Save
This strawberry shortcake has become the star dessert at every spring celebration in my house Each bite blends tender buttery cake with clouds of creamy whipped topping and juicy ripe berries The layers stack up into a classic treat that tastes like sunshine and fresh beginnings
I remember the first time my daughter helped hull strawberries for this recipe She loved sneaking a taste of fresh cream between layers and declared this was the best cake ever
Ingredients
- All purpose flour: gives the shortcake enough structure while keeping it tender Look for a quality unbleached flour for best results
- Granulated sugar: sweetens the cake and the berries Choose fine sugar so it dissolves easily
- Baking powder: provides reliable lift in every bite Use a fresh can for the fluffiest rise
- Salt: balances the sweetness and sharpens flavors A fine sea salt will work well
- Cold unsalted butter: creates a flaky melt in your mouth crumb Cut it in while still cold for those signature shortcake layers
- Large egg: offers richness and helps bind the dough opt for farm fresh if you can
- Whole milk: keeps the cake moist and creamy full fat makes all the difference
- Vanilla extract: adds warm bakery depth Choose pure vanilla for the richest aroma
- Fresh strawberries: are the star Core bright red berries with no white or green spots for the juiciest results
- Powdered sugar: makes the whipped cream smooth and just sweet enough Dust lightly for the fluffiest texture
- Heavy whipping cream: whips to soft peaks and holds up for layering Use very cold cream for best volume
Step by Step Instructions
- Prepare the Strawberries:
- Macerate the strawberries by tossing the sliced berries with sugar Let them rest for about thirty minutes at room temperature until they release their syrupy juices This helps create a juicy filling that seeps into the cake
- Make the Shortcake:
- Combine the dry ingredients by whisking together flour sugar baking powder and salt in a big bowl Separately whisk egg milk and vanilla Cut the cold butter into the flour mixture using your fingertips or a pastry cutter until it looks like rough crumbs Gently fold in the wet mixture until a shaggy dough comes together Spread into a greased round pan for uniform baking Bake in a hot oven until the cake has risen and is golden brown Let it cool completely before slicing
- Whip the Cream:
- Chill your mixing bowl and beaters in the fridge before pouring in the cold heavy cream Add powdered sugar and vanilla Whip on medium speed until the cream holds soft peaks but be careful not to overwhip or it will turn grainy
- Assemble the Shortcake:
- Once your cake is fully cool cut it horizontally into two even layers Pile whipped cream and a generous scoop of berries with their juices over the bottom layer Carefully lay the second layer on top and repeat with more cream and strawberries Finish with a crown of fresh berries and a final swirl of cream
Save
I always look for the ripest strawberries at the farmers market because their flavor really makes this dessert shine Our family tradition is to stack this cake tall and scoop extra berries on the side for anyone who wants more
Storage tips
Unassembled shortcake can be baked one day ahead and wrapped tightly at room temperature If already assembled leftovers should be refrigerated and enjoyed within one day for the best taste and texture The creamy filling and juicy berries soak into the cake over time so fresh assembly is the key
Ingredient substitutions
You can use half and half in place of whole milk for a lighter touch For the whipped cream coconut cream can work if you need a dairy free alternative Almond extract is a fun swap for vanilla for a subtle twist in both cake and cream
Serving suggestions
Garnish the assembled shortcake with a few mint leaves or a dusting of extra powdered sugar For a show stopping finish serve in individual glass jars or mason jars so each person gets their own little layer cake This dessert also makes a beautiful centerpiece on any holiday table
Cultural historical context
Shortcake has roots in English baking and has appeared in American cookbooks since the 1800s It became a household favorite thanks to its easy method and ability to showcase whatever fruit was in season Every family seems to have their own version and passing down our recipe makes each spring feel even sweeter
Recipe FAQs
- → How do I keep the shortcake from becoming soggy?
Assemble just before serving to retain the cake's texture, and avoid letting the whipped cream or strawberries sit on the cake for long periods.
- → Can I make the components ahead of time?
You can prepare the cake, whip the cream, and macerate the strawberries separately in advance. Store each component refrigerated, then assemble when ready to serve.
- → What is macerating the strawberries?
Macerating means tossing the strawberries with sugar to draw out their juices, enhancing both flavor and juiciness.
- → Can I substitute the whipped cream?
For a lighter option, use yogurt or mascarpone. Dairy-free whipped toppings also work well for those avoiding dairy.
- → How should leftovers be stored?
If assembled, cover and refrigerate promptly. For best texture, store components separately and combine just before serving.
- → Can I use frozen strawberries?
Fresh strawberries provide the best texture and flavor, but thawed and drained frozen berries can be used if fresh aren't available.