Strawberry shortcake is a sweet delight made with fluffy cake, fresh strawberries, and creamy whipped topping. It’s a perfect treat for sunny days and gatherings!
Who can resist that juicy strawberry goodness? I always sneak an extra piece when no one’s watching! 😂 Serve it up cold, and it makes everyone smile!
Key Ingredients & Substitutions
All-Purpose Flour: This is the backbone of your cake. If you’re gluten-free, use a 1:1 gluten-free flour blend. It works surprisingly well!
Unsalted Butter: I prefer unsalted butter for better control over the saltiness of the cake. For a dairy-free option, coconut oil or vegan butter can be used instead.
Granulated Sugar: Regular sugar is perfect here, but if you’re looking for a healthier option, you can use coconut sugar or honey (note that this can affect the texture).
Heavy Whipping Cream: This gives the cake a creamy topping. If you’re short on time, a store-bought whipped topping can work, but homemade is always better!
Fresh Strawberries: Fresh is best for taste. If strawberries are out of season, use frozen ones, but be sure to thaw and drain excess liquid.
How Do You Achieve Light and Fluffy Cake?
The trick to a light and fluffy cake lies in the creaming method. When beating butter and sugar, you want to incorporate as much air as possible. Here’s how to do it:
- Start with softened butter at room temperature for smoother mixing.
- Beat the butter and sugar together until it looks light and creamy—this can take about 3-5 minutes.
- Don’t rush this step; proper aeration will help your cake rise beautifully!
Always make sure to scrape the sides of the bowl to ensure all ingredients are mixed well.
Why Is Macerating Strawberries Important?
Macerating strawberries enhances their flavor and creates a lovely syrup. Here’s how to do it:
- Slice the strawberries and toss them in sugar. Let them sit for about 30 minutes.
- The sugar draws out moisture, making them juicy and sweet, which will soak into your cake layers.
This step not only adds flavor but also moisture to the dessert, making each bite delightful!
How to Make Delicious Strawberry Shortcake
Ingredients You’ll Need:
For the Cake:
- 2 cups all-purpose flour
- 2 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:
- 3 cups fresh strawberries, hulled and sliced
- 1/4 cup granulated sugar (for strawberries)
For the Whipped Cream:
- 2 cups heavy whipping cream
- 1/4 cup powdered sugar (plus extra for dusting)
- 1 tsp vanilla extract (for whipped cream)
For Garnish:
- Whole strawberries (optional)
How Much Time Will You Need?
This delightful strawberry shortcake requires about 30 minutes of prep time and 25-30 minutes of baking time. It’s best to let it chill for at least 1 hour before serving. All in all, you’re looking at about 2 hours before you can dig in and enjoy!
Step-by-Step Instructions:
1. Preheat & Prepare the Pan:
First, preheat your oven to 350°F (175°C). Grease and flour an 8×8 inch square cake pan so your cake will come out easily when it’s baked.
2. Mix the Dry Ingredients:
In a bowl, whisk together the flour, baking powder, and salt. This helps to evenly distribute the baking powder throughout the flour. Set this bowl aside for now.
3. Cream Butter and Sugar:
In a large mixing bowl, beat the softened butter together with the granulated sugar until the mixture is light and fluffy. This usually takes about 3-5 minutes. It’s important to get lots of air into the mixture to help the cake rise!
4. Add Eggs and Vanilla:
Add the eggs one at a time, making sure to beat well after each addition. Stir in the vanilla extract until well combined.
5. Combine Dry Ingredients and Milk:
Gradually add the dry ingredients to the mixture, alternating with the milk. Start and end with the dry ingredients, mixing until just combined. Do not over-mix—this will help keep the cake light and fluffy!
6. Bake Your Cake:
Pour the batter into the prepared pan and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool completely on a wire rack.
7. Prepare the Strawberries:
While the cake is cooling, toss the sliced strawberries with 1/4 cup of sugar in a bowl. Let them sit for at least 30 minutes so they can get juicy and delicious!
8. Whip the Cream:
In a chilled bowl, whip the heavy cream with powdered sugar and a teaspoon of vanilla extract until stiff peaks form. This will be your lovely whipped topping!
9. Slice the Cake:
After the cake has completely cooled, carefully cut it in half horizontally to create two layers.
10. Assemble the Shortcake:
Place the bottom layer of the cake on a serving plate. Spread a generous layer of whipped cream on top, followed by a pile of macerated strawberries (don’t forget the juice!).
11. Add the Top Layer:
Place the second cake layer on top. Spread the remaining whipped cream evenly over the top of the cake.
12. Garnish and Serve:
Arrange sliced strawberries on top and place a whole strawberry in the center for a beautiful garnish. Dust lightly with powdered sugar for an extra touch.
13. Chill Before Serving:
Refrigerate the shortcake for at least 1 hour before serving. This will help everything set nicely for the perfect slice.
Enjoy your scrumptious, homemade strawberry shortcake! It’s sure to be a hit!
Can I Use Frozen Strawberries Instead of Fresh?
Yes, you can use frozen strawberries! Just make sure to thaw them and drain any excess liquid before using. They’ll still taste great, but fresh strawberries give the best flavor and texture.
Can I Make the Cake Ahead of Time?
Absolutely! You can bake the cake a day or two in advance. Just make sure to store it in an airtight container at room temperature until you’re ready to assemble it.
What If I Don’t Have Heavy Cream for the Whipped Topping?
If you don’t have heavy cream, you can substitute it with whipped topping from the store, or make a simple frosting with cream cheese and powdered sugar. Just keep in mind that the flavor will be a bit different!
How Should I Store Leftover Strawberry Shortcake?
Store any leftover strawberry shortcake in the refrigerator in an airtight container for up to 2-3 days. It’s best served cold, but the cake may get a little soggy after a couple of days due to the strawberries.
