Irresistible Strawberry Shortcake Recipe for Sweet Memories

There’s something magical about a strawberry shortcake that makes your taste buds dance with joy. Picture the soft, buttery cake cradling sweet, juicy strawberries, all topped with fluffy whipped cream. The moment you take a bite, the flavors explode in your mouth, and trust me, it’s an experience you don’t want to miss. Whether it’s a summer picnic or a cozy family gathering, this classic dessert has a way of bringing people together and creating sweet memories.

I still remember the first time I baked a strawberry shortcake for my friends; it was during a particularly hot day when ice cream seemed too cliché. The kitchen filled with the aroma of freshly baked cake and ripe strawberries, and my friends were practically drooling by the time it was ready. It was gone in minutes! This delightful treat is perfect for any occasion when you need to impress your guests or simply indulge your sweet tooth.

One summer afternoon, I decided to surprise my family by baking this delicious strawberry shortcake. Their smiles were priceless when they tasted it!

Essential Ingredients

Here’s what you’ll need to make this delicious dish:

• Fresh Strawberries: Opt for ripe, bright red strawberries for maximum sweetness and flavor.

• All-Purpose Flour: A staple that provides structure to our cake; make sure it’s fresh!

• Sugar: Granulated sugar enhances sweetness; feel free to adjust based on your preference.

• Baking Powder: Essential for that perfect rise; check expiration dates for best results.

• Salt: Just a pinch balances sweetness and enhances flavor complexity.

• Unsalted Butter: Use room-temperature butter for easy creaming with sugar.

• Eggs: Fresh eggs help bind ingredients and add richness; room temperature is best.

• Heavy Cream: Whipping cream is key for making light and fluffy topping.

• Vanilla Extract: Quality vanilla extract adds depth of flavor; use pure if possible.

The full ingredients list, including measurements, is provided in the recipe card directly below.

Let’s Make it Together

Preheat your oven: Start by preheating your oven to 350°F (175°C). Grease two round cake pans lightly with butter or non-stick spray.

Combine dry ingredients: In a large mixing bowl, whisk together flour, sugar, baking powder, and salt until well mixed. This helps distribute ingredients evenly.

Cream butter and sugar: In another bowl, beat room-temperature butter with sugar until light and fluffy—about 3–5 minutes should do the trick.

Add eggs: Incorporate the eggs one at a time into the butter mixture while mixing well after each addition. You want that batter looking smooth like silk.

Mix in dry ingredients: Gradually add the flour mixture to the wet ingredients while alternating with milk or heavy cream until everything is nicely combined but not overmixed.

Bake: Pour the batter evenly into prepared pans and bake for 25-30 minutes or until golden brown. A toothpick inserted should come out clean—just don’t eat it!

Cool cakes: Once baked, let the cakes cool in their pans for about 10 minutes before transferring them to wire racks. Patience pays off here!

Prepare strawberries: While cakes cool down, slice fresh strawberries and mix them with a tablespoon of sugar in a bowl. Let them sit so they release their juices—this makes them even tastier.

Whip the cream: In another bowl, whip heavy cream until soft peaks form; add vanilla extract towards the end for extra flavor.

Assemble shortcake: Place one cake layer on a serving platter, spoon some strawberries along with their juice on top followed by whipped cream. Repeat with second layer on top.

Slice & serve: Slice that beauty into wedges and watch as everyone devours this strawberry shortcake! Enjoy those oohs and ahhs from your guests—it’s totally worth it!

Perfecting the Cooking Process

Start by preparing the strawberries while baking the biscuits. This way, everything comes together seamlessly for maximum freshness and flavor.

Add Your Touch

Feel free to experiment with different berries or add a splash of vanilla extract to elevate your shortcake. Whipped cream can also be infused with flavors like almond or mint.

Storing & Reheating

Store leftover cake components separately in airtight containers. To reassemble, layer fresh whipped cream and strawberries right before serving for optimal taste.

Sharing my first attempt at strawberry shortcake brings back the joy of kitchen chaos! My friends were skeptical, but they devoured every crumb and begged for seconds.

FAQ

Can I make strawberry shortcake ahead of time?

Preparing the components in advance is fine, but assemble it right before serving.

What can I substitute for heavy cream?

Coconut cream or whipped topping works as a lighter alternative in your strawberry shortcake.

How do I keep my biscuits from turning soggy?

Layering ingredients just before serving will help maintain biscuit integrity and prevent sogginess.

Print

Strawberry Shortcake

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• Author: Ethan Brooks
• Total Time: 50 minutes
• Yield: Serves approximately 8 slices 1x

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Description

Strawberry shortcake is a delightful summer treat that combines buttery cake, fresh strawberries, and fluffy whipped cream. This easy-to-follow recipe creates a visually stunning dessert that’s perfect for any gathering or simply to indulge your sweet tooth. With its vibrant colors and harmonious flavors, it’s sure to impress your guests and create lasting memories.

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Ingredients

Scale 1x2x3x

• 2 cups all-purpose flour
• 1 cup granulated sugar
• 1 tbsp baking powder
• 1/2 tsp salt
• 1/2 cup unsalted butter (room temperature)
• 2 large eggs (room temperature)
• 1 cup heavy cream
• 1 tsp vanilla extract
• 2 cups fresh strawberries (sliced)

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Instructions

1. Preheat the oven to 350°F (175°C) and lightly grease two round cake pans.
2. In a bowl, whisk together flour, sugar, baking powder, and salt.
3. Beat butter with sugar until light and fluffy (3-5 minutes). Add eggs one at a time, mixing well.
4. Gradually mix in the dry ingredients alternating with heavy cream until combined.
5. Pour batter into prepared pans and bake for 25-30 minutes until golden brown; check with a toothpick.
6. Cool cakes in pans for 10 minutes before transferring to wire racks.
7. While cooling, mix sliced strawberries with sugar and let sit.
8. Whip heavy cream with vanilla until soft peaks form.
9. Assemble by layering cake, strawberries, and whipped cream; repeat with the second layer.
10. Slice and serve immediately.

• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 slice (105g)
• Calories: 320
• Sugar: 22g
• Sodium: 150mg
• Fat: 18g
• Saturated Fat: 10g
• Unsaturated Fat: 6g
• Trans Fat: 0g
• Carbohydrates: 38g
• Fiber: 1g
• Protein: 4g
• Cholesterol: 60mg

Keywords: For added flavor variations, consider infusing the whipped cream with almond or mint extract. Store leftover components separately to maintain freshness.