Strawberry Shortcake Recipe

Strawberry Shortcake Recipe

 Ingredients:

**For the Cake:**
– 2 1/2 cups all-purpose flour
– 2 1/2 teaspoons baking powder
– 1/4 teaspoon baking soda
– 1/2 teaspoon salt
– 1/2 cup unsalted butter, room temperature
– 1 1/2 cups granulated sugar
– 4 large eggs
– 1 teaspoon vanilla extract
– 1 cup buttermilk

**For the Whipped Cream:**
– 2 cups heavy whipping cream
– 1/4 cup powdered sugar
– 1 teaspoon vanilla extract

**For the Strawberry Filling:**
– 4 cups fresh strawberries, hulled and sliced
– 1/4 cup granulated sugar
– 1 tablespoon lemon juice

 Instructions:

1. **Prepare the Cake:**
– Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
– In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
– In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla extract.
– Gradually add the dry ingredients to the creamed mixture, alternating with the buttermilk, beginning and ending with the flour mixture. Mix just until combined.
– Divide the batter evenly between the prepared pans. Bake for 25-30 minutes, or until a toothpick inserted into the center of the cakes comes out clean. Allow the cakes to cool in the pans for 10 minutes, then turn them out onto wire racks to cool completely.

2. **Prepare the Whipped Cream:**
– In a large bowl, whip the heavy cream, powdered sugar, and vanilla extract together until stiff peaks form. Set aside.

3. **Prepare the Strawberry Filling:**
– In a medium bowl, combine the sliced strawberries, granulated sugar, and lemon juice. Toss to coat the strawberries evenly. Allow the mixture to sit for at least 15 minutes to let the strawberries release their juices.

4. **Assemble the Cake:**
– Place one layer of the cake on a serving plate. Spread a generous layer of whipped cream over the cake, then top with a layer of the strawberry mixture.
– Place the second cake layer on top, then spread more whipped cream over the top and sides of the cake. Decorate with additional strawberries as desired.

5. **Serve:**
– Refrigerate the cake for at least an hour before serving to allow the flavors to meld together. Slice and enjoy your homemade strawberry shortcake!

Enjoy your delightful strawberry shortcake!