Description: A classic summer dessert that’s bursting with fresh strawberry flavor. This strawberry shortcake features moist, tender cake layers, a luscious whipped cream frosting, and plenty of juicy strawberries. It’s the perfect treat for picnics, barbecues, or any warm-weather gathering.
Ingredients:
For the Cake:
- 2 ½ cups all-purpose flour
- 2 ½ tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- 1 cup unsalted butter, softened
- 1 ¾ cups granulated sugar
- 4 large eggs
- 1 tbsp vanilla extract
- 1 cup buttermilk
For the Filling & Frosting:
- 2 cups heavy whipping cream
- ¼ cup powdered sugar
- 1 tsp vanilla extract
- 2 ½ cups fresh strawberries (hulled and halved)
- ½ cup strawberry jam or glaze
Preparation:
Step 1: Prepare the Cake Pans: Preheat your oven to 350°F (175°C). This ensures that the oven is at the correct temperature when you place the cake pans inside, which is crucial for even baking. Grease and line two 8-inch round cake pans. Greasing prevents the cake from sticking, and lining with parchment paper makes it easy to remove the cakes after baking. A light coating of cooking spray works well, followed by a parchment paper circle cut to fit the bottom of each pan.
Step 2: Combine Dry Ingredients: In a medium-sized mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Whisking ensures that these ingredients are evenly distributed. Baking powder and baking soda are leavening agents that make the cake rise, while salt enhances the flavors. Even distribution is key to a consistent cake texture.
Step 3: Cream Butter and Sugar: In a separate, larger mixing bowl, cream together the softened unsalted butter and granulated sugar until the mixture becomes light and fluffy. This process incorporates air into the batter, which is essential for a tender cake. Use an electric mixer for the best results, and mix on medium speed for about 3-5 minutes until the mixture lightens in color and increases in volume.
Step 4: Add Eggs and Vanilla: Add the large eggs one at a time to the creamed butter and sugar mixture, beating well after each addition. This ensures that each egg is fully incorporated into the batter. Then, stir in the vanilla extract. Vanilla extract enhances the overall flavor of the cake, adding a warm and sweet note.
Step 5: Alternate Adding Dry Ingredients and Buttermilk: Gradually add the dry ingredients and buttermilk to the batter, alternating between the two. Begin and end with the dry ingredients. Mix until just combined. Overmixing can develop the gluten in the flour, resulting in a tough cake. The buttermilk adds moisture and a slight tang to the cake, contributing to its tender texture.
Step 6: Bake the Cakes: Divide the batter evenly between the prepared cake pans. Spread the batter evenly in each pan to ensure even baking. Bake for 25–30 minutes, or until a toothpick inserted into the center of the cake comes out clean. The baking time may vary depending on your oven, so check for doneness after 25 minutes.
Step 7: Cool the Cakes: Allow the cakes to cool in the pans for 10 minutes before transferring them to wire racks to cool completely. This prevents the cakes from sticking to the pans and makes them easier to handle. Cooling them completely ensures that the whipped cream won’t melt when you assemble the shortcake.
Step 8: Make the Whipped Cream: While the cakes are cooling, prepare the whipped cream. In a large mixing bowl, whip the heavy whipping cream with powdered sugar and vanilla extract until stiff peaks form. Use an electric mixer for this step, starting on low speed and gradually increasing to high. Stiff peaks indicate that the whipped cream is stable and ready to use.
Step 9: Assemble the Shortcake: Place one cake layer on a serving plate or cake stand. Spread a generous layer of whipped cream over the cake layer, then add spoonfuls of strawberry jam or glaze. Layer with sliced fresh strawberries. The jam adds extra sweetness and intensifies the strawberry flavor.
Step 10: Add the Second Layer and Frost: Place the second cake layer on top of the strawberries. Frost the top and sides of the cake with the remaining whipped cream. Use an offset spatula or knife to create a smooth, even layer of whipped cream.
Step 11: Decorate: Decorate the shortcake with whole and halved strawberries, extra whipped cream swirls, and a drizzle of strawberry jam or glaze, if desired. This adds visual appeal and enhances the overall presentation.
Why you will love this recipe:
This Summer Strawberry Shortcake is a guaranteed crowd-pleaser because it perfectly embodies the essence of summer. The tender, moist cake layers provide a delightful base that complements the tangy sweetness of the fresh strawberries. The light and airy whipped cream frosting adds a touch of indulgence without being overly heavy, making it a refreshing dessert for warm weather. Beyond the delicious flavors and textures, this recipe is incredibly versatile and can be adapted to your personal preferences. You can use different types of berries, add lemon zest to the cake for a citrusy twist, or even incorporate almond extract into the whipped cream for a nutty undertone. The beauty of this shortcake is its simplicity and adaptability, making it a perfect treat for any occasion. It’s easy to prepare, uses readily available ingredients, and is guaranteed to impress your family and friends with its delightful taste and presentation.
Serving Suggestions:
- Serve chilled for a refreshing summer treat.
- Pair with a scoop of vanilla ice cream for an extra decadent dessert.
- Garnish with fresh mint leaves for added flavor and visual appeal.
- Serve alongside other summer desserts like fruit salad or lemon bars for a variety of options.
- Perfect for picnics, barbecues, and summer parties.
Tips:
- Make sure your butter is softened to room temperature for easier creaming.
- Don’t overmix the batter, as this can result in a tough cake.
- Use fresh, ripe strawberries for the best flavor.
- Chill the whipped cream before frosting the cake for easier handling.
- Assemble the shortcake shortly before serving to prevent the cake from becoming soggy.
- For an extra touch of flavor, brush the cake layers with a simple syrup flavored with strawberry liqueur before assembling.
- If you don’t have buttermilk, you can make a substitute by adding 1 tablespoon of lemon juice or white vinegar to a cup of milk. Let it sit for 5 minutes before using.
- For a gluten-free option, use a gluten-free all-purpose flour blend in place of the regular flour.
- To make mini strawberry shortcakes, bake the cake in muffin tins instead of cake pans.
Prep Time: 30 minutes Cook Time: 25-30 minutes Total Time: 1 hour (plus cooling time)
Nutritional Information: (per serving, approximately) Note: Nutritional information is an estimate and may vary based on specific ingredients and serving sizes.
- Calories: 450
- Protein: 5g
- Sodium: 200mg
Conclusion:
This Summer Strawberry Shortcake is a timeless classic that’s sure to become a family favorite. With its moist cake layers, creamy frosting, and juicy strawberries, it’s the perfect dessert for celebrating summer. The recipe is easy to follow, and the results are always impressive. Whether you’re hosting a summer barbecue or simply craving a sweet treat, this strawberry shortcake is a delicious and satisfying choice. Enjoy the delightful combination of flavors and textures in every bite, and savor the taste of summer with this homemade delight.
Questions and Answers about this recipe:
Q1: Can I use frozen strawberries instead of fresh?
A1: While fresh strawberries are highly recommended for the best flavor and texture, you can use frozen strawberries if fresh ones are not available. Be sure to thaw them completely and drain any excess liquid before using them in the filling. Keep in mind that frozen strawberries may be softer than fresh ones, so they might not hold their shape as well.
Q2: How can I make this recipe ahead of time?
A2: You can bake the cake layers a day in advance and store them tightly wrapped at room temperature. The whipped cream can also be made a few hours ahead of time and stored in the refrigerator. However, it’s best to assemble the shortcake shortly before serving to prevent the cake from becoming soggy.
Q3: Can I use a different type of berry in this recipe?
A3: Absolutely! This recipe is versatile and can be adapted to use other types of berries such as blueberries, raspberries, or blackberries. You can even use a combination of different berries for a mixed berry shortcake.
Q4: Is there a substitute for buttermilk if I don’t have any on hand?
A4: Yes, if you don’t have buttermilk, you can make a substitute by adding 1 tablespoon of lemon juice or white vinegar to a cup of milk. Stir and let it sit for 5 minutes before using. This will give the milk a similar acidity to buttermilk, which helps to tenderize the cake.
Q5: How should I store leftover strawberry shortcake?
A5: Store any leftover strawberry shortcake in an airtight container in the refrigerator. It’s best to consume it within 1-2 days, as the cake may become soggy over time. To maintain its quality, consider storing the cake layers, whipped cream, and strawberries separately and assembling individual portions as needed.
