This strawberry shortcake is a sweet treat that features fluffy cake layered with fresh strawberries and whipped cream. It’s light, fruity, and perfect for any occasion!
I love how simple it is to whip up this dessert! No fancy techniques needed, just a little mixing and layering. Plus, who can resist the juicy strawberries on top? 🍓
Key Ingredients & Substitutions
Flour: All-purpose flour is your go-to for this cake. If you’re gluten-free, you can try a gluten-free all-purpose blend. I’ve seen good results with almond flour too, though it may change the texture a bit.
Butter: Unsalted butter gives better control over the saltiness. For a dairy-free option, you can use coconut oil or a vegan butter substitute—both work surprisingly well.
Strawberries: Fresh strawberries are essential for that juicy flavor. If they’re out of season, try using frozen strawberries, but thaw and drain them first. Raspberries or blueberries could also be a fun swap for variety.
Whipping Cream: Heavy cream is best for making whipped cream, but if you’d like a lighter option, try using coconut cream. Just chill a can of coconut milk overnight and scoop out the solid part.
How Do You Make Sure the Cake Cooks Evenly?
Getting a perfectly baked cake is all about even distribution of heat and checking for doneness. Here are tips to achieve that:
- Make sure your oven is preheated properly—an oven thermometer can help.
- Use the middle rack to allow for optimal air circulation around the cake.
- Check for doneness around 25 minutes. If a toothpick inserted in the center comes out clean or with a few crumbs, it’s ready!
Letting the cake cool completely in the pan helps it set properly and makes it easier to slice later. Patience pays off here!
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
- 2/3 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 cup milk
For The Strawberry Filling:
- 1 lb fresh strawberries, hulled and sliced
- 1/4 cup granulated sugar
- 2 tbsp strawberry jam or preserves (optional for extra glaze)
For The Whipped Cream:
- 2 cups heavy whipping cream
- 1/4 cup powdered sugar
- 1 tsp vanilla extract
For Garnish:
- Whole fresh strawberries (about 6-8)
How Much Time Will You Need?
This delightful strawberry shortcake will take about 20 minutes of prep time and 30 minutes of baking time. Additionally, you’ll want to chill the assembled cake for at least 1 hour before serving, making the total time around 2 hours. It’s easy to make, and totally worth the wait!
Step-by-Step Instructions:
1. Prepare the Cake:
Start by preheating your oven to 350°F (175°C). Grease and flour an 8-inch square cake pan to prevent sticking. In a medium-sized bowl, whisk together the flour, baking powder, and salt until well combined. In a larger bowl, beat the softened butter and sugar together with an electric mixer until it becomes light and fluffy—this should take about 2-3 minutes.
Add the eggs one at a time, mixing well after each addition, and then stir in the vanilla extract. Gradually add the flour mixture and the milk to the butter mixture, starting and ending with the flour mixture. Mix until just combined, avoiding over-mixing. Pour this batter into your prepared pan and smooth the top. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted in the center comes out clean. Once done, allow the cake to cool completely on a wire rack while still in the pan.
2. Prepare the Strawberries:
While your cake is cooling, it’s time to prepare the strawberry filling. In a bowl, combine the sliced strawberries with the granulated sugar. Stir gently and let them sit for at least 30 minutes. This process, known as macerating, helps to release the natural juices from the strawberries. If you like a bit of extra glaze, you can stir in some strawberry jam or preserves.
3. Make the Whipped Cream:
To make the whipped cream, take a chilled mixing bowl and whip the heavy cream on medium speed until it starts to thicken. Slowly add in the powdered sugar and vanilla extract, and continue whipping until stiff peaks form. Be careful not to overbeat, or you might end up with butter!
4. Assemble the Shortcake:
Once the cake is completely cooled, carefully slice it horizontally into two equal layers. Place the bottom layer on a serving plate. Spread a generous layer of whipped cream across the top of this layer. Then, spoon half of the macerated strawberries along with some juice over the whipped cream.
Place the top layer of the cake over the strawberries. Now, spread the remaining whipped cream on top, making it as fancy as you’d like. For a beautiful finish, arrange whole fresh strawberries on top for garnish.
5. Serve and Enjoy:
For the best flavor experience, chill the assembled cake in the refrigerator for at least 1 hour before serving. This helps all the flavors meld beautifully together. When you’re ready to serve, slice the cake and enjoy it chilled or at room temperature. Yum!
Can I Use Different Berries for This Recipe?
Absolutely! While strawberries are traditional, you can substitute with raspberries, blueberries, or even a mix of berries. Just ensure to adjust the sugar based on the sweetness of the berries you choose.
How Can I Make This Recipe Gluten-Free?
You can easily make this strawberry shortcake gluten-free by using a gluten-free all-purpose flour blend. Just check that it includes xanthan gum, or add about 1/2 tsp to help with texture!
What Should I Do If My Whipped Cream Starts to Separate?
If your whipped cream starts to separate, it may be slightly over-beaten. To remedy this, try folding in a small amount of fresh cream that hasn’t been whipped yet, which can help stabilize it. Just be gentle to keep it fluffy!
How Do I Store Leftovers?
Leftover strawberry shortcake can be stored in the fridge for up to 3 days. It’s best to keep the layers separate until you’re ready to serve so that the cake doesn’t get soggy. Simply wrap it tightly with plastic wrap or store it in an airtight container!
