The sweet aroma of ripe strawberries mingling with fluffy whipped cream creates an enticing invitation to indulge in a classic treat. Picture biting into layers of tender cake and juicy berries—pure bliss!
Every summer, my family gathers for a backyard barbecue, and inevitably someone requests my famous strawberry shortcake. It’s not just a dessert; it’s a tradition filled with laughter and storytelling.
Why You'll Love This Recipe
- This delightful strawberry shortcake offers simplicity without compromising flavor, making it perfect for any occasion.
- Bursting with fresh strawberries and smooth cream, it’s a feast for the eyes and the palate.
- You can whip it up in no time while impressing your guests with its elegance.
- Ideal for picnics or summer parties and versatile enough to adapt with different fruits.
I once brought this dessert to a picnic where everyone claimed they were “just too full” to eat another thing—until they saw the strawberry shortcake. Suddenly, plates magically appeared!
Essential Ingredients
Here’s what you’ll need to make this delicious dish:
- Fresh Strawberries: Choose plump, bright red strawberries for the sweetest flavor; wash them gently before slicing.
- All-Purpose Flour: Use high-quality flour for tender cakes; it’s crucial for structure.
- Sugar: Granulated sugar sweetens the cake beautifully; you can adjust based on your preference.
- Baking Powder: Ensure freshness by checking the expiration date; it’s essential for a fluffy texture.
- Unsalted Butter: Use softened butter to create a rich flavor; don’t skip this step!
- Heavy Cream: This will whip up beautifully into luscious whipped cream—perfectly indulgent.
- Vanilla Extract: A splash adds depth to both the cake and whipped cream; opt for pure extract if possible.
The full ingredients list, including measurements, is provided in the recipe card directly below.
Let’s Make it together
Preheat Your Oven: Preheat your oven to 350°F (175°C). Grease two round cake pans lightly with butter or cooking spray to prevent sticking.
Create the Cake Batter: In a large mixing bowl, combine flour, sugar, baking powder, and salt. Mix well before adding softened butter and milk until smooth and creamy.
Bake the Cakes: Pour equal amounts of batter into prepared pans. Bake in preheated oven for 25-30 minutes until golden brown and a toothpick inserted comes out clean.
Cool Down Time: Allow cakes to cool in pans for 10 minutes before transferring them onto wire racks. Let them cool completely; patience is key here!
Prepare Strawberries & Whipped Cream: Slice fresh strawberries into halves or quarters depending on your preference. In another bowl, whip heavy cream with vanilla until soft peaks form—light and airy perfection!
Assemble Your Masterpiece: Place one cooled cake layer on a serving plate. Generously spread whipped cream on top then layer with sliced strawberries. Add another cake layer on top followed by more whipped cream and strawberries—stack it high!
And there you have it! The ultimate strawberry shortcake awaits your taste buds—a showstopper that combines simplicity with stunning flavors that everyone loves! Enjoy every bite of this delicious creation while basking in those compliments from friends and family.
You Must Know
- Strawberry shortcake shines when you use fresh, ripe strawberries.
- Consider macerating them for extra sweetness and flavor.
- The biscuits should be light and fluffy for that perfect texture.
- And don’t skip the whipped cream; it’s the cherry on top of this delightful dessert.
Perfecting the Cooking Process
Begin by preheating your oven to 425°F (220°C). Mix your dry ingredients first, then blend in butter until crumbly. Fold in milk until just combined, drop spoonfuls onto a baking sheet, and bake until golden brown.
Add Your Touch
Feel free to swap out strawberries for blueberries or raspberries if you want a twist. You can also add a splash of vanilla extract to the whipped cream for extra flavor. Experimentation can lead to delightful surprises.
Storing & Reheating
Store leftover strawberry shortcake in an airtight container in the fridge for up to two days. For best results, enjoy it fresh; however, if reheating, place in the oven at 350°F (175°C) for about 5-10 minutes.
Chef's Helpful Tips
- Using cold butter helps create flaky biscuits that melt in your mouth.
- Always taste your strawberries before using to ensure they’re sweet enough.
- For a gourmet touch, try drizzling balsamic vinegar on your strawberries for added depth.
I remember the first time I made strawberry shortcake; my friends devoured it like it was their last meal! Their compliments made my heart swell with pride and confirmed my passion for baking.
FAQ
Can I use frozen strawberries for strawberry shortcake?
Yes, but fresh strawberries give the best flavor and texture in this recipe.
How do I make my biscuits fluffier?
Ensure your baking powder is fresh and avoid overmixing the dough to keep them light.
What can I substitute for whipped cream?
Coconut cream or Greek yogurt can be great alternatives if you prefer dairy-free options.
Easy Strawberry Shortcake Recipe for Summer Delights
Indulge in this easy and delightful Strawberry Shortcake, featuring layers of fresh strawberries and whipped cream, perfect for summer gatherings.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: Serves 8
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
- Fresh strawberries
- All-purpose flour
- Granulated sugar
- Baking powder
- Unsalted butter
- Heavy cream
- Vanilla extract
Instructions
- Preheat your oven to 350°F (175°C) and lightly grease two round cake pans.
- In a large mixing bowl, whisk together flour, sugar, baking powder, and salt. Add softened butter and milk, stirring until the batter is smooth.
- Divide the batter evenly between the prepared pans and bake for 25-30 minutes or until golden brown. Allow to cool in pans for 10 minutes before transferring to wire racks to cool completely.
- Slice fresh strawberries and whip heavy cream with vanilla until soft peaks form.
- To assemble, place one cake layer on a serving plate. Spread a generous layer of whipped cream over it and top with sliced strawberries. Add the second cake layer, followed by more whipped cream and strawberries.
Notes
- For extra sweetness, macerate the strawberries with a bit of sugar before using.
- Substitute strawberries with blueberries or raspberries for a fruity twist.
- Store leftovers in an airtight container in the fridge for up to two days.
Nutrition
- Serving Size: 1 slice (100g)
- Calories: 350
- Sugar: 24g
- Sodium: 150mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 50mg
