Sweet Classic Strawberry Shortcake Recipe: Homemade Delight

Sweet summer memories bloom with this classic strawberry shortcake recipe that captures the essence of pure dessert bliss.

Tender, buttery biscuits cradle fresh, ruby-red strawberries bursting with natural sweetness.

The delicate layers promise a delightful dance of textures and flavors in every single bite.

Soft whipped cream adds a cloud-like cushion between the golden biscuit and vibrant berries.

Each forkful brings a nostalgic whisper of grandmother’s kitchen and lazy afternoon gatherings.

Simple ingredients combine to create a dessert that feels both elegant and comfortingly familiar.

Let this irresistible shortcake become your new favorite summer sensation.

Quick Recipe Overview

Prep Time: 45 minutes

Cook Time: 30 minutes

Total Time: 1 hour 15 minutes

Calories: 328 kcal

Servings: 9

Classic Strawberry Shortcake Ingredient Guide

• All-Purpose Flour: Provides structure and lightness to the sponge cake, choose fresh, high-quality flour for best texture.
• Baking Powder: Helps the cake rise and become fluffy, ensure it's fresh and not expired.
• Salt: Enhances overall flavor and balances sweetness, use fine table salt.
• Eggs: Crucial for creating a light, airy texture, select fresh, room-temperature eggs.
• Sugar: Adds sweetness and helps with cake's structure, use granulated white sugar.
• Vegetable Oil: Keeps the cake moist and tender, choose a neutral-flavored oil.
• Water: Helps blend ingredients and maintain moisture, use filtered water.
• Vanilla Extract: Adds depth and aroma, opt for pure vanilla for best flavor.
• Lemon Juice: Stabilizes egg whites and adds subtle brightness, fresh is best.

• Strawberries: Main flavor star, choose ripe, deep red berries with no white or green spots.
• Water: Base for simple syrup, use clean, filtered water.
• Cornstarch: Thickens puree and provides glossy finish, ensure it's lump-free.

• Cream Cheese: Adds richness and stability to whipped cream, use full-fat version.
• Powdered Sugar: Sweetens and helps stabilize cream, sift to remove lumps.
• Heavy Cream: Creates fluffy, stable whipped topping, choose high-fat content cream.
• Vanilla Extract: Enhances cream's flavor, use pure vanilla.

Tools for Shortcake and Berry Layers

• Stand Mixer: Essential for whipping egg whites and creating smooth, fluffy cream frosting.
• Whisk Attachment: Perfect for achieving stiff, glossy egg white peaks and light whipped cream.
• 9: Ideal for baking the sponge cake base.
• Parchment Paper: Crucial for easy cake removal and preventing sticking.
• Saucepan: Used for making strawberry simple syrup and puree.
• Blender: Helps create smooth strawberry puree for decoration.
• Mixing Bowls: Necessary for separating and mixing cake ingredients.
• Sifter: Ensures smooth, lump-free flour mixture.
• Spatula: Great for folding ingredients and transferring batter.
• Sharp Knife: Useful for slicing cake layers and strawberries.

Baking and Assembling Strawberry Shortcake

• Cake Base Preparation

Mix dry ingredients like flour, baking powder, and salt in a bowl. Whip egg whites with lemon juice until foamy, gradually adding sugar. In another bowl, whisk egg yolks with remaining sugar, then incorporate oil, water, and vanilla. Gently fold flour and egg white mixtures together. Pour batter into a lined pan and bake until golden.

• Strawberry Infusion

Create a vibrant strawberry syrup by simmering fresh strawberries with water and sugar. Let the mixture cool and develop rich, sweet flavors. This will add moisture and fruity essence to the cake layers.

• Creamy Topping

Chill your mixing bowl and whisk for the perfect fluffy frosting. Blend cream cheese, powdered sugar, and vanilla, then gradually incorporate cream until peaks form. The result should be light and airy.

• Cake Construction

Carefully slice the cooled cake into three delicate layers. Brush each layer with the strawberry syrup to enhance moisture and flavor. Spread whipped cream between layers and generously cover the entire cake.

• Finishing Touch

Arrange fresh strawberry slices on top and around the cake. For extra flair, drizzle with optional strawberry puree. Serve chilled and enjoy the burst of summer flavors.

Flavor Tips for Classic Strawberry Shortcake

• Expert Strawberry Shortcake Tips
• Separate eggs when they're cold, but whip whites at room temperature for maximum volume and cloud-like texture.
• Brush each cake layer generously with strawberry simple syrup to ensure a supremely moist and flavorful sponge that won't dry out.
• Refrigerate the assembled cake for up to 2 days, covering loosely with plastic wrap to maintain freshness and prevent flavor absorption from other ingredients.
• Experiment with adding orange zest to the cake batter or incorporating a splash of Grand Marnier into the simple syrup for an elegant adult version of the classic dessert.
• Replace strawberries with fresh raspberries, blueberries, or a mix of summer berries during peak fruit seasons for a delightful variation that keeps the recipe exciting and adaptable.

Serving Strawberry Shortcake Elegantly

• Serve with Summer Flair: Create a stunning dessert display by arranging the strawberry shortcake on a rustic wooden board with fresh mint leaves scattered around for a pop of color.
• Pair with Beverage Bliss: Complement the sweet cake with a chilled glass of prosecco or a light lavender lemonade to enhance the strawberry flavors and create a refreshing experience.
• Garnish with Fresh Flourish: Top the cake with whole fresh strawberries, edible flowers, or a delicate sprinkle of powdered sugar to add an elegant and Instagram-worthy finishing touch.
• Slice and Share Charm: Cut precise, clean slices using a warm knife for picture-perfect portions that showcase the beautiful layers of cake, cream, and strawberries.

Storing Strawberry Shortcake without Sogginess

• Refrigerate Wisely: Store the strawberry shortcake in an airtight container in the refrigerator for up to 3 days. Keep it covered to prevent drying out or absorbing other food odors.
• Freeze for Later: Wrap individual cake layers or the entire cake tightly in plastic wrap and aluminum foil. Freeze for up to 2 months. Thaw in the refrigerator overnight before serving.
• Prep Ahead Strategy: Bake the sponge cake and make the strawberry syrup 1-2 days before assembling. Keep components separate to maintain optimal texture and freshness.
• Serve at Peak Flavor: Remove the cake from the refrigerator 15-20 minutes before serving to allow it to come to room temperature, enhancing its taste and texture.

Heavenly Strawberry Shortcake Recipe

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4.8 from 20 reviews

• Total Time: 1 hour 15 minutes
• Yield: 9 1x

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Description

Creamy classic strawberry shortcake merges sweet summer berries with delicate biscuit layers. Rich whipped cream and fresh strawberries create a delightful dessert you will savor to the last delicious bite.

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Ingredients

Scale 1x2x3x

• 1 cup (200 g) granulated sugar
• 1 cup (200 g) granulated sugar
• 4 large eggs, separated, at room temperature
• 1 ⅔ cups (400 ml) all-purpose flour
• 1 teaspoon (5 ml) baking powder
• ¼ teaspoon (1.25 ml) kosher salt
• ¼ cup (60 ml) vegetable oil
• ¼ cup (60 ml) warm water
• ½ teaspoon (2.5 ml) lemon juice or white vinegar
• 1 teaspoon (5 ml) vanilla paste or extract
• ½ lb (226 g) strawberries (for puree)
• 1 lb (454 g) fresh strawberries, sliced
• ½ cup (75 g) sliced strawberries
• 3 tablespoons (45 g) sugar
• ¾ cup (180 ml) water
• ¾ cup (150 g) granulated sugar
• ½ tablespoon (7.5 ml) cornstarch
• 1 tablespoon (15 ml) water
• 4 oz (113 g) cream cheese
• ¾ cup (90 g) powdered sugar
• 1 teaspoon (5 ml) vanilla paste or extract
• 4 cups (960 ml) cold heavy whipping cream

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Instructions

1. Preparation: Warm the oven to 350°F (180°C) and prepare a cake pan with parchment paper, ensuring smooth release of the delicate sponge.
2. Dry Mixture: Sift flour, baking powder, and salt together, creating a light, airy foundation for the cake’s delicate texture.
3. Egg White Transformation: Whip egg whites with lemon juice until soft peaks emerge, gradually incorporating sugar to develop a glossy, voluminous meringue.
4. Yolk Fusion: Whisk egg yolks with remaining sugar until pale and fluffy, then blend in vegetable oil, water, and vanilla extract to create a silky base.
5. Batter Assembly: Carefully fold flour mixture and whipped egg whites into the yolk base, maintaining the delicate air pockets that will give the cake its signature lightness.
6. Baking Process: Transfer batter to the prepared pan and bake for 25-30 minutes until a toothpick comes out clean, then cool completely on a wire rack.
7. Strawberry Syrup Preparation: Simmer water, sugar, and fresh strawberries until sugar dissolves, creating a vibrant, sweet infusion to moisten the cake layers.
8. Strawberry Puree Creation: Cook strawberries with sugar, thicken with cornstarch slurry, then blend until smooth and refrigerate to intensify flavors.
9. Whipped Cream Frosting: Chill mixing equipment, then blend cream cheese, powdered sugar, and vanilla before gradually incorporating heavy cream until stiff peaks form.
10. Cake Assembly: Slice the cooled cake into three horizontal layers, brushing each with strawberry syrup and layering with whipped cream frosting and fresh strawberry slices.
11. Final Presentation: Coat the entire cake with remaining whipped cream frosting, creating a smooth exterior, and optionally drizzle with strawberry puree for an elegant finishing touch.

Notes

• Precise Ingredient Temperature: Ensure all ingredients are at room temperature for optimal cake texture and smooth blending.
• Egg White Whipping Technique: Use a clean, grease-free bowl when whipping egg whites to achieve maximum volume and stability.
• Gentle Folding Method: Incorporate dry ingredients and egg whites with a gentle, sweeping motion to preserve the airy cake structure.
• Syrup Absorption Tip: Brush cake layers generously with simple syrup while they’re still slightly warm to enhance moisture and flavor penetration.

• Prep Time: 45 minutes
• Cook Time: 30 minutes
• Category: Desserts
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 9
• Calories: 328
• Sugar: 26 g
• Sodium: 124 mg
• Fat: 15 g
• Saturated Fat: 8 g
• Unsaturated Fat: 7 g
• Trans Fat: 0 g
• Carbohydrates: 41 g
• Fiber: 1 g
• Protein: 5 g
• Cholesterol: 61 mg