Strawberry Shortcake


  • 1 1/3 cups all-purpose flour
  • 1/2 cup granulated sugar
  • 2 tsp. baking powder
  • 1/4 tsp. salt
  • 2/3 cup buttermilk
  • 1/4 cup butter, melted
  • 1 egg
  • 1 tsp. vanilla extract
  • 1 cup sliced fresh strawberries


  • 2/3 cup heavy cream
  • 2 Tbsp. granulated sugar
  • 1 cup sliced fresh strawberries


  1. Preheat the oven to 350F.
  2. Grease a 9-inch round baking pan. Line the bottom of the pan with parchment paper and grease the paper. Set aside.
  3. In a large bowl, whisk flour, sugar, baking powder and salt.
  4. In another bowl, whisk buttermilk, melted butter, egg and vanilla. 
  5. Stir into dry ingredients just until combined and moistened. The batter will be thick. 
  6. Fold in the sliced strawberries.
  7. Transfer the batter to the prepared pan and bake for 20-25 minutes or until a toothpick inserted in the center comes out clean. 
  8. Cool in pan for 10 minutes before removing to a wire rack to cool completely. Remove paper.


  1. In a medium bowl, beat cream with sugar on high speed until firm peaks form, about 4 minutes. (The cream should become stiff and take on volume – if you take out your whisk out of the cream, the peaks in whipped cream will hold firmly but have a slightly softened tip). 
  2. Do not whip much more beyond this point or the whipped cream will turn into butter.
  3. Spread the whipped topping over the chilled cake. Arrange sliced strawberries over the top. 
  4. Serve immediately.