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Strawberry Shortcake Recipe

Strawberry Shortcake Recipe: Your New Summer Sweet Delight

This Strawberry Shortcake Recipe is a delightful and easy dessert that perfectly captures summer's sweetness, ideal for any gathering.
Prep Time 20 minutes
Cook Time 35 minutes
Cooling Time 15 minutes
Total Time 1 hour 10 minutes
Course Dessert
Cuisine American
Servings 8 slices
Calories 300 kcal

Equipment

  • 8-inch round pan
  • Mixing bowl
  • - Stand mixer
  • Spatula
  • pastry cutter
  • Whisk

Ingredients
  

For the Cake Base

  • 2 cups All-Purpose Flour Can substitute with gluten-free flour.
  • 1 tbsp Baking Powder Ensure it's fresh.
  • 0.5 tsp Salt Enhances flavor.
  • 0.75 cup Granulated Sugar Brown sugar can be used for deeper flavor.
  • 1 tsp Vanilla Extract Use pure extract for best results.
  • 0.5 cup Unsalted Butter Keep cold for a tender texture.
  • 0.75 cup Milk Almond milk can be used for a dairy-free option.

For the Whipped Cream Topping

  • 1 cup Heavy Whipping Cream Ensure it's cold.
  • 2 tbsp Granulated Sugar Adjust according to taste.

For the Strawberry Topping

  • 2 cups Fresh Strawberries Can substitute with other berries.
  • 1 tbsp Granulated Sugar Adjust based on fruit sweetness.

Instructions
 

How to Make Strawberry Shortcake Cake

  • Preheat the oven to 350°F. Line an 8-inch round pan with parchment paper and grease the sides.
  • In a large bowl, whisk together the all-purpose flour, baking powder, granulated sugar, and salt until well combined.
  • Add the cold unsalted butter into the dry mixture. Work the butter into the flour until it resembles clumpy sand.
  • Pour in the milk and vanilla extract. Gently mix until just combined, avoiding overworking the batter.
  • Scoop the batter into the prepared pan, smoothing the top with a spatula.
  • Bake for about 35 minutes or until a toothpick inserted comes out clean and the top is golden brown.
  • Allow the cake to cool in the pan for 15 minutes, then transfer to a wire rack to cool completely.
  • Slice the fresh strawberries, sprinkle with granulated sugar, and let them sit to release their juices.
  • In a stand mixer, whip the cold heavy cream and a touch of vanilla extract until soft peaks form.
  • Once cooled, spread the whipped cream over the top of the cake and layer the macerated strawberries.

Notes

Assemble the cake just before serving to prevent sogginess. Consider using a balsamic reduction for an extra gourmet touch.
Keyword Classic Recipe, easy cake, fresh strawberries, strawberry shortcake, summer dessert, whipped cream