Best Ever Strawberry Shortcake Recipe

Ingredients

• 3 pints fresh strawberries
• 0.5 cup white sugar
• 2.25 cups all-purpose flour
• 2 tablespoons white sugar
• 4 teaspoons baking powder
• 0.25 teaspoon salt
• 0.33 cup shortening
• 1 egg egg
• 0.75 cup half-and-half
• 2 teaspoons vanilla extract, divided
• 2 cups whipped heavy cream
• 0.25 cup powdered sugar

Instructions

1. Collect all necessary ingredients for your strawberry shortcake.
2. Preheat your oven to 425 degrees F (220 degrees C). Grease an 8-inch cake pan thoroughly with butter, then lightly dust it with flour to prevent sticking.
3. Carefully slice the strawberries and gently toss them with 1/3 cup of white sugar. Set the mixture aside to allow the strawberries to macerate.
4. In a medium bowl, combine the flour, 1/4 cup of white sugar, baking powder, and salt. Cut in the butter using a pastry blender or two knives until the mixture resembles coarse crumbs. Create a well in the center, then add the beaten egg, half-and-half, and 1 teaspoon of vanilla extract. Stir gently until just combined, ensuring no dry spots remain and being careful not to overmix the dough.
5. Evenly spoon the batter into the prepared cake pan, ensuring a uniform layer.
6. Bake in the preheated oven until a toothpick inserted into the center comes out clean and the top is a beautiful golden brown, approximately 18 minutes. Allow the cake to cool partially in the pan for about 10 minutes before flipping it onto a clean work surface.
7. While the cake cools, beat the heavy cream, powdered sugar, and the remaining 1 teaspoon of vanilla extract with an electric mixer on medium-high speed until soft peaks form, about 3 minutes. Set the whipped cream aside.
8. Carefully cut the partially cooled cake horizontally into two even layers; set the top layer aside. Drain the reserved strawberries in a colander placed over a small bowl to capture the flavorful juice. Brush the strawberry juice evenly over the top of the bottom cake layer. Arrange half of the drained strawberries evenly over the bottom layer of cake.
9. Spread half of the freshly whipped cream evenly over the strawberries; then, gently place the top cake layer over the whipped cream. Finish by topping with the remaining strawberries and whipped cream for a beautiful presentation.
10. Serve immediately and enjoy your homemade strawberry shortcake!

Nutrition

• Calories: 430 kcal
• Fat Content: 21 g
• Fiber Content: 4 g
• Sugar Content: 23 g
• Sodium Content: 347 mg
• Protein Content: 7 g
• Cholesterol Content: 66 mg
• Carbohydrate Content: 55 g
• Saturated Fat Content: 10 g
• Unsaturated Fat Content: 0 g