This strawberry shortcake is a light and fluffy dessert that everyone loves! With layers of sweet strawberries, whipped cream, and tender cake, it’s simply delightful.
I can’t resist adding extra strawberries on top. Who can say no to more fruit? Just grab a fork, and enjoy every bite of this sweet treat! 🍓
Key Ingredients & Substitutions
All-purpose Flour: This is the base of our shortcake. If you’re looking for a gluten-free option, you can use a gluten-free all-purpose blend, which works quite well in this recipe.
Granulated Sugar: It sweetens the cake and macerates the strawberries. If needed, feel free to use coconut sugar or a sugar substitute, keeping in mind it may slightly change the flavor.
Butter: Unsalted butter gives the best control over salt levels in your cake. If you prefer a dairy-free version, you can substitute with vegan butter or coconut oil.
Heavy Whipping Cream: To achieve rich whipped cream, use heavy cream. If low-fat is your goal, you can try using half and half, but the texture won’t be quite as fluffy.
Strawberries: Fresh strawberries are best! But if you can’t get them, frozen strawberries work in a pinch. Just thaw and drain excess liquid.
How Do You Ensure a Fluffy Cake?
Making sure your cake is fluffy starts with your butter and sugar. Beat them together until they’re light and fluffy—this aeration is key! When adding the eggs, do so one at a time; it helps incorporate more air. Be careful not to overmix when adding the flour and milk—just mix until combined.
- Start by creaming butter and sugar together for at least 2-3 minutes.
- After adding eggs, mix on low speed when combining the flour and milk.
- Make sure to not skip greasing and flouring the pan; this will help your cake rise evenly.
How to Make Strawberry Shortcake
Ingredients You’ll Need:
For the Cake:
- 1 cup all-purpose flour
- 1 tsp baking powder
- 1/4 tsp salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 cup whole milk
For the Strawberries:
- 2 cups fresh strawberries, hulled and sliced
- 2 tbsp granulated sugar (for strawberries)
For the Whipped Cream:
- 1 1/2 cups heavy whipping cream
- 3 tbsp powdered sugar (for whipped cream)
For Garnish:
- Powdered sugar (for dusting)
- Whole strawberries for garnish
How Much Time Will You Need?
This delightful strawberry shortcake takes about 15 minutes to prepare and 30 minutes to bake. Don’t forget the additional time for cooling and letting the strawberries macerate, totaling around 1 hour and 30 minutes. Perfect for a gathering or a sweet weekend treat!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). Grease and flour an 8-inch square cake pan, ensuring that it’s ready for the batter.
2. Prepare the Dry Ingredients:
In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. This will help to distribute the baking powder evenly throughout the flour.
3. Cream Butter and Sugar:
In a large bowl, beat the softened butter and granulated sugar together until they become light and fluffy. This aeration is key to a fluffy cake. You can use a hand mixer or stand mixer for this step.
4. Incorporate the Eggs and Vanilla:
Add the eggs one at a time, mixing well after each addition. Then, add in the vanilla extract and give it another mix until combined.
5. Combine Wet and Dry Ingredients:
Start adding the flour mixture and milk alternately to the butter mixture, beginning with the flour and ending with it. Mix until just combined to avoid over-mixing, which can make the cake dense.
6. Bake the Cake:
Pour the batter into the prepared cake pan and spread it evenly. Bake in the preheated oven for 25-30 minutes or until a toothpick inserted into the center comes out clean. While the cake bakes, you can prepare the strawberries.
7. Prepare the Strawberries:
In a separate bowl, toss the sliced strawberries with 2 tablespoons of granulated sugar. Let them sit for at least 15 minutes to macerate, releasing their natural juices.
8. Whip the Cream:
In a chilled bowl, whip the heavy cream with the powdered sugar until stiff peaks form. This means that the cream should hold its shape when you pull out the whisk.
9. Cool and Slice the Cake:
Once the cake has cooled completely, carefully cut it horizontally into two equal layers using a sharp knife.
10. Assemble the Cake:
Place the bottom layer of cake on a serving plate. Spread a generous layer of whipped cream on top, followed by a layer of the macerated strawberries.
11. Repeat Layers:
Put the second layer of cake on top and repeat with more whipped cream and strawberries.
12. Finish with Toppings:
Spread a thick layer of whipped cream on the very top of the cake. Garnish with whole strawberries for a beautiful presentation.
13. Dust with Powdered Sugar:
Before serving, dust the top with powdered sugar for a sweet finishing touch. Now, it’s ready to enjoy!
Indulge in this classic strawberry shortcake, made with fluffy cake, fresh strawberries, and creamy whipped topping. Perfect for any occasion!
Can I Use Frozen Strawberries Instead of Fresh?
Yes, you can use frozen strawberries! Just make sure to thaw them first and drain any excess liquid. This will help prevent your shortcake from becoming soggy.
How Can I Make This Recipe Dairy-Free?
To make the strawberry shortcake dairy-free, substitute the unsalted butter with a dairy-free margarine and use almond milk or coconut milk in place of whole milk. For the whipped cream, you can use canned coconut milk or a dairy-free whipping cream alternative.
What’s the Best Way to Store Leftovers?
Store any leftover strawberry shortcake in an airtight container in the refrigerator for up to 2 days. To keep the layers intact, it’s best to store the cake unassembled if you can. Assemble just before serving if possible!
Can I Make the Cake in Advance?
Absolutely! You can bake the cake a day ahead of time. Allow it to cool completely, wrap it tightly, and store it in the refrigerator. Just assemble with whipped cream and strawberries on the day you plan to serve for the best texture.
