There is something undeniably delightful about a classic Strawberry Shortcake Recipe that transforms simple ingredients into an unforgettable dessert. This divine cake blends airy layers, luscious whipped cream, and juicy, sweet strawberries in a perfect balance that feels like a warm hug on a plate. Whether you’re making it for a family gathering or a special treat just because, this strawberry shortcake will have everyone asking for seconds and remembering your kitchen as the sweetest spot in the house.
Ingredients You’ll Need
Gathering fresh, straightforward ingredients is all it takes to create this stunning strawberry shortcake. Each component plays a role, from the light and fluffy cake base to the juicy strawberries and creamy topping that bring the flavors and textures to life.
- All-purpose, unbleached flour (1 cup): Provides the perfect structure for a tender yet sturdy cake.
- Baking powder (1.5 ml): Helps the cake rise beautifully for that soft, airy crumb.
- Salt (1/4 tsp): Enhances the sweetness and balances the flavors perfectly.
- Eggs, separated (3): Egg yolks add richness, while whipped egg whites lighten the texture.
- Cream of tartar (1/4 tsp): Stabilizes the egg whites to ensure fluffy peaks.
- Sugar (1.5 cups, divided): Sweetens the cake, strawberries, and whipped cream without overpowering.
- Unsalted butter, softened (1/2 cup): Adds moisture and a subtle buttery flavor.
- Vanilla extract (1 tsp): Infuses warmth and depth into both the cake and cream.
- Milk (1/2 cup): Keeps the batter smooth and tender as it bakes.
- Fresh strawberry slices (2/3 cup): Key to that juicy burst of berry goodness in every bite.
- Extra sugar for strawberries (1/4 cup): Macerates the berries to bring out their natural juices.
- Heavy cream (3/4 cup): Whipped to creamy perfection for topping.
- Sugar for whipped cream (3/4 cup): Balances the cream with just the right amount of sweet.
- Vanilla pod or extract: Elevates the whipped cream with a fragrant, floral note.
- Fresh strawberries for garnish: The perfect finishing touch to make your dessert look as good as it tastes.
How to Make Strawberry Shortcake Recipe
Step 1: Preparing the Cake Batter
Start by preheating your oven to 350°F (180°C). Grease and line an 8-inch springform pan with parchment paper to ensure easy removal after baking. Then, whisk together the flour, baking powder, and salt in a bowl—this dry mix lays the foundation for a fluffy cake. In a separate mixing bowl, whip the egg whites with cream of tartar until soft peaks appear, gradually adding half a cup of sugar to achieve stiff peaks—this meringue will give the cake its airy texture.
Step 2: Mixing the Batter
Beat the softened butter with egg yolks, vanilla extract, and the remaining sugar until the mixture becomes light and fluffy. This richness contrasts beautifully with the meringue. To your butter mixture, alternate adding the dry ingredients with milk, incorporating them gently for a smooth batter. Next, fold in a quarter of the meringue to lighten the batter before folding in the rest carefully to maintain the airy structure.
Step 3: Baking the Cake
Pour the batter evenly into your prepared pan and bake in the preheated oven for about 55 minutes. You’ll know the cake is done when a toothpick inserted in the center comes out clean. Once out of the oven, let it cool briefly before removing from the pan and allowing it to cool completely on a wire rack. Proper cooling is crucial to achieve the perfect layers without the whipped cream melting.
Step 4: Preparing Strawberries and Whipped Cream
While the cake cools, slice the vanilla bean lengthwise and scrape out the seeds, or simply use a vanilla extract alternative. Toss the fresh strawberry slices with sugar and the vanilla seeds, letting the mixture sit for 15 minutes. This step allows the strawberries to release their juices and become irresistibly syrupy. Meanwhile, beat the heavy cream with sugar and vanilla until stiff peaks form. This homemade whipped cream is the lovely silky blanket your strawberry shortcake will wear.
Step 5: Assembling Your Strawberry Shortcake
Carefully slice the cooled cake horizontally into two even layers. Spread a generous cup of the whipped cream on the bottom layer and spoon the macerated strawberries over it, letting their juices soak in slightly. Place the second cake layer on top, cut side down, creating a perfect sandwich of flavors. Finally, slather the remaining whipped cream over the top and garnish with fresh strawberries for that picture-perfect finish.
How to Serve Strawberry Shortcake Recipe
Garnishes
Fresh strawberries are a natural choice to decorate your strawberry shortcake recipe, providing bursts of color and tangy sweet flavor. For a little extra flair, sprinkle some edible flower petals or finely chopped mint leaves on top—both options add an elegant touch and a refreshing contrast to the creamy texture.
Side Dishes
Though decadent on its own, strawberry shortcake pairs wonderfully with light accompaniments like a scoop of vanilla bean ice cream or a simple fruit salad. A cup of freshly brewed tea or sparkling lemonade can also complement the sweetness and refresh the palate, making your dessert experience even more delightful.
Creative Ways to Present
Instead of the classic cake form, try using individual mason jars or glass cups to layer the shortcake, whipped cream, and strawberries for a whimsical parfait presentation. You can also experiment by adding a drizzle of balsamic glaze or chocolate sauce on top for a gourmet twist that still honors the traditional flavors of the strawberry shortcake recipe.
Make Ahead and Storage
Storing Leftovers
Strawberry shortcake is best enjoyed fresh, but leftovers can be stored in an airtight container in the refrigerator for up to two days. Keep the cake layered to preserve moisture and flavor, but be aware that the whipped cream may soften the cake slightly during storage.
Freezing
This strawberry shortcake recipe is not ideal for freezing once fully assembled due to the whipped cream and fresh strawberries, which can lose texture when thawed. However, you can freeze the cake layers separately for up to one month. Wrap them tightly in plastic wrap and foil to maintain freshness, then thaw before assembling.
Reheating
If you’d like to warm the cake layers before serving, do so gently in a microwave or oven at a low temperature, but avoid reheating the assembled cake. Refresh the whipped cream and strawberries to keep your dessert taste fresh and vibrant every time.
FAQs
Can I use frozen strawberries for this recipe?
While fresh strawberries are recommended for their texture and taste, frozen strawberries can work if thawed and drained carefully. Be mindful that frozen berries may release more liquid, which could slightly affect the cake’s freshness.
Is there a gluten-free version of this strawberry shortcake recipe?
You can substitute the all-purpose flour with a gluten-free blend, but results may vary depending on the blend used. Consider adding a binding agent like xanthan gum for better texture when baking gluten-free.
How long does the whipped cream topping hold up?
Freshly whipped cream will maintain its texture for several hours when refrigerated. For best results, prepare the whipped cream shortly before assembling the shortcake to keep it light and fluffy.
Can I make this cake without a springform pan?
Absolutely! A regular 8-inch round cake pan will work too. Just make sure to grease and line it well for easy removal. Adjust the baking time slightly and keep an eye on doneness.
What can I use instead of cream of tartar?
If you don’t have cream of tartar, you can stabilize your egg whites by adding a few drops of lemon juice or white vinegar instead. Both help achieve stiff peaks for the meringue portion of the cake.
Final Thoughts
Making this strawberry shortcake recipe is like inviting a little slice of summer into your kitchen, no matter the season. The combination of fluffy cake, sweetened strawberries, and rich whipped cream creates a memorable dessert that never fails to delight. Trust me, once you try this recipe, it will quickly become one of your go-to favorites to share with friends and family. So, gather your ingredients and enjoy every joyful moment of making and tasting this classic treat.
Print
Strawberry Shortcake Recipe
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 15 minutes
- Yield: 8 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
A classic and delightful Strawberry Shortcake recipe featuring a light, fluffy sponge cake layered with macerated fresh strawberries and luscious vanilla whipped cream, perfect for any occasion.
Ingredients
Cake
- 1 cup all-purpose, unbleached flour
- 1.5 ml (about 1/3 tsp) baking powder
- 1/4 tsp salt
- 3 eggs, separated
- 1/4 tsp cream of tartar
- 1.5 cups sugar, divided
- 1/2 cup unsalted butter, softened
- 1 tsp vanilla extract
- 1/2 cup milk
Strawberries
- 2/3 cup fresh strawberry slices
- 1/4 cup sugar (for strawberries)
- 1 vanilla pod (or 1 tsp vanilla extract)
Whipped Cream
- 3/4 cup heavy cream
- 3/4 cup sugar (for whipped cream)
- 1 vanilla pod (or 1 tsp vanilla extract)
Garnish
- Fresh strawberries for garnish
Instructions
- Make the Cake: Preheat the oven to 350°F (180°C). Grease and line a 20-cm (8-inch) springform pan with parchment paper to ensure easy removal of the cake after baking.
- Mix Dry Ingredients: In a bowl, whisk together the flour, baking powder, and salt. Set aside for later use in the batter.
- Whip Egg Whites: In a separate clean bowl, whip the egg whites with cream of tartar until soft peaks form. Gradually add ½ cup of sugar, continuing to beat until firm peaks develop. Set aside this meringue mixture.
- Prepare Batter: In another bowl, beat the softened butter, egg yolks, vanilla extract, and remaining sugar until light and fluffy. Alternately add the dry ingredients and milk, mixing well after each addition to create a smooth batter.
- Fold in Meringue: Gently fold in about one-quarter of the meringue to lighten the batter, then carefully fold in the remaining meringue to maintain the airiness without deflating the mixture.
- Bake: Pour the batter into the prepared springform pan and bake for about 55 minutes or until a toothpick inserted into the center comes out clean, indicating the cake is fully baked.
- Cool Cake: Allow the cake to cool for a few minutes in the pan, then remove it and transfer to a wire rack to cool completely before assembling.
- Prepare Strawberries: Slice the vanilla pod lengthwise and scrape out the seeds. In a bowl, combine the fresh strawberry slices, sugar, and vanilla seeds (or extract). Let the mixture sit for 15 minutes to macerate, which softens the berries and enhances their sweetness.
- Make Whipped Cream: In a mixing bowl, beat the heavy cream, sugar, and vanilla extract until stiff peaks form, creating a rich and fluffy whipped cream.
- Slice Cake: Once cooled, slice the cake horizontally into two even layers, creating a top and bottom layer for filling.
- Assemble Layers: Spread 1 cup of whipped cream evenly on the cut side of the bottom cake layer, then spoon the macerated strawberries over the whipped cream, allowing some juice to absorb into the cake.
- Add Top Layer: Carefully place the second cake layer on top, ensuring the cut side is facing down to create a smooth surface.
- Finish with Whipped Cream and Garnish: Spread the remaining whipped cream over the top of the cake and garnish with fresh strawberries for an attractive and fresh finish.
- Serve: Slice the assembled strawberry shortcake and enjoy this classic dessert with light, fruity, and creamy flavors.
Notes
- Use fresh, ripe strawberries for the best flavor.
- Ensure egg whites are whipped to stiff peaks to achieve a light and airy cake texture.
- You can substitute the vanilla pod with 1 teaspoon of vanilla extract if unavailable.
- Allow the cake to cool completely before slicing to prevent crumbling.
- For a variation, add a splash of lemon juice to the macerated strawberries for added brightness.
