- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 12 servings 1x
- Category: dessert
- Method: oven
- Cuisine: american
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 12 servings 1x
- Category: dessert
- Method: oven
- Cuisine: american
Scale:
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 12 servings 1x
- Category: dessert
- Method: oven
- Cuisine: american
Ingredients
- 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 butter, cold
- 1 cup milk
for the topping
- 1 cup heavy whipping
- 1 teaspoon vanilla extract
- 1 pint fresh strawberries, rinsed and cut into thin slices
- 2 Tablespoons granulated sugar (or to taste!)
Instructions
- Preheat the oven to 350°F and line a 8 inch round pan with parchment paper on the bottom and either spray the sides with cookie spray or butter and flour them. Set aside.
- In a large mixing bowl combine the flour, baking powder, sugar, and salt and 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 mixture starts to clump together.
- Make a well in the center and add the milk and vanilla extract. Mix until just combined.
- Transfer the batter to your prepared pan, using a rubber spatula to spread the batter into an even layer. If desired, top with coarse sugar (I highly recommend).
- 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 the edge of the cake and turning it out of the pan. Allow to cool completely before topping.
- While the cake cools, 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.
- When ready to serve, spoon the whipped cream over the top of the cake and top with strawberries!
Keywords: strawberry shortcake cake
Leave a comment and rate this recipe!
Making this for the third time tonight. It’s so easy and delicious. The perfect summer dessert!
★★★★★
This is so pretty. I would love to make this tomorrow for my husbands birthday. Just want to make sure that there are NO eggs?
Thank you 💕
No eggs!!
My grandads favorite birthday dessert was pound cake with strawberries and whipped cream. Today would have been his 91st birthday. My grandmother used to make his cakes but has really left the kitchen after being in it day in and day out for 85 years. I decided to honor my grandad today by making a pound cake and came across this recipe. Although my grandad would have preferred it gluten full and dairy full I made it gluten free and dairy free (Pamela’s GF flour is the BEST & oat milk) I don’t think he would have been able to tell the difference!! We enjoyed this cake immensely and I will be making it again. She is right, don’t skimp on the sugar on top! Makes a huge difference. Highly recommend this recipe and hope you’re making it for someone special.
★★★★★
Hi 🙂 I was wondering if there’s a way you could give the recipe in grams? i think i used too much milk and it fell in the center, thank you!!
This cake was so good and easy to make!! Can the flour be substituted for almond flour? If not, is there a way to make it gluten free?
Hi Monica! Almond flour doesn’t bind in the same way that regular flour does, but you could use a gluten free blend like bob’s redmill 1 to 1 baking flour!