This best-ever strawberry shortcake is a sweet treat that layers fluffy biscuits with fresh, juicy strawberries and whipped cream. It’s light, refreshing, and perfect for any occasion!
Honestly, this dish is a crowd-pleaser, and I can never say no to a second helping. You know it’s good when your friends fight for the last bite! 😋
Making this shortcake is super simple. Just bake the biscuits, slice the strawberries, and whip the cream. It always brings smiles to the table, and I love serving it at summer gatherings!
Key Ingredients & Substitutions
All-Purpose Flour: This is the main structure for the cake. If you need a gluten-free option, try using a 1:1 gluten-free flour blend. I’ve had good results with brands like Bob’s Red Mill.
Sugar: Granulated sugar is used for sweetness. You can substitute with cane sugar or coconut sugar if you’re looking for a less processed option. Honey or maple syrup can work too, but you may need to adjust the liquid in the recipe.
Butter: Using unsalted butter lets you control the salt level. In a pinch, you can substitute with a vegetable oil or a dairy-free butter for a vegan option. Just remember, the flavor and texture may vary slightly.
Heavy Whipping Cream: It’s essential for that rich whipped cream topping. A dairy-free alternative is coconut cream, which gives a tropical flavor. Make sure to chill it beforehand for the best results!
How Can I Ensure My Shortcake is Light and Fluffy?
Making a light, fluffy cake requires a few key techniques. Start by properly measuring your flour—use a spoon to fill your measuring cup and level it off with a knife. Avoid packing it down.
- Beat the butter and sugar until light in color and fluffy; this incorporates air.
- When adding the eggs, mix them in one at a time for a smoother batter.
- Avoid over-mixing once you’ve added the dry ingredients; this can make the cake dense.
How to Make The Best Strawberry Shortcake
Ingredients You’ll Need:
For the Cake:
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1 tbsp baking powder
- 1/2 tsp salt
- 1/2 cup unsalted butter, softened
- 1 cup milk
- 2 large eggs
- 1 tsp vanilla extract
For the Strawberries:
- 4 cups fresh strawberries, hulled and sliced
- 1/4 cup granulated sugar (for macerating strawberries)
For the Whipped Cream:
- 2 cups heavy whipping cream
- 1/4 cup powdered sugar
- 1 tsp vanilla extract
For Garnish:
- Extra sliced strawberries
How Much Time Will You Need?
This tasty strawberry shortcake recipe takes about 15 minutes to prepare and 30-35 minutes to bake. Allow an extra 30 minutes for the strawberries to macerate, and make sure to cool the cake completely before assembling. In total, you’re looking at around 1.5 hours before you get to enjoy your delicious dessert!
Step-by-Step Instructions:
1. Prepare the Strawberries:
Start by hulling and slicing the fresh strawberries. In a bowl, combine the sliced strawberries with the 1/4 cup of granulated sugar. Gently stir them to coat, then set them aside for about 30 minutes. This helps the strawberries release their juices and become deliciously sweet.
2. Make the Cake:
Preheat your oven to 350°F (175°C) and grease and flour a 9×13 inch baking pan. In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt. Next, add in the softened butter, milk, eggs, and vanilla extract. Mix everything together on medium speed for about 2 minutes until the batter is well combined and fluffy.
3. Bake the Cake:
Pour the cake batter into your prepared baking pan and spread it out evenly. Bake in the preheated oven for about 25-30 minutes or until a toothpick inserted in the center comes out clean. Once done, allow the cake to cool completely in the pan on a wire rack.
4. Prepare the Whipped Cream:
While the cake cools, make the whipped cream! In a large bowl, beat the heavy whipping cream, powdered sugar, and vanilla extract on high speed until stiff peaks form. This means the cream will hold its shape when you lift the beaters out.
5. Assemble the Strawberry Shortcake:
Once the cake is completely cool, carefully cut it in half horizontally. Place one half of the cake on a serving platter. Spread half of the whipped cream over the top, then layer half of the macerated strawberries on top of that.
6. Finish Assembling:
Now, place the second half of the cake on top. Repeat the process with the remaining whipped cream and macerated strawberries. Make sure to cover the cake nicely!
7. Garnish:
To make your shortcake look even prettier, top it with extra sliced strawberries. This not only adds a beautiful finishing touch but also more delicious fruit flavor.
8. Serve:
Now it’s time to slice your strawberry shortcake into servings. Enjoy this delightful treat with family and friends—it’s perfect for any occasion!
## FAQ for The Best Strawberry Shortcake
Can I Use Frozen Strawberries Instead of Fresh?
Yes, you can use frozen strawberries, but keep in mind they will be softer and may result in a slightly different texture. Thaw the strawberries in the refrigerator overnight, then drain excess liquid before macerating them with sugar to avoid watery layers.
What If I Don’t Have Heavy Whipping Cream?
No problem! You can substitute with a mixture of half-and-half and powdered sugar for a lighter whipped topping. Use 1 cup of half-and-half and 2 tablespoons of powdered sugar, then whip until frothy. It won’t be as thick as whipped cream but will still be tasty!
How Should I Store Leftover Strawberry Shortcake?
Store any leftovers in an airtight container in the refrigerator for up to 2 days. Keep the whipped cream separate from the cake and strawberries to maintain texture and freshness. You can also freeze the vanilla cake layers separately for up to a month—just thaw before you assemble!
Can I Make the Cake Ahead of Time?
Absolutely! You can bake the cake a day in advance. Just allow it to cool completely, wrap it tightly in plastic wrap, and store it at room temperature. When you’re ready to enjoy, assemble the layers with strawberries and whipped cream!
