This Strawberry Shortcake recipe is a whipped cream cake with a butter base, which means the cake itself is full of wonderful flavor on its own, even without whipped cream and berries. You won’t be able to stop at just one slice!
For the Cake:
2 cups all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1 cup (2 sticks) unsalted butter, room temperature
1 1/2 cups granulated sugar
4 large eggs, lightly beaten
1 teaspoon pure vanilla extract
1/4 cup heavy whipping cream
For the Filling:
2 cups heavy whipping cream
1/2 cup confectioners’ sugar
2 teaspoons pure vanilla extract
4 cups fresh strawberries, hulled and quartered
Additional berries, if desired
Preheat oven to 325 degrees F.
Butter an 8-inch round (3 inches deep) baking pan. If you do not have a deep 8-inch round cake pan, use two 8 inch pans.
In a large bowl, sift together the flour, baking powder, and salt.
In the bowl of a stand mixer fitted with a paddle attachment, cream together the butter and sugar until light and fluffy, about 3 minutes.
Gradually add eggs and vanilla, mixing until combined.
With mixer on lowest speed, add half the flour mixture followed by the whipping cream then the remaining flour mixture, mixing just until combined.
Spread batter into prepared pan.
Bake on center rack until toothpick comes out clean, about 70 minutes.
Let cool in pan for 10 minutes, then gently remove from pan and transfer to a wire rack to cool.
Prepare whipped cream filling– Using an electric mixer, beat heavy whipping cream, confectioners’ sugar, and vanilla together on high speed until stiff peaks form. (For best results use a chilled metal bowl.)
Assemble the layers-
Slice the cooled cake into 2 or 3 thin layers. Arrange sliced strawberries on the bottom layer, top with whipped cream, then repeat with remaining layers. Serve immediately or refrigerate until ready to serve.
Keywords: strawberry shortcake, whipped cream layer cake,