Strawberry Shortcake Recipe

If there’s one dessert that never fails to dazzle at gatherings and summertime celebrations, it’s Strawberry Shortcake. This classic treat elevates juicy strawberries, fluffy vanilla cake, and clouds of freshly whipped cream into a showstopper tiered delight. It’s a little bit nostalgia, a lot beauty, and irresistible sweetness in every forkful. Whether you’re putting this together for a picnic, a birthday, or just to savor that perfect pairing of strawberries and cream, Strawberry Shortcake brings a touch of magic to any table.

Ingredients You’ll Need

Every component in this Strawberry Shortcake recipe ensures you end up with a dessert that’s beautifully balanced. Each ingredient works its own magic, from the airy cake and syrupy berries to the billowy whipped cream—nothing complicated, just quality and a bit of care!

• All-purpose flour: This forms the base of your cake, giving it the classic, tender crumb you crave.
• Baking powder: For that crucial lift, making your cake layers light and fluffy.
• Salt: Just a little brings out the sweetness of the cake and balances flavors.
• Unsalted butter, softened: Adds richness and helps create a moist, soft texture in your cake.
• Sugar: Sweetens the cake layers while also enhancing their golden color.
• Eggs: These contribute both structure and a lovely richness to the cake batter.
• Vanilla extract: A splash makes everything warmer and more aromatic.
• Whole milk: Keeps the cake moist and ensures a tender crumb.
• Heavy cream (chilled): The secret to lush, pipeable whipped cream filling.
• Powdered sugar: Gives gentle sweetness and a silky texture to your whipped cream.
• Fresh strawberries, sliced: The hero of Strawberry Shortcake, lending bright color and tangy juiciness.
• Sugar (for macerating): Helps draw out the strawberries’ juices and creates a natural syrup.
• Caramel or strawberry syrup: A glossy, sweet drizzle that takes the whole dessert over the top.
• Mint leaves and edible flowers (optional): Adds bursts of color and a fresh finish for extra wow-factor presentation.

How to Make Strawberry Shortcake

Step 1: Prepare Your Cake Pans and Preheat the Oven

Begin by preheating your oven to 350°F (175°C). Grease and line two 8-inch round cake pans with parchment paper. This ensures your cakes come out easily and gives you perfectly smooth bases for layering later.

Step 2: Mix the Dry Ingredients

In a medium bowl, whisk together the flour, baking powder, and salt. This step guarantees an even rise and prevents any lumps—think of it as the insurance policy for a perfectly tender cake.

Step 3: Cream the Butter and Sugar

In a large mixing bowl, beat the softened butter and sugar together until pale and fluffy. Don’t rush this step! The air you whip into the mix will help make your Strawberry Shortcake layers light as a cloud.

Step 4: Incorporate Eggs and Vanilla

Add the eggs one at a time, mixing well after each, then stir in the vanilla extract. This not only adds richness but ensures your batter is silky smooth and bursting with vanilla aroma.

Step 5: Combine Wet and Dry Ingredients

Alternate adding the dry ingredients and milk, beginning and ending with flour mixture. Gentle mixing is key—stop as soon as everything is combined to keep it tender. The batter should look smooth and soft.

Step 6: Bake the Cakes

Divide the batter evenly between your two prepared pans. Bake for 25 to 30 minutes, or until a toothpick poked into the center comes out clean. Let the cakes cool in their pans for 5 minutes before turning them out onto a wire rack to cool completely.

Step 7: Macerate the Strawberries

While your cakes cool, slice the strawberries and toss them with the sugar in a big bowl. Let them rest for at least 15 minutes; as they sit, they’ll become glossy and release their natural juices, making every bite extra luscious.

Step 8: Whip the Cream

Pour the chilled heavy cream into a large mixing bowl and add the powdered sugar and vanilla. Whip until soft peaks form, so the cream holds its shape but stays pillowy—not too stiff or it’ll feel dense between the cake layers.

Step 9: Assemble the Strawberry Shortcake

Slice each cake layer horizontally into 3 or 4 thin rounds for dramatic multi-layer magic. Lay the first round on your serving plate, cover with a generous swoosh of whipped cream, then spoon over macerated strawberries and drizzle with caramel or strawberry syrup. Continue layering until you reach the top, then crown with swirls of whipped cream, whole strawberries, and a final glossy drizzle.

How to Serve Strawberry Shortcake

Garnishes

Garnishing is where you can let your creativity shine. Scatter fresh mint leaves over the top for a cool finish, or tuck in a few edible flowers for that picture-perfect moment. A final dusting of powdered sugar just before serving adds an elegant touch to your Strawberry Shortcake.

Side Dishes

For a really special spread, serve Strawberry Shortcake alongside a scoop of vanilla bean ice cream or a lightly sweet lemonade. The contrast between the cool creaminess or citrusy freshness and the cake’s tender crumb elevates your dessert experience.

Creative Ways to Present

Don’t be afraid to turn tradition on its head! Try building individual shortcakes in mason jars for picnics, or make mini single-layer shortcakes for a playful tea party vibe. Even a rustic trifle, layering chunks of shortcake with whipped cream and strawberries in a clear bowl, is a guaranteed crowd-pleaser.

Make Ahead and Storage

Storing Leftovers

Wrap any leftover Strawberry Shortcake tightly in plastic wrap or store in an airtight container in the fridge. Because the strawberries and cream can soften the cake over time, it’s best enjoyed within two days for peak freshness.

Freezing

If you’d like to get ahead, you can freeze the plain cake layers wrapped well in plastic and foil for up to a month. Let them thaw at room temperature before assembling. However, it’s best to avoid freezing the whipped cream or assembled shortcake, as the texture may suffer.

Reheating

For that just-baked taste, you can very gently warm cake slices (without cream or strawberries) in the microwave for 5-10 seconds. Be careful not to overdo it—just enough to take the chill off—before replating with fresh berries and cream.

FAQs

Can I use frozen strawberries for Strawberry Shortcake?

Absolutely! If fresh strawberries aren’t available, thaw frozen ones and drain any excess liquid before macerating them with sugar. The flavor will still shine, although nothing quite compares to the vibrant punch of fresh berries.

What’s the best way to slice the cake layers evenly?

A long serrated knife or a cake leveler works wonders. Chill the cakes in the fridge for about 30 minutes before slicing—this firms them up, making it easier to cut thin, even layers without crumbling.

How do I make the whipped cream extra stable?

Chilling your mixing bowl and beaters before whipping, and using heavy cream straight from the fridge, makes whipped cream billowy and more stable. You can also add a spoonful of instant pudding mix if you need it to stay firm for hours.

Can I prepare Strawberry Shortcake in advance?

Certainly! Bake the cake layers and whip the cream a few hours ahead, but wait until just before serving to assemble everything. This keeps the cake from absorbing too much moisture, staying light and delicate.

What can I use instead of caramel or strawberry syrup?

A simple homemade strawberry sauce or even a drizzle of honey is lovely. For something zesty, a thin ribbon of lemon curd adds a fresh, tangy note that complements the berries.

Final Thoughts

There’s just something extra special about sharing a Strawberry Shortcake you made from scratch. This recipe guarantees sweet smiles and plenty of oohs and aahs at the table. Give it a go—even if it’s just to treat yourself—and watch how quickly it becomes a beloved favorite!

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