Layered Strawberry Shortcake

This easy homemade strawberry shortcake is the essence of springtime in a dessert with layers of whipped cream and fresh strawberries between spongy, crumbly sweet cake.

Prep Time:30 mins

Cook Time:20 mins

Total Time:50 mins

Servings:

Ingredients

⅔ cup milk
2 cups whipped heavy cream
⅓ cup shortening
1 egg
2 ¼ cups all-purpose flour
4 teaspoons baking powder
½ cup granulated sugar
2 tablespoons granulated sugar
¼ teaspoon salt
48 ounces fresh strawberries

Instructions

Cut strawberries. Combine them with ½ cup of white sugar and set aside.
Preheat the oven to 425 F. Grease an 8 inch round cake pan and flour it.
To a medium bowl add, baking powder, flour, 2 tablespoons white sugar, salt and combine.
Add shortening and blend until the mixture looks like coarse crumbs. Make a well in the center, then add beaten egg and milk. Stir until combined.
Add batter to the prepared pan and spread it. Bake at 425 F for 15 to 20 minutes. After baking, let it cool.
To make two layers, slice the cake in half. Top one cake layer with one-half of strawberries, then put another layer on top and top it with the remaining strawberries.
Cover with whipped cream and serve.

Notes

If you don’t have shortening, you can use butter or margarine instead. Make sure you use a couple of extra tablespoons than what’s called for with the shortening.
The batter needs to look like coarse crumbs prior to adding in your egg and milk.
Always use fresh strawberries for the best results. You can use frozen ones, but they will bleed all over and ruin the presentation.
Make your own whipped cream out of the heavy cream. It tastes so much better than the stuff from a tub or can, and it’s easy to make too!

Nutrition