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Strawberry Shortcake

Strawberry Shortcake
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This classic Strawberry Shortcake recipe combines fluffy, tender cake layers with sweet, juicy macerated strawberries and light, airy whipped cream to create a refreshing and irresistible summer dessert. Quick to prepare and made with simple pantry staples and fresh ingredients, it’s perfect for picnics, gatherings, or any occasion that calls for a delightful treat.

Ingredients

Strawberries

  • Fresh Strawberries, ripe and fragrant – 2 cups (about 12 oz)
  • Granulated Sugar – 2 tablespoons (for macerating strawberries)

Cake

  • All-Purpose Flour – 2 cups
  • Baking Powder – 2 teaspoons
  • Salt – 1/4 teaspoon
  • Granulated Sugar – 1/4 cup
  • Butter, melted – 1/2 cup (1 stick)
  • Milk – 3/4 cup
  • Vanilla Extract – 1 teaspoon

Whipped Cream

  • Heavy Cream – 1 cup (cold)
  • Powdered Sugar – 2 tablespoons
  • Vanilla Extract – 1 teaspoon

Instructions

  1. Prepare the Strawberries: Wash, hull, and slice the fresh strawberries. Toss them gently with 2 tablespoons of granulated sugar and let them sit at room temperature for at least 20 minutes to macerate, allowing the berries to release their natural juices and form a sweet syrup.
  2. Bake the Cake Layers: Preheat oven to 375°F (190°C). In a bowl, whisk together the flour, baking powder, salt, and 1/4 cup granulated sugar. In another bowl, mix the milk, melted butter, and vanilla extract. Combine wet and dry ingredients gently until just blended, avoiding overmixing for a fluffy texture. Pour the batter into greased cake pans and bake for approximately 20 minutes or until golden and springy to touch. Remove and let cool completely.
  3. Whip the Cream: While the cakes cool, chill your mixing bowl and beaters. Whip the heavy cream with powdered sugar and vanilla extract until soft peaks form, taking care not to overbeat to avoid separation.
  4. Assemble Your Strawberry Shortcake: If desired, slice the cake layers horizontally to create more layers. Spoon a generous amount of macerated strawberries and their syrup onto the base layer, followed by a thick dollop of whipped cream. Place the top layer over the cream, and finish by adding more strawberries and whipped cream on top. Serve immediately for best results.

Notes

  • Use room temperature ingredients to ensure even mixing and tender cake crumb.
  • Do not overmix the batter to keep the cake light and fluffy.
  • Allow strawberries to macerate to enhance sweetness and create natural syrup.
  • Chill bowl and beaters before whipping cream for better volume and stability.
  • Slice cake only after it has fully cooled to avoid crumbling.
  • Store cake layers and strawberries separately if not serving right away to prevent sogginess.
  • Freeze cake layers wrapped tightly for up to 3 months, but avoid freezing assembled dessert.

Nutrition

Keywords: Strawberry Shortcake, summer dessert, classic dessert, whipped cream, fresh strawberries, easy cake, picnic dessert

Find it online: https://marygourmet.com/strawberry-shortcake/