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Strawberry Shortcake Recipe

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★★★★★

4.7 from 79 reviews

This classic Strawberry Shortcake recipe features tender, buttery shortcake layers baked to golden perfection, topped with fresh, sweetened strawberries and fluffy whipped cream. It’s a delightful dessert perfect for spring and summer gatherings, combining fresh fruit with a rich, homemade cake and creamy topping for an irresistible treat.

Ingredients

Scale

Strawberries

  • 6 cups fresh strawberries
  • ⅓ cup white sugar

Shortcake

  • 2 ¼ cups all-purpose flour
  • ¼ cup white sugar
  • 1 tablespoon baking powder
  • ¼ teaspoon salt
  • ½ cup unsalted butter, cold and cut into ½-inch pieces
  • 1 large egg, lightly beaten
  • ¾ cup half-and-half
  • 2 teaspoons vanilla extract, divided

Whipped Cream

  • 1 ½ cups heavy cream
  • ¼ cup powdered sugar

Instructions

  1. Prepare Strawberries: Slice the strawberries and toss them with ⅓ cup white sugar. Set aside to let the juices develop.
  2. Preheat Oven and Prepare Pan: Preheat your oven to 425°F (220°C). Grease an 8-inch cake pan with butter and lightly dust it with flour to prevent sticking.
  3. Make Shortcake Dough: In a medium bowl, combine flour, ¼ cup white sugar, baking powder, and salt. Cut in the cold butter using a pastry blender or two knives until the mixture resembles coarse crumbs. Make a well in the center.
  4. Add Wet Ingredients: Pour the beaten egg, half-and-half, and 1 teaspoon vanilla extract into the well. Stir gently until just combined and there are no dry spots, taking care not to overmix.
  5. Bake Shortcake: Spoon the batter evenly into the prepared cake pan. Bake for about 18 minutes or until a toothpick inserted in the center comes out clean and the top is golden brown. Let cool partially in the pan for about 10 minutes, then invert onto a clean surface.
  6. Whip Cream: While the cake bakes, beat the heavy cream, powdered sugar, and remaining 1 teaspoon vanilla extract with an electric mixer on medium-high speed until soft peaks form, approximately 3 minutes. Set aside.
  7. Prepare the Shortcake Layers: Cut the partially cooled cake in half horizontally to create two layers. Set the top layer aside.
  8. Drain Strawberries and Assemble: Drain the macerated strawberries in a colander over a bowl, reserving the juice. Brush the reserved strawberry juice evenly over the bottom half of the cake. Arrange half of the drained strawberries evenly on this layer.
  9. Add Whipped Cream and Layer Cake: Spread half of the whipped cream over the strawberries on the bottom layer. Place the top cake layer over the whipped cream.
  10. Finish Assembly: Top the cake with the remaining strawberries and whipped cream. Serve immediately and enjoy your fresh, homemade Strawberry Shortcake!

Notes

  • Use fresh, ripe strawberries for the best flavor.
  • Chill the butter and cream to ensure proper texture in the shortcake and whipped cream.
  • Do not overmix the batter to keep the shortcake tender and light.
  • The reserved strawberry juice adds extra moisture and flavor when brushed on the cake.
  • For an extra touch, garnish with fresh mint or a sprinkle of powdered sugar.

Keywords: Strawberry Shortcake, Summer Dessert, Fresh Strawberries, Whipped Cream, Shortcake

Find it online: https://frommamamaya.com/strawberry-shortcake-recipe/