Ingredients
– 1/2 cup shortening
– 1 1/3 cups granulated sugar
– 2 large eggs
– 2 1/2 teaspoons vanilla extract
– 1/2 teaspoon salt
– 3 cups all-purpose flour
– 4 teaspoons baking powder
– 1 cup milk
– 16 ounces whipped cream topping
– 1/4 cup granulated sugar
– 3 quarts fresh or frozen sliced strawberries
– Gluten-free flour blend (dietary swap)
– Stevia or honey for low-calorie versions (dietary swap)
– Plant-based milk and coconut cream (dietary swap)
Instructions
1-First Steps: Preheat your oven to 375°F (190°C) and get your strawberries ready by washing, slicing, and mixing them with a bit of sugar. In a large bowl, combine the flour, sugar, baking powder, and salt then add the shortening and eggs for that perfect moist texture.
2-First Steps: Stir in the milk and vanilla extract gradually, being gentle to avoid tough cakes. Pour the batter into a greased dish and bake for 20-25 minutes until golden.
3-Assembly and Serving: While the cake cools, whip your cream topping. Layer the fresh berries and cream on the cake for a stunning finish. Serve right away for the best taste, and feel free to adapt for dietary needs as mentioned earlier.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
🍓 Use fresh, ripe strawberries for the best flavor and sweetness.
⏰ Allow strawberries to macerate with sugar to release their natural juices.
🍰 Avoid overmixing the batter to keep the cakes light and tender.
- Prep Time: 15 minutes
- Maceration time for strawberries: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Mixing, baking, assembling
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 320 kcal
- Sugar: 30 g
- Sodium: 180 mg
- Fat: 11 g
- Saturated Fat: 3 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 44 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 50 mg