The Best Strawberry Shortcake
My famous strawberry shortcake recipe made with a simple homemade cake (so not fussy!), sweetened strawberries, and whipped cream. We eat this once a week all spring long.
Servings: 9
Equipment
- medium bowl Love these because they have lids and double as serving bowls.
- parchment paper The precut pieces are easy to use and cut as needed.
Ingredients
- 1/2 cup sugar
- 1/4 cup melted butter
- 1 large egg
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup milk
- 1-2 pounds fresh strawberries hulled, sliced, and sweetened to your liking
- 2-4 cups freshly whipped cream sweetened if you like
Instructions
- Preheat the oven to 350 degrees and grease a 9-inch square baking dish (or line it with parchment).
- In a medium bowl, add the sugar and melted butter and stir to combine well.
- Add the egg and vanilla and stir to combine.
- Add the flour, baking powder, and salt, and beat with an electric mixture or stand mixer to combine.
- Add the milk and beat again until the mixture is smooth with no lumps. Place the batter in the prepared pan.
- Bake for 20-25 minutes, until the cake is lightly golden and springs back when lightly touched.
- Remove from the oven and allow to cool at least 30 minutes before serving.
- To serve, slice the cake into 9 pieces. Remove one piece from the pan and split it down the middle. Top half of the cake with strawberries and whipped cream, add the second half of cake, and top with more whipped cream and strawberries.
- Serve right away.
- Store any leftover cake covered at room temperature, separate from any leftover strawberries or whipped cream.
Notes
- Using an electric hand mixer or a stand mixer for this cake is best. I've made it a few times, stirring it all by hand, and I was left with little flour chunks in my batter and cake. Incorporating the milk with an electric mixture helped ensure no flour chunks in my cake.
- Ensure butter, egg, and milk are at room temperature before mixing. This helps them blend smoothly into the batter, making a more even and tender cake texture.
- Be sure to let the cake cool for at least 30 minutes before slicing it in half to prevent it from splitting.
- Keep a close eye on the cake while baking. It should be lightly golden and spring back when touched lightly in the center. Overbaking can dry out the cake, so aim to remove it from the oven as soon as it's done.
Nutrition
Serving: 1 of 9 servings | Calories: 231kcal | Carbohydrates: 33g | Protein: 4g | Fat: 9g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 44mg | Sodium: 214mg | Potassium: 149mg | Fiber: 2g | Sugar: 15g | Vitamin A: 303IU | Vitamin C: 30mg | Calcium: 98mg | Iron: 1mg
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