Delicious Strawberry Shortcake Recipe
This delightful strawberry shortcake recipe combines tender cake, fresh strawberries, and whipped cream. Perfect for any occasion.
Equipment
- 1 9-inch round cake pan greased and floured
- 1 electric mixer
- 1 Mixing Bowl large
Ingredients
Dry Ingredients
- 2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
Wet Ingredients
- 1/2 cup unsalted butter softened
- 3/4 cup granulated sugar
- 2 large eggs room temperature
- 1 tsp vanilla extract
- 1/2 cup buttermilk
Strawberry Topping
- 2 cups fresh strawberries sliced
- 1/4 cup granulated sugar
Whipped Cream
- 1 cup heavy cream
- 2 tbsp powdered sugar
- 1/2 tsp vanilla extract
Instructions
Preparation
- In a bowl, combine sliced strawberries with sugar. Stir well and set aside for at least 30 minutes to macerate.
- Preheat oven to 350°F. In a large mixing bowl, combine flour, baking powder, baking soda, and salt. Using an electric mixer, cream the butter and sugar until light and fluffy. Add eggs one at a time, beating well after each addition. Stir in vanilla extract.
- Gradually add the flour mixture to the wet mixture, alternating with buttermilk. Mix until just combined.
- Pour batter into a greased and floured 9-inch round cake pan. Bake for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool in the pan for 10 minutes, then remove to a wire rack to cool completely.
- In a chilled bowl, whip heavy cream with powdered sugar and vanilla extract until soft peaks form.
Serving
- Slice the cooled shortcake horizontally into two layers. Place the bottom layer on a serving plate, spread a generous layer of whipped cream, and spoon half of the strawberries over the cream. Top with the second cake layer, followed by more whipped cream and strawberries.
Storage
- Cover and store any leftover shortcake in the refrigerator for up to 2 days. Best enjoyed fresh.
Notes
Pro Tips: Use the freshest strawberries available for the best flavor. Make sure your butter is softened to ensure a smooth batter.
Ingredient Substitutions: Greek yogurt can be used in place of buttermilk if needed.
How to Serve: Serve with additional fresh strawberries on the side for extra freshness.
Storage & Freshness: Store in an airtight container to keep the cake moist.
Make-Ahead Tips: The shortcake can be baked a day in advance and stored at room temperature wrapped in plastic wrap.
Ingredient Substitutions: Greek yogurt can be used in place of buttermilk if needed.
How to Serve: Serve with additional fresh strawberries on the side for extra freshness.
Storage & Freshness: Store in an airtight container to keep the cake moist.
Make-Ahead Tips: The shortcake can be baked a day in advance and stored at room temperature wrapped in plastic wrap.