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Classic Moist Strawberry Shortcake

This timeless summer dessert combines fluffy, moist cake layers with juicy fresh strawberries and billowy vanilla whipped cream. Perfect for celebrations and gatherings, it delivers old-fashioned strawberry cake magic with a perfect balance of textures and flavors.
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Prep Time 40 minutes
Cook Time 30 minutes
Total Time 2 hours
Servings: 8 servings
Calories: 450
Ingredients Method Notes

Ingredients
  

Ingredients
  • 2 cups all-purpose flour
  • 1½ cups granulated sugar
  • 1 cup unsalted butter, softened
  • 3 large eggs
  • 1 cup whole milk
  • 2 tsp baking powder
  • 1 tsp vanilla extract
  • ½ tsp salt
  • 2 lbs fresh strawberries, hulled and sliced
  • ¼ cup granulated sugar
  • 1 tsp fresh lemon juice
  • 2 cups heavy whipping cream
  • ½ cup powdered sugar
  • 1 tsp vanilla extract

Method
 

Instructions
  1. Combine sliced strawberries with ¼ cup sugar and lemon juice in a medium bowl. Stir gently and let macerate for at least 30 minutes (up to 2 hours) to release their natural juices.
  2. Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
  3. In a large bowl, cream together butter and sugar until light and fluffy. Add eggs one at a time, beating well after each addition. Mix in vanilla extract.
  4. In a separate bowl, whisk together flour, baking powder, and salt. Gradually add dry ingredients to the butter mixture, alternating with milk, beginning and ending with dry ingredients. Mix until just combined.
  5. Divide batter evenly between prepared pans. Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
  6. Cool cakes in pans for 10 minutes, then transfer to wire racks to cool completely.
  7. In a chilled bowl, beat heavy cream until soft peaks form. Add powdered sugar and vanilla extract, then continue beating until stiff peaks form.
  8. Place one cake layer on a serving plate. Spread with half of the whipped cream, then top with half of the macerated strawberries.
  9. Place second layer on top and repeat with remaining cream and strawberries. Serve immediately or chill for up to 2 hours.

Notes

Choose ripe, fragrant strawberries for best flavor. Chill bowl and beaters for fluffiest whipped cream. Don't overmix cake batter. Assemble just before serving to prevent sogginess. Use serrated knife for even strawberry slices.