This strawberry shortcake is a sweet delight! With fluffy cake layers and fresh, juicy strawberries, it’s like a summer party on your plate. Topped with whipped cream, it’s simply irresistible!
Honestly, is there anything better than strawberries and cream? I can’t help but sneak in a few extra berries when I make this. Enjoying it with friends makes it even more fun! 🍓
Key Ingredients & Substitutions
All-Purpose Flour: It’s the base for the shortcake. If you’re looking for a lighter texture, try using cake flour instead. Just remember, the moisture will vary slightly with each type, so adjust liquids accordingly.
Strawberries: Fresh strawberries are essential for the best flavor! If strawberries aren’t in season, you can use frozen ones, but make sure to thaw and drain the excess juice for better consistency.
Butter: Unsalted butter is preferred for better control over saltiness. If you need a dairy-free option, coconut oil or a vegan butter substitute works well too.
Heavy Whipping Cream: This gives the whipped cream a rich texture. Substitute with coconut cream for a lighter, dairy-free alternative. Just chill the coconut cream beforehand.
How Do I Ensure My Cake Layers are Moist and Fluffy?
Making a fluffy cake might seem tricky, but it’s all about careful mixing and baking! Start by creaming your softened butter and sugar well—this incorporates air for a fluffy texture. Avoid overmixing once you add flour to keep it light.
- **Oven Preheating:** Always preheat your oven. This helps the cake rise faster, trapping air bubbles and creating a fluffy texture.
- **Baking Time:** 25-30 minutes is essential, but do check with a toothpick. It should come out clean; if it’s too soon, put it back for a few more minutes.
- **Cooling:** Let it cool completely on a wire rack—this allows even moisture distribution.
These tips ensure your shortcake layers will be a hit every time! Happy baking!
How to Make Strawberry Shortcake
Ingredients You’ll Need:
For the Shortcake Layers:
- 2 cups all-purpose flour
- 2 tsp baking powder
- 1/4 tsp salt
- 1/2 cup unsalted butter, room temperature
- 1 cup granulated sugar
- 2 large eggs
- 1/2 cup whole milk
- 1 tsp vanilla extract
For the Strawberry Layer:
- 2 cups fresh strawberries, sliced
- 1/4 cup strawberry jam or preserves
For the Whipped Cream:
- 2 cups heavy whipping cream
- 1/4 cup powdered sugar (for whipped cream)
- 1 tsp vanilla extract (for whipped cream)
- Powdered sugar (for dusting)
- Whole strawberries (for garnish)
How Much Time Will You Need?
This delightful Strawberry Shortcake typically takes about 15 minutes to prepare, followed by 25-30 minutes of baking time. After that, let it cool for about 30 minutes before assembling. Plus, it’s best served fresh but can be enjoyed the same day!
Step-by-Step Instructions:
1. Prepare the Shortcake Layers:
First, preheat your oven to 350°F (175°C). While that heats up, take a 9-inch round cake pan, grease it, and flour it so your cake doesn’t stick. In a medium bowl, whisk together the flour, baking powder, and salt until fully combined.
2. Cream the Butter and Sugar:
In a large bowl, cream together the softened butter and granulated sugar until light and fluffy. This should take about 2-3 minutes. Next, beat in the eggs one at a time, then add the vanilla extract. Mix until everything is well combined.
3. Combine Wet and Dry Ingredients:
Now, it’s time to mix in the flour mixture. Gradually add the flour mixture to the butter mixture, alternating with the milk. Start and end with the flour mixture. Be careful not to over mix—just stir until everything is combined!
4. Bake the Cake:
Pour the batter into your prepared pan and bake for 25-30 minutes. To check if it’s done, insert a toothpick into the center; if it comes out clean, it’s ready! Once baked, let the cake cool completely on a wire rack.
5. Slice the Cake:
Once it’s completely cool, slice the cake horizontally into two equal layers. This will make room for creamy goodness and strawberries!
6. Make the Whipped Cream:
In a chilled mixing bowl, whip the heavy cream with powdered sugar and vanilla extract until you reach stiff peaks. This should be light and fluffy—perfect for layering!
7. Assemble the Shortcake:
Start with one layer of the cake placed on a serving plate. Spread a good layer of whipped cream over it, then top with a layer of sliced strawberries. So yummy already!
8. Add the Second Layer:
Place the second cake layer on top and generously spread strawberry jam over it, for that sweet, fruity kick!
9. Decorate:
Fill in the edges with more whipped cream and top with whole strawberries for a beautiful finish. It looks impressive!
10. Drizzle and Dust:
For an extra touch, drizzle some strawberry jam or sauce on the plate around the cake. Lightly dust the top with powdered sugar before serving for that perfect finish!
Enjoy this classic Strawberry Shortcake with its layers of moist cake, fresh strawberries, and fluffy whipped cream—it’s truly a delight for any occasion!
Can I Use Frozen Strawberries Instead of Fresh Ones?
Yes, you can! Just make sure to thaw and drain them well to avoid excess moisture. Fresh strawberries are ideal for the best flavor and texture, but frozen is a great substitute if fresh ones aren’t available.
How Can I Store Leftover Strawberry Shortcake?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Keep in mind that the cake layers might become a bit soggy from the strawberries and whipped cream, so it’s best to store the components separately if possible.
Can I Make the Cake Layers Ahead of Time?
Absolutely! You can bake the cake layers a day in advance. Just wrap them tightly in plastic wrap once cooled, and store them at room temperature. Assemble the shortcake on the day you plan to serve it for the freshest taste.
What Can I Use Instead of Heavy Whipping Cream for the Topping?
If you’re looking for a lighter or dairy-free option, you can use coconut cream or a non-dairy whipped topping. Just make sure to chill the coconut cream beforehand for better whipping results!
