Ingredients
For the cake:
- 1 1/2 cups all-purpose flour
- 1/2 cup granulated sugar
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup milk
- 1/4 cup unsalted butter, melted
- 1 large egg
- 1 teaspoon vanilla extract
For the strawberries:
- 2 cups fresh strawberries, sliced
- 2 tablespoons granulated sugar
For the whipped cream:
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla extract
Instructions:
- Preheat your oven to 350°F (175°C). Grease and flour an 8-inch round cake pan.
- In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt.
- In a separate bowl, whisk together the milk, melted butter, egg, and vanilla extract until well combined.
- Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.
- Pour the batter into the prepared cake pan and spread it out evenly.
- Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center of the cake comes out clean.
- Allow the cake to cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely.
- While the cake is cooling, prepare the strawberries by tossing them with 2 tablespoons of granulated sugar. Let them sit for about 15 minutes to release their juices.
- To make the whipped cream, beat the heavy whipping cream, powdered sugar, and vanilla extract together in a mixing bowl until stiff peaks form.
- Once the cake has cooled completely, carefully slice it in half horizontally using a serrated knife.
- Place the bottom half of the cake on a serving plate and spread a layer of whipped cream over it.
- Arrange half of the sliced strawberries on top of the whipped cream.
- Place the other half of the cake on top and repeat the layers of whipped cream and strawberries.
- Serve immediately, or refrigerate until ready to serve. Enjoy your delicious one-layer strawberry shortcake!