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Heavenly Fluffy Strawberry Shortcake

Heavenly Fluffy Strawberry Shortcake You’ll Dream About

Experience the blissful taste of summer with this Heavenly Fluffy Strawberry Shortcake, combining juicy strawberries and whipped cream.
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Prep Time 30 minutes
Cook Time 25 minutes
Chilling Time 30 minutes
Total Time 1 hour 25 minutes
Servings: 8 slices
Course: Dessert
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 2 cups all-purpose flour Substitute with gluten-free flour blend if desired.
  • 1 cup cake flour Can be substituted with additional all-purpose flour but may affect texture.
  • 2 tbsp baking powder Acts as a leavening agent.
  • 1 tsp baking soda Complements baking powder for even rising.
  • 1 tsp salt Enhances sweetness and balances flavors.
For the Batter
  • 1 cup unsalted butter Adds richness and incorporates air.
  • 1 cup granulated sugar Sweetens and helps achieve a tender texture.
  • 3 large eggs Ensure room temperature for better emulsion.
  • 2 tsp vanilla extract Infuses aromatic flavor.
  • 1 cup buttermilk Substitute with milk mixed with vinegar or lemon juice if unavailable.
For the Strawberries
  • 2 cups fresh strawberries Use macerated for enhanced sweetness.
  • 2 tbsp sugar Draws moisture from strawberries.
For the Whipped Cream
  • 1 cup heavy cream Turns into airy whipped cream.
  • 1 4 powdered sugar Sweetens and stabilizes the whipped cream.

Equipment

  • Electric mixer
  • 8-inch round cake pans
  • Mixing bowls
  • spatula
  • Wire rack

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and grease and flour two 8-inch round cake pans.
  2. Sift together the all-purpose flour, cake flour, baking powder, baking soda, and salt.
  3. In a large bowl, cream the softened butter and sugar until light and fluffy, about 3-4 minutes.
  4. Add eggs one at a time, mixing well after each, then stir in vanilla extract.
  5. Gently alternate adding the flour mixture and buttermilk to the butter mixture, mixing until just combined.
  6. Divide the batter evenly between the prepared pans and smooth the tops.
  7. Bake for 20-25 minutes or until a toothpick inserted comes out clean.
  8. Allow the cakes to cool in the pans for 10 minutes, then invert onto a wire rack to cool completely.
  9. Slice fresh strawberries and sprinkle with sugar, allowing to macerate for 10-15 minutes.
  10. Beat heavy cream and powdered sugar in a cold bowl until soft peaks form.
  11. Layer the first cake on your serving platter, spread whipped cream, and half of the macerated strawberries. Add the second layer and repeat.
  12. Chill the assembled cake in the refrigerator for at least 30 minutes before serving.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 45gProtein: 3gFat: 17gSaturated Fat: 10gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 5gTrans Fat: 0.1gCholesterol: 60mgSodium: 150mgPotassium: 180mgFiber: 1gSugar: 20gVitamin A: 500IUVitamin C: 30mgCalcium: 100mgIron: 0.5mg

Notes

Ensure eggs are at room temperature for optimal batter texture. Avoid overmixing to maintain fluffiness. Store layers separately if assembling in advance.

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