Strawberries and Cream Shortcake
This delightful strawberries and cream shortcake recipe combines the sweetness of fresh strawberries with the richness of homemade whipped cream and a buttery shortcake base.
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 cup sugar
Wet Ingredients
- 1/2 cup unsalted butter softened
- 2 large eggs room temperature
- 1 tsp vanilla extract
For the Whipped Cream
- 1 cup heavy cream
- 2 tbsp sugar
- 1/2 tsp vanilla extract
For the Strawberries
- 2 cups fresh strawberries hulled and sliced
- 2 tbsp sugar
Instructions
Preparation
- Preheat your oven to 350°F. Grease and flour a 9-inch round cake pan to ensure the shortcake doesn't stick.
- In a large mixing bowl, combine 2 cups of all-purpose flour, 1 tsp baking powder, and 1/2 cup sugar. Stir until well combined.
- Add 1/2 cup of softened butter to the dry ingredients, cutting it in until the mixture resembles coarse crumbs. Stir in 2 large eggs and 1 tsp vanilla extract until a dough forms.
Baking
- Press the dough evenly into the prepared cake pan. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Allow it to cool completely on a wire rack.
- While the shortcake is baking, hull and slice 2 cups of fresh strawberries. Toss them with 2 tbsp of sugar and set aside to macerate.
Whipped Cream
- In a chilled bowl, whip 1 cup of heavy cream with 2 tbsp of sugar and 1/2 tsp of vanilla extract until stiff peaks form. Keep refrigerated until ready to use.
Assembly
- Once the shortcake has cooled, slice it horizontally. Spread a layer of whipped cream and strawberries over the bottom half. Place the top half over the filling and top with more whipped cream and strawberries.
Serving
- For best results, serve the shortcake immediately after assembling to enjoy the freshness of the whipped cream and strawberries.
Storage
- Cover any leftovers tightly with plastic wrap and refrigerate for up to 2 days. For longer storage, freeze the shortcake base separately.
Notes
Pro Tips: Use cold butter for the shortcake for a flaky texture. Chill your mixing bowl and beaters for the whipped cream. Macerate strawberries for enhanced flavor. Serve immediately for best texture.
Ingredient Substitutions: Try almond extract or lemon zest for a flavor twist. Use different berries or mint for variety.
How to Serve: Pair with a glass of sparkling wine or iced tea. Serve alongside savory dishes for contrast.
Storage & Freshness: Refrigerate assembled shortcake for up to 2 days. Freeze the base separately for longer storage.
Make-Ahead Tips: Prepare the shortcake base a day ahead and store separately. Assemble with fresh cream and strawberries before serving.
Ingredient Substitutions: Try almond extract or lemon zest for a flavor twist. Use different berries or mint for variety.
How to Serve: Pair with a glass of sparkling wine or iced tea. Serve alongside savory dishes for contrast.
Storage & Freshness: Refrigerate assembled shortcake for up to 2 days. Freeze the base separately for longer storage.
Make-Ahead Tips: Prepare the shortcake base a day ahead and store separately. Assemble with fresh cream and strawberries before serving.