Strawberry Shortcake
Ingredients
Cake Batter
all-purpose flour
250 g
cake flour
250 g
baking powder
8 tsp
salt
1 tsp
granulated sugar
400 g
cold unsalted butter (cold, cubed)
228 g
buttermilk
475 ml
vanilla bean paste
2 tsp
Instructions
Preheat oven
Preheat oven to 180°C. Grease and line a 23x33 cm pan with parchment.
Mix dry ingredients
Whisk together the flours, baking powder, salt, and sugar.
Cut in butter
Add the cold butter and crumble it into the dry ingredients until sandy, with some small butter pieces remaining.
Add wet ingredients
Add buttermilk and vanilla, then mix gently until just combined.
Bake the cake
Spread into the prepared pan and bake for about 30–40 minutes, or until golden, set, and a tester comes out clean.
Cool and serve
Let cool completely, then top with macerated strawberries and vanilla whipped cream.
Original recipe
Storage
Store in airtight container. For best texture, add strawberries and cream just before serving.
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