Easy Strawberry Shortcake Recipe for Sweet Moments

It’s a sunny afternoon, and you find yourself craving something sweet that screams “summer.” Enter the delightful strawberry shortcake—a dish that combines the sweetness of ripe strawberries with fluffy cake and whipped cream. Imagine biting into a light sponge cake topped with juicy strawberries and a cloud of fluffy whipped cream—it’s pure bliss.

This recipe brings back memories of summers spent in my grandmother’s garden, where we’d feast on freshly picked strawberries. Each bite is like a hug from the sunshine, making it the perfect treat for picnics, birthdays, or just because you deserve dessert!

I remember one family gathering when I brought this recipe to share; everyone went back for seconds—definitely an indication of success!

Essential Ingredients

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

• Fresh Strawberries: Look for ripe, juicy strawberries for the best flavor; they should be bright red with no green tops.
• Granulated Sugar: Just enough sugar to enhance the natural sweetness of the strawberries; adjust based on your taste.
• All-Purpose Flour: Standard flour works best here; sift it for a lighter texture in your cake.
• Baking Powder: Ensure it’s fresh to help your cake rise nicely; check expiration dates if it’s been sitting around.
• Salt: A pinch brings out all the flavors without making it salty—essential for balance.
• Unsalted Butter: Softened butter adds richness; let it sit at room temperature before using.
• Milk: Whole milk makes the batter nice and moist; feel free to substitute with almond or oat milk if desired.
• Heavy Cream: Whipping cream is essential for that luscious topping—don’t skimp on this part!
• Vanilla Extract: Pure vanilla extract adds depth and warmth to both the cake and whipped cream.

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

Let’s Make It Together

Prepare Your Strawberries: Rinse 2 cups of fresh strawberries under cold water. Remove the stems and slice them into quarters. Toss them in a bowl with 1/4 cup granulated sugar and set aside. This draws out their juices.

Preheat Your Oven: Set your oven to 350°F (175°C). Grease an 8-inch round cake pan with butter or nonstick spray. This ensures an easy release after baking.

Mix Dry Ingredients: In a medium bowl, whisk together 1 ½ cups all-purpose flour, 1 tablespoon baking powder, and 1/4 teaspoon salt until well combined. This step helps incorporate air into your dry mix.

Make The Batter: In a large mixing bowl, beat together 1/2 cup softened unsalted butter with 3/4 cup granulated sugar until creamy. Add in 1 teaspoon vanilla extract and 1/2 cup milk while mixing until smooth.

Add Dry Ingredients To Wet Mixture: Gradually fold in your dry ingredients into the wet mixture until just combined. Be careful not to overmix; we’re looking for fluffy goodness here!

Bake The Cake!: Pour batter into the prepared pan and smooth out the top with a spatula. Bake in preheated oven for 25-30 minutes or until golden brown; a toothpick inserted comes out clean.

Whip The Cream!: While the cake cools down on a wire rack, whip together 1 cup of heavy cream and 2 tablespoons of sugar until soft peaks form. Use chilled equipment for best results!

Once cooled completely, slice your cake in half horizontally. Layer one half on serving plate, spoon half of your macerated strawberries over it followed by some whipped cream; repeat with other half!

Slice up this beauty into wedges and serve immediately! Enjoy every bite as laughter fills the air around you.

Now that you have created this masterpiece called strawberry shortcake—go ahead and share it! You’ll definitely be crowned as “the dessert genius” among friends and family alike!

Content

Sweet strawberries are the star of this dessert. Fresh is best, but frozen works in a pinch. Whip your cream with a touch of vanilla; it’s like giving your taste buds a warm hug. Lastly, don’t skimp on the sponge cake—it’s the foundation of your Strawberry Shortcake.

Perfecting the Cooking Process

Start by whipping the cream while the strawberries macerate. Next, bake your sponge cake to ensure everything is fresh and ready. Finally, assemble your layers right before serving to keep everything fluffy and delicious.

Add Your Touch

Feel free to swap out strawberries for other berries or peaches for a twist. You can also infuse your whipped cream with lemon zest for that zesty zing, making your dessert unique and delightful.

Storing & Reheating

Store leftover components separately in airtight containers. The whipped cream can be refrigerated for up to two days, while cake should be consumed within three days for optimal taste and texture.

Creating my first Strawberry Shortcake was like stumbling into a culinary fairy tale—a sweet disaster turned triumph! My family devoured it, leaving only crumbs and smiles behind.

FAQ

How do I make my whipped cream extra fluffy?

Chill your mixing bowl and beaters beforehand for better results when whipping cream.

Can I use store-bought cake?

Absolutely! Store-bought sponge cake saves time while still delivering delicious flavor.

How do I prevent soggy layers in Strawberry Shortcake?

Assemble just before serving to keep the layers light and fluffy without becoming mushy.

Did You Enjoy Making This Recipe? Please rate this recipe with ⭐⭐⭐⭐⭐ or leave a comment.

📖 Recipe Card

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Strawberry Shortcake

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• Author: Sophie
• Total Time: 50 minutes
• Yield: Serves approximately 8 people 1x

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Description

Strawberry Shortcake is a classic summer dessert featuring fluffy cake layered with fresh strawberries and whipped cream, perfect for any gathering or sweet indulgence.

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Ingredients

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• 2 cups fresh strawberries, sliced
• 1/4 cup granulated sugar (for strawberries)
• 1 ½ cups all-purpose flour
• 1 tablespoon baking powder
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, softened
• 3/4 cup granulated sugar (for batter)
• 1 teaspoon vanilla extract
• 1/2 cup whole milk
• 1 cup heavy cream
• 2 tablespoons granulated sugar (for whipped cream)

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Instructions

1. Rinse and slice strawberries; toss with 1/4 cup sugar and set aside to macerate.
2. Preheat oven to 350°F (175°C) and grease an 8-inch round cake pan.
3. Whisk together flour, baking powder, and salt in a bowl.
4. Beat butter and 3/4 cup sugar until creamy; mix in vanilla extract and milk until smooth.
5. Gradually incorporate dry ingredients into the wet mixture until just blended.
6. Pour batter into the prepared pan and bake for 25-30 minutes until golden brown.
7. While cooling, whip heavy cream with 2 tablespoons of sugar until soft peaks form.
8. Once cooled, slice the cake horizontally; layer with macerated strawberries and whipped cream; repeat with the other half.

Notes

• Use fresh strawberries for maximum flavor but feel free to substitute with other berries or peaches.
•  Chill your mixing tools for fluffier whipped cream.
•  Assemble layers right before serving to maintain texture.

• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 serving
• Calories: 280
• Sugar: 18g
• Sodium: 200mg
• Fat: 14g
• Saturated Fat: 8g
• Unsaturated Fat: 5g
• Trans Fat: 0g
• Carbohydrates: 34g
• Fiber: 1g
• Protein: 3g
• Cholesterol: 40mg