Strawberry Shortcake
Here is an appetizing introduction to the recipe, ranging from 350-500 characters, written before any headings. Strawberry shortcake is a timeless dessert that brings together the sweetness of strawberries, the lightness of whipped cream, and the buttery richness of cake. Perfect for summer gatherings or special occasions, this delightful treat is both refreshing and satisfying, making it a favorite among dessert lovers. Follow this easy recipe to create your own heavenly strawberry shortcake at home.
Ingredients
Here is the list of ingredients.
Servings and Cooking Time
This recipe makes 8 servings. Preparation time is approximately 30 minutes, and cooking time is about 25 minutes.
Nutritional Value
This dish has approximately 300 calories per serving, with 12g of fat, 45g of carbohydrates, and 4g of protein. This nutritional value is based on a serving size of one slice of strawberry shortcake.
Step-by-Step Cooking Process
1. Preheat the oven to 350°F (175°C).
2. In a large bowl, mix flour, sugar, baking powder, and salt.
3. Add butter and mix until crumbly.
4. Pour in milk and stir until just combined.
5. Divide the batter into two round cake pans.
6. Bake for 25 minutes or until golden brown.
7. Let cakes cool completely on a wire rack.
8. Slice fresh strawberries and toss with a little sugar.
9. Whip heavy cream until soft peaks form.
10. Assemble the cake by layering one cake, strawberries, whipped cream, then the second cake on top.
Alternative Ingredients
You can substitute all-purpose flour with almond flour for a gluten-free option. Additionally, feel free to use coconut cream instead of heavy cream for a dairy-free version.
Serving and Pairings
Strawberry shortcake pairs beautifully with a scoop of vanilla ice cream or a drizzle of chocolate sauce. It can also be complemented with a refreshing mint garnish.
Storage and Reheating
Store leftover strawberry shortcake in the refrigerator, covered, for up to 2 days. It’s best enjoyed fresh, but if you need to reheat it, do so in a low oven. Avoid freezing, as the texture may change.
Cooking Mistakes
- Don’t overmix the batter to keep the cake light and fluffy.
- Ensure cakes are completely cool before assembling to avoid sogginess.
- Use fresh strawberries for the best flavor.
- Don’t skip the sugar on strawberries; it enhances their sweetness.
- Make sure your whipped cream is properly whipped to hold its shape.
Helpful Tips
- Use a serrated knife to slice the cake easily.
- Chill your mixing bowl for whipped cream for better results.
- For added flavor, mix a bit of vanilla extract into the whipped cream.
- Experiment with different berries for a mixed berry shortcake.
FAQs
Can I make strawberry shortcake ahead of time?
Yes, you can prepare the components ahead of time. Store the cakes and whipped cream separately and assemble on the day of serving for the best texture.
What type of strawberries are best for shortcake?
Fresh, ripe strawberries are ideal. Look for those that are bright red and fragrant for the best flavor.
Can I use frozen strawberries?
While fresh strawberries are recommended, you can use frozen ones. Just thaw them and drain excess juice before using.
How do I make the cake healthier?
You can reduce the sugar in the cake and use whole grain flour instead of all-purpose flour for a healthier option.
What can I serve with strawberry shortcake?
Strawberry shortcake is delightful with vanilla ice cream, chocolate sauce, or fresh mint leaves for garnish.
Conclusion
Strawberry shortcake is a delightful dessert that captures the essence of summer in every bite. Its combination of fluffy cake, fresh strawberries, and whipped cream makes it a delightful treat for any occasion. With this recipe, you can easily create a delicious strawberry shortcake that will impress family and friends alike. Enjoy every sweet moment!

Strawberry Shortcake
Ingredients
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter softened
- 1 cup milk
- 2 cups fresh strawberries sliced
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar
Instructions
- Preheat the oven to 350°F (175°C).
- In a large bowl, mix flour, sugar, baking powder, and salt.
- Add butter and mix until crumbly.
- Pour in milk and stir until just combined.
- Divide the batter into two round cake pans.
- Bake for 25 minutes or until golden brown.
- Let cakes cool completely on a wire rack.
- Slice fresh strawberries and toss with a little sugar.
- Whip heavy cream until soft peaks form.
- Assemble the cake by layering one cake, strawberries, whipped cream, then the second cake on top.