Classic Homemade Strawberry Shortcake

Strawberry shortcake is a beloved classic that has been enjoyed for generations. This delightful dessert combines soft, fluffy cake with fresh, juicy strawberries and a luscious whipped cream topping. It’s perfect for summer gatherings, special occasions, or simply indulging in a homemade treat. With its light texture and natural sweetness, strawberry shortcake is a timeless favorite that never goes out of style.

The History of Strawberry Shortcake

Strawberry shortcake has a long and fascinating history. The first known recipe dates back to the 16th century in England, where shortcakes were made with butter and flour, similar to modern biscuits. By the 19th century, the dessert became popular in the United States, evolving into the layered cake version we know today. Traditionally, it was made with biscuits or sponge cake, fresh strawberries, and heavy cream. Over time, variations have emerged, including those using pound cake or angel food cake. However, the essence of strawberry shortcake remains the same—light, airy cake, fresh berries, and rich cream.

Why Homemade is Best

While store-bought versions of strawberry shortcake are available, nothing compares to the homemade version. Baking your own shortcake allows you to control the ingredients, ensuring a fresher, more flavorful dessert. Homemade cakes also have a superior texture, striking the perfect balance between fluffy and moist. Additionally, preparing your own whipped cream and strawberry mixture allows for customization—you can adjust the sweetness, add vanilla for extra flavor, or even mix in other berries for a unique twist.

Ingredients for the Perfect Strawberry Shortcake

To create the ultimate homemade strawberry shortcake, you’ll need the following ingredients:

For the Cake:

• 1 cup (250 ml) unbleached all-purpose flour
• 1.5 ml baking powder
• 1/4 tsp (1 ml) salt
• 3 eggs, separated
• 1/4 tsp cream of tartar
• 1.5 cups (310 ml) sugar
• 1/2 cup (125 ml) unsalted butter, softened
• 1 tsp (5 ml) vanilla extract
• 1/2 cup (125 ml) milk

For the Strawberry Filling:

• 2/3 cup (375 ml) fresh strawberries, sliced
• 1/4 cup (15 ml) sugar

For the Whipped Cream:

• 3/4 cup (375 ml) heavy cream
• 3/4 cup (45 ml) sugar
• 1 tsp (5 ml) vanilla extract
• Whole or sliced fresh strawberries for decoration

Step-by-Step Preparation

Step 1: Baking the Cake

1. Preheat your oven to 350°F (180°C) and position the rack in the middle.
2. Grease an 8-inch (20 cm) springform pan and line the bottom with parchment paper.
3. In a mixing bowl, whisk together the flour, baking powder, and salt. Set aside.
4. Using an electric mixer, beat the egg whites with the cream of tartar until soft peaks form.
5. Gradually add 1/2 cup (125 ml) of sugar while beating until stiff peaks form. Set aside.
6. In a separate bowl, beat the butter, remaining sugar, egg yolks, and vanilla extract until well combined.
7. Slowly mix in the dry ingredients and milk, alternating between the two.
8. Stir in 1/4 of the egg white mixture to lighten the batter, then gently fold in the rest with a spatula.
9. Transfer the batter into the prepared pan and bake for about 55 minutes, or until a toothpick inserted in the center comes out clean.
10. Let the cake cool completely before removing it from the pan.

Step 2: Preparing the Strawberries

1. Combine the sliced strawberries and sugar in a bowl.
2. Let them sit for 15 minutes to release their natural juices.

Step 3: Whipping the Cream

1. In a mixing bowl, beat the heavy cream, sugar, and vanilla extract with an electric mixer until stiff peaks form.

Step 4: Assembling the Shortcake

1. Cut the cake in half horizontally to create two layers.
2. Spread 1 cup (250 ml) of whipped cream over the bottom half of the cake.
3. Evenly distribute the prepared strawberries on top of the whipped cream.
4. Place the second cake layer over the strawberries.
5. Spread the remaining whipped cream on top and decorate with whole or sliced strawberries.

COOKING Rating: ★★★★★

Serving Suggestions

Once assembled, your homemade strawberry shortcake is ready to be served! This dessert is best enjoyed fresh but can also be stored in the refrigerator for up to 24 hours. Serve it with a side of extra strawberries or a drizzle of strawberry syrup for an added touch of sweetness. It pairs wonderfully with a cup of tea or a glass of sparkling lemonade, making it a perfect treat for summer picnics or elegant dinner parties.

Tips for the Best Strawberry Shortcake:

1. Use fresh, ripe strawberries for the best flavor and natural sweetness.
2. Chill the whipped cream before serving to maintain its light, airy texture.
3. Experiment with flavors by adding a splash of almond extract or a hint of citrus zest to the cake batter.
4. Try different toppings like shaved chocolate, crushed nuts, or a drizzle of berry syrup for a unique twist.
5. For a gluten-free version, substitute the all-purpose flour with a gluten-free flour blend.

Prep Time: 30 minutes
Cook Time: 55 minutes
Total Time: 1 hour 25 minutes

Nutritional Information:

• Calories: Approximately 350 per serving
• Protein: 6g
• Sodium: 150mg

Conclusion

Homemade strawberry shortcake is a delightful dessert that never fails to impress. Whether you’re celebrating a special occasion or simply craving something sweet, this classic recipe is the perfect choice. With its light, fluffy cake, fresh strawberries, and creamy topping, it’s a treat that captures the essence of summer in every bite. So gather your ingredients, invite some friends over, and enjoy this timeless dessert that is sure to bring smiles and satisfaction to everyone at your table.

Frequently Asked Questions

1. Can I make strawberry shortcake ahead of time?
   Yes, you can prepare the cake and whipped cream ahead of time. However, it’s best to assemble the shortcake just before serving to keep the cake from getting soggy.
2. What other fruits can I use in this recipe?
   While strawberries are traditional, you can substitute or add other berries like blueberries, raspberries, or even peaches for a delicious twist.
3. How do I store leftover strawberry shortcake?
   Store any leftovers in an airtight container in the refrigerator for up to 24 hours. The cake may become a bit soggy over time, so it’s best enjoyed fresh.
4. Can I use a different type of cream for the whipped topping?
   Yes, you can use coconut cream or a dairy-free whipped topping if you prefer a non-dairy option.
5. Is strawberry shortcake suitable for special diets?
   This recipe can be modified for various dietary needs, such as gluten-free or dairy-free, by using appropriate substitutes for flour and cream. Always check labels to ensure compatibility with your dietary restrictions.

Classic Homemade Strawberry Shortcake

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 55 minutes mins

Total Time 1 hour hr 25 minutes mins

Course Dessert

Calories 350 kcal

Ingredients

  

• For the Cake:
• 1 cup 250 ml unbleached all-purpose flour
• 1.5 ml baking powder
• 1/4 tsp 1 ml salt
• 3 eggs separated
• 1/4 tsp cream of tartar
• 1.5 cups 310 ml sugar
• 1/2 cup 125 ml unsalted butter, softened
• 1 tsp 5 ml vanilla extract
• 1/2 cup 125 ml milk
• For the Strawberry Filling:
• 2/3 cup 375 ml fresh strawberries, sliced
• 1/4 cup 15 ml sugar
• For the Whipped Cream:
• 3/4 cup 375 ml heavy cream
• 3/4 cup 45 ml sugar
• 1 tsp 5 ml vanilla extract
• Whole or sliced fresh strawberries for decoration

Instructions

 

• Step 1: Baking the Cake
• Preheat your oven to 350°F (180°C) and position the rack in the middle.
• Grease an 8-inch (20 cm) springform pan and line the bottom with parchment paper.
• In a mixing bowl, whisk together the flour, baking powder, and salt. Set aside.
• Using an electric mixer, beat the egg whites with the cream of tartar until soft peaks form.
• Gradually add 1/2 cup (125 ml) of sugar while beating until stiff peaks form. Set aside.
• In a separate bowl, beat the butter, remaining sugar, egg yolks, and vanilla extract until well combined.
• Slowly mix in the dry ingredients and milk, alternating between the two.
• Stir in 1/4 of the egg white mixture to lighten the batter, then gently fold in the rest with a spatula.
• Transfer the batter into the prepared pan and bake for about 55 minutes, or until a toothpick inserted in the center comes out clean.
• Let the cake cool completely before removing it from the pan.
• Step 2: Preparing the Strawberries
• Combine the sliced strawberries and sugar in a bowl.
• Let them sit for 15 minutes to release their natural juices.
• Step 3: Whipping the Cream
• In a mixing bowl, beat the heavy cream, sugar, and vanilla extract with an electric mixer until stiff peaks form.
• Step 4: Assembling the Shortcake
• Cut the cake in half horizontally to create two layers.
• Spread 1 cup (250 ml) of whipped cream over the bottom half of the cake.
• Evenly distribute the prepared strawberries on top of the whipped cream.
• Place the second cake layer over the strawberries.
• Spread the remaining whipped cream on top and decorate with whole or sliced strawberries.

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