If you’ve been hunting for that perfect, crowd-pleasing dessert that feels like a hug on a plate, this delightful Strawberry Shortcake Recipe is exactly what you need. Imagine light, fluffy cake layers paired with luscious, freshly macerated strawberries and clouds of creamy vanilla-scented whipped cream. Each bite sings with vibrant sweetness and tender textures that will make you wish summer lasted forever. This recipe captures the best of classic strawberry shortcake with a straightforward approach that’s as satisfying to make as it is to eat.
Ingredients You’ll Need
The beauty of this Strawberry Shortcake Recipe lies in its simple, pantry-friendly ingredients that come together to build a multi-dimensional flavor experience. Each component—flour, eggs, cream, strawberries, and sugar—plays a crucial role in balancing texture, moisture, and sweetness for an irresistible dessert.
- All-purpose, unbleached flour: The base of the cake, providing structure and tenderness.
- Baking powder: This ensures your cake rises beautifully and becomes delightfully airy.
- Salt: Just a pinch to heighten all the sweet flavors.
- Eggs, separated: The yolks add richness while the whipped whites create lightness in the cake.
- Cream of tartar: Stabilizes the egg whites so your cake batter keeps its fluffy texture.
- Sugar, divided: Sweetens the cake, macerates the strawberries, and enhances the whipped cream.
- Unsalted butter, softened: Incorporates moisture and buttery goodness.
- Vanilla extract: Adds warm, aromatic notes throughout the cake and cream.
- Milk: Helps to bind ingredients and maintain softness.
- Fresh strawberry slices: Bursting with flavor, these sweet gems are the star of the topping.
- Heavy cream: Whipped into luscious peaks to lend richness and texture.
- Vanilla pod (or extract): Infuses the strawberries and cream with an irresistible gourmet touch.
- Fresh strawberries for garnish: For that final pop of color and freshness.
How to Make Strawberry Shortcake Recipe
Step 1: Prepping the Cake Batter
Start by preheating your oven to 350°F (180°C) and prepare an 8-inch springform pan by greasing and lining it with parchment paper. Whisk together flour, baking powder, and salt to blend your dry ingredients. Next, whip the egg whites with cream of tartar until you see soft peaks form; then gradually add half of the sugar, beating until firm peaks emerge. Separately, cream together the softened butter, egg yolks, vanilla, and remaining sugar until the mixture is fluffy and light. You’re building layers of texture and flavor here—make sure to be gentle and patient at each step.
Step 2: Mixing and Folding
Alternately add your dry ingredients and milk into the butter-egg yolk mixture to create a smooth batter. Then, fold in a quarter of the whipped egg whites to lighten the mixture, followed by the rest, gently folding to preserve all that airy goodness created by your meringue. This careful folding is key to achieving that perfect tender crumb that will melt in your mouth.
Step 3: Baking the Cake
Pour your batter into the prepared springform pan and bake for approximately 55 minutes. Your cake should turn a gorgeous golden color, and when a toothpick inserted in the center comes out clean, it’s ready. Allow it to cool slightly in the pan before transferring it to a wire rack to cool completely. Patience here pays off, as a cool cake is easier to slice and assemble without falling apart.
Step 4: Preparing the Strawberries and Whipped Cream
While the cake cools, take your fresh strawberries and toss them with the sugar and scraped vanilla seeds or vanilla extract. Let this mixture sit for about 15 minutes to macerate—the strawberries will soften and develop a lush, juicy syrup that makes the flavors pop. For the whipped cream, beat heavy cream, sugar, and vanilla extract until stiff peaks form, creating a silky pillow of sweetness that is absolutely essential.
Step 5: Assembling the Cake
Slice the cooled cake horizontally into two even layers. Spread a full cup of whipped cream over the cut side of the bottom layer, then spoon a generous helping of macerated strawberries on top. Place the second cake layer on top, cut side down, and finish by spreading the remaining whipped cream over the surface. Garnish with fresh strawberry slices to add that stunning visual appeal that will make your dessert table shine.
How to Serve Strawberry Shortcake Recipe
Garnishes
Fresh strawberries sliced just before serving provide an inviting burst of vivid red color and juicy freshness. You can also sprinkle a light dusting of powdered sugar over the top for a pretty, elegant touch that looks like sugar-kissed berries straight from a fairy tale.
Side Dishes
This strawberry shortcake shines as a stand-alone dessert, but pairing it with a light, refreshing salad or a scoop of vanilla ice cream can elevate the experience. A simple green salad with a citrus vinaigrette contrasts beautifully with the sweet richness, while vanilla ice cream adds an extra indulgent layer of creaminess.
Creative Ways to Present
Instead of the traditional cake form, you can serve this strawberry shortcake recipe as individual parfaits layered in glass jars or cups—perfect for casual get-togethers or picnics. Another fun idea is to use shortcake biscuits instead of cake layers for a rustic twist with a flaky texture that complements the strawberries and whipped cream splendidly.
Make Ahead and Storage
Storing Leftovers
Keep your leftover strawberry shortcake refrigerated covered with plastic wrap or inside an airtight container. It is best enjoyed within two days when the cake stays moist and the strawberries remain juicy without becoming soggy.
Freezing
While the cake layers can be frozen if wrapped tightly, it is best to assemble the shortcake fresh to keep the whipped cream from separating and the strawberries from becoming mushy. Freeze the undecorated cake layers and thaw them overnight in the refrigerator for later use.
Reheating
If desired, you can warm the cake layers slightly before assembling using a low oven or microwave for a few seconds, but avoid reheating the whole assembled shortcake. The fresh cream and strawberries are best served chilled to maintain their texture and flavor.
FAQs
Can I use frozen strawberries instead of fresh?
Fresh strawberries are ideal because of their texture and natural sweetness, but if frozen are your only option, thaw and drain them well to avoid adding extra moisture that can make the cake soggy.
Is there a way to make this recipe gluten-free?
Absolutely! Substitute the all-purpose flour with a good quality gluten-free flour blend, ensuring it contains xanthan gum or a similar binder to keep your cake tender and structured.
Can I prepare the strawberry topping in advance?
Yes, macerate the strawberries about an hour before assembling so the sugar has time to draw out their juices, but avoid making it too far in advance to keep the fruit fresh and vibrant.
What’s the best way to get stiff peaks in whipped cream?
Chill your bowl and beaters before whipping, use cold heavy cream, and whip on medium-high speed until the cream holds its shape firmly without becoming grainy or turning into butter.
Can I use a different fruit instead of strawberries?
Certainly! This recipe works beautifully with raspberries, blueberries, or sliced peaches—just adjust the sugar slightly according to each fruit’s sweetness.
Final Thoughts
I genuinely hope this Strawberry Shortcake Recipe sparks your kitchen adventures and brings that perfect balance of nostalgia and freshness to your table. It’s a timeless classic that never goes out of style and is sure to become a beloved favorite for your family and friends. There’s nothing quite like the joy of sharing this slice of sunshine, so grab your ingredients and start baking—happiness is just a forkful away.
Print
Strawberry Shortcake Recipe
- Prep Time: 30 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 25 minutes
- Yield: 8 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This classic Strawberry Shortcake recipe features a light and fluffy cake layered with sweet macerated strawberries and rich homemade whipped cream, perfect for a delightful dessert that serves eight.
Ingredients
Cake
- 1 cup all-purpose, unbleached flour
- 1.5 ml baking powder
- 1/4 tsp salt
- 3 eggs, separated
- 1/4 tsp cream of tartar
- 1.5 cups sugar, divided
- 1/2 cup unsalted butter, softened
- 1 tsp vanilla extract
- 1/2 cup milk
Strawberries
- 2/3 cup fresh strawberry slices
- 1/4 cup sugar (for strawberries)
- 1 vanilla pod (or 1 tsp vanilla extract)
- Fresh strawberries for garnish
Whipped Cream
- 3/4 cup heavy cream
- 3/4 cup sugar (for whipped cream)
- 1 vanilla pod (seeds scraped) or 1 tsp vanilla extract
Instructions
- Make the Cake: Preheat your oven to 350°F (180°C). Grease and line a 20-cm (8-inch) springform pan with parchment paper to prepare for baking.
- Combine Dry Ingredients: In a bowl, whisk together the flour, baking powder, and salt. Set this mixture aside.
- Prepare Meringue: In a separate bowl, whip the egg whites with cream of tartar until soft peaks form. Gradually add ½ cup of sugar while continuing to beat until firm peaks form. Set aside this meringue for later use.
- Mix Wet Ingredients: In another bowl, beat the softened butter, egg yolks, vanilla extract, and the remaining sugar until the mixture is fluffy and well combined.
- Combine Batter: Alternately add the dry ingredients and milk to the butter mixture, mixing well after each addition to create a smooth batter.
- Fold in Meringue: Gently fold one-fourth of the meringue into the batter to lighten it, then carefully fold in the remaining meringue without deflating the mixture.
- Bake: Pour the batter into the prepared springform pan and bake for about 55 minutes, or until a toothpick inserted into the center comes out clean.
- Cool Cake: Allow the cake to cool in the pan for a few minutes before removing it. Then, place it on a wire rack to cool completely.
- Prepare Strawberries: Slice the vanilla pod lengthwise and scrape out the seeds. In a bowl, combine the sliced strawberries, sugar, and vanilla seeds (or vanilla extract). Let them macerate for 15 minutes to develop flavor.
- Make Whipped Cream: In a mixing bowl, beat the heavy cream with sugar and vanilla extract until stiff peaks form, ensuring a rich and fluffy texture.
- Slice Cake: Once cooled, slice the cake horizontally into two layers using a serrated knife for even layers.
- Assemble Bottom Layer: Spread about 1 cup of whipped cream evenly over the cut side of the bottom cake layer.
- Add Strawberries: Spoon the macerated strawberries over the whipped cream layer to add sweetness and moisture.
- Top Layer Placement: Carefully place the second cake layer on top of the strawberries, cut side facing down.
- Finish with Whipped Cream: Spread the remaining whipped cream over the top layer and garnish with fresh strawberries for an attractive presentation.
- Serve: Slice the assembled shortcake into portions and enjoy this classic, luscious dessert.
Notes
- Ensure the egg whites are whipped to firm peaks for a light and airy cake texture.
- Alternately folding the dry ingredients and milk helps maintain the batter’s lightness.
- Macerating the strawberries enhances their natural sweetness and softens them for better layering.
- Using fresh vanilla pods adds a deep, authentic vanilla flavor, but pure vanilla extract can be used as a convenient substitute.
- Ensure the cake is completely cooled before slicing and assembling to prevent the whipped cream from melting.
- For best results, serve the shortcake the same day it’s assembled to enjoy fresh textures.
