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Strawberry Shortcake (July 4th Edition)

A festive and delicious strawberry shortcake perfect for celebrating Independence Day, featuring layers of fluffy cake, fresh strawberries, and whipped cream.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Dessert
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

Cake
  • 1 cup all-purpose flour
  • 1 cup granulated sugar
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1/2 cup unsalted butter softened
  • 2 large eggs
  • 1 tsp vanilla extract
  • 1/2 cup milk
Strawberries
  • 2 cups fresh strawberries sliced
  • 1 tbsp granulated sugar for macerating
Whipped Cream
  • 1 cup heavy cream chilled
  • 2 tbsp powdered sugar
  • 1 tsp vanilla extract

Method
 

Prepare the Cake
  1. Preheat the oven to 350°F (175°C). Grease and flour a baking dish.
  2. In a mixing bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
  3. Add softened butter, eggs, vanilla extract, and milk. Mix until smooth.
  4. Pour the batter into the prepared baking dish and bake for 25-30 minutes, or until a toothpick comes out clean.
  5. Let the cake cool completely before slicing.
Prepare the Strawberries
  1. In a bowl, combine sliced strawberries and sugar. Let sit for about 15 minutes to macerate.
Prepare the Whipped Cream
  1. In a mixing bowl, beat the chilled heavy cream, powdered sugar, and vanilla extract until soft peaks form.
Assemble the Shortcake
  1. Slice the cooled cake into layers. Place one layer on a serving plate.
  2. Top with a layer of macerated strawberries and a dollop of whipped cream.
  3. Repeat with remaining layers, finishing with whipped cream and strawberries on top.

Notes

For a festive touch, decorate with blueberries to represent the colors of the American flag.