Fluffy Old-Time Shortcake with Whipped Cream
A delightful, light dessert that combines fluffy shortcake with freshly whipped cream and seasonal berries.
Ingredients
For the shortcake
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup milk
For the toppings
- 1 cup heavy whipping cream For whipping
- 2 tablespoons powdered sugar For sweetening the whipped cream
- to taste cups Fresh strawberries, sliced or any fruit of your choice
Instructions
Preparation
- Preheat your oven to 425°F (220°C).
- In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.
- In a large mixing bowl, cream the softened butter and granulated sugar until light and fluffy, about 3-5 minutes.
- Beat in the eggs one at a time, then mix in the vanilla extract.
- Gradually add the flour mixture and milk, starting and ending with the flour, mixing until just combined.
Baking
- Spoon the batter into an ungreased 9-inch round cake pan.
- Bake for 20-25 minutes or until the top is golden and a toothpick inserted in the center comes out clean.
Making the Whipped Cream
- While the cake is cooling, in a mixing bowl, beat the heavy whipping cream with powdered sugar until soft peaks form.
Assembly
- Once the shortcake has cooled, slice it in half horizontally.
- Layer the sliced strawberries and whipped cream between the two halves, then top with even more fresh fruit.
Notes
Use cold ingredients for better whipped cream peaks. Don't overmix to maintain soft texture. Store leftover shortcake covered in the refrigerator for up to 2 days.