This dessert takes the traditional shortcake to new heights, incorporating a light and airy sponge cake that perfectly complements the sweet strawberries and rich whipped cream frosting.
Ingredients
Scale:
1 cup all-purpose flour
1 cup granulated sugar
4 large eggs
1/4 cup unsalted butter, melted
1 teaspoon vanilla extract
1 teaspoon baking powder
1/4 teaspoon salt
2 cups fresh strawberries, hulled and sliced
1/4 cup granulated sugar
1 tablespoon lemon juice
1 cup heavy whipping cream
1/4 cup powdered sugar
1 teaspoon vanilla extract
Instructions
Preheat your oven to 350°F (175°C). Grease and flour an 8-inch round cake pan.
In a large mixing bowl, whisk together the eggs and granulated sugar until the mixture is pale and fluffy, about 5 minutes.
Gently fold in the flour, baking powder, and salt, being careful not to deflate the egg mixture.
Add the melted butter and vanilla extract to the batter, folding until just combined.
Pour the batter into the prepared cake pan and smooth the top with a spatula. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
Allow the cake to cool in the pan for 10 minutes, then turn it out onto a wire rack to cool completely.
In a medium bowl, combine the sliced strawberries, granulated sugar, and lemon juice. Toss gently and let sit for 15-20 minutes to allow the strawberries to macerate.
In a mixing bowl, beat the heavy whipping cream, powdered sugar, and vanilla extract on medium-high speed until soft peaks form.
Once the sponge cake is completely cooled, slice it in half horizontally. Place one layer on a serving plate, top with half of the macerated strawberries and a layer of whipped cream. Place the second layer on top, and repeat with the remaining strawberries and whipped cream.
Slice and serve immediately, garnishing with additional strawberries if desired.
