Strawberry Shortcake
Ingredients
- 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
Topping
- 2/3 cup heavy cream
- 2 Tbsp. granulated sugar
- 1 cup sliced fresh strawberries
Directions
- Preheat the oven to 350F.
- Grease a 9-inch round baking pan. Line the bottom of the pan with parchment paper and grease the paper. Set aside.
- In a large bowl, whisk flour, sugar, baking powder and salt.
- In another bowl, whisk buttermilk, melted butter, egg and vanilla.
- Stir into dry ingredients just until combined and moistened. The batter will be thick.
- Fold in the sliced strawberries.
- Transfer the batter to the prepared pan and bake for 20-25 minutes or until a toothpick inserted in the center comes out clean.
- Cool in pan for 10 minutes before removing to a wire rack to cool completely. Remove paper.
Topping
- 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).
- Do not whip much more beyond this point or the whipped cream will turn into butter.
- Spread the whipped topping over the chilled cake. Arrange sliced strawberries over the top.
- Serve immediately.