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Strawberry Shortcake
Prep
30 mins
Cook
20 mins
Servings
8
Difficulty
Medium
There's nothing quite like homemade strawberry shortcake, and honestly, it's so much easier to make than you'd think. Fresh strawberries are packed with vitamin C and antioxidants, so you're getting real nutrition alongside pure indulgence. The best part? The whole thing comes together in just 50 minutes from start to finish, with minimal ingredients you probably already have at home. These fluffy, tender cake layers paired with juicy berries and whipped cream create a dessert that tastes like you spent hours in the kitchen but actually requires just basic baking skills and simple techniques.
Ella x
Ingredients
- 33 pints fresh strawberries
- ½ cup white sugar½ cup white sugar
- 22 ¼ cups all-purpose flour
- 44 teaspoons baking powder
- 22 tablespoons white sugar
- ¼ teaspoon salt¼ teaspoon salt
- ⅓ cup shortening⅓ cup shortening
- 11 egg
- ⅔ cup milk⅔ cup milk
- 22 cups whipped heavy cream
Detail level
Instructions
- 1
Slice the strawberries and toss them with 1/2 cup of white sugar. Set aside.
- 2
Preheat oven to 425 degrees F (220 degrees C). Grease and flour one 8 inch round cake pan.
- 3
In a medium bowl combine the flour, baking powder, 2 tablespoons white sugar and the salt. With a pastry blender cut in the shortening until the mixture resembles coarse crumbs. Make a well in the center and add the beaten egg and milk. Stir until just combined.
- 4
Spread the batter into the prepared pan. Bake at 425 degrees F (220 degrees C) for 15 to 20 minutes or until golden brown. Let cool partially in pan on wire rack.
- 5
Slice partially cooled cake in half, making two layers. Place half of the strawberries on one layer and top with the other layer. Top with remaining strawberries and cover with the whipped cream.
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