Description
A tender, buttery American dessert featuring layers of golden shortcake, fresh strawberries, and whipped cream. This no-fail recipe delivers a light texture and vibrant sweetness, perfect for summer gatherings.
Ingredients
2 cups all-purpose flour
1/2 cup + 1 tbsp sugar
1 tbsp baking powder
1 cup buttermilk
1/2 cup unsalted butter, cold and cubed
1 tsp vanilla extract
2 large eggs
10–12 medium ground strawberries
1/2 cup heavy cream
Instructions
Preheat oven to 425°F (220°C). Grease a 9-inch cast iron skillet and dust with flour.
Whisk flour, 1/2 cup sugar, baking powder, and a pinch of salt in a bowl.
In a separate bowl, beat buttermilk, cold butter until crumbly, eggs, and vanilla.
Combine wet and dry ingredients gently into a batter. Bake 25 minutes until golden and firm.
Meanwhile, mix remaining sugar with ground strawberries and add lemon juice.
Once cake cools, top with strawberry mixture and whipped cream.
Notes
Use aluminum-free baking powder if sensitive.
For dairy-free alternatives, substitute buttermilk with milk + 1 tbsp lemon juice, butter with dairy-free option, and heavy cream with coconut cream.
Add 1 tsp lemon juice to strawberries for non-browning effect.
Yield: 8 servings (1 slice + toppings per serving).
Store leftovers in an airtight container at room temperature (max 1 day) or refrigerate (3-4 days).
- Prep Time: 45
- Cook Time: 25
- Category: Summer Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 25g
- Sodium: 180mg
- Fat: 18g
- Saturated Fat: 11g
- Carbohydrates: 48g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 60mg