- Amount Per Serving
- Calories 350kcal
- % Daily Value *
- Total Fat 18g28%
- Total Carbohydrate 45g15%
- Sugars 25g
- Protein 4g8%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.
