Classic Strawberry Shortcake

Name: Classic Strawberry Shortcake
Prep time: 1 h 35 min
Cook time: 1 h 35 min
Total time: 1 h 35 min
Yield: 8
Cuisine: Global
Ingredients: 1 teaspoons baking powder; 3 Tbsps confectioners sugar; 2 larges eggs, at room temperature, beaten; 315 milliliters all-purpose flour, plus more for dusting; 296 milliliters granulated sugar; 355 milliliters cold heavy cream; 1 Tbsp fresh lemon juice; 1 teaspoons finely grated lemon zest; 1 teaspoons salt; 1 liters strawberries, hulled; 1 Tbsp strawberry jelly; 5 Tbsps unsalted butter, melted, plus more for the pan; 2 teaspoons vanilla bean paste (or seeds from 1/2 vanilla bean); 0 teaspoons vanilla extract; 177 milliliters whole milk, at room temperature

You can never have too many dessert recipes, so give Classic Strawberry Shortcake a try. This vegetarian recipe serves 8. One portion of this dish contains about 6g of protein, 26g of fat, and a total of 524 calories. Head to the store and pick up lemon juice, vanilla bean paste, strawberries, and a few other things to make it today. It can be enjoyed any time, but it is especially good for Mother's Day. From preparation to the plate, this recipe takes roughly 1 hour and 35 minutes.

Instructions

Preheat the oven to 350 degrees F. Butter an 8-inch-round cake pan, then line the bottom with parchment paper; butter the parchment and dust with flour, tapping out the excess.

Ingredients you will need

Butter

All Purpose Flour

Equipment you will use

Baking Paper

Cake Form

Oven

Whisk the flour, granulated sugar, baking powder and salt in a medium bowl until combined.

Ingredients you will need

Granulated Sugar

Baking Powder

All Purpose Flour

Salt

Equipment you will use

Whisk

Bowl

Whisk the melted butter, vanilla bean paste, eggs, milk and lemon zest in a medium bowl until just smooth.

Ingredients you will need

Vanilla Paste

Lemon Zest

Butter

Egg

Milk

Equipment you will use

Whisk

Bowl

Add the wet ingredients to the dry ingredients and stir with a wooden spoon until incorporated.

Equipment you will use

Wooden Spoon

Pour the batter into the prepared pan and bake until a toothpick inserted into the middle comes out clean, 35 to 40 minutes.

Equipment you will use

Toothpicks

Oven

Frying Pan

Transfer to a rack and let cool 10 minutes in the pan, then turn out of the pan onto the rack and let cool completely.

Equipment you will use

Frying Pan

Meanwhile, make the toppings and filling: Halve 16 strawberries.

Ingredients you will need

Strawberries

Whisk 1 tablespoon water and the strawberry jelly in a medium bowl until smooth.

Ingredients you will need

Strawberry Jelly

Water

Equipment you will use

Whisk

Bowl

Add the halved strawberries and toss to coat; set aside. Thinly slice the remaining strawberries, then toss with 2 tablespoons confectioners' sugar and the lemon juice in another medium bowl; set aside. Beat the heavy cream, the remaining 1 tablespoon confectioners' sugar and the vanilla extract in a bowl with a mixer on medium-high speed until soft peaks form. Refrigerate the whipped cream until ready to assemble. Carefully cut the cake in half horizontally with a serrated knife.

Ingredients you will need

Powdered Sugar

Vanilla Extract

Whipped Cream

Strawberries

Heavy Cream

Lemon Juice

Equipment you will use

Serrated Knife

Blender

Bowl

Place the bottom half cut-side up on a platter.

Drizzle the juices from the sliced berries over the cut sides of both cake halves. Fold a few tablespoons of the whipped cream into the sliced berries; spoon over the bottom cake layer. Cover with the other cake layer, then top with the remaining whipped cream. Top with the halved strawberries and their juices. Photograph by Anna Williams

Ingredients you will need

Whipped Cream

Strawberries

Berries