For strawberry cake

Certainly! Here’s a simple recipe for strawberry shortcake


  • 1/4 cup granulated sugar (adjust based on sweetness of strawberries)
  • 1 pound fresh strawberries, hulled and sliced
  • 1/4 cup sugar
  • 2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 2/3 cup milk
  • 1/2 cup unsalted butter, cold and cut into small pieces
  • 1 teaspoon vanilla extract
  • 2 tablespoons powdered sugar
  • 1 cup heavy cream
  • 1 teaspoon vanilla extract


  1. In a bowl, combine sliced strawberries and granulated sugar. Let it sit for about 30 minutes to allow the strawberries to release their juices.
  2. Preheat the oven to 425°F (220°C).
  3. In a large mixing bowl, whisk together flour, sugar, baking powder, and salt. Add the cold butter pieces and use a pastry cutter or your fingers to incorporate the butter until the mixture resembles coarse crumbs.
  4. Pour in the milk and vanilla extract, stirring until just combined. Do not overmix.
  5. Turn the dough out onto a floured surface and gently knead it a few times. Pat the dough into a 1-inch thick rectangle.
  6. Use a round biscuit cutter to cut out shortcakes from the dough. Place them on a baking sheet lined with parchment paper.
  7. Bake for 12-15 minutes or until golden brown. Allow the shortcakes to cool.
  8. While the shortcakes are cooling, whip the heavy cream, powdered sugar, and vanilla extract together until stiff peaks form.
  9. To assemble, slice each shortcake in half horizontally. Spoon a generous amount of strawberries onto the bottom half, add a dollop of whipped cream, and then place the other half of the shortcake on top.
  10. Serve and enjoy your homemade strawberry shortcake!

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