This Strawberry Shortcake is a lovely treat with layers of fluffy cake, sweet strawberries, and creamy whipped topping. It’s like sunshine on a plate!
Making this shortcake always makes me happy. The best part? You can totally eat it for breakfast—who says cake is just for dessert? 🍓
I love serving it fresh with a sprinkle of powdered sugar on top. It’s a fun way to impress friends and family, plus it’s super easy to whip up! Enjoy every bite!
Key Ingredients & Substitutions
All-Purpose Flour: This is the main base for your cake. If you’re gluten-free, use a gluten-free blend that measures like regular flour.
Unsalted Butter: I love using unsalted butter for better control over the sweetness. If you need dairy-free, try coconut oil or a dairy-free butter substitute.
Strawberries: Fresh berries are the star here! If they’re out of season, you can use frozen strawberries, just remember to thaw and drain them first.
Heavy Whipping Cream: This makes the cake creamy and light. For a non-dairy option, look for coconut whipped cream or other plant-based creamers.
How Do I Achieve the Perfect Cake Texture?
To get a light and fluffy texture in your cake, it’s all about the creaming method. Make sure your butter is at room temperature for easy mixing. Here’s how to do it:
- Beat the softened butter and sugar together until it’s light and fluffy—this can take about 3-5 minutes.
- Add eggs one at a time to keep it smooth. This helps maintain the air incorporated during mixing.
- When adding dry ingredients and milk, fold them in gently, which keeps some of that airiness intact.
These steps really help create a nice, soft cake that pairs beautifully with strawberries and whipped cream. Happy baking!
How to Make Strawberry Shortcake
Ingredients You’ll Need:
For the Cake:
- 1 cup all-purpose flour
- 1 1/2 tsp baking powder
- 1/4 tsp salt
- 1/2 cup (1 stick) unsalted butter, softened
- 3/4 cup granulated sugar
- 2 large eggs
- 1/2 cup whole milk
- 1 tsp vanilla extract
For the Filling and Topping:
- 2 cups fresh strawberries, hulled and sliced
- 1/4 cup granulated sugar (for macerating strawberries)
- 1 cup heavy whipping cream
- 2 tbsp powdered sugar (plus extra for dusting)
- 1/2 tsp vanilla extract
- Fresh whole strawberries and mint leaves (for garnish)
How Much Time Will You Need?
This delicious strawberry shortcake will take about 15 minutes for prep and around 30-35 minutes for baking. You’ll also want to allow some time for the cake to cool completely and for the strawberries to macerate. Overall, expect about 1.5 hours before you can serve this yummy dessert.
Step-by-Step Instructions:
1. Prep the Oven and Pan:
Start by preheating your oven to 350°F (175°C). Don’t forget to grease and flour an 8-inch square baking pan to ensure your cake comes out easily after baking!
2. Mix the Dry Ingredients:
In a medium bowl, whisk together the all-purpose flour, baking powder, and salt until combined. It’s important to set this aside for later.
3. Cream the Butter and Sugar:
In a large mixing bowl, beat the softened butter and 3/4 cup granulated sugar together until the mixture is light and fluffy, which should take about 3-5 minutes.
4. Add the Eggs and Vanilla:
Add the eggs one at a time, beating well after each addition to keep the mixture smooth. Then, stir in the vanilla extract—you’ll love the aroma!
5. Combine Wet and Dry Ingredients:
Gradually add the dry ingredient mixture to the batter, alternating with the milk. Start and end with the dry ingredients. Mix gently until just combined—this helps keep the cake light and fluffy.
6. Bake the Cake:
Pour the batter into your prepared pan and bake in the oven for about 30-35 minutes. Check for doneness by inserting a toothpick in the center; it should come out clean. If it sticks, give it a few more minutes!
7. Cool the Cake:
Once baked, remove the cake from the oven and let it cool completely in the pan. Patience is key here!
8. Prepare the Strawberries:
While the cake cools, you can macerate the sliced strawberries. Toss them with 1/4 cup of granulated sugar in a bowl and let them sit for at least 20 minutes. This will help release their delicious juices!
9. Whip the Cream:
In a chilled bowl, whip the heavy cream with 2 tbsp powdered sugar and 1/2 tsp vanilla extract until stiff peaks form. It’ll be smooth and perfect for layering!
10. Assemble the Cake:
Once the cake has completely cooled, carefully slice it horizontally to create two layers.
Place the bottom layer on your serving plate and spread half of the whipped cream over it. Then, add half of the macerated strawberries and their juices on top.
11. Finish the Cake:
Place the top layer of cake gently over the strawberries. Spread the remaining whipped cream over this layer and decorate it with whole and halved strawberries for a beautiful touch.
12. Garnish and Serve:
Don’t forget to garnish with mint leaves and dust with powdered sugar before serving. It’s going to look fabulous on your table!
Enjoy every bite of your homemade strawberry shortcake — it’s soft, fruity, and absolutely delightful! 🍓
Can I Use Other Berries for This Recipe?
Absolutely! While strawberries are traditional, you can substitute with raspberries, blueberries, or a mix of berries for a delightful twist. Just make sure to adjust the sugar in case some berries are sweeter than others!
How Do I Store Leftover Strawberry Shortcake?
If you have leftovers, store them in an airtight container in the fridge, ideally for up to 2-3 days. However, if possible, keep the whipped cream separate until you’re ready to serve to prevent sogginess.
Can I Make the Cake in Advance?
Yes! You can bake the cake a day ahead. Just let it cool completely, wrap it well in plastic wrap, and store it at room temperature. Prepare the strawberries and whipped cream the day of serving for the best results!
What If I Don’t Have Heavy Cream for the Whipped Topping?
If you’re out of heavy cream, you can use a canned coconut cream or a pre-made whipped topping as alternatives. Just be sure to chill the coconut cream beforehand to help it whip up nicely!
