Irresistible Strawberry Shortcake Recipe for Summer Bliss

There’s something magical about strawberry shortcake—it combines the sweetness of ripe strawberries, the fluffiness of cake, and the creaminess of whipped cream into one delightful treat. You can practically smell the summer sunshine with each bite, and when you take a forkful, it’s like a little flavor explosion in your mouth.

I remember the first time I made strawberry shortcake for my family. It was a sunny afternoon, and I thought I could impress them with my baking skills. Spoiler alert: I forgot to add sugar to the cake batter. But hey, that’s a story for another day! Now, let’s dive into this deliciousness that’s perfect for any occasion—be it summer picnics, birthday parties, or just because it’s Tuesday.

I remember serving this luscious dessert at a family reunion; everyone kept asking for seconds and thirds.

Essential Ingredients

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

• Fresh Strawberries: Look for bright red berries with no blemishes; they should be sweet and juicy.

• Granulated Sugar: A must-have to enhance the natural sweetness of strawberries; adjust based on your taste.

• All-Purpose Flour: Use good quality flour for a light and fluffy cake texture that won’t disappoint.

• Baking Powder: Essential for making the cake rise beautifully; check its freshness to ensure effectiveness.

• Unsalted Butter: Softened butter adds richness; let it come to room temperature before mixing.

• Heavy Cream: For whipping into fluffy goodness that will top your shortcake; chill it beforehand for best results.

• Vanilla Extract: A splash enhances flavor; opt for pure extract over imitation if possible.

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

Let’s Make it together

First things first: Preheat your oven to 350°F (175°C) while we get everything ready. Grease and flour an 8-inch round cake pan so our cake won’t stick like my dog does during bath time.

Create the Cake Batter: In a large bowl, cream together softened butter and sugar until light and fluffy—about three minutes should do it. Your kitchen will start smelling heavenly!

Add Dry Ingredients: Sift in all-purpose flour and baking powder. Gently fold in using a spatula until just combined; avoid over-mixing as we want that cake airy.

Pour and Bake: Transfer the batter into your prepared pan evenly. Bake in the preheated oven for 25-30 minutes until golden brown and a toothpick comes out clean—like finding treasure!

Prepare Strawberries: While your cake cools, slice fresh strawberries into quarters and toss them with sugar in a bowl. Let them sit so they can release their juices—a sweet syrup will form that’ll make you swoon.

Whip Cream**: Grab your chilled heavy cream and beat it until soft peaks form—add vanilla extract halfway through mixing for extra flair. This is where things get frothy!

Assemble Your Shortcake**: Slice your cooled cake horizontally into two layers. Generously layer strawberries between them along with whipped cream; top off with more strawberries and cream—don’t be shy!

Now step back and admire your creation! If you’ve got any leftover strawberries or whipped cream (which is unlikely), feel free to use those as garnish.

Serve slices of this strawberry shortcake at gatherings or enjoy it solo while binge-watching your favorite show—it’s that versatile! Just make sure to have napkins handy because things might get deliciously messy!

You Must Know

• Strawberry shortcake is not just dessert; it’s a seasonal celebration!
• Light, fluffy biscuits paired with fresh strawberries create a joy-filled experience
• Don’t forget the whipped cream—it’s like a cherry on top of a sweet, fruity delight that will have everyone begging for seconds

Perfecting the Cooking Process

To achieve optimal results, start by preparing your strawberries and letting them macerate while baking the shortcakes. This ensures every bite bursts with flavor.

Add Your Touch

Feel free to experiment! Swap traditional biscuits for sponge cake or angel food for a twist. You can also use different berries to add variety.

Storing & Reheating

Store leftover strawberry shortcake in an airtight container in the fridge for up to two days. To enjoy it warm, reheat the biscuits briefly in the oven.

Chef's Helpful Tips

• Use fresh, ripe strawberries for maximum sweetness and flavor
• Make sure to whip your cream until soft peaks form—nobody likes runny topping
• Enjoy this dessert immediately for the best texture and taste!

Sharing homemade strawberry shortcake at family gatherings always brings smiles and compliments that warm my heart. It’s pure joy when everyone dives into this classic treat!

FAQ

What is strawberry shortcake made of?

Strawberry shortcake is typically made of layers of sweet biscuits, fresh strawberries, and whipped cream.

Can I make strawberry shortcake ahead of time?

While you can prepare components ahead, assemble it shortly before serving for best freshness.

How should I store leftover strawberry shortcake?

Keep leftovers in an airtight container in the fridge to maintain their deliciousness for up to two days.

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Delicious Strawberry Shortcake Recipe

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Indulge in the delightful layers of homemade strawberry shortcake, where fresh strawberries meet fluffy cake and rich whipped cream. This classic dessert is perfect for summer picnics or family gatherings, delivering a burst of flavor with every bite. Easy to prepare and visually stunning, it’s sure to impress your guests or elevate a quiet evening at home.

• Author: Isla
• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Total Time: 50 minutes
• Yield: Serves approximately 8 people 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

• 1 lb fresh strawberries, hulled and quartered
• 1/2 cup granulated sugar (adjust to taste)
• 2 cups all-purpose flour
• 1 tbsp baking powder
• 1/2 cup unsalted butter, softened
• 3/4 cup heavy cream (chilled)
• 1 tsp vanilla extract

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Instructions

1. Preheat the oven to 350°F (175°C) and grease an 8-inch round cake pan.
2. In a mixing bowl, cream together the softened butter and sugar until light and fluffy (about 3 minutes).
3. Sift in the flour and baking powder; gently fold until just combined.
4. Pour the batter into the prepared pan and bake for 25-30 minutes, or until golden brown.
5. While cooling, mix strawberries with sugar; let sit for juices to form.
6. Whip chilled heavy cream with vanilla extract until soft peaks form.
7. Slice the cooled cake in half horizontally. Layer strawberries and whipped cream between the layers and on top.

Nutrition

• Serving Size: 1 slice (100g)
• Calories: 310
• Sugar: 20g
• Sodium: 150mg
• Fat: 16g
• Saturated Fat: 10g
• Unsaturated Fat: 5g
• Trans Fat: 0g
• Carbohydrates: 38g
• Fiber: 1g
• Protein: 3g
• Cholesterol: 40mg