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Heavenly Fluffy Strawberry Shortcake

Heavenly Fluffy Strawberry Shortcake for Sweet Summer Delights

A delightful dessert that perfectly marries classic indulgence with lightness, showcasing fluffy layers with fresh strawberries.
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Prep Time 30 minutes
Cook Time 25 minutes
Cooling Time 10 minutes
Total Time 1 hour 5 minutes
Servings: 8 slices
Course: Desserts
Cuisine: American
Calories: 380
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake Layers
  • 2 cups All-Purpose Flour Can substitute with gluten-free flour blend.
  • 1 cup Cake Flour If unavailable, use additional all-purpose flour.
  • 2 tbsp Baking Powder Ensure it is fresh for optimal rising.
  • 1 tsp Baking Soda
  • 1 tsp Salt Enhances flavor.
  • 1/2 cup Unsalted Butter Use softened butter for easier mixing.
  • 1 cup Granulated Sugar
  • 3 large Eggs Use room temperature for better emulsification.
  • 2 tsp Vanilla Extract Can substitute with almond extract.
  • 1 cup Buttermilk Can substitute with milk mixed with vinegar or lemon juice.
For the Strawberry Filling
  • 2 cups Fresh Strawberries Can use frozen strawberries for maceration.
  • 1 tbsp Sugar For macerating strawberries.
For the Whipped Cream Topping
  • 1 cup Heavy Cream Used for the whipped cream topping.
  • 1/4 cup Powdered Sugar Sweetens and stabilizes the whipped cream.
  • 1 tsp Vanilla Extract Enhances flavor.

Equipment

  • 8-inch round cake pans
  • mixing bowls
  • spatula
  • Wire Racks
  • Mixer

Method
 

Baking Steps
  1. Preheat your oven to 350°F (175°C) and grease two 8-inch round cake pans.
  2. Sift together all-purpose flour, cake flour, baking powder, baking soda, and salt.
  3. Beat softened butter and sugar together until light and fluffy.
  4. Incorporate eggs one at a time, then stir in vanilla extract.
  5. Alternately add the flour mixture and buttermilk, folding gently until mixed.
  6. Divide the batter evenly between the prepared cake pans.
  7. Bake for 20-25 minutes until golden and a toothpick comes out clean.
  8. Cool in the pans for 10 minutes, then transfer to racks to cool completely.
  9. Macerate the sliced strawberries with sugar for 10-15 minutes.
  10. Whip the heavy cream with powdered sugar and vanilla until soft peaks form.
  11. Assemble the shortcake with layers of whipped cream and macerated strawberries.
  12. Chill in the refrigerator for at least 30 minutes before serving.

Nutrition

Serving: 1sliceCalories: 380kcalCarbohydrates: 50gProtein: 4gFat: 18gSaturated Fat: 11gCholesterol: 60mgSodium: 200mgPotassium: 150mgFiber: 1gSugar: 28gVitamin A: 400IUVitamin C: 20mgCalcium: 120mgIron: 1mg

Notes

For best results, use room temperature ingredients and avoid overmixing the batter.

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