Strawberry Shortcake
A delightful dessert featuring layers of fresh strawberries and fluffy cake, topped with whipped cream.
Ingredients
- 2 cup sliced strawberries fresh
- 2 tablespoon sugar for strawberries
- 1 cup all-purpose flour
- 1 tablespoon baking powder
- 1 pinch salt
- 1 cup heavy cream for whipping
- 3 tablespoon sugar for whipped cream
- 1 teaspoon vanilla extract for whipped cream
- 4 tablespoon butter melted
- 2 large eggs beaten
Instructions
- Preheat your oven to 350°F (175°C) and grease your cake pans.
- In a bowl, mix the flour, sugar, baking powder, and salt.
- Add the melted butter and beaten eggs to the dry mixture and combine.
- Pour into the prepared pans and bake for 25 minutes or until golden.
- While cakes are cooling, whip the heavy cream with sugar and vanilla until soft peaks form.
- Once the cakes are cooled, layer them with strawberries and whipped cream.
Notes
Best served fresh, but can be made a day ahead; store components separately.