Strawberry Shortcake Bliss
A delightful treat combining fluffy cake, sweet strawberries, and creamy whipped topping, perfect for summer gatherings and celebrations.
Ingredients
For the Cake
- 1.5 cups flour
- 0.5 cups sugar
- 2 tsp baking powder
- 0.5 tsp salt
- 0.25 cups cold butter, cut into pieces Ensure butter is cold for a fluffy texture.
- 0.5 cups milk
- 1 large egg
- 1 tsp vanilla extract
For the Strawberries
- 2 cups sliced strawberries Use fresh strawberries for best flavor.
- 0.25 cups sugar Used to macerate the berries.
For the Whipped Cream
- 1 cups whipping cream
- 2 tbsp confectioners' sugar
- 0.5 tsp vanilla extract For flavoring the cream.
For the Drizzle
- 0.5 cups strawberry preserves
- 2 tbsp water
Instructions
Preparation
- Preheat your oven to 400°F (200°C) and grease an 8-inch cake pan.
- In a bowl, mix the dry ingredients: flour, sugar, baking powder, and salt. Cut in the cold butter until the mixture is crumbly.
- In another bowl, whisk together the milk, egg, and vanilla extract. Add this mixture to the dry ingredients and combine well.
- Spread the batter into the prepared cake pan and bake for 18-20 minutes, or until golden. Let it cool on a rack.
Prepare Strawberries
- For the strawberries, toss them with 1/4 cup of sugar and let them sit for 30 minutes to soften.
Whip Cream
- In a separate bowl, whip the cream with the confectioners' sugar and vanilla until fluffy.
Assemble the Cake
- For the drizzle, heat the strawberry preserves with water until it becomes syrupy.
- Once the cake is cooled, slice it in half horizontally. Layer the bottom half with whipped cream and strawberries.
- Place the top half back on, add more cream and strawberries, then drizzle with the strawberry sauce.
- Garnish with extra strawberries and a light dusting of powdered sugar before serving.
Notes
To store leftovers, cover the cake with plastic wrap or place it in an airtight container. Keep it in the refrigerator for up to 2 days. The strawberries and cream may soften the cake, so it’s best enjoyed fresh.