Description
A classic and delightful Strawberry Shortcake recipe featuring a tender homemade cake layered with sweetened strawberries and whipped cream. Perfect for a refreshing dessert that highlights the natural sweetness of fresh strawberries.
Ingredients
Cake:
- ½ cup shortening
- 1⅓ cup granulated sugar
- 2 large eggs
- 2½ tsp vanilla extract
- ½ tsp salt
- 3 cups all-purpose flour
- 4 tsp baking powder
- 1 cup milk
Strawberry Topping:
- 3 qts fresh or frozen strawberries, sliced
- ¼ cup granulated sugar
Assembly:
- 16 ounces whipped cream topping
Instructions
- Preheat and prepare pan: Preheat your oven to 350°F (175°C). Line a 9 x 11-inch baking pan with foil or parchment paper and grease it well to prevent sticking, then set aside.
- Mix dry ingredients: In a medium or large bowl, combine the flour, baking powder, and salt. Whisk them together thoroughly and set aside.
- Cream shortening and sugar: In a mixing bowl fitted with a mixer, cream together the shortening and sugar until the mixture is light and fluffy. Then add the eggs and vanilla extract, beating well to incorporate.
- Add dry ingredients and milk: With the mixer on low speed, gradually alternate adding the dry ingredients and milk to the creamed mixture, beginning and ending with the dry ingredients, to form a smooth batter.
- Bake the cake: Pour the batter evenly into the prepared baking pan and bake for 20 to 25 minutes, or until a toothpick inserted in the center comes out clean. Remove from oven and cool completely on a wire rack.
- Prepare strawberries: Place the sliced strawberries and ¼ cup sugar into a medium saucepan over medium heat. Stir gently until the sugar dissolves and the strawberries release some juice. Remove from heat and let cool slightly.
- Cut the cake: Once the cake has cooled, cut it into 9 or 12 pieces, depending on preferred serving size. Then carefully slice each piece in half horizontally.
- Assemble shortcakes: Spread a generous amount of whipped cream on the bottom half of each cake piece. Spoon the sugared strawberries over the whipped cream. Place the top half of the cake on top, then spread more whipped cream and strawberries over each assembled shortcake piece.
Notes
- You can use fresh or frozen strawberries depending on availability; frozen should be thawed before use.
- For a richer flavor, consider using heavy cream whipped at home instead of store-bought whipped cream topping.
- To enhance the strawberry mixture, you can add a splash of lemon juice or a bit of vanilla.
- This recipe serves 12, making it perfect for family gatherings and entertaining guests.
- Ensure the cake is fully cooled before slicing and assembling to prevent the whipped cream from melting.
