Strawberry shortcake is like a bite of summer on your plate, with sweet strawberries basking in whipped cream and tender cake. It’s an irresistible combination that brings joy, sunshine, and a little bit of magic to any gathering.
I remember the first time I made strawberry shortcake for my family picnic; the smiles on their faces as they devoured it were priceless. Perfect for birthdays, barbecues, or just because you deserve a treat, this recipe guarantees a flavor explosion that will keep you coming back for more.
Why You'll Love This Recipe
- This delightful strawberry shortcake is incredibly simple to whip up, making dessert preparation a breeze
- Each bite bursts with the sweetness of fresh strawberries and light whipped cream
- Its vibrant colors create an eye-catching centerpiece for any table
- This versatile dessert adapts well to seasonal fruits, so feel free to experiment!
I’ll never forget the time my niece took one bite and declared it “the best thing ever.” Her enthusiastic approval might just be the ultimate endorsement.
Essential Ingredients
Here’s what you’ll need to make this delicious dish:
Fresh Strawberries: Choose ripe berries that are bright red and fragrant for the best flavor; wash and slice them before use.
Granulated Sugar: This sweetener helps macerate the strawberries for enhanced juiciness; adjust based on your sweetness preference.
All-Purpose Flour: The backbone of your cake, providing a light texture; sift it before measuring for better results.
Baking Powder: Essential for leavening, helping your cake rise perfectly; ensure it’s fresh for optimal effectiveness.
Salt: Just a pinch enhances flavors and balances sweetness; don’t skip this step!
Unsalted Butter: Use cold butter to achieve a flaky texture in your cake; cut it into small cubes before mixing.
Heavy Cream: For luscious whipped cream topping, opt for heavy cream over lighter options for stability and richness.
Vanilla Extract: A splash adds depth to your whipped cream; use pure vanilla extract if possible!
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 the strawberries thoroughly under cold water. Hull them using a small knife or a strawberry huller before slicing them into quarters. Toss them with sugar in a bowl and let them sit to release their juices.
Make the Shortcake Batter: Preheat oven to 425°F (220°C). In a large bowl, combine flour, baking powder, sugar, and salt. Cut in cold butter using a pastry cutter until mixture resembles coarse crumbs.
Add Liquid Ingredients: Pour in heavy cream and gently mix until just combined. Avoid overmixing—this ensures your shortcakes remain tender and fluffy!
Bake the Shortcakes: Drop spoonfuls of batter onto a lined baking sheet, creating rough mounds. Bake for 15-18 minutes or until golden brown on top. The aroma will be heavenly!
Create Whipped Cream Topping: While cakes cool slightly, beat heavy cream with vanilla extract until soft peaks form—around 3-5 minutes at medium speed should do the trick! Sweeten to taste if desired.
Assemble Your Strawberry Shortcake!: Slice each shortcake in half horizontally. Layer sliced strawberries on the bottom half before adding dollops of whipped cream. Top with the other half of the shortcake and garnish with more strawberries—because why not?
Now you have an extraordinary dessert ready to impress friends and family or simply indulge yourself after a long day!
Enjoy your strawberry shortcake adventure—you’ll find every bite as delightful as summer itself!
You Must Know
- Strawberry shortcake is not just a dessert; it’s a delightful experience
- The combination of sweet strawberries, fluffy whipped cream, and buttery cake creates a symphony of flavors that will make your taste buds dance
- Perfect for summer gatherings but enjoyable year-round!
Perfecting the Cooking Process
Start by baking the cake while the strawberries macerate in sugar. This way, everything is ready to enjoy when the cake cools.
Add Your Touch
Feel free to swap out strawberries for other berries or add a splash of vanilla extract to your whipped cream for an extra flavor boost.
Storing & Reheating
Store leftover strawberry shortcake in an airtight container in the fridge for up to two days. Avoid freezing as it affects texture.
Chef's Helpful Tips
- Always use fresh strawberries for maximum sweetness and flavor
- If using frozen, let them thaw and drain excess liquid
- For homemade whipped cream, chill your mixing bowl first for better results
Sharing this delightful strawberry shortcake recipe always brings back fond memories of summer picnics with family. Everyone gathered around, eagerly waiting for their slice!
FAQ
Can I use frozen strawberries for strawberry shortcake?
Yes, you can use frozen strawberries; just thaw and drain them well before use.
How do I make my whipped cream stiffer?
Add a bit of powdered sugar or cornstarch to the whipped cream while mixing for stability.
What’s the best way to store leftover strawberry shortcake?
Store it in an airtight container in the fridge for up to two days to maintain freshness.
Strawberry Shortcake
Strawberry shortcake captures the essence of summer with its vibrant layers of sweet strawberries, fluffy whipped cream, and tender cake. This delightful dessert is a crowd-pleaser, perfect for any occasion—from birthday parties to casual picnics. With this easy recipe, you can create a stunning treat that will impress your friends and family while bringing back cherished memories of sun-filled days.
- Total Time: 38 minutes
- Yield: Serves 8
Ingredients
- 1 pound fresh strawberries, hulled and sliced
- 1/4 cup granulated sugar (adjust to taste)
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, cold and cubed
- 1 cup heavy cream
- 1 teaspoon vanilla extract
Instructions
- Prepare the strawberries by washing and slicing them. Toss with sugar and set aside to macerate.
- Preheat your oven to 425°F (220°C). In a bowl, mix flour, baking powder, sugar, and salt. Cut in cold butter until crumbly.
- Gently stir in heavy cream until just combined; do not overmix.
- Drop spoonfuls of batter onto a lined baking sheet and bake for 15-18 minutes or until golden brown.
- For the whipped cream, beat heavy cream with vanilla until soft peaks form.
- Assemble by halving shortcakes, layering with strawberries and whipped cream, then topping with the other half.
- Prep Time: 20 minutes
- Cook Time: 18 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 shortcake (120g)
- Calories: 375
- Sugar: 20g
- Sodium: 180mg
- Fat: 22g
- Saturated Fat: 13g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 50mg
