As the "official dessert of summer" strawberry shortcake is a crowd-pleaser & this recipe is much easier to make than it appears. Try out this delicious classic today! If need be, prepare all components the day before and assemble just before serving.
¼ Cup sugar
1 ½ Punnets Driscoll's Strawberries, hulled and quartered
2 Cups heavy cream
1 Teaspoon vanilla extract
10 Tablespoons chilled unsalted butter, cut into small pieces plus more for pans
3 ½ Cups all-purpose flour
½ Cup granulated sugar
1 Tablespoon baking powder
1 Tablespoon baking soda
¼ Teaspoon salt
1 ¾ Cups heavy cream
Preheat oven to 190°C. Grease insides of 3 (8-inch) round cake pans with butter.
Mix flour, sugar, baking powder, baking soda, and salt in a food processor (or large bowl). Add butter and pulse (or cut in with a pastry blender) until mixture resembles coarse crumbs. Add heavy cream and pulse (or stir with a fork) just until moistened. Do not over mix.
Transfer dough to a lightly floured surface. Then gather dough into a large ball and gently knead until smooth, about 5 turns. Divide dough into 3 equal pieces.
Pat down each piece of dough into a prepared cake pan. Spread dough to edges and make it as smooth as possible.
Bake about 25 minutes or until golden. Then allow the cakes to cool for 5 minutes, then transfer to wire racks to cool completely.
Filling and Assembly
Beat heavy cream and vanilla extract with an electric mixer until soft peaks form. Add sugar while beating and continue to beat just until stiff peaks form.
Place one cake layer on a serving plate, then top evenly with about one third of strawberries.
Spread evenly with about one third of whipped cream. Then place second cake layer on top of whipped cream.
Top evenly with another third of strawberries and another third of whipped cream.
Place final cake layer on top of whipped cream. Spread remaining whipped cream, leaving a 25mm border around edges.
Decorate the top with remaining strawberries in a mound. Serve immediately.
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