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Classic Strawberry Shortcake Recipe

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4.3 from 7 reviews

Classic Strawberry Shortcake is a delightful and traditional dessert featuring layers of tender, buttery shortcake, sweetened macerated strawberries, and fluffy whipped cream. Easy to prepare and perfect for any occasion, this recipe combines fresh fruit and homemade whipped cream with a soft, golden cake base for a timeless treat.

Ingredients

Strawberries

  • 4–6 cups sliced strawberries
  • 2 tablespoons granulated sugar
  • 1/8 teaspoon vanilla extract

Whipped Cream

  • 2 cups heavy whipping cream
  • 2 tablespoons powdered sugar
  • 1/2 teaspoon vanilla extract

Shortcake

  • 1/2 cup granulated sugar
  • 6 tablespoons butter (softened)
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 1/2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/8 teaspoon salt
  • 1/2 cup milk (not skim)

Instructions

  1. Preheat and Prepare Pan: Preheat your oven to 350 degrees F. Lightly grease an 8- or 9-inch square baking pan with cooking spray and set it aside for the shortcake batter.
  2. Prepare Strawberries: Combine sliced strawberries with 2 tablespoons granulated sugar and 1/8 teaspoon vanilla extract. Cover the mixture and refrigerate for at least 30 minutes or up to several hours to let the berries release their juices and become sweet.
  3. Make Whipped Cream: In a bowl or blender, beat 2 cups heavy whipping cream with 2 tablespoons powdered sugar and 1/2 teaspoon vanilla extract until the mixture thickens and forms soft peaks. Refrigerate until ready to use, but do not refrigerate too long as it can liquefy.
  4. Mix Shortcake Batter – Cream Butter and Sugar: In a medium bowl, use an electric mixer to cream together 1/2 cup granulated sugar and 6 tablespoons softened butter for 1-2 minutes until fluffy. Then add 1 large egg and 1 teaspoon vanilla extract and mix well to combine.
  5. Combine Dry Ingredients: In a separate bowl, whisk together 1 1/2 cups all-purpose flour, 2 teaspoons baking powder, and 1/8 teaspoon salt to evenly distribute the leavening and salt.
  6. Incorporate Dry Ingredients and Milk: Add one-third of the dry ingredients to the creamed batter and mix lightly. Pour in half of the 1/2 cup milk and mix again. Repeat by adding another third of dry ingredients followed by the remaining milk. Finally, mix in the remaining dry ingredients and stir just until combined to avoid overmixing.
  7. Bake the Shortcake: Spread the batter evenly in your prepared baking pan. Bake in the preheated oven for about 20 minutes, or until a toothpick inserted in the center comes out clean. Avoid overbaking to keep the shortcake moist and tender.
  8. Assemble the Shortcakes: Allow the baked shortcake to cool. Cut it into nine squares, then slice each square horizontally like a hamburger bun. Place the bottom half on a serving plate, add a spoonful of the prepared strawberries, and a generous dollop of whipped cream. Top with the remaining shortcake halves, then add more berries and whipped cream on top. Serve immediately for best texture and flavor.

Notes

  • Macerating the strawberries for several hours enhances their sweetness and juiciness.
  • Do not overmix the shortcake batter to keep the texture light and tender.
  • Use whole milk rather than skim milk for a richer shortcake.
  • Serve the assembled shortcakes immediately to prevent the cake from becoming soggy.
  • The whipped cream should be used within an hour for best texture; if left too long, it may become liquidy.

Find it online: https://lauracooks.com/classic-strawberry-shortcake-recipe/