Perfect Strawberry Shortcake Recipe: A Dessert for Every Occasion

Strawberry Shortcake is a timeless dessert that brings together the airy softness of sponge cake, the creamy richness of whipped cream, and the sweet tang of fresh strawberries. Whether it’s a warm summer afternoon or a cozy family gathering, this dessert is always a show-stopper.

If you’re a fan of classic cake recipes, don’t miss our Coconut Layer Cake Recipe or this luxurious Red Velvet Cake with Cream Cheese Frosting.

Why You’ll Love This Recipe

Key Benefits

• Classic Elegance: The combination of strawberries, whipped cream, and light cake is always a hit.
• Customizable: Make it your own by adding other berries or flavor twists.
• Family-Friendly: Perfect for all ages, it’s a guaranteed crowd-pleaser.

Taste & Texture

This Strawberry Shortcake is light and fluffy, with a buttery sponge cake that’s perfectly balanced by creamy whipped cream and juicy strawberries. Every bite is a delightful mix of textures and flavors.

Dietary Attributes

While not inherently gluten-free or vegan, you can easily adapt this recipe to meet dietary preferences with a few smart substitutions.

Ingredients & Substitutions

Ingredient List

Cake

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

Vanilla Strawberries

• 1 vanilla bean
• 1 1/2 cups (375 ml) sliced fresh strawberries
• 1 tablespoon (15 ml) sugar

Whipped Cream

• 1 1/2 cups (375 ml) 35% cream
• 3 tablespoons (45 ml) sugar
• 1 teaspoon (5 ml) vanilla extract

Notes on Quality

For the best results, use fresh, in-season strawberries. High-quality vanilla beans and heavy cream with at least 35% fat content are key to achieving the richest flavors and textures.

Possible Substitutions

• Swap all-purpose flour with a gluten-free 1:1 baking blend for a gluten-free option.
• Use coconut cream instead of heavy cream for a dairy-free version.
• Frozen strawberries work too—just thaw and drain them before use.

Step-by-Step Instructions

Cake

1. Preheat the oven to 180 °C (350 °F). Butter a 20-cm (8-inch) springform pan and line it with parchment paper.
2. Combine flour, baking powder, and salt in a bowl.
3. Beat egg whites with cream of tartar until soft peaks form. Gradually add 1/2 cup sugar and continue beating until stiff peaks form.
4. In another bowl, beat the remaining sugar, butter, egg yolks, and vanilla. Slowly add the dry ingredients, alternating with milk.
5. Fold 1/4 of the meringue into the batter to lighten it, then gently fold in the rest.
6. Pour the batter into the prepared pan and bake for 55 minutes. Cool completely on a wire rack.

Vanilla Strawberries

1. Split the vanilla bean and scrape out the seeds.
2. Combine the strawberries, sugar, vanilla seeds, and pod. Let sit for 15 minutes, then drain and remove the pod.

Whipped Cream

1. In a chilled bowl, whip cream, sugar, and vanilla until stiff peaks form.

Assembly

1. Slice the cooled cake horizontally into two layers.
2. Spread whipped cream on the cut side of each layer.
3. Add macerated strawberries to the whipped cream of the bottom layer.
4. Place the second layer on top, whipped cream side down.
5. Spread the remaining whipped cream over the top and garnish with fresh strawberries.

Expert Tips & Tricks

Best Practices

• Chill the mixing bowl and whisk before making whipped cream to speed up the process.
• Gently fold in the meringue to maintain the cake’s light texture.

Common Mistakes

• Overmixing the batter can result in a dense cake.
• Skipping the maceration step will lead to less flavorful strawberries.

Time-Saving Tips

• Make the cake a day ahead and store it wrapped tightly in plastic wrap.
• Use store-bought whipped cream if you’re short on time.

Serving Suggestions

Pairings

Serve with a scoop of vanilla ice cream or a drizzle of strawberry syrup for an extra indulgence.

Presentation Ideas

Decorate with whole strawberries and a dusting of powdered sugar for a simple, elegant finish.

Beverage Pairings

Pair with a chilled Moscato or sparkling rosé. Non-alcoholic options like strawberry lemonade also work wonderfully.

Storage & Reheating

Leftover Storage

Store the assembled cake in an airtight container in the refrigerator for up to 3 days. Keep unassembled components separate for longer freshness.

Reheating Methods

This dessert is best served chilled and should not be reheated.

Frequently Asked Questions

Substitutions & Adjustments

Can I use frozen strawberries? Absolutely! Just make sure to thaw and drain them thoroughly before macerating.

Troubleshooting

Why is my cake dry? Ensure you don’t overbake the cake. Adding a light syrup to the layers can also help retain moisture.

Variations & Customizations

Dietary Adaptations

Use almond milk or oat milk for a dairy-free batter, and replace sugar with a natural sweetener like honey or agave syrup.

Flavor Twists

Add a splash of lemon juice to the whipped cream for a tangy twist. Use raspberries or mixed berries instead of strawberries for variation.

Seasonal/Holiday Versions

Sprinkle cinnamon or nutmeg into the whipped cream during the holidays for a festive flair.

Conclusion

This Strawberry Shortcake recipe is a beautiful way to bring classic flavors to your table. It’s perfect for any celebration—or just a sweet treat on an ordinary day!

Try pairing it with our Best Vanilla Cake Recipe for a cake-tasting extravaganza.

Save this recipe and more inspiration on Pinterest. Don’t forget to share your creations in the comments below or tag us on social media. Happy baking!

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