Description
A nostalgic layered dessert featuring a tender vanilla cake, sweet macerated strawberries, and whipped cream in a convenient 9×13-inch format. Perfect for summer gatherings, this modern take on classic shortcake balances convenience and flavor without sacrifice.
Ingredients
2 cups all-purpose flour
1 1/2 cups granulated sugar
1 cup (2 sticks) unsalted butter, softened
3 large eggs
1 1/2 cups milk
2 1/2 teaspoons baking powder
1 teaspoon kosher salt
1 tablespoon non-alcoholic vanilla extract
4 cups fresh strawberries, hulled and halved
2 tablespoons caster sugar
1 tablespoon cornstarch
4 cups heavy whipping cream
1/4 cup powdered sugar
Instructions
Preheat oven to 350°F (175°C). Grease a 9×13-inch baking pan.
In a large bowl, whisk together flour, sugar, baking powder, and salt.
Add softened butter and use a hand mixer to blend until creamy.
Beat in eggs one at a time, then gradually pour in milk while mixing.
Stir in vanilla extract. Pour batter into prepared pan and bake 25-30 minutes until golden and a toothpick comes out clean.
Let cake cool completely.
In a bowl, combine strawberries, caster sugar, and cornstarch. Let sit 30 minutes, then gently stir to coat.
Top cooled cake with strawberry mixture, followed by a thick layer of lightly whipped cream just before serving.
Notes
Use room-temperature butter for even mixing
Do not overmix batter to maintain cake tenderness
Pat strawberries dry with paper towels after macerating to prevent sogginess
Assemble cake 2-3 hours before serving and refrigerate to firm up layers
Nutrition
- Serving Size: 1 slice (1/16th of cake)
- Calories: 320
- Sugar: 10g
- Sodium: 150mg
- Fat: 18g
- Saturated Fat: 10g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 65mg