Strawberry Shortcake
Strawberry Shortcake: A Sweet Slice of Summer Memories
When I think of strawberry shortcake, I’m instantly transported back to lazy summer afternoons at my grandma’s house. The windows would be cracked open, letting in that heady scent of sun-warmed fields and freshly cut grass. There was always a bowl of juicy strawberries on the counter—ruby red, dappled with sugar, and waiting for someone (usually me) to sneak a taste. From the first bite, with its soft, buttery cake and billowy whipped cream, this easy strawberry shortcake has always been, and will always be, my ultimate comfort dessert.
So if you’re searching for the perfect classic strawberry shortcake recipe that feels both nostalgic and impossibly fresh, you’re absolutely in the right place. Let’s make some sweet summer memories together!
Why You’ll Adore This Strawberry Shortcake
There’s just something magical about strawberry shortcake—and if you’re already a fan, you know exactly what I mean! Here’s why this homemade strawberry dessert is bound to be your new favorite treat:
- It’s the taste of summer in every bite. The combination of soft vanilla cake, airy whipped cream, and syrupy fresh strawberries is pure bliss.
- It’s incredibly easy to make. Despite its dreamy appearance, this easy dessert comes together with just a handful of simple steps (no complicated techniques here!).
- Perfect for sharing. Whether it’s a casual get-together or a special celebration, this strawberry shortcake always brings smiles—and seconds.
- You can make it your own. I love how versatile this dessert is. Add caramel, a sprinkle of mint, or even a few edible flowers for a wow factor.
Ingredients You’ll Need for Strawberry Shortcake
Gather these simple ingredients—I bet you have most of them in your pantry already! Here are a few personal tips to help you choose the best:
- 2 cups all-purpose flour
(If you want a slightly nutty flavor, try swapping in 1/4 cup almond flour.) - 2 1⁄2 teaspoons baking powder
(Fresh baking powder is key for a fluffy cake!) - 1⁄2 teaspoon salt
(Just enough to balance all that sweetness.) - 1/2 cup unsalted butter, softened
(Room temperature butter blends best for a tender crumb.) - 1 cup sugar
(Regular granulated sugar, but you can go a smidge less if your strawberries are extra sweet.) - 2 large eggs
- 1 teaspoon vanilla extract
(Go for pure vanilla if you can—it really makes a difference.) - 3/4 cup whole milk
(Whole milk adds richness, but 2% works in a pinch.) - 2 cups heavy cream, chilled
(Cold cream whips up the fluffiest whipped cream!) - 1/2 cup powdered sugar
(For cloud-like, sweet whipped cream.) - 3 cups fresh strawberries, sliced
(The fresher, the better. If you can pick your own—heaven!) - 2 tablespoons sugar (for macerating the berries)
(This brings out all the juices.) - Caramel or strawberry syrup, for drizzling
(Optional, but so delicious!) - Mint leaves and edible flowers (for garnish)
(Totally optional, but makes your cake next-level pretty.)
Step-by-Step Guide: Making the Perfect Strawberry Shortcake
Ready to create the softest, creamiest, juiciest strawberry shortcake you’ve ever tasted? Here’s how I make mine, with all the little tricks picked up from years of family baking:
-
Preheat your oven to 350°F (175°C).
Grease and line two 8-inch round cake pans (I always use parchment for easy release). -
Mix the dry ingredients.
In a medium bowl, whisk together flour, baking powder, and salt. -
Time for the wet ingredients!
In a separate bowl, cream the softened butter and sugar until fluffy—use a hand mixer if you have one. Add eggs and vanilla, mixing until everything looks silky. -
Combine in stages.
Add the dry ingredients to the wet, alternating with milk. Don’t overmix—just blend until you’ve got a smooth, thick batter. -
Bake it up.
Divide the batter evenly between your pans. Bake for 25–30 minutes, or until golden and a toothpick comes out clean. Let them cool completely (waiting is the hardest part!). -
Prep the strawberries.
While the cakes cool, slice the strawberries and toss with 2 tbsp sugar. Let them hang out for 15 minutes to get extra juicy. -
Whip that cream!
In a chilled bowl, whip heavy cream with powdered sugar and a splash of vanilla until soft peaks form. If you accidentally go too far and the cream gets stiff, just add a splash more cream and gently fold to loosen. -
Layer like a pro.
Slice the cooled cakes to make 3–4 thin layers (a long, serrated knife does wonders here). Layer cake, whipped cream, and juicy strawberries—then repeat until you’re out of cake or towering as high as your heart desires. -
Finish and decorate.
Top with clouds of whipped cream, a scattering of fresh strawberries, a generous drizzle of caramel or strawberry syrup, and a few mint leaves or edible flowers for that show-stopping finish.
My Secret Tips and Tricks for Strawberry Shortcake Success
I’ve made this strawberry shortcake more times than I can count, and here are a few things I’ve learned along the way (trust me, these little tips make a big difference!):
- Chill your bowl and beaters before whipping cream. It helps the cream thicken quickly and stay fluffy longer.
- Don’t skip macerating the strawberries. Letting them sit with sugar brings out their juices, creating the dreamy strawberry syrup that soaks into the cake (yum!).
- Slice cakes carefully. If your knife isn’t long enough, use (clean!) dental floss to gently separate the layers.
- Make ahead? Yes, but wait to assemble. You can bake the cakes and prep the strawberries a day ahead, but assemble everything just before serving for the freshest bite.
- Keep it rustic! Don’t fret about perfect layers or swoops. A little “mess” is what makes strawberry shortcake so charming and homemade.
Creative Variations and Ingredient Swaps
Strawberry shortcake is already heavenly, but here are a few playful twists if you’re feeling creative or need to adapt to what’s on hand:
- Try different berries. Raspberries, blueberries, or blackberries are fantastic substitutes, especially if strawberries aren’t in season.
- Add a citrus zing. Fold a little lemon zest into the cake batter or whipped cream for a bright, fresh note.
- Gluten-free swap. Substitute your favorite 1:1 gluten-free flour blend—just keep an eye on the bake time, as it may vary slightly.
- Dairy-free option. Use coconut milk for the cake batter and whip coconut cream for topping (so good with strawberries!).
- Biscuit shortcake. For a more rustic feel, bake the batter as drop biscuits instead of round layers—split and fill just like the classic!
How to Serve and Store Your Strawberry Shortcake
When your strawberry shortcake is finally assembled (the wait is worth it!), serve it right away for the softest cake and creamiest texture. Here’s how I handle leftovers (when there are any!):
- To serve: Slice generous wedges and drizzle with a little extra syrup or caramel. Add a sprig of mint and an edible flower if you’re feeling fancy!
- To store: Airtight containers in the fridge are best. The cake will soak up some of the berry juices, making leftovers extra delicious. Eat within 1-2 days for peak freshness.
- Make-ahead tips: Keep whipped cream, macerated berries, and cake layers separate if prepping in advance, then assemble just before serving for that classic, just-made taste.
FAQs: Your Top Questions About Strawberry Shortcake Answered
What can I use if I don’t have round cake pans?
No worries—an 8×8-inch square pan works fine. Just slice the cake into layers or squares for stacking. It’s still a classic strawberry shortcake, just with a fun twist!
Can I use frozen strawberries?
Yes, though fresh strawberries are ideal for texture. If using frozen, thaw and drain them well, then toss with sugar to macerate as usual.
How do I prevent a soggy shortcake?
Assemble the cake just before serving so the layers stay soft but not mushy. If you love a juicier cake (like me!), don’t be afraid to drizzle some extra syrup over each layer.
Can I make this strawberry shortcake in advance?
You sure can—just store the cake layers and whipped cream separately, then add the strawberries and cream right before you serve.
Is it okay to skip the edible flowers or mint garnish?
Of course! The flavor is all in the cake and berries. Garnishes just add a pretty, festive touch (I sometimes skip them if I’m short on time).
Whether you make this strawberry shortcake for a backyard barbecue, a birthday, or just to celebrate ripe summer fruit, I hope every bite takes you somewhere sweet and sunny. If you give this recipe a try, let me know how
Strawberry Shortcake
Ingredients
Cake Ingredients
- 2 cups all-purpose flour (Consider using 1/4 cup almond flour for a nutty flavor.)
- 2.5 teaspoons baking powder (Fresh baking powder is key for a fluffy cake!)
- 0.5 teaspoon salt (Just enough to balance all that sweetness.)
- 0.5 cup unsalted butter, softened (Room temperature butter blends best for a tender crumb.)
- 1 cup sugar (Regular granulated sugar; adjust based on sweetness of strawberries.)
- 2 large eggs
- 1 teaspoon vanilla extract (Pure vanilla is best.)
- 0.75 cup whole milk (Richness can be substituted with 2% milk.)
Whipped Cream and Strawberries
- 2 cups heavy cream, chilled (Cold cream whips up fluffiest.)
- 0.5 cup powdered sugar (For sweet whipped cream.)
- 3 cups fresh strawberries, sliced (Fresh strawberries are ideal.)
- 2 tablespoons sugar (for macerating the berries) (Brings out the juices.)
Optional Toppings
- Caramel or strawberry syrup (For drizzling.)
- Mint leaves and edible flowers (For garnish.)
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Grease and line two 8-inch round cake pans.
- In a medium bowl, whisk together flour, baking powder, and salt.
- In a separate bowl, cream the softened butter and sugar until fluffy. Add the eggs and vanilla, mixing until smooth.
- Add the dry ingredients to the wet, alternating with the milk until you have a smooth, thick batter.
- Divide the batter evenly between the pans. Bake for 25–30 minutes, or until golden and a toothpick comes out clean. Let them cool completely.
Strawberry Preparation
- Slice the strawberries and toss with 2 tablespoons of sugar. Let them sit for 15 minutes to macerate.
Whipping Cream
- In a chilled bowl, whip the heavy cream with powdered sugar and a splash of vanilla until soft peaks form.
Assembly
- Slice the cooled cakes to make 3–4 thin layers. Layer cake, whipped cream, and strawberries until all ingredients are used.
- Top with whipped cream, fresh strawberries, syrup, and optional garnishes.
