Eggless Strawberry Shortcake Recipe

Cooking Directions

• STEP 1.Preheat the oven to 350°F (175°C) and grease a round cake pan.
• STEP 2.In a mixing bowl, combine flour, sugar, baking powder, and salt.
• STEP 3.Add milk, oil, and vanilla extract to the dry ingredients and mix until well combined.
• STEP 4.Pour the batter into the greased cake pan and bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
• STEP 5.Allow the cake to cool completely before assembling the shortcake.
• STEP 6.Slice the cake horizontally into two layers.
• STEP 7.Spread a layer of whipped cream on the bottom layer of the cake.
• STEP 8.Arrange sliced strawberries on top of the whipped cream.
• STEP 9.Place the second layer of cake on top and press gently to secure.
• STEP 10.Spread more whipped cream on the top layer and garnish with additional sliced strawberries.
• STEP 11.Refrigerate the strawberry shortcake for at least 1 hour before serving.
• STEP 12.Serve chilled and enjoy!

Cooking Tips

• Make sure to use fresh strawberries for the best flavor and texture.
• You can make the whipped cream from scratch or use store-bought whipped topping.
• For added sweetness, you can sprinkle some powdered sugar on top of the strawberries.
• If you don't have a round cake pan, you can use a square or rectangular pan and adjust the baking time accordingly.

Storage and Serving

• Store the leftover strawberry shortcake in an airtight container in the refrigerator for up to 2 days.
• Serve the shortcake chilled for the best taste and texture.
• You can also serve it with a scoop of vanilla ice cream for an extra indulgence.