Cakes & baking
Simple Strawberry Shortcake
This strawberry shortcake recipe starts with a tender, buttery loaf cake that's light and moist. It's designed to be the perfect base for fresh strawberries and a generous dollop of whipped cream. The cake comes together with standard pantry ingredients and bakes in about an hour. Once cooled, slice it and pile on the fruit and cream for a straightforward dessert.
Method
4 steps · 1h 50m total
- 01
Mix Cake Batter
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.
