Ah, strawberry shortcake! This classic dessert brings back so many memories for me. I remember summer afternoons spent picking fresh strawberries and then coming home to whip up this delightful strawberry shortcake recipe. It’s such a simple yet elegant treat that always steals the show at gatherings and celebrations. The combination of sweet, juicy strawberries layered on soft sponge cake, topped with fluffy whipped cream, is nothing short of magic. Trust me, every bite is like a little taste of sunshine! Whether it’s a birthday party or just a weekend treat, this strawberry shortcake is sure to impress.
Ingredients for Strawberry Shortcake Recipe
Gathering the right ingredients is key to making this strawberry shortcake truly shine. Here’s what you’ll need:
- 2 cups fresh strawberries, sliced
- 1/2 cup sugar (for sweetening the strawberries and the cake)
- 2 cups all-purpose flour (make sure it’s measured correctly for the best texture)
- 1/2 cup unsalted butter, softened (this helps create that light, fluffy cake)
- 1 cup milk (whole milk works great for richness)
- 2 eggs (room temperature is best for mixing)
- 2 tsp baking powder (to give the cake that perfect rise)
- 1 tsp vanilla extract (because who doesn’t love a hint of vanilla?)
- 1/2 cup heavy cream (for whipping into luscious, fluffy goodness)
Make sure to have everything prepped and ready to go, as it’ll make your baking experience smooth sailing!
How to Prepare Strawberry Shortcake Recipe
Now that you’ve got your ingredients ready, let’s dive into the fun part—making this delicious strawberry shortcake! Don’t worry; I’ll walk you through each step so you can get it just right.
Step-by-Step Instructions
- First things first, preheat your oven to 350°F (175°C). This is crucial because we want our cake to bake evenly and rise beautifully.
- While the oven is warming up, grab a bowl and mix the sliced strawberries with 1/2 cup of sugar. Toss them gently and let them sit for about 15-20 minutes. This will draw out their juices and create a sweet syrup that’s simply to die for!
- Next, in a separate large bowl, cream together the softened unsalted butter and the remaining 1/2 cup of sugar until it’s light and fluffy. This usually takes about 3-4 minutes, and trust me, the texture makes all the difference!
- Add in the eggs one at a time, mixing well after each addition. Then, stir in the vanilla extract. You’ll love the aroma that fills your kitchen!
- Now, in another bowl, whisk together the flour and baking powder. Gradually add this dry mixture to the butter mixture, alternating with the milk. Start and end with the flour mixture. Mix just until combined—don’t overdo it!
- Once your batter is ready, pour it into a greased cake pan, smoothing the top with a spatula. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Your kitchen will smell heavenly during this time!
- When the cake is done, let it cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely. This step is important; a hot cake can crumble if you try to slice it too soon!
- While the cake cools, whip the heavy cream until soft peaks form. You can add a little sugar if you like it sweeter. I usually do—it’s a treat after all!
- Once your cake is cool, slice it in half horizontally, layer it with that luscious whipped cream and the sweetened strawberries, and then top it off with more cream and strawberries. Wow, you’re going to love this!
And there you have it! You’re now ready to serve up your homemade strawberry shortcake—perfect for any occasion or just because you deserve it. Enjoy every delicious bite!
Nutritional Information
When it comes to enjoying a slice of this delightful strawberry shortcake, it’s nice to know what you’re indulging in! Here’s a breakdown of the typical nutritional values per slice, though keep in mind these are estimates and can vary based on specific ingredients used:
- Calories: 300
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Cholesterol: 70mg
- Sodium: 200mg
- Carbohydrates: 40g
- Fiber: 1g
- Sugar: 15g
- Protein: 4g
Now you can enjoy your strawberry shortcake with a little knowledge about what’s in it! Just remember, it’s all about balance, and every bite is worth it!
Why You’ll Love This Strawberry Shortcake Recipe
- It’s incredibly quick to prepare—perfect for those last-minute dessert cravings!
- The flavor is out of this world, with fresh strawberries and whipped cream complementing the light sponge cake.
- This recipe is a classic that never goes out of style, making it a hit at any gathering or celebration.
- It’s versatile! You can easily switch up the fruits or add your favorite flavorings for a fun twist.
- Every bite is a delightful mix of textures—from the fluffy cake to the juicy strawberries and creamy topping.
- It’s a crowd-pleaser, and trust me, everyone will be asking for seconds!
Tips for Success with Strawberry Shortcake Recipe
To ensure your strawberry shortcake turns out perfect every time, here are a few handy tips! First, always use fresh, ripe strawberries for the best flavor—trust me, it makes a big difference! Chill your mixing bowl and beaters before whipping the cream; it helps achieve those lovely soft peaks quickly. Also, don’t skip the cooling time for the cake; letting it cool completely ensures it holds its shape when you slice it. And remember, you can adjust the sweetness of the whipped cream to your liking—so taste as you go! These little details will elevate your dessert to something truly special.
Variations on the Strawberry Shortcake Recipe
One of the best things about this strawberry shortcake recipe is its versatility! You can easily switch things up to cater to your taste buds or the season. Here are some of my favorite variations:
- Berry Medley: Instead of just strawberries, mix in other berries like blueberries, raspberries, or blackberries. They add a burst of color and flavor!
- Peachy Keen: Fresh peaches can be a delightful twist! Just slice them up and layer them with the whipped cream for a summery vibe.
- Lemon Zest: Add a hint of lemon zest to the whipped cream for a refreshing citrusy kick that pairs beautifully with the sweetness of the strawberries.
- Chocolate Lovers: Drizzle some melted chocolate over the layers or fold cocoa powder into the whipped cream for a rich and indulgent treat.
- Gluten-Free Option: Swap out the all-purpose flour with a gluten-free blend. It works just as well and ensures everyone can enjoy this dessert!
- Nutty Delight: Incorporate some finely chopped nuts, like almonds or pecans, in the cake batter or sprinkle on top for added crunch and flavor.
Feel free to get creative! The base recipe is just a canvas waiting for your delicious ideas. You can mix and match flavors, and I guarantee you’ll find a combination that you absolutely adore!
Storage & Reheating Instructions
Now, let’s talk about how to store any leftovers of this heavenly strawberry shortcake (if there are any!). First off, make sure to keep it in an airtight container in the refrigerator. This will help maintain its freshness and prevent it from drying out. The cake will usually stay good for about 3-4 days, but let’s be honest—it’s so delicious, it might not last that long!
If you find yourself with extra whipped cream, you can store that separately in the fridge as well. It should keep well for about 1-2 days. Just give it a quick whip again before using, and you’re good to go!
When it comes to reheating, I recommend slicing a piece and letting it come to room temperature for about 15-20 minutes. This way, you’ll bring back that lovely softness of the cake without compromising its texture. If you prefer it a little warm, you can pop it in the microwave for about 10-15 seconds—just be careful not to overdo it! You want to avoid making the cake too hot or soggy.
And there you have it! With these simple storage and reheating tips, you can enjoy your strawberry shortcake even days after making it, keeping the flavors and textures just as delightful as when it was fresh out of the oven!
FAQ About Strawberry Shortcake Recipe
Can I use frozen strawberries instead of fresh?
Absolutely! While fresh strawberries are my go-to for the best flavor, frozen strawberries can work in a pinch. Just make sure to thaw and drain them well to avoid excess moisture in your cake.
Can I make the cake ahead of time?
Yes, you can! The cake itself can be baked a day in advance. Just wrap it tightly in plastic wrap once it’s completely cooled, and store it at room temperature. Assemble the shortcake with strawberries and whipped cream on the day you plan to serve it for the freshest taste.
What’s the best way to whip the cream?
For the fluffiest whipped cream, I recommend using a chilled mixing bowl and beaters. Start on low speed to avoid splattering, then gradually increase the speed. Whip until you get soft peaks, and don’t forget to taste and adjust the sweetness!
How do I know when the cake is done baking?
The cake is done when a toothpick inserted in the center comes out clean or with just a few crumbs attached. Also, the edges should start to pull away from the sides of the pan. Trust me, your kitchen will smell divine when it’s almost ready!
Can I substitute the all-purpose flour?
Definitely! You can use a gluten-free flour blend if you’re looking for a gluten-free option. Just make sure to check the package instructions for any adjustments you may need to make in terms of liquid or baking time.
Strawberry Shortcake Recipe: 7 Tips for Perfect Bliss
- Total Time: 50 minutes
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
A classic dessert made with fresh strawberries and whipped cream on light sponge cake.
Ingredients
- 2 cups fresh strawberries, sliced
- 1/2 cup sugar
- 2 cups all-purpose flour
- 1/2 cup unsalted butter, softened
- 1 cup milk
- 2 eggs
- 2 tsp baking powder
- 1 tsp vanilla extract
- 1/2 cup heavy cream
Instructions
- Preheat oven to 350°F (175°C).
- In a bowl, mix strawberries with sugar and set aside.
- In another bowl, cream butter and sugar together.
- Add eggs and vanilla, mixing well.
- In a separate bowl, combine flour and baking powder.
- Gradually add the flour mixture and milk to the butter mixture.
- Pour batter into a greased cake pan.
- Bake for 25-30 minutes or until a toothpick comes out clean.
- Let the cake cool completely.
- Whip heavy cream until soft peaks form.
- Slice the cake and layer with strawberries and whipped cream.
Notes
- Use fresh strawberries for best flavor.
- Chill the whipped cream before whipping.
- Store leftover cake in the refrigerator.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 300
- Sugar: 15g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 70mg
Keywords: strawberry shortcake recipe
