This strawberry shortcake is a sweet treat that will make you smile! With fluffy cake, fresh strawberries, and whipped cream, it’s a perfect dessert for any occasion.
You can’t go wrong with layers of cake and strawberries, right? I love to pile on the whipped cream—because who doesn’t want a cloud of cream on top? 🍓
Making this shortcake is a breeze! Just bake the cake, layer it with strawberries, and add the whipped cream. It’s a simple way to celebrate any day!
Key Ingredients & Substitutions
All-Purpose Flour: This is the base for your cake. If you’re looking for a gluten-free option, almond flour or a gluten-free all-purpose blend can work, but the texture may differ slightly.
Unsalted Butter: I love unsalted butter for better control over salt content. If you’re dairy-free, consider using coconut oil or a vegan butter substitute; just ensure it’s softened for easier mixing.
Fresh Strawberries: Using ripe, sweet strawberries is key to a delicious filling. If they’re not in season, you can use frozen berries, just thaw and drain excess moisture. Raspberries or blueberries could also be a fun twist!
Heavy Cream: For whipped cream, make sure it’s cold; it whips up best! If you want a lighter option, use coconut cream or a whipped topping for a dairy-free version.
How Do I Get My Cake to Bake Evenly?
Baking an even cake can be tricky, but with a few tips, you’ll master it! First, make sure your oven is preheated properly; an oven thermometer can help with this.
- Grease your pans well to prevent sticking, and flour them lightly.
- Divide the batter evenly; use a kitchen scale if you have one. Each layer should be around the same weight.
- Rotate the pans halfway through baking to ensure they bake evenly.
Let the cakes cool in the pan for a little while, then transfer them carefully to wire racks to avoid sogginess at the base.
How to Make Strawberry Shortcake
Ingredients You’ll Need:
For the Cake:
- 2 cups all-purpose flour
- 2 tsp baking powder
- 1/2 tsp salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1 cup whole milk
For the Strawberry Filling:
- 4 cups fresh strawberries, hulled and sliced
- 1/4 cup granulated sugar (adjust to taste)
For the Whipped Cream:
- 2 cups heavy whipping cream, cold
- 1/4 cup powdered sugar
- 1 tsp vanilla extract
Additional:
- Whole strawberries for garnish
How Much Time Will You Need?
This delightful Strawberry Shortcake will take about 1 hour and 30 minutes to prepare and chill. You’ll spend around 30 minutes on prep, 25-30 minutes baking, and then at least 1 hour to chill for the best flavor and texture.
Step-by-Step Instructions:
1. Prepare the Strawberries:
First, let’s get those juicy strawberries ready! In a bowl, combine the sliced strawberries with granulated sugar. Give them a good stir and let them sit for at least 30 minutes. This helps to macerate the strawberries, allowing them to release delicious juices.
2. Make the Cake Batter:
While the strawberries are resting, preheat your oven to 350°F (175°C). Next, grease and flour two 8-inch round cake pans to prevent sticking. In a separate bowl, whisk together the flour, baking powder, and salt.
In a large bowl, use a mixer to beat the softened butter and granulated sugar together until the mixture is light and fluffy. Add the eggs one at a time, mixing well after each addition. Then, mix in the vanilla extract. Now, it’s time to combine the dry and wet ingredients—alternate adding the flour mixture and milk to the butter mixture, starting and ending with flour. Mix until everything is just combined; don’t overmix!
3. Bake the Cake:
Divide the batter evenly between your prepared pans and place them in the oven. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Once done, allow the cakes to cool in the pans for about 10 minutes. After that, carefully turn them out onto wire racks to cool completely.
4. Make the Whipped Cream:
While the cakes are cooling, it’s time to whip up some fluffy whipped cream! In a chilled bowl, whip the cold heavy cream together with the powdered sugar and vanilla extract. Beat until stiff peaks form, and your whipped cream is ready!
5. Assemble the Cake:
Now for the fun part—assembly! Place one cake layer on a serving plate. Spread a layer of whipped cream on top, then add a generous amount of your macerated strawberries. Place the second cake layer on top and cover the top and sides of the cake with more whipped cream.
6. Garnish and Chill:
For a beautiful finish, garnish the top with sliced strawberries and place a whole strawberry right in the center for decoration. Chill the cake in the refrigerator for at least 1 hour before serving to allow all those lovely flavors to mingle.
Enjoy your classic, fresh Strawberry Shortcake!
Can I Use Frozen Strawberries Instead of Fresh?
Yes, you can! Just ensure to thaw and drain them thoroughly to remove excess moisture. Keep in mind that the texture might be different, but they will still taste delicious!
How Can I Adjust the Sweetness of the Cake?
If you prefer a less sweet cake, you can reduce the granulated sugar in the cake batter by 1/4 cup. For the strawberry filling, adjust the sugar to taste, depending on the natural sweetness of your strawberries.
Can I Make the Cake Ahead of Time?
Absolutely! You can bake the cake layers a day in advance. Just store them wrapped in plastic wrap at room temperature. Assemble your shortcake on the day you plan to serve it for the freshest taste.
How Should I Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Keep in mind that the whipped cream may lose its fluffiness over time, so it’s best enjoyed fresh!