I like this recipe because it’s simple and quick to assemble, and of course delicious! Bake the shortcake in a round cake mould, cut into wedges and serve individually with strawberry and whip cream toppings.
Easy Strawberry Shortcake
Easy no-fuss strawberry shortcake with whip cream
Servings: 6
Ingredients
Strawberries Ingredients
- 5 cups fresh strawberries, quartered
- ½ cup sugar
Cake Ingredients
- 2 cups flour
- 3 tsp baking powder
- ½ tsp salt
- 2 tbsp granulated sugar
- 6 tbsp shortening
- 1 egg
- ⅔ cup milk
Whip Cream Ingredients
- 1 cup heavy whipping cream, cold
- 1 tsp vanilla
- 1½ tbsp granulated sugar
Instructions
- Preheat over to 425℉.
- Strawberries: In a large bowl, stir strawberries and ½ cup of sugar. Refrigerate while baking the cake, allowing the sugar to pull out the strawberry juices.
- Cake: * Grease a round cake mould (or spray with non-stick cooking spray).* In a large bowl, combine all the ingredients except milk and egg. * In a separate small bowl, whisk milk and egg.* Gradually add milk mixture to dry mixture. Mix well. Pour into cake mould. * Bake for 20-25 minutes. Let it cool for 10 minutes before assembling.
- Whip Cream: Using a hand mixer, beat the cold cream on medium-high speed until just before soft peaks form (still spoonable). Add 1½ tbsp of sugar and 1 tsp of vanilla, continue to beat until soft-medium peaks form.
- Serve: Slice the cake into wedges, serve on individual plates and top with strawberries and whip cream. Enjoy!
Notes
The colder the whipping cream, the more voluminous it will be.
