This classic dessert brings back fond memories of summer picnics and family gatherings where strawberries reign supreme. Unlike modern sponge cakes, this traditional recipe boasts a rich, buttery shortcake texture that perfectly complements the sweetness of fresh strawberries and the lightness of whipped cream topping.
Ingredients
Scale:
2 cups all-purpose flour
1/4 cup granulated sugar
1 tablespoon baking powder
1/2 teaspoon salt
1/2 cup unsalted butter, softened
1 large egg
1 teaspoon vanilla extract
3/4 cup milk
3 cups fresh strawberries, hulled and sliced
1/2 cup heavy cream (for whipping)
2 tablespoons powdered sugar (for sweetening the cream)
Instructions
Preheat your oven to 425°F (220°C).
In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt until well combined.
Add the softened butter to the dry mixture and blend until it resembles coarse crumbs.
In a separate bowl, whisk the egg, milk, and vanilla extract together until fully combined.
Pour the wet ingredients into the dry ingredients and stir gently until just combined.
Transfer the batter into a greased 9x13-inch baking pan, spreading it evenly.
Bake in the preheated oven for 20-25 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
While the cake is baking, prepare the whipped cream topping by beating the heavy cream and powdered sugar together until soft peaks form.
Once the shortcake is done, let it cool for about 10 minutes before transferring it to a wire rack to cool completely.
Once the shortcake is cool, slice it into squares or rectangles, and top each slice with fresh strawberries and a dollop of whipped cream.
