Description
Celebrate sweetness with my irresistible Strawberry Shortcake recipe! Featuring a fluffy cake base, fresh strawberries, and creamy whipped topping, this dessert is a delightful treat for any occasion. Whether homemade or with the convenience of Cool Whip, indulge in a slice of pure bliss!
Ingredients
Scale
- 3 1/2 cups all-purpose flour
- 1/2 cup sugar
- 5 tsp baking powder
- 1/2 tsp salt
- 1 cup cold butter, cubed
- 2 eggs
- 2 cups heavy whipping cream
- 1 package strawberries sliced
- 1/4 cup sugar (for macerating)
Whipped Cream:
- 2 cups heavy whipping cream
- 1/3 cups powdered sugar
- 1 tsp vanilla extract
- or 1 container Cool Whip (optional)
Instructions
- Preheat your oven to 400°F (200°C).
- In a large bowl, mix together the flour, sugar, baking powder, and salt.
- Cut in the cold butter until the mixture resembles coarse crumbs.
- Add the eggs and 2 cups of heavy whipping cream, mixing until a dough forms.
- Spread the dough onto a greased 9×13-inch baking pan and bake for 16-20 minutes, or until golden brown.
- While the cake is baking, macerate the strawberries by tossing them with sugar and letting them sit for a few minutes.
- Once the cake has cooled, you have the option to make whipped cream: In a separate bowl, whip the remaining heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
- Alternatively, you can use Cool Whip as a convenient alternative to homemade whipped cream.
- Top the cooled cake with whipped cream or Cool Whip and macerated strawberries.
- Slice, serve, and enjoy!
- Prep Time: 15
- cool time: 60
- Cook Time: 20