Why Make This Recipe
Strawberry shortcake is a delightful dessert that offers a perfect combination of fluffy cake, fresh strawberries, and whipped cream. It’s a favorite for many because it’s light, refreshing, and packed with flavor. This recipe brings together simple ingredients to create a delicious treat that’s perfect for any occasion, from family gatherings to summer picnics.
How to Make Best Strawberry Shortcake
Ingredients
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 3/4 cup milk
- 2 cups fresh strawberries, sliced
- 1 cup heavy cream
- 2 tablespoons powdered sugar
Directions
- Preheat your oven to 350°F (175°C). Grease and flour a round cake pan.
- In a mixing bowl, whisk together the flour, baking powder, and salt.
- In another bowl, cream the butter and sugar until light and fluffy. Add the egg and vanilla, mixing well.
- Gradually add the flour mixture to the creamed mixture, alternating with the milk, until just combined.
- Pour the batter into the prepared cake pan and smooth the top.
- Bake for 25-30 minutes or until a toothpick comes out clean. Allow to cool completely.
- While the cake cools, whip the heavy cream with powdered sugar until soft peaks form.
- Once the cake is cool, slice it in half horizontally.
- Layer the bottom half with sliced strawberries and a generous amount of whipped cream.
- Place the top half of the cake on top and finish with more strawberries and whipped cream. Serve and enjoy!
How to Serve Best Strawberry Shortcake
Serve the strawberry shortcake chilled or at room temperature. It’s best enjoyed fresh, so cut into slices and serve it with extra strawberries and whipped cream on the side. This dessert also pairs well with a scoop of vanilla ice cream for an extra special treat!
How to Store Best Strawberry Shortcake
To store leftover strawberry shortcake, cover it tightly with plastic wrap or store it in an airtight container in the refrigerator. It can last for up to 2 days. However, note that the whipped cream may start to lose its fluffiness over time. It’s best to add fresh whipped cream just before serving if you’re storing it.
Tips to Make Best Strawberry Shortcake
- Ensure your butter is softened to room temperature for easy mixing.
- Use fresh, ripe strawberries for the best flavor.
- Avoid over-mixing the batter to keep the cake light and fluffy.
- If you prefer a sweeter cake, you can add an extra tablespoon of sugar to the batter.
Variation
For a twist on this classic dessert, you can add lemon zest to the cake batter for a citrusy flavor. You can also use other fruits like blueberries or peaches in place of strawberries for a different taste.
FAQs
Can I make the cake ahead of time?
Yes, you can bake the cake a day in advance. Just store it in an airtight container until you’re ready to assemble.
Can I freeze strawberry shortcake?
It’s best to freeze the cake layers without the strawberries and whipped cream. Wrap the cooled cake tightly and freeze for up to 3 months. Thaw before serving and add fresh toppings.
What can I do if I don’t have heavy cream?
You can use a whipped topping or make your own by combining milk with softened cream cheese or using half-and-half with some sugar. However, heavy cream will give the best results for whipping.
Strawberry Shortcake
Ingredients
For the Cake
- 2 cups all-purpose flour Sifted
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened Should be at room temperature
- 1 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 3/4 cup milk Whole milk preferred
For the Topping
- 2 cups fresh strawberries, sliced Ripe strawberries preferred
- 1 cup heavy cream Can substitute with whipped topping
- 2 tablespoons powdered sugar For sweetening the whipped cream
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Grease and flour a round cake pan.
- In a mixing bowl, whisk together the flour, baking powder, and salt.
- In another bowl, cream the butter and sugar until light and fluffy. Add the egg and vanilla, mixing well.
- Gradually add the flour mixture to the creamed mixture, alternating with the milk, until just combined.
- Pour the batter into the prepared cake pan and smooth the top.
Baking
- Bake for 25-30 minutes or until a toothpick comes out clean. Allow to cool completely.
Topping
- While the cake cools, whip the heavy cream with powdered sugar until soft peaks form.
- Once the cake is cool, slice it in half horizontally.
- Layer the bottom half with sliced strawberries and a generous amount of whipped cream.
- Place the top half of the cake on top and finish with more strawberries and whipped cream.
- Serve and enjoy!