Strawberry Shortcake Cake | Sally's Baking

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

Preheat the oven to 350°F (175°C).

In a bowl, combine cake flour, baking powder, and salt.

In a mixing bowl, add unsalted butter and sugar, and mix using the reverse creaming method until combined.

Add eggs one at a time, mixing well after each addition.

Stir in vanilla extract.

Gradually add milk until the mixture is smooth and combined.

Pour the batter into a greased and floured 9-inch round cake pan.

Bake for 25-30 minutes, or until a toothpick inserted comes out clean.

Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

While the cake cools, prepare the strawberries by slicing them and tossing with sugar to macerate.

In a mixing bowl, whip the heavy cream with powdered sugar until soft peaks form.

Once the cake is cool, top with whipped cream and macerated strawberries.

Garnish with lemon zest and serve.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens