This strawberry shortcake features a biscuit-style shortcake layered with sweet strawberries and topped with cream for a sensational summertime treat.
Preparation Time
30 mins
Cooking Time
20 mins
Total Time
50 mins
Calories
430 Calories
Recipe Instructions
Step 1
Enjoy!
Step 2
Preheat the oven to 425 degrees F (220 degrees C). Grease an 8-inch cake pan with butter and lightly dust with flour.
Step 3
Slice the strawberries and toss them with 1/3 cup of white sugar. Set aside.
Step 4
Combine flour, 1/4 cup of white sugar, baking powder, and salt in a medium bowl; cut in butter with a pastry blender or two knives until mixture resembles coarse crumbs. Make a well in the center of mixture; add beaten egg, half-and-half, and 1 teaspoon vanilla.
Step 5
Stir mixture until just combined and no dry spots remain, being careful not to overmix.
Step 6
Spoon batter evenly into prepared cake pan.
Step 7
Bake in the preheated oven until a toothpick inserted into the cake comes out clean and top is golden brown, about 18 minutes. Let cool partially in cake pan, about 10 minutes. Flip cake onto a clean work surface.
Step 8
Meanwhile, beat heavy cream, powdered sugar, and remaining 1 teaspoon vanilla with an electric mixer on medium-high speed until soft peaks form, about 3 minutes. Set aside.
Step 9
Cut partially cooled cake in half horizontally, making 2 layers; set top layer aside.
Step 10
Drain reserved strawberries in a colander placed over a small bowl, reserving any juice. Brush strawberry juice evenly over top of bottom cake layer. Evenly arrange ½ of the drained strawberries over bottom layer of cake. Spread ½ of whipped cream evenly over strawberries; place top cake layer over whipped cream. Top with remaining strawberries and whipped cream.
