Delicious Strawberry Shortcake Cake for Summer Bliss
A delightful summer dessert featuring fluffy whipped cream, fresh strawberries, and a moist cake, perfect for any gathering and embodies the essence of summer.
Equipment
- 8-inch round pan
- Mixing bowls
- Whisk
- Spatula
- - Pastry cutter
Ingredients
For the Cake
- 2 cups all-purpose flour or gluten-free flour for a gluten-free option
- 2 teaspoons baking powder ensure it's fresh
- 0.5 teaspoon salt
- 0.75 cup granulated sugar coconut sugar can be used for healthier option
- 2 teaspoons vanilla extract opt for pure extract
- 0.5 cup unsalted butter (cold) must be cold for proper texture
- 1 cup milk or almond milk for dairy-free
- 0.25 cup demerara sugar (optional) for topping
For the Topping
- 1 cup heavy whipping cream or coconut cream for dairy-free
- 2 cups fresh strawberries can substitute with other berries
- 0.25 cup granulated sugar (for topping) adjust based on strawberries' sweetness
Instructions
How to Make Strawberry Shortcake
- Preheat your oven to 350°F and line an 8-inch round pan with parchment paper and coat it with cooking spray.
- In a large bowl, whisk together the all-purpose flour, baking powder, granulated sugar, and salt until well combined.
- Cut the cold unsalted butter into the dry mixture until it resembles coarse crumbs.
- Make a well in the center of the dry ingredients, then pour in the milk and vanilla extract. Mix gently until just combined.
- Pour the batter into the prepared cake pan and sprinkle demerara sugar on top if desired.
- Bake for about 35 minutes or until a toothpick inserted in the center comes out mostly clean. Let it cool for 15 minutes.
- Mix sliced strawberries with a bit of granulated sugar and let sit. Whip the heavy cream with vanilla extract until soft peaks form.
- Once the cake has cooled, layer whipped cream generously on top and arrange the sugared strawberries just before serving.
Notes
Assemble just before serving to prevent sogginess. Store components separately to maintain freshness.