The perfect Strawberry Shortcake for a delicious summer dessert. A classic summer cake made with plenty of strawberry flavor. This light tasting cake is great to make for spring and summer holidays like Mother’s Day, Easter, Memorial Day, Fourth of July, and Labor Day. It’s also great for all those summer graduation parties, potlucks, served as a birthday cake, BBQ dinner parties, and just about every other special occasion. While shortcakes can traditionally be made with a biscuit cake, I like a moist white cake instead.
It’s that time of year again where fresh strawberries regularly appear in our diet. Strawberries make a great addition to dishes like salad recipes, smoothies, shakes, pies, cakes, cupcakes, ice cream, in my favorite Strawberry Dessert Bars, just to name a few.
They can jazz up any old dish and bring the flavor to their head by adding strawberries. In fact, if you like strawberries, this Strawberry Poke Cake is a must! If you love this recipe, check out our Strawberry Shortcake Cupcakes recipe that is sure to please everyone!
If you live in the south, then you know this dessert recipe is a must during those hot and humid summer months. Sit back and relax with a cold glass of sweet tea and enjoy this simple and gourmet cake recipe that is sure to please!
HOW TO MAKE STRAWBERRY SHORTCAKE
- Cream shortening and sugar.
- Beat in eggs one at a time.
- Beat in vanilla extract.
- Whisk together flour, baking powder, and salt.
- Slowly mix in a little of the dry ingredients at a time, alternating with milk.
- Bake in 350°F oven for 20-25 minutes.
- Slice strawberries and heat them on the stove with sugar.
- Cut cake in half horizontally.
- Spread on the whipped cream topping.
- Spoon strawberries on top.
- Add the top layer of the cake.
- Frost with more whipped cream and strawberries.
- Slice and serve.
STRAWBERRY SHORTCAKE INGREDIENTS
■ STRAWBERRIES: You’ll need plenty of strawberries for this recipe. Use fresh strawberries over frozen berries. However, if the strawberry selection isn’t the best, opt to use frozen strawberries or frozen strawberries in syrup.
Typically, I make this cake when strawberries are the juiciest in spring and summer, but I have been known to make this cake for birthdays during the winter months, too.
■ WHIPPED CREAM: Can be homemade from scratch with heavy whipping cream and sugar, or store bought whipped cream topping works just as well.
■ FLOUR: Nothing fancy. All-purpose flour gives this cake a delicate enough crumb.
■ SUGAR: You’ll need 1⅓ cups of sugar to make this two layer cake.
■ EGGS: Eggs will bind the cake ingredients together and add a little richness.
■ VANILLA EXTRACT: Use quality vanilla extract for the best tasting white cake recipe. Skip imitation vanilla extract. Since it’s a white cake, you’ll want to be sure to taste quality vanilla flavor.
■ MILK: Adds moisture to the cake so the crumb isn’t dry.
■ SHORTENING: Using shortening in this recipe yields a cake that is incredible light tasting and moist. Quality butter may be substituted.
Using fresh strawberries
With all the extra strawberries from the farmer’s market, I’ve been on a strawberry baking spree these past few weeks. It’s no wonder this is my favorite season and for a good reason! No matter how many strawberries I have in the fridge, I keep coming home with more and using them in new and traditional recipes. Using fresh strawberries will give you the best strawberry shortcake recipe.
Strawberries make a great addition to cakes. With the arrival of summer comes fresh strawberry picking. If you’re anything like me and gather family and friends up to go strawberry picking, this recipe is a great way to use up any extra strawberries you may have after making jam, canning, and salads.
If you’re looking for more reasons to eat strawberries, here are just a few. Strawberries boost immunity, fight wrinkles, fight bad cholesterol, reduce inflammation, regulate blood pressure, aid in weight management and may help to prevent cancer.
A quicker strawberry shortcake dessert salad version . . .
This white layer cake with strawberry sauce filling takes 35 minutes to make from top to bottom. If you’re short on time but still want to enjoy this dessert, try my Strawberry Shortcake Fluff Salad. It features classic pound cake pieces with fresh strawberries, whipped cream, and mini marshmallows in an easy and quick to make dessert salad.
Common Questions for Strawberry Shortcake
Q: Can I use heavy creamer?
A: This recipe for strawberry shortcake calls for whipped cream topping, which is typically a pre-made, stabilized whipped cream product that is available in the refrigerated section of the grocery store. If you are unable to find whipped cream topping, you can make your own whipped cream using heavy cream. To make whipped cream, you will need to whip heavy cream with an electric mixer until it reaches a soft peak consistency, then add sugar and vanilla extract to taste. Whipped cream made from heavy cream is usually richer and creamier than whipped cream topping, so it’s a matter of personal preference which one to use. If you prefer a lighter and more stable whipped cream for this recipe, you can use whipped cream topping. If you prefer a richer and fresher whipped cream, you can use heavy cream to make your own whipped cream.
Q: Should I use any lemon zest?
A: This recipe strawberry shortcake does not call for lemon zest as an ingredient. However, some recipes for strawberry shortcake may include lemon zest as a flavor enhancer or to complement the flavor of the strawberries. If you prefer a slightly tangy and citrusy flavor in your strawberry shortcake, you can add a small amount of lemon zest (about 1 teaspoon or less) to the cake batter or to the whipped cream topping. It’s always a good idea to start with a small amount and adjust according to your taste preference.
Q: Do I use salted or unsalted butter?
A: It depends on personal preference and the recipe you are following. In general, unsalted butter is preferred in baking because it allows for better control over the amount of salt in the recipe. If a recipe calls for salt, it is usually added separately to balance the flavor. However, if you only have salted butter on hand, you can use it in most baking recipes by reducing or omitting the added salt. For the specific recipe you provided for strawberry shortcake, it does not call for butter, so you do not need to worry about whether to use salted or unsalted butter.
Q: Do I need an electric mixer to make this recipe?
A: Yes, an electric mixer is recommended for this specific strawberry shortcake recipe. The recipe calls for creaming together the shortening and sugar, which is typically easier and more efficient with an electric mixer. Additionally, the recipe suggests alternating between adding dry ingredients and milk with the mixer on low speed. While it may be possible to mix these ingredients by hand, using an electric mixer will help to ensure that the batter is well combined and smooth.
Q: What’s the difference between shortcake and cake?
A: Shortcake is a type of cake that is typically made with a higher ratio of butter to flour, resulting in a crumbly and tender texture. The name “shortcake” comes from the term “shortening,” which refers to the use of butter or other fat to make the cake tender and crumbly.
Compared to traditional cakes, shortcakes are usually less sweet, less fluffy, and more crumbly. Shortcakes are often used as a base for desserts, such as strawberry shortcake, and are typically served with whipped cream and fresh fruit.
In contrast, traditional cakes are typically made with a lower ratio of fat to flour, resulting in a denser and more structured texture. Cakes are often sweeter than shortcakes and may be frosted or decorated with other toppings.
Overall, the main difference between shortcake and cake is the ratio of fat to flour and the resulting texture, with shortcakes being more crumbly and tender and cakes being denser and more structured.
Q: How do you cut strawberries for cake topping?
A: There are a few different ways to cut strawberries for cake topping, depending on your preference and the presentation you’re going for. Here are a few options:
Sliced strawberries: Slice the strawberries thinly, from top to bottom, so that they are uniform in size and shape. This is a classic way to top a strawberry shortcake or other dessert, and looks particularly nice when arranged in concentric circles.
Diced strawberries: Cut the strawberries into small, bite-sized pieces. This is a good option if you want the strawberries to be more evenly distributed throughout the dessert.
Halved or quartered strawberries: Cut the strawberries in half or quarters, depending on their size. This is a good option if you want the strawberries to be more prominent and visible on top of the cake.
No matter which method you choose, be sure to wash and dry the strawberries thoroughly before cutting them and use a sharp knife to avoid crushing or damaging the fruit. Also, try to cut the strawberries as close to the time of serving as possible, as they can become watery and lose their shape if cut too far in advance.
Q: Can strawberry shortcake recipe be made in advance?
A: Yes, this strawberry shortcake recipe can be made in advance, but it’s important to store the components separately until you’re ready to assemble and serve the dessert. Here are some tips for making strawberry shortcakes in advance:
Shortcake biscuits: You can make the shortcake biscuits up to a day ahead of time. Once they have cooled to room temperature, wrap them tightly in plastic wrap or place them in an airtight container and store them at room temperature.
Strawberries: You can slice the strawberries up to a day ahead of time and store them in an airtight container in the refrigerator. If the strawberries release a lot of juice, you may want to drain off some of the excess liquid before using them to assemble the shortcakes.
Whipped cream: Whipped cream can be made up to 4-6 hours ahead of time and stored in the refrigerator in an airtight container. Be sure to whisk and whip it again briefly before using it to assemble the shortcakes, as it may separate or lose its fluffiness over time.
When you’re ready to assemble the strawberry shortcakes, simply slice the shortcake biscuits in half, top them with sliced strawberries and whipped cream, and serve immediately. Note that assembled strawberry shortcakes should be eaten within a few hours of assembly, as the biscuits can become soggy if they sit for too long with the strawberries and whipped cream.
- ½ cup shortening
- 1⅓ cup granulated sugar
- 2 large eggs
- 2½ tsp vanilla extract
- ½ tsp salt
- 3 cups all-purpose flour
- 4 tsp baking powder
- 1 cup milk
- 16 ounces Whipped cream topping
- ¼ cup granulated sugar
- 3 qts fresh or frozen strawberries sliced
- Preheat oven to 350°F. Line a 9 x 11-inch baking pan with foil/parchment paper and grease; set aside.
- In a medium bowl or large bowl, combine dry ingredients and whisk; set aside.
- In a bowl fit with a mixer, cream together shortening and sugar. Add eggs and vanilla extract and beat well.
- With the mixer on low speed, slowly alternate between adding dry ingredients and milk.
- Pour mixture into greased baking pan and bake for 20-25 minutes. Cool on wire rack.
- Place sliced strawberries and sugar in medium saucepan on medium heat and stir gently until the sugar is dissolved. Take off heat and set aside.
- Once the cake is cool, cut the cake into 9 or 12 pieces.
- Next, cut each piece in half. Spread whipped cream in the center of each piece and spoon strawberries over the top. Place top layer of cake on top and spread whipped cream and strawberries over each piece.
Nutritional information is only an estimate and it’s accuracy is not guaranteed to be exact.
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