Irresistible Strawberry Shortcake Recipe to Savor Today

Strawberry shortcake is a delightful, sweet treat that combines fresh strawberries, fluffy whipped cream, and tender cake. This dessert captures the essence of summer and will have your taste buds dancing with joy.

Every bite of strawberry shortcake feels like a celebration, whether it’s at a sunny picnic or a family gathering. The bright red strawberries shine like tiny jewels, and the aroma of whipped cream fills the air, promising a sweet escape.

Sharing this strawberry shortcake with friends brought smiles all around, reminding me how food brings people together.

Essential Ingredients

Here’s what you’ll need to make this delicious dish:

• Fresh Strawberries: Look for ripe, juicy berries with a bright red color for the best flavor.

• Sugar: Granulated sugar enhances the sweetness of the strawberries and balances flavors.

• All-Purpose Flour: This is your go-to flour for creating a light and fluffy cake texture.

• Baking Powder: Ensure your cake rises beautifully by using fresh baking powder.

• Salt: A pinch of salt enhances sweetness and balances flavors beautifully.

• Unsalted Butter: Use room temperature butter to create a rich, tender crumb in your cake.

• Milk: Whole milk adds moisture and richness to your cake.

• Heavy Cream: Whipped into clouds of deliciousness, heavy cream makes the perfect topping.

• Vanilla Extract: Pure vanilla extract adds depth and aromatic flavor to both cake and whipped cream.

The full ingredients list, including measurements, is provided in the recipe card directly below.

Let’s Make it Together

Prepare the Strawberries: Start by washing and slicing about 1 pound of fresh strawberries. Toss them with sugar in a bowl and let them sit while you prepare the cake. This draws out their juices, making them sweet and syrupy.

Make the Cake Batter: Preheat your oven to 350°F (175°C). In a mixing bowl, combine flour, baking powder, sugar, and salt. Mix well before adding softened butter to create a crumbly texture.

Add Wet Ingredients: Slowly pour in milk and vanilla extract into the dry mixture. Stir until just combined; be careful not to overmix or you might end up with a dense cake.

Bake the Cake Layers: Grease two round cake pans with butter or non-stick spray. Divide the batter evenly between the pans. Bake for 25-30 minutes until golden brown; a toothpick should come out clean when inserted.

Whip the Cream: In another bowl, pour heavy cream and add sugar along with vanilla extract. Using an electric mixer, whip until soft peaks form—be patient; this may take 3-5 minutes!

Assemble Your Shortcake: Once cooled, slice each cake layer in half horizontally. Start layering by placing one layer on a serving plate; spread some strawberries on top followed by whipped cream before adding another layer of cake—repeat!

Enjoy every moment making this delightful strawberry shortcake! It’s not just about savoring each bite but also cherishing those sweet memories created along the way.

Perfecting the Cooking Process

Start by preparing the strawberries first to allow them to release their juices. Then, whip up the biscuit dough while the strawberries macerate. Finally, assemble your shortcake right before serving for optimal freshness.

Add Your Touch

Feel free to swap traditional biscuits with angel food cake or even cookies for a fun twist. You can also add a splash of vanilla extract or lemon zest to elevate the flavors.

Storing & Reheating

Store leftover shortcake components separately in airtight containers. The biscuits can last up to two days, while whipped cream is best used within 24 hours for freshness.

Creating my first strawberry shortcake was a messy adventure. Flour everywhere and whipped cream on my nose made it memorable, but everyone loved it!

FAQ

Can I make strawberry shortcake ahead of time?

Yes, prepare elements separately but assemble shortly before serving.

What’s the best way to slice strawberries?

Always slice your strawberries just before use to maintain freshness and prevent sogginess.

Can I substitute gluten-free flour in this recipe?

Absolutely! Use gluten-free flour for biscuits; just adjust liquid as needed.

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Strawberry Shortcake

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• Author: Rachel Lawson
• Total Time: 50 minutes
• Yield: Approximately 8 servings 1x

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Description

Strawberry shortcake is a quintessential summer dessert that brings together luscious strawberries, airy whipped cream, and tender cake in one delightful package. This easy-to-make treat is perfect for any occasion, from picnics to family gatherings. With its vibrant colors and light texture, strawberry shortcake not only satisfies your sweet tooth but also creates cherished memories with friends and loved ones.

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Ingredients

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• 1 pound fresh strawberries
• 1/4 cup granulated sugar
• 2 cups all-purpose flour
• 2 tsp baking powder
• 1/2 tsp salt
• 1/2 cup unsalted butter (room temperature)
• 1 cup whole milk
• 1 cup heavy cream
• 2 tsp vanilla extract

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Instructions

1. Wash and slice strawberries, mixing them with sugar in a bowl. Let sit to macerate.
2. Preheat oven to 350°F (175°C). In a bowl, mix flour, baking powder, sugar, and salt. Add softened butter, mixing until crumbly.
3. Gradually mix in milk and vanilla until just combined.
4. Grease two round cake pans. Divide batter evenly and bake for 25-30 minutes or until golden brown.
5. Beat heavy cream with sugar and vanilla until soft peaks form.
6. Slice cooled cake layers horizontally, layer with strawberries and whipped cream.

• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 slice (100g)
• Calories: 305
• Sugar: 18g
• Sodium: 150mg
• Fat: 16g
• Saturated Fat: 10g
• Unsaturated Fat: 5g
• Trans Fat: 0g
• Carbohydrates: 38g
• Fiber: 1g
• Protein: 3g
• Cholesterol: 45mg