Strawberry Shortcake
Ingredients
The cake layers
-
3
cups
all purpose flour
-
1
tablespoon
baking powder
-
½
teaspoon
baking soda
-
½
teaspoon
salt
-
10
oz
unsalted butter, softened
-
1¼
cups
granulated sugar
-
4
large
eggs
-
1
cup
heavy cream
-
1
teaspoon
pure vanilla extract
-
2
pounds
strawberries, hulled and sliced
-
2
tablespoons
granulated sugar (for strawberries)
The whipped cream filling
-
8
oz
cream cheese
-
½
cup
powdered sugar
-
¼
teaspoon
salt
-
2
cups
heavy cream
-
1
teaspoon
pure vanilla extract
Instructions
- Preheat the oven to 350°F (177°C) and grease three 9-inch round cake pans.
- Sift together the flour, baking powder, baking soda, and salt in a medium bowl.
- Cream the softened butter and granulated sugar in a large mixing bowl until fluffy.
- Add the eggs one at a time, mixing well after each addition.
- Mix in the dry ingredients alternately with the heavy cream and vanilla until combined.
- Divide the batter evenly among the prepared pans and bake for 20-25 minutes.
- Let the cakes cool completely on a wire rack.
- Macerate the sliced strawberries with sugar for about 1 hour.
- In another bowl, beat the cream cheese, powdered sugar, and salt until creamy.
- Add heavy cream and vanilla, beating until stiff peaks form.
- Assemble the cake by layering with strawberries and whipped cream between the cake layers.
- Chill the assembled cake for at least 1 hour before serving.
Nutrition Facts (estimated)
Servings
12
Calories
541
Total fat
29g
Total carbohydrates
62g
Total protein
10g
Sodium
715mg
Cholesterol
129mg
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