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Strawberry shortcake

Strawberry Shortcake

This Strawberry Shortcake is a beautifully simple, single-layer 10-inch cake topped with juicy, sweetened fresh strawberries and fluffy homemade whipped cream. Perfect for summer picnics, brunches, or as a charming dessert centerpiece, this recipe celebrates the fresh, bright flavor of ripe strawberries with an easy, tender butter cake base.
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Prep Time 25 minutes
Cook Time 35 minutes
Cooling & Resting 45 minutes
Total Time 1 hour 45 minutes
Servings: 12 Slices
Course: Dessert
Ingredients Equipment Method

Ingredients
  

For the Cake
  • 2 cups All purpose flour
  • 1 cup Granulated sugar
  • 1 tbsp Baking powder
  • ½ tsp Salt
  • ½ cup Unsalted butter softened
  • ¾ cup Milk 2% or whole
  • 2 Large eggs
  • 2 tsp Vanilla extract
For the Strawberries
  • 1 lb Fresh strawberries hulled and sliced
  • ¼-½ cup Granulated sugar depending on the sweetness of your berries
For the Whipped Cream
  • 1½ cups Heavy whipping cream very cold
  • 3 tbsp Powdered sugar
  • 1 tsp Vanilla extract

Equipment

  • 10-inch springform pan
  • Electric hand or stand mixer
  • Mixing bowls
  • Whisk
  • Spatula

Method
 

  1. Prepare the strawberries
    In a medium bowl, toss the sliced strawberries with ¼–½ cup sugar.
    Let them sit at room temperature for at least 20–30 minutes until they become juicy.
  2. Make the cake
    Preheat oven to 350°F (175°C).
    Grease and flour a 10-inch springform pan (you can also line the bottom with parchment paper for easy removal).
    In a large bowl, whisk together the flour, sugar, baking powder, and salt.
    Add softened butter, milk, eggs, and vanilla extract.
    Beat with an electric mixer on medium speed for about 2 minutes, until the batter is smooth and creamy.
    Pour the batter into the prepared pan and smooth the top.
    Bake for 35–40 minutes, or until a toothpick inserted into the center comes out clean.
    Cool the cake in the pan for 10–15 minutes, then release the springform ring and let the cake cool completely on a wire rack.
  3. Make the whipped cream
    In a cold mixing bowl, beat the cold heavy whipping cream, powdered sugar, and vanilla until medium peaks form.
    Keep chilled until ready to use.
  4. Assemble the shortcake
    Place the cooled cake layer on a serving plate or cake stand.
    If the top is domed, you can gently level it with a serrated knife.
    Spoon all the sweetened strawberries (with some of their juice) over the top of the cake.
    Finish with a thick, fluffy layer of whipped cream.
    Garnish with a few whole strawberries or fresh mint leaves for a pretty finish.