Growing up my family would always have strawberry shortcake. But we would use the store bought angel food cake, so I wanted to recreate my family’s store-bought strawberry shortcake to an easy homemade version. The shortcake is very simple with basic ingredients. Summer is the perfect time to make strawberry shortcake because it is strawberry season so they are very juicy and delicious. The cool whip is the ideal topping to add a cool creaminess to the dessert
Preheat oven to 350 degrees F. Prep a round pan by lining the bottom with parchment paper and spraying or buttering the sides of the pan. Prep the strawberries by slicing 2 cups of clean fresh strawberries and add to a bowl with 1 tablespoon sugar. Set in the fridge until ready to serve. In a mixing bowl, combine the dry ingredients, flour, granulated sugar, brown sugar, and baking powder. Add the cold cubed butter into the dry ingredients and use your hands to combine the mixture until it starts to clump together and create a crumble like texture. Add in the milk and vanilla extract and combine until a perfect batter texture is formed. Pour your batter into the prepped round pan into an even layer. Bake for 40 minutes or until a toothpick can go through and come out clean. Once done, remove the cake from the pan and transfer to a cooling rack and let cool for about 15-20 minutes or until the cake is cool enough to frost. While the cake is cooling, in a bowl using a stand mixer, whip together the heavy whipping cream and vanilla extract. You will know when it is done when soft peaks begin to form and it has a whipped cream consistency and texture. When cake is cooled and whipped cream is whipped! It is time to assemble. Top the cake with whipped cream and sugar marinated strawberries! Enjoy.Strawberry Shortcake
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