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Fluffy Sweetheart Strawberry Shortcake

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This stunning strawberry shortcake features a fluffy, tender cake layered with juicy macerated strawberries and cloud-like whipped cream. It’s a showstopping party dessert that’s quick, easy, and guaranteed to wow guests at any gathering.

Ingredients

Scale
  • 2 cups cake flour
  • 1 tablespoon baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter, cold and cubed
  • 1/3 cup granulated sugar
  • 1 large egg, room temperature
  • 2/3 cup whole milk (or buttermilk)
  • 1/2 cup heavy cream, whipped to soft peaks
  • 1 teaspoon vanilla extract
  • 1 1/2 pounds fresh strawberries, hulled and sliced
  • 1/3 cup granulated sugar (for strawberries)
  • 1 tablespoon lemon juice
  • 1 cup heavy whipping cream, cold
  • 2 tablespoons confectioners’ sugar
  • 1/2 teaspoon vanilla extract (for whipped cream)
  • Extra strawberries, sliced or whole (optional for decorating)
  • Mint leaves (optional for decorating)
  • Heart-shaped sprinkles (optional for decorating)

Instructions

  1. Wash, hull, and slice strawberries. Toss with sugar and lemon juice. Let sit at room temperature for at least 30 minutes, stirring occasionally.
  2. In a chilled bowl, whip heavy cream, confectioners’ sugar, and vanilla extract until soft peaks form. Refrigerate until ready to use.
  3. Preheat oven to 350°F (175°C). In a large bowl, whisk together cake flour, baking powder, baking soda, and salt.
  4. Add cold, cubed butter to the flour mixture. Cut in with a pastry cutter or two forks until mixture resembles coarse crumbs.
  5. In another bowl, whisk together granulated sugar, egg, milk, and vanilla extract until smooth.
  6. Gently fold whipped cream into the wet mixture until just combined.
  7. Pour wet mixture into dry ingredients. Fold gently with a rubber spatula until just combined; batter will be thick and slightly lumpy.
  8. Transfer batter to a greased or parchment-lined 8-inch round cake pan. Smooth the top. Bake for 22-25 minutes, until golden and a toothpick comes out clean.
  9. Cool cake in pan for 10 minutes, then transfer to wire rack to cool completely.
  10. Slice cooled cake in half horizontally. Place bottom layer on serving platter. Spoon half the macerated strawberries and juices over cake, then spread half the whipped cream on top.
  11. Add second cake layer. Repeat with remaining strawberries and whipped cream.
  12. Decorate with extra strawberries, mint leaves, and heart-shaped sprinkles as desired. Serve immediately.

Notes

For gluten-free, use a 1:1 gluten-free baking mix. For dairy-free, substitute plant-based butter and coconut cream. Assemble shortcake just before serving for best texture. Cake can be baked a day ahead and stored tightly wrapped. Macerate strawberries for at least 30 minutes for best flavor. Don’t overmix batter for a tender crumb.

Nutrition

Keywords: strawberry shortcake, party dessert, fluffy cake, summer dessert, easy shortcake, whipped cream, berries, American dessert, potluck, birthday cake

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