Why You’ll Love Strawberry Shortcake Recipe
- Soft, moist homemade cake with a delicate vanilla flavor.
- Fresh strawberries add natural sweetness and vibrant color.
- Light whipped cream creates the perfect creamy filling.
- Easy to prepare using everyday pantry ingredients.
- Perfect for spring and summer celebrations.
- Beautiful presentation with minimal effort.
- Can be made with fresh or frozen strawberries.
- A classic dessert that’s loved by both kids and adults.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- 2/3 cup sugar
- 1/4 cup shortening
- 1 large egg, room temperature
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 cup whole milk
- 1 cup heavy whipping cream, whipped
- 1 1/2 quarts fresh or frozen strawberries, sliced
Directions
- Preheat your oven to 350°F (175°C). Grease a 9-inch square baking pan.
- In a large mixing bowl, cream together the sugar and shortening until light and fluffy.
- Add the egg and vanilla extract, beating until fully incorporated.
- In a separate bowl, whisk together the flour, baking powder, and salt.
- Gradually add the dry ingredients to the creamed mixture, alternating with the milk. Mix just until combined.
- Spread the batter evenly into the prepared baking pan.
- Bake for 20 to 25 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool completely on a wire rack.
- Cut the cooled cake into 9 equal squares.
- Carefully split each cake square horizontally.
- Fill each with whipped cream and sliced strawberries.
- Replace the top layer of cake and garnish with an extra dollop of whipped cream and additional strawberries.
- Serve immediately for the freshest flavor and texture.
Servings and Timing
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 45 minutes
- Servings: 9
Variations
- Swap the strawberries for blueberries, raspberries, peaches, or mixed berries.
- Add a little lemon zest to the cake batter for a bright citrus flavor.
- Mix a tablespoon of strawberry jam into the whipped cream for extra berry flavor.
- Sprinkle the strawberries with a little sugar and let them sit for 20–30 minutes to create a sweet syrup.
- Use homemade whipped cream flavored with almond or vanilla extract.
- Top with toasted sliced almonds for added crunch.
- Replace the whole milk with buttermilk for a slightly tangy, extra-tender cake.
Storage/Reheating
Store any leftover cake and filling separately whenever possible. The unfilled cake can be kept in an airtight container at room temperature for up to 2 days or refrigerated for up to 5 days.
Whipped cream and sliced strawberries should be refrigerated in separate airtight containers for up to 2 days.
If the shortcakes have already been assembled, refrigerate them and enjoy within 24 hours, as the cake will gradually soften.
The cake can also be frozen without the toppings for up to 3 months. Thaw overnight in the refrigerator before assembling.
Because this dessert is served with whipped cream, reheating is generally not recommended. If desired, warm only the plain cake briefly in the microwave for about 10–15 seconds before adding fresh whipped cream and strawberries.
FAQs
Can I use frozen strawberries?
Yes. Thaw and drain them well before using to prevent excess moisture from making the cake soggy.
Can I make the cake ahead of time?
Absolutely. Bake the cake a day in advance and store it covered. Assemble just before serving.
Can I use butter instead of shortening?
Yes. Butter adds a richer flavor, although the texture may be slightly different.
What type of cream should I use?
Heavy whipping cream is ideal because it whips into stable, fluffy peaks.
How do I keep the whipped cream from deflating?
Whip it until stiff peaks form and keep it refrigerated until you’re ready to assemble the dessert.
Can I use store-bought whipped topping?
Yes. It’s a convenient alternative if you’re short on time.
How do I know when the cake is done?
Insert a toothpick into the center. If it comes out clean or with a few dry crumbs, the cake is ready.
Can I make this recipe into a layer cake?
Yes. Bake the batter in two smaller round pans and layer them with whipped cream and strawberries.
Is this dessert best served cold?
It’s best served with the cake at room temperature and the whipped cream and strawberries chilled.
Can I reduce the sugar?
Yes. You can slightly reduce the sugar in the cake or sweeten the strawberries according to your taste without greatly affecting the final result.
Conclusion
This Strawberry Shortcake is a timeless dessert that combines soft homemade cake, luscious whipped cream, and sweet strawberries into every delicious bite. Simple to make yet elegant enough for special occasions, it’s the perfect recipe for showcasing fresh berries. Whether enjoyed at a summer gathering or as an everyday treat, this classic dessert is sure to become a favorite you’ll return to again and again.
