Description
A delightful family favorite dessert featuring a fluffy, buttery shortcake layered with fresh strawberries and whipped cream.
Ingredients
Scale
- 3 cups (375 g) all-purpose flour
- 1/2 cup (100 g) granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon kosher salt
- 3/4 cup (1 1/2 sticks / 170 g) unsalted butter, cold, cubed
- 1 1/4 cups buttermilk
- 1 large egg, room temperature
- 1 teaspoon vanilla extract
- 1/2 cup (72 g) fresh strawberries, sliced
- 4 cups (576 g) fresh strawberries, washed and quartered
- 2 tablespoons granulated sugar
- 1 medium lemon, zested (about 1 teaspoon)
- 2 cups whipped cream
Instructions
- Preheat your oven to 400°F (200°C).
- Prepare a 10-inch oven-safe skillet with cooking spray or butter.
- Mix the flour, sugar, baking powder, and salt in a large bowl.
- Incorporate the cold, cubed butter until the mixture resembles coarse crumbs.
- Combine the buttermilk, egg, and vanilla extract in a small bowl and then stir into the dry ingredients.
- Transfer the batter to the prepared skillet and spread out evenly.
- Add the sliced strawberries on top of the batter.
- Bake for about 25-30 minutes, until lightly browned.
- Cool for 10-15 minutes on a wire rack.
- Prepare the strawberry topping by combining quartered strawberries, granulated sugar, and lemon zest; refrigerate.
- Assemble by adding strawberry topping on the cooled cake and dolloping with whipped cream.
Notes
For best results, use fresh strawberries. The cake is best enjoyed warm on the same day it’s made.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 10g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg