Dessert
Strawberry Shortcake
1 h 15 minServes 10Nutri-Score D€€
D
1 h 15 min
1 h 15 minStrawberry Shortcake
what you need
Ingredients
all-purpose flourGrains300 g
granulated sugarPantry250 g
unsalted butter (softened)Dairy170 g
eggs (room temperature)Dairy3 pieces
whole milk (room temperature)Dairy180 ml- baking powderPantry10 g
- vanilla extractPantry10 ml
saltSpices3 g
strawberries (hulled and sliced)Produce500 g- heavy cream (cold)Dairy480 ml
- powdered sugarPantry60 g
per serving
Nutrition
399kcal
- Carbs
- 48 g
- Proteins
- 5 g
- Fat
- 21 g
what you’ll use
Tools
Mixing bowl ×2
Hand mixer
Cake pan ×2
Oven- Cooling rack
Spatula
step by step
Method
- Step 1
Preheat and prepare the pans
- Preheat the oven to 180 °C.
- Grease and line the cake pans.
- Step 2
Make the cake batter
- Cream the butter and sugar until light and fluffy.
- Beat in the eggs one at a time, then the vanilla.
- Whisk the flour, baking powder and salt, then alternate adding the dry ingredients and the milk until just combined.
- Step 3
Bake the cakes
- Divide the batter evenly between the prepared pans.
- Bake until golden and a skewer comes out clean.
- Cool in the pans, then turn out onto a rack to cool completely.
- Step 4
Whip the cream
- Whip the cold heavy cream with the powdered sugar to stiff peaks.
- Step 5
Assemble the shortcake
- Place a cake layer on a plate and top with whipped cream and sliced strawberries.
- Add the second layer and repeat with cream and strawberries.
- Finish with the remaining cream and strawberries on top.
most cooked first