Simple Strawberry Shortcake Recipe

Preheat your oven to 350°F. Lightly grease a 9" x 5" loaf pan.

In a large bowl, beat the butter until it's very light. Gradually beat in the sugar, then add the eggs one at a time, scraping down the sides and bottom of the bowl between each addition. Keep beating until the mixture looks light and fluffy.

In a separate bowl, whisk together the flour, baking powder, and salt. In another small bowl, whisk together the milk and vanilla extract. Alternately add the wet and dry ingredients to the butter-sugar-egg mixture, starting and ending with the flour. Stir gently after each addition until just combined.

Remove the cake from the oven and carefully loosen its edges with a knife. Let it rest in the pan for 5 minutes, then gently invert it onto a wire rack to cool completely.

If you're serving it right away, slice the cooled cake and top each piece with a generous dollop of whipped cream and plenty of sliced strawberries. For serving later, wrap the cooled cake tightly in plastic wrap and refrigerate until you're ready to slice and assemble.