Strawberry Shortcake

by Stacey M

A classic American dessert featuring layers of sweetened, flaky spongecake, fresh juicy strawberries, and whipped cream (12 servings).

Ingredients

Cake

2 cups all-purpose flour

4 teaspoons baking powder

1/2 teaspoon salt

1 cup granulated sugar

1 teaspoon vanilla extract

1/2 cup unsalted button, cold

1 cup milk

demerara sugar, for topping

For The Topping

1 cup heavy whipping cream

1 teaspoon vanilla extract

1 pint fresh strawberries, rinsed and cut into thin slices

2 tablespoons granulated sugar (or to taske)

Preheat oven to 350° F and line an 8-inch round pan with parchment paper on the bottom and generously grease the sides with cooking spreay or butter. Set aside.
In a large mixing bowl combine the flour, baking poweder, sugar, and salt. mix to combine.
Cut the cold butter into small pieces and use a pastry cutter or your fingers to cut the butter into the dry ingredients until the miixture starts to clump together.
Make a well in the center and add the milk and vanilla extract. Mix until combined.
Transfer the batter to your prepared pan, using a rubber spatula to spead the batter into an even layer, if desired top with demerara sugar.
Bake for 35 minutes or until a knife inserted into the middle comes out mostly clean. Transfer the cake to a wire rack to cool for 15 minutes before running a butter knife along tyhe edge of the cake and turning it out of the pan. Allow to cool completely before topping.
Once the cake is cool, make the whipped cream and prep the strawberries. Place the sliced strawberries in a medium sized bowl with the sugar and stir to combine. Cover and set aside.
Beat the heavy cream in a stand mixer fitted with the whisk attachment until soft peaks form and the whipped cream holds its shape. Add the vanilla extract and mix well.
When ready to serve, spoon the whipped cream over the top of the cake and top with the strawberries.