Name: Strawberry Shortcake
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Ingredients: 1.5 cups all-purpose flour; 2 teaspoons baking powder; ¾ teaspoon kosher salt; 1 cup sugar; ¾ cups sour cream (at room temperature); 2 large eggs (at room temperature); ½ cup vegetable or canola oil; 2 teaspoons vanilla extract; ¼ teaspoon almond extract (optional but so good); 2 pounds fresh strawberries; ¼ cup sugar; 2 cups heavy whipping cream; ¼ cup powdered sugar (divided); 1 teaspoon vanilla; ¼ teaspoon kosher salt (use ? teaspoon if using Morton's brand, as it is much saltier)

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The first time I made Strawberry Shortcake, it was a sunny day in spring, and I had just returned from the local farmer’s market, arms loaded with the freshest strawberries. The vibrant red berries practically begged to be transformed into something sweet and delightful. As I sliced the strawberries, their juicy sweetness filled the air, and I could already imagine the joy on my friends’ faces as we gathered for an outdoor picnic. This simple yet elegant dessert has become a beloved staple in my kitchen, a symbol of warm weather and togetherness.

Recipe Snapshot

Total Time:
35 mins

Prep Time:
15 mins

Cook Time:
20 mins

Difficulty:
Medium

Calories:
320 kcal

Protein:
4 g

Diet:
Gluten-Free, Low FODMAP

Fat:
16 g

Tools Used:
Oven, Whisk, Baking Sheet, Mixing Bowl, Chef’s Knife, Frying Pan

What You’ll Enjoy About This Strawberry Shortcake

A Celebration of Freshness

There’s something magical about Strawberry Shortcake that brings back memories of sunny days and cheerful gatherings. The combination of fluffy cake, sweetened strawberries, and whipped cream creates a perfect harmony of flavors and textures. Each bite is a reminder of the simple joys in life.

Versatile Delight

This recipe is incredibly versatile. You can serve it at birthday parties, summer barbecues, or just as a special treat for yourself. Whether you enjoy it in a traditional way or with a twist by adding lemon zest or herbs, it’s sure to impress.

Fresh Ingredients

Using fresh ingredients is crucial for making a great Strawberry Shortcake. When strawberries are in season, they burst with flavor, and the cake becomes even more delicious when made with high-quality ingredients like real vanilla and fresh cream.

Family Tradition

For my family, Strawberry Shortcake is more than just a dessert; it’s a tradition. We gather every spring to celebrate the strawberry season, sharing stories and laughter over bowls of this delightful treat. It’s these moments that create lasting memories.

Easy to Make

This recipe is straightforward, making it perfect for bakers of all skill levels. With just a few simple steps, you can create a dessert that looks and tastes like it came from a bakery.

Perfect for All Occasions

From casual family dinners to festive celebrations, Strawberry Shortcake fits every occasion. It’s a crowd-pleaser that never fails to bring smiles to faces and sweetness to gatherings.

Ingredients to Make Strawberry Shortcake

The ingredients for Strawberry Shortcake are simple yet essential for creating a delightful dessert. Each component plays a key role in the overall flavor and texture. The freshness of the strawberries is paramount, while the cake serves as a soft, buttery base that cradles the juicy berries. Let’s take a closer look at what you’ll need to whip up this classic treat.

1 ½ cups all-purpose flour: This is the foundation of your cake, providing structure and texture.
2 teaspoons baking powder: This leavening agent helps the cake rise, making it light and fluffy.
¾ teaspoon kosher salt: A pinch of salt enhances the flavors and balances the sweetness.
1 cup sugar: This sweetener is vital for both the cake and the strawberries.
¾ cup sour cream: It adds moisture and richness to the cake, contributing to its tender crumb.
2 large eggs: Eggs provide structure and stability to the cake.
½ cup vegetable or canola oil: This fat adds moisture and helps create a tender cake.
2 teaspoons vanilla extract: Pure vanilla brings warmth and depth of flavor to the cake.
¼ teaspoon almond extract: This optional addition can elevate the flavor profile with a subtle nuttiness.
2 pounds fresh strawberries: The star of the show! Sweet and juicy, they should be ripe for the best flavor.
¼ cup sugar: Used to macerate the strawberries, bringing out their natural juices.
2 cups heavy whipping cream: Essential for making the light, fluffy whipped cream topping.
¼ cup + 2 tablespoons powdered sugar: This sweetener is perfect for whipping into the cream.
1 teaspoon vanilla: For flavoring the whipped cream, complementing the strawberries.
¼ teaspoon kosher salt: A small amount enhances the sweetness of the cream.

The Process for Making Strawberry Shortcake

Creating Strawberry Shortcake is a delightful experience. The process is straightforward and incredibly rewarding, especially when you see the final product come together. Let’s dive into the steps that will lead you to this delicious dessert.

Preheat your oven to 350°F. This is the perfect temperature for baking the cake to a golden brown. While the oven heats, prepare your baking pan – either butter or spray an 8 or 9-inch square pan and line it with a parchment sling. This will help you remove the cake easily once it’s done.
In a medium-sized bowl, combine 1 ½ cups of all-purpose flour, 2 teaspoons of baking powder, and ¾ teaspoon of kosher salt. Whisk them together until well mixed. This step ensures that your leavening agent is evenly distributed throughout the flour.
In a separate large bowl, whisk together 1 cup of sugar, ¾ cup of sour cream, 2 large eggs, ½ cup of vegetable oil, 2 teaspoons of vanilla, and ¼ teaspoon of almond extract if using. Mix until smooth and well combined.
Now, fold the dry ingredients into the wet mixture. Be gentle! You want to combine them without overmixing. The batter will be lumpy, and that’s perfectly fine. Just ensure that there aren’t any dry pockets of flour.
Pour the prepared batter into your greased pan, smoothing the top with a spatula. This step is crucial for ensuring even baking. Then, place it in the preheated oven and bake for about 20 to 25 minutes.
Check for doneness by inserting a toothpick into the center of the cake; it should come out clean, and the sides will start to pull away from the pan. Keep an eye on it, as baking times can vary slightly based on your oven and pan size.
Once baked, allow the cake to cool in the pan for 10 minutes. This resting period makes it easier to remove the cake without breaking it. Use the parchment sling to lift it out and transfer it to a cooling rack.
While the cake is cooling, prepare the strawberries. Wash, hull, and slice 2 pounds of fresh strawberries. You should end up with about 4 heaping cups. Place the sliced strawberries in a large bowl and sprinkle them with ¼ cup of sugar. Toss them gently and let them sit for at least 15 minutes. This will allow them to macerate and release their juices, making them even sweeter.
Next, make the whipped cream. In a large bowl, combine 2 cups of heavy whipping cream, ¼ cup of powdered sugar, 1 teaspoon of vanilla, and ¼ teaspoon of kosher salt. Use a stand mixer or hand mixer with a whisk attachment to whip it on low speed to avoid splattering, gradually increasing the speed to medium and then medium-high until soft peaks form. This should take just a few minutes.
To serve, cut the cooled cake into 9 equal squares. Slice each square in half horizontally. Spoon some of the whipped cream onto the bottom half, and top it with a generous amount of strawberries and their juices. Replace the top of the cake and finish with more whipped cream and strawberries. Repeat this process for all the squares, and dust the tops with powdered sugar before serving.

Expert Tips about Strawberry Shortcake

When it comes to making Strawberry Shortcake, a few tips can elevate your dessert from good to unforgettable. Here are some expert tips to guide you through the process.

Storage: Store leftover cake in an airtight container in the refrigerator for up to 4 days. If you have assembled the cake, it’s best to eat it within a day or two for optimal freshness.
Freezing: You can freeze the cake layers separately for up to 2 months. Just wrap them tightly in plastic wrap and foil. The strawberries and whipped cream are best made fresh each time.
Variations: Feel free to experiment with different fruits! Raspberries, blueberries, or peaches can add a delightful twist to the classic Strawberry Shortcake.
Make Ahead: The cake can be baked 2 to 3 days in advance. Just keep it tightly wrapped to keep it moist.
Serving Suggestions: Consider serving the Strawberry Shortcake with a scoop of vanilla ice cream for an extra indulgent treat.

How to Serve Strawberry Shortcake

When it comes to serving Strawberry Shortcake, there are many delightful ways to present this classic dessert. Here are some suggestions:

Layered Presentation: For a stunning visual, serve the cake in layers. Stack the cake, cream, and strawberries in a clear glass to showcase the beautiful colors.
Picnic Treat: Pack individual servings in jars for an easy and portable dessert option for picnics or outdoor gatherings.
Brunch Addition: Pair Strawberry Shortcake with a light brunch menu featuring fresh fruit and tea or coffee.
Seasonal Celebration: Make it a centerpiece for spring and summer celebrations like birthdays or family reunions, adding a touch of festivity.
Storage Tips: Keep leftovers refrigerated, and if possible, store the components separately to maintain freshness.
Flavor Pairings: Serve with mint leaves or a drizzle of balsamic reduction for an elevated flavor experience.

FAQ

While fresh strawberries are ideal for Strawberry Shortcake, you can use frozen strawberries if necessary. However, keep in mind that frozen berries may be softer and release more juice when thawed. To use frozen strawberries, thaw them completely, drain excess liquid, and toss them with sugar to enhance their sweetness before serving.

A light, fluffy cake works best for Strawberry Shortcake. Angel food cake or a soft sponge cake are popular choices, but a biscuit-style cake can also add a delightful texture. The key is to have a cake that can soak up the strawberry juices without becoming too soggy.

To store leftover Strawberry Shortcake, keep the components separate if possible. Store any leftover cake in an airtight container in the refrigerator for up to 4 days. The whipped cream can be stored in a separate container. If the strawberries are already mixed with the cake, it’s best to consume within a day for optimal flavor and texture.

Yes, you can prepare components of Strawberry Shortcake ahead of time. The cake can be baked 2 to 3 days in advance and stored in an airtight container. The strawberries can be prepared and macerated a few hours prior to serving. However, it’s best to whip the cream just before serving for the best texture.

Conclusion

The Strawberry Shortcake is a true celebration of summer, combining layers of fluffy cake, sweet strawberries, and fluffy whipped cream into a dessert that’s perfect for any occasion. I encourage you to gather some fresh strawberries and give this recipe a try. You won’t be disappointed with the delicious results!