Description
A festive, layered dessert combining tender shortcake, whipped cream, and fresh strawberries. Balanced sweetness and vibrant color make it perfect for celebrations.
Ingredients
1 3/4 cups all-purpose flour
1 cup granulated sugar
1 tablespoon baking powder
1/2 teaspoon salt
1/2 cup unsalted butter, cold
2 pounds ripe strawberries
1 1/4 cups heavy cream
1 teaspoon vanilla extract
Instructions
Preheat oven to 350°F. Grease two 9-inch round cake pans
Whisk flour, sugar, baking powder, and salt in a large bowl
Cut cold butter into dry ingredients until crumbly
Make a well in the center and add 1 cup buttermilk, 1 beaten egg, and vanilla extract. Mix just until combined
Divide batter between prepared pans and bake 25 minutes until golden
Let cakes cool completely
Whip cream and vanilla until stiff peaks form
Slice remaining strawberries and refrigerate
Assemble dessert: Layer one cake with whipped cream, strawberries, and top with second cake and remaining cream
Notes
Use room-temperature buttermilk for better texture
For gluten-free version, substitute all-purpose flour with certified gluten-free blend
Coconut oil can replace butter for dairy-free adaptation
Strawberry aroma enhances when dessert is chilled before serving
Arrange strawberries in decorative patterns for presentation
- Prep Time: 30
- Cook Time: 25
- Category: Trending
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 500
- Sugar: 35g
- Sodium: 400mg
- Fat: 25g
- Saturated Fat: 15g
- Carbohydrates: 65g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 70mg
