Strawberry Shortcake Bliss
A delightful combination of fluffy shortcake, juicy strawberries, and whipped cream.
Servings: 6 servings
Calories: 320kcal
Equipment
- Mixing Bowl
- Cake Pan
- Whisk
- Saucepan
Ingredients
For the Shortcake
- 1.5 cups Flour
- 0.5 cups Sugar
- 2 tsp Baking Powder
- 0.5 tsp Salt
- 0.25 cups Cold Butter cut into pieces
- 0.5 cups Milk
- 1 large Egg
- 1 tsp Vanilla Extract
For the Filling & Topping
- 2 cups Sliced Strawberries
- 0.25 cups Sugar to macerate berries
- 1 cups Whipping Cream
- 2 tbsp Confectioners' Sugar
- 0.5 tsp Vanilla Extract for cream
For the Strawberry Drizzle
- 0.5 cups Strawberry Preserves
- 2 tbsp Water
Instructions
- Preheat oven to 400°F (200°C) and grease an 8-inch cake pan.
- In a mixing bowl, combine flour, sugar, baking powder, and salt. Stir until well mixed.
- Cut the cold butter into the dry ingredients using a pastry cutter or fork until it resembles coarse crumbs.
- In another bowl, whisk together milk, egg, and vanilla extract. Pour this mixture into the dry ingredients and stir until just combined.
- Spread the batter evenly in the greased cake pan and bake for 18-20 minutes or until a toothpick inserted in the center comes out clean. Let it cool on a rack.
- In a bowl, toss the sliced strawberries with 1/4 cup sugar and let sit for 30 minutes to macerate.
- In a separate bowl, beat the whipping cream with confectioners’ sugar and 1/2 tsp vanilla until soft peaks form.
- Heat the strawberry preserves with 2 tbsp of water in a small saucepan until syrupy.
- Slice the cooled cake in half. Layer the bottom half with whipped cream and macerated strawberries. Place the top layer back on, then top with more cream, strawberries, and drizzle with strawberry sauce.
- Garnish with extra strawberries and dust with powdered sugar before serving.
Notes
For extra flavor, add orange zest to the whipped cream or a splash of almond extract. Best served fresh for optimal texture and taste.
Nutrition
Calories: 320kcal | Fat: 16g