This strawberry shortcake is a sweet treat that combines fluffy cake, fresh strawberries, and creamy whipped cream. It’s light and perfect for warm days!
Making this is a breeze! I love how the strawberries shine on top like little jewels. Plus, it’s a great dessert for impressing friends without much effort! 🍰
Key Ingredients & Substitutions
All-purpose flour: This is essential for structure. If you’re looking for a gluten-free option, you can use a 1:1 gluten-free flour blend. It often works well in cakes!
Strawberries: Fresh is best for vibrant flavor. If out of season, you could use frozen strawberries—just make sure to thaw and drain excess juice before using them!
Butter: Unsalted is recommended for better control over saltiness. If dairy-free, you can swap it with coconut oil or a dairy-free butter substitute.
Heavy whipping cream: This gives the whipped cream its rich texture. For a lighter version, you can use half-and-half, but it won’t whip up as nicely. Vegan whipped cream could work for a non-dairy option!
How Do I Get the Perfect Whipped Cream?
Whipping cream can be tricky, but with these tips, you’ll achieve perfect peaks every time!
- Start with chilled heavy cream and a cold mixing bowl. This helps the cream whip faster.
- Beat the cream at medium to high speed until it thickens, then gradually add powdered sugar and vanilla extract.
- Stop mixing once you see stiff peaks—overmixing can turn it into butter!
By following these tips and techniques, you’ll create a delicious strawberry shortcake that’s sure to impress! Enjoy every bite!
How to Make Strawberry Shortcake
Ingredients You’ll Need:
For the Cake:
- 2 cups all-purpose flour
- 2 tsp baking powder
- 1/2 tsp salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 tsp vanilla extract
- 1/2 cup whole milk
For the Strawberries:
- 2 cups fresh strawberries, sliced
- 1/4 cup granulated sugar (for strawberries)
For the Whipped Cream:
- 2 cups heavy whipping cream
- 1/4 cup powdered sugar
- 1 tsp vanilla extract (for whipped cream)
To Garnish:
- Powdered sugar for dusting
- Additional strawberries for decoration
How Much Time Will You Need?
The total time you’ll need is about 1 hour and 30 minutes. This includes 20 minutes of prep for the ingredients, about 30 minutes for baking, plus time for cooling and assembling the cake!
Step-by-Step Instructions:
1. Prepare the Cake Batter:
Start by preheating your oven to 350°F (175°C). In a medium bowl, mix together the flour, baking powder, and salt. In a large bowl, cream the softened butter and granulated sugar together until light and fluffy. Then, add each egg one by one, making sure to beat well after each addition. Finally, stir in the vanilla extract.
2. Combine Wet and Dry Ingredients:
Gradually add the dry flour mixture to the wet mixture, alternating with the milk. Make sure to begin and end with the flour mixture, mixing just until everything is combined. Don’t overmix!
3. Bake the Cake:
Pour the batter into a greased and floured 9-inch round cake pan. Bake in the preheated oven for 25-30 minutes. You can check the cake’s doneness by inserting a toothpick into the center; it should come out clean. Once baked, let the cake cool completely on a wire rack.
4. Prepare the Strawberries:
While the cake is cooling, prepare the strawberries. Toss the sliced strawberries with 1/4 cup of granulated sugar. Let them sit for about 20-30 minutes to allow them to release their juices, creating a delicious syrup!
5. Make the Whipped Cream:
In a chilled bowl, beat the heavy whipping cream, powdered sugar, and vanilla extract on high speed until stiff peaks form. This usually takes just a few minutes!
6. Assemble the Shortcake:
Once the cake has completely cooled, carefully cut it horizontally into two even layers. Place the bottom layer on a serving plate. Spread a thick layer of whipped cream over the bottom layer, and then top with a generous layer of the macerated strawberries (be sure to include some of that sweet juice).
7. Add the Top Layer:
Place the top layer of the cake on the strawberries. Spread more whipped cream on top and decorate with whipped cream swirls and any remaining sliced strawberries. You can add a whole strawberry in the center for that final touch!
8. Finish and Serve:
Dust lightly with powdered sugar for a pretty look. For the best flavor, refrigerate the assembled shortcake for at least 30 minutes before serving. Now, it’s ready to enjoy!
Delight in this classic strawberry shortcake, filled with layers of fresh strawberries and creamy whipped cream. It’s a treat that’s perfect for any occasion! 🍓
Can I Use Different Fruits Instead of Strawberries?
Absolutely! While strawberries are traditional, you can use other fruits like blueberries, raspberries, or peaches. Just be sure to adjust the sugar as needed based on the sweetness of the fruit.
How Do I Store Leftovers?
Store any leftover cake in an airtight container in the refrigerator for up to 2-3 days. The whipped cream may start to weep, so enjoy it soon for the best texture!
Can I Make This Recipe Gluten-Free?
Yes, you can! Substitute the all-purpose flour with a 1:1 gluten-free baking blend. This will help achieve a similar texture without the gluten.
What’s the Best Way to Serve Strawberry Shortcake?
For a beautiful presentation, serve individual slices with extra strawberries and whipped cream on the side. A drizzle of chocolate or caramel sauce can also add a nice touch!