Ingredients
Method
Instructions
- Preheat your oven to 350°F (175°C). In a mixing bowl, cream together the softened butter and sugar until light and fluffy. This creates the foundation for your easy homemade shortcake.
- Add eggs one at a time, beating well after each addition. Mix in the vanilla extract. In a separate bowl, whisk together flour, baking powder, and salt.
- Gradually incorporate the dry ingredients into the wet mixture, mixing just until combined. Be careful not to overmix - this ensures your minimal effort cake stays tender.
- Pour the batter into a greased 9-inch round cake pan. Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean. Let it cool completely before assembling.
- Whip the heavy cream until stiff peaks form. Slice the cooled cake horizontally. Layer with whipped cream and fresh strawberries, then top with more strawberries and cream for that beautiful strawberry layer cake look.
Notes
Use ripe, seasonal strawberries for best flavor; ensure butter and eggs are at room temperature; mix batter just until combined to avoid dense cake; cool cake completely before adding cream to prevent melting; can add lemon zest for extra brightness