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- 2 cups all-purpose flour - 1 tablespoon baking powder - 1/2 teaspoon salt - 1/2 cup unsalted butter, softened - 3/4 cup granulated sugar (plus extra for strawberries) - 1 large egg - 1 teaspoon vanilla extract - 1 cup milk - 2 cups fresh strawberries, hulled and sliced - 1/4 cup granulated sugar (for the strawberries) - 1 cup heavy cream, cold - 2 tablespoons powdered sugar - 1 teaspoon vanilla extract (for whipped cream) If you need to change some ingredients, here are some good options: - All-purpose flour: Use cake flour for a lighter texture. - Unsalted butter: You can substitute with coconut oil or margarine. - Granulated sugar: Brown sugar can add a warm flavor. - Heavy cream: Use coconut cream for a dairy-free option. You can add fun extras to make your cake even better: - Whole fresh strawberries for decoration. - Mint leaves for a fresh touch. - A drizzle of chocolate sauce for richness. - Lemon zest for a bright flavor kick. {{ingredient_image_2}} Start by slicing the fresh strawberries and putting them in a medium bowl. Sprinkle 1/4 cup of granulated sugar on top. Gently toss the strawberries to coat with sugar. Let them sit at room temp for 20 to 30 minutes. This will help the strawberries release their juices. The sugar will create a sweet syrup. First, preheat your oven to 350°F (175°C). Next, grease two 9-inch round cake pans and dust them lightly with flour. In a large bowl, whisk together 2 cups of all-purpose flour, 1 tablespoon of baking powder, and 1/2 teaspoon of salt. In a separate bowl, beat 1/2 cup of softened butter with 3/4 cup of sugar until light and fluffy. Add 1 large egg and 1 teaspoon of vanilla extract. Mix until smooth. Gradually add the flour mix and 1 cup of milk, alternating between them. Mix until just combined. Divide the batter evenly between the two cake pans. Bake in the preheated oven for about 25 to 30 minutes. Check if they are done by inserting a toothpick into the center. If it comes out clean, the cakes are ready. Let them cool in the pans for 10 minutes. Then, carefully transfer them to wire racks to cool completely. In a clean medium bowl, pour in 1 cup of cold heavy cream. Using an electric mixer, whip the cream on medium-high speed. Add 2 tablespoons of powdered sugar and 1 teaspoon of vanilla extract. Keep whipping until soft peaks form. Be careful not to overwhip, as this can turn it into butter. Once the cakes are cool, place one layer on a serving platter. Spoon half of the sweetened strawberries and syrup over the cake. Add a thick layer of whipped cream on top. Then, gently place the second cake layer on top. Repeat the process with the remaining strawberries and whipped cream. For a lovely touch, you can garnish with whole strawberries or mint leaves before serving. Enjoy your delicious creation! - Use room temperature butter. It blends smoothly with sugar. - Measure flour correctly to avoid a dense cake. - Bake cakes on the middle rack for even heat. - Let cakes cool completely before adding toppings. - Overmixing the batter makes the cake tough. - Not letting strawberries sit can result in dry layers. - Skipping the cooling step can lead to melting whipped cream. - Forgetting to grease and flour the pans may cause sticking. - Start with cold heavy cream for better volume. - Beat on medium-high speed to form soft peaks. - Add sugar and vanilla gradually for sweetness. - Stop whipping as soon as peaks form. Overwhipping makes it grainy. Pro Tips Use Fresh Strawberries: Always opt for ripe and fresh strawberries for the best flavor. Look for vibrant red berries that are firm to the touch. Don’t Overmix the Batter: To ensure a light and fluffy cake, mix the batter until just combined. Overmixing can lead to a dense texture. Chill Your Whipping Cream: For the best whipped cream consistency, make sure your heavy cream is very cold before whipping. This helps achieve soft peaks faster. Layering Tips: For even distribution, spoon strawberries and whipped cream in a circular motion from the center outwards when assembling the layers. {{image_4}} You can switch up the strawberries for many fruits. Ripe blueberries, juicy peaches, or tangy raspberries work great. Each fruit adds its own flavor and color. For a tropical twist, try mango or kiwi slices. You can even mix different fruits for a fun look! Want a new taste? Change the cake flavor! Swap vanilla for almond extract for a nutty twist. You can also add lemon zest for a bright, fresh flavor. If you love chocolate, try cocoa powder in your batter. This will give your cake a rich, deep taste. Need a gluten-free version? You can use a gluten-free flour blend. Just make sure it has a good binding agent. Almond flour or coconut flour can also work well. Adjust the liquid in your batter, as these flours absorb more moisture. This way, you can still enjoy a delightful cake! To keep your strawberry shortcake fresh, store it in an airtight container. Place it in the fridge. It helps maintain moisture and flavor. If you cannot eat it all, slice the cake first. This makes it easier to grab a piece later. To freeze strawberry shortcake, wrap it well in plastic wrap. Then, place it in a freezer-safe bag. You can freeze the cake for up to three months. For best results, freeze it without the strawberries and whipped cream. Add those fresh when you are ready to serve. Homemade strawberry shortcake lasts about three days in the fridge. After that, the cake may become soggy. If you freeze it, it will keep its taste and texture longer. Always check for signs of spoilage before eating. Yes, you can make this recipe ahead of time. You can bake the cake and store it. Wrap the cooled cakes in plastic wrap and keep them in the fridge for up to two days. You can also prepare the strawberries and whipped cream in advance. Store the strawberries in the fridge. Make sure to keep the whipped cream in an airtight container. Assemble the cake when you are ready to serve. To keep your cake from becoming soggy, use fresh strawberries. Make sure to sprinkle the sugar on the strawberries just before serving. This helps keep the cake dry. Avoid adding too much juice from the strawberries onto the cake layers. You can also add a thin layer of whipped cream between the cake and strawberries to create a barrier. You can use many fruits in a shortcake. Some great options are blueberries, raspberries, and peaches. You can mix and match these fruits for a fun twist. Just slice or mash the fruits and sprinkle with sugar like you do with strawberries. This helps release their juices and adds flavor. To make a dairy-free version, swap the butter for a dairy-free alternative. You can use coconut oil or vegan butter. For the milk, use almond milk or any plant-based milk you prefer. The whipped cream can be replaced with coconut cream. Chill a can of coconut milk overnight, then scoop out the solid part and whip it. This gives you a rich, dairy-free topping. This blog post covered making a delightful strawberry shortcake. We discussed ingredients, substitutes, and optional toppings. I shared step-by-step instructions for preparation and baking. You learned tips for perfect results and how to avoid common mistakes. We explored flavor variations and proper storage. Now you can create your own delicious dessert. With these tips, you’ll impress everyone with your baking skills! Enjoy making this tasty treat.

Strawberry Shortcake Delight

A delicious layered dessert featuring fluffy cake, fresh strawberries, and whipped cream.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Course Dessert
Cuisine American
Servings 8
Calories 350 kcal

Ingredients
  

  • 2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 0.5 teaspoon salt
  • 0.5 cup unsalted butter, softened at room temperature
  • 0.75 cup granulated sugar (plus extra for strawberries)
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 cup milk
  • 2 cups fresh strawberries, hulled and sliced
  • 0.25 cup granulated sugar (for the strawberries)
  • 1 cup heavy cream, cold
  • 2 tablespoons powdered sugar
  • 1 teaspoon vanilla extract (for whipped cream)

Instructions
 

  • Begin by placing the sliced strawberries in a medium bowl. Sprinkle them with 1/4 cup of granulated sugar and toss gently to coat. Allow the strawberries to rest for 20-30 minutes at room temperature.
  • Preheat your oven to 350°F (175°C). Prepare two 9-inch round cake pans by greasing them and lightly dusting with flour. In a large mixing bowl, whisk together the all-purpose flour, baking powder, and salt until well combined.
  • In a separate mixing bowl, beat the softened butter along with 3/4 cup of granulated sugar using an electric mixer. Mix on medium speed for about 3-5 minutes until the mixture is light and fluffy.
  • Incorporate the large egg and 1 teaspoon of vanilla extract into the butter-sugar mixture. Beat until the mixture is fully blended and smooth.
  • Gradually add the dry flour mixture to the butter mixture, alternating with the milk, starting and ending with the flour mixture. Mix until just combined, being cautious not to overmix to ensure a tender cake.
  • Divide the batter evenly between the two prepared cake pans. Bake in the preheated oven for 25-30 minutes. The cakes are finished when a toothpick inserted into the center comes out clean. Allow the cakes to cool in the pans for 10 minutes before carefully transferring them to wire racks to cool completely.
  • In a clean medium bowl, pour in the cold heavy cream. Using an electric mixer, whip the cream on medium-high speed, adding 2 tablespoons of powdered sugar and 1 teaspoon of vanilla extract. Continue to whip until soft peaks form – be careful not to overwhip.
  • After the cakes have cooled completely, place one layer on a serving platter. Spoon half of the macerated strawberries (including all the syrup) evenly over the cake, followed by a generous layer of whipped cream.
  • Gently place the second cake layer on top of the first. Repeat the layering process with the remaining strawberries and whipped cream for an indulgent finish.
  • For an extra touch, garnish the top with whole strawberries or fresh mint leaves before serving.

Notes

For an extra touch, garnish with whole strawberries or fresh mint leaves.
Keyword dessert, shortcake, strawberry