Oh, strawberry shortcake—where do I even begin? This classic dessert takes me back to warm summer days spent in my grandma’s kitchen, where the sweet smell of freshly baked cake filled the air. I can still hear her laughter as we layered fluffy cake with juicy, ripe strawberries and whipped cream. Trust me, nothing compares to the joy of cutting into a slice and seeing those vibrant layers! This recipe is a celebration of simplicity and flavor, with each bite offering a delightful combination of light cake, fresh strawberries, and airy whipped cream. Whether it’s a special occasion or just a sweet craving, this strawberry shortcake is sure to impress!
Ingredients for Strawberry Shortcake
To create the most delicious strawberry shortcake, you’ll want to gather up some fresh, high-quality ingredients. Trust me, using fresh strawberries makes all the difference in flavor! Here’s what you’ll need:
- 2 cups all-purpose flour
- 1/2 cup sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened to room temperature
- 1 cup milk
- 1 teaspoon vanilla extract
- 4 cups fresh strawberries, sliced (the star of the show!)
- 1/4 cup sugar (for sweetening the strawberries)
- 2 cups heavy whipping cream
- 1/4 cup powdered sugar (for that lovely whipped cream)
Make sure your strawberries are perfectly ripe and sweet for the best results. And, oh, that whipped cream? It’s what ties this whole dessert together! You’ll see how each ingredient plays its part in creating this delightful masterpiece.
How to Prepare Strawberry Shortcake
Now, let’s get down to the fun part—making this unforgettable strawberry shortcake! Follow my steps closely, and you’ll have a stunning dessert that’ll wow everyone.
- First, preheat your oven to 350°F (175°C). This is super important because you want the cake to bake evenly.
- In a large mixing bowl, combine the flour, sugar, baking powder, and salt. Give it a good stir to mix everything well.
- Next, add the softened butter, milk, and vanilla extract into the bowl. Mix it all together until the batter is smooth and creamy. You want it to be well combined, so don’t rush this step!
- Pour the batter into a greased cake pan. Make sure to spread it evenly so it bakes nicely.
- Bake in the preheated oven for about 25-30 minutes. You’ll know it’s done when a toothpick inserted in the center comes out clean. Wow, that aroma will be heavenly!
- Once baked, let the cake cool completely in the pan on a wire rack. This is crucial—if the cake is warm, it can mess up your beautiful layers!
- While your cake cools, slice the fresh strawberries and sprinkle them with 1/4 cup of sugar. Let them sit for about 30 minutes so they can release their juices and become perfectly sweet.
- Now, whip up the heavy cream with powdered sugar until soft peaks form. This fluffy cream is going to be the icing on the cake—literally!
- When the cake is completely cool, slice it in half horizontally. Spread half of the sweetened strawberries over the bottom layer, then add a generous dollop of whipped cream.
- Finally, place the top layer back on, and finish it off with the remaining strawberries and whipped cream. Voila! You’ve created a strawberry shortcake masterpiece!
Now, step back and admire your creation before diving in!
Why You’ll Love This Recipe
Oh, where do I start? This strawberry shortcake is not just a dessert; it’s a delightful experience! First off, it’s incredibly quick and easy to prepare—perfect for those last-minute cravings. The refreshing combination of fluffy cake, juicy strawberries, and whipped cream makes it a flavor explosion that everyone loves. It’s truly the star of any gathering, whether it’s a picnic or a birthday bash. Plus, it’s a classic dessert that appeals to all ages—kids and adults alike will be reaching for seconds. Trust me, you won’t want to miss this one!
Tips for Success with Strawberry Shortcake
To make sure your strawberry shortcake turns out absolutely perfect, I’ve got a few handy tips for you. First, always go for fresh strawberries—they’re the highlight of this dessert and using ripe ones will elevate the flavor to another level! Also, don’t be shy about adjusting the sugar for the strawberries based on their sweetness; sometimes they’re just bursting with flavor, and a little less sugar is all you need!
Another crucial step is to ensure that your cake has cooled completely before you start layering. If it’s warm, it can really mess up those beautiful layers you’ve worked so hard to create! Follow these tips, and you’ll have a stunning strawberry shortcake that’s sure to impress everyone!
Variations of Strawberry Shortcake
If you’re feeling adventurous, there are so many fun ways to mix up this classic strawberry shortcake! For a berry medley, try adding blueberries or raspberries alongside your strawberries—talk about a colorful twist! You can also swap out the heavy cream for mascarpone for a richer, creamier texture that’s simply divine.
Feeling a bit fancy? Add a splash of almond or orange extract to the whipped cream for a delightful flavor surprise. And if you want to make it a bit more decadent, drizzle some chocolate sauce over the top before serving. The possibilities are endless, so get creative and make it your own!
Nutritional Information for Strawberry Shortcake
Let’s talk numbers! Each slice of this delightful strawberry shortcake is approximately 350 calories, making it a sweet treat that you can enjoy without too much guilt. You’ll find about 20g of fat in each serving, with 10g being saturated fat. Plus, there’s 4g of protein to keep you satisfied! As for carbohydrates, you’re looking at around 40g, which includes about 25g of sugar—mostly from those delicious strawberries and whipped cream. Keep in mind that these values are estimates based on the ingredients I typically use, so they might vary a bit. Enjoy every bite guilt-free!
FAQ About Strawberry Shortcake
I’m so glad you asked! Here are some common questions I get about this delightful dessert:
Can I make this recipe gluten-free?
Absolutely! Just substitute the all-purpose flour with a good gluten-free flour blend. Make sure it has a binding agent, like xanthan gum, to help achieve that fluffy texture!
How can I store leftover strawberry shortcake?
To keep your shortcake fresh, store it in an airtight container in the fridge. It’s best enjoyed within a couple of days, but it can last up to three days. Just be aware that the cake may get a bit soggy from the strawberries, so layering them right before serving is ideal.
Can I use frozen strawberries instead of fresh?
You can, but fresh strawberries provide the best flavor and texture. If you do use frozen strawberries, make sure to thaw and drain them well to avoid excess moisture. You might want to adjust the sugar, too, since frozen berries can be sweeter!
Don’t hesitate to reach out with more questions—I’m here to help you make the best strawberry shortcake ever!
Storage & Reheating Instructions
To keep your leftover strawberry shortcake fresh and delicious, store it in an airtight container in the refrigerator. It’s best enjoyed within two to three days, but be mindful that the strawberries can make the cake slightly soggy over time. If you’d like to maintain that perfect texture, consider storing the strawberries separately and layering them just before serving.
If you need to reheat it, I recommend doing so in the microwave for just a few seconds—this way, the cake warms up without losing its fluffy goodness. Enjoy your delicious creation while it’s still at its best!
Call to Action
I’d love to hear about your strawberry shortcake adventures! If you try this recipe, please leave a comment below and let me know how it turned out for you. Don’t forget to rate it and share your delicious creations on social media—let’s spread the love for this classic dessert!
Z nadrukami
Strawberry Shortcake: 10 Steps to Sweet Perfection
- Całkowity Czas: 1 hour
- Ustępować: 8 servings 1x
- Dieta: Wegańskie
Opis
Classic strawberry shortcake with layers of fluffy cake, fresh strawberries, and whipped cream.
Składniki
- 2 cups all-purpose flour
- 1/2 cup sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup milk
- 1 teaspoon vanilla extract
- 4 cups fresh strawberries, sliced
- 1/4 cup sugar (for strawberries)
- 2 cups heavy whipping cream
- 1/4 cup powdered sugar
Instrukcje
- Preheat your oven to 350°F (175°C).
- In a bowl, mix flour, sugar, baking powder, and salt.
- Add butter, milk, and vanilla. Stir until smooth.
- Pour batter into a greased cake pan.
- Bake for 25-30 minutes or until a toothpick comes out clean.
- Let the cake cool completely.
- While cooling, mix sliced strawberries with 1/4 cup sugar. Let sit for 30 minutes.
- Whip the cream with powdered sugar until soft peaks form.
- Slice the cake in half horizontally.
- Spread half of the strawberries on the bottom layer, add whipped cream, and then place the top layer on.
- Top with remaining strawberries and whipped cream.
Uwagi
- Use fresh strawberries for the best flavor.
- Adjust sugar based on the sweetness of strawberries.
- Czas Przygotowania: 30 minutes
- Czas gotowania: 30 minutes
- Kategoria: Dessert
- Sposób: Baking
- Kuchnia: American
Zasilanie
- Wielkość porcji: 1 slice
- Kalorie: 350
- Cukier: 25g
- Sód: 200mg
- Kwasy: 20g
- Nasycony tłuszcz: 10g
- Tłuszcze Nienasycone: 5g
- Tłuszcze trans: 0g
- Węglowodany: 40g
- Włókno: 2g
- Białko: 4g
- Cholesterol: 50mg
Słowa kluczowe: strawberry shortcake, dessert, cake
