The Ultimate Strawberry Shortcake Delight
Strawberry Shortcake Recipe
Reasons to try Strawberry Shortcake
Who can resist the charm of a perfect Strawberry Shortcake? This delightful dessert is a beautiful combination of fluffy cake, fresh strawberries, and rich whipped cream. It’s the perfect treat for any occasion, whether it’s a summer barbecue, a birthday party, or simply a sweet end to your week. The freshness of strawberries, paired with the lightness of the cake, makes it a beloved classic that never goes out of style.
How to make Strawberry Shortcake
Ingredients:
- 2 1/2 cups all-purpose flour
- 3 teaspoons baking powder
- 1/2 teaspoon salt
- 1 3/4 cups granulated sugar
- 1/2 cup vegetable or canola oil
- 2 large eggs (room temperature)
- 2 large egg whites (room temperature)
- 2 1/2 teaspoons vanilla extract
- 1/2 teaspoon almond extract (optional)
- 2/3 cup sour cream
- 3/4 cup milk (room temperature)
- 3 cups fresh strawberries (sliced or diced)
- 2 tablespoons strawberry jam
- 8 ounces cream cheese (softened)
- 1 cup powdered sugar
- 3/4 teaspoon vanilla extract
- 2 1/4 cups cold heavy whipping cream
Directions:
- Preheat your oven to 350 degrees F. Grease and line three 8-inch cake pans.
- In a bowl, whisk together the flour, baking powder, and salt.
- In another bowl, beat together the sugar, oil, eggs, egg whites, and extracts until combined.
- Mix in the sour cream until fully incorporated.
- Gradually alternate adding the dry ingredients and milk to the wet mixture. Mix just until combined.
- Divide the batter evenly among the pans.
- Bake for 18 to 22 minutes, or until a toothpick inserted comes out clean. Let the cakes cool completely.
- In a bowl, stir the strawberries with the jam until well combined.
- In another bowl, beat the cream cheese, powdered sugar, and vanilla until smooth. Slowly add the heavy cream and whip until stiff peaks form.
- Begin layering the cake: first a layer of cake, then a layer of whipped cream, followed by the strawberries. Repeat until all layers are assembled.
- Refrigerate until ready to serve. Allow the cake to come to room temperature before slicing.
How to serve Strawberry Shortcake
Serve Strawberry Shortcake with a dollop of whipped cream on each slice. You can add extra fresh strawberries on the side for a beautiful presentation. This dessert is best enjoyed shortly after being assembled for optimal flavor and texture.
How to store Strawberry Shortcake
Store any leftover Strawberry Shortcake in the refrigerator. It’s best to keep it covered to maintain freshness. Enjoy it within 2-3 days for the best taste. If you want to keep the components separate, store the cake layers, strawberries, and whipped cream in separate airtight containers.
Tips to make Strawberry Shortcake
- Make sure your eggs and milk are at room temperature for the best results.
- For a more intense strawberry flavor, add a splash of strawberry extract to the whipped cream.
- If you prefer a sweeter cake, you can increase the sugar in the cake batter slightly.
Variations
For a twist, you can try using different fruits like peaches or blueberries in place of strawberries. You can also make a chocolate version by adding cocoa powder to the cake batter and layering with chocolate whipped cream.
FAQs
1. Can I make the cake ahead of time?
Yes! You can bake the cake layers the day before and store them in the refrigerator. Just assemble the cake on the day you plan to serve it.
2. Can I freeze Strawberry Shortcake?
While the cake layers can be frozen, it’s best to freeze them without the whipped cream and strawberries. Assemble the cake fresh for the best taste.
3. How can I make a lighter version?
For a lighter version, you can substitute Greek yogurt for the sour cream and use a sugar substitute.
Enjoy making this classic Strawberry Shortcake, and watch it become a favorite in your household!
Strawberry Shortcake
Ingredients
For the cake
- 2.5 cups all-purpose flour
- 3 teaspoons baking powder
- 0.5 teaspoon salt
- 1.75 cups granulated sugar
- 0.5 cup vegetable or canola oil
- 2 large eggs (room temperature)
- 2 large egg whites (room temperature)
- 2.5 teaspoons vanilla extract
- 0.5 teaspoon almond extract (optional)
- 0.67 cup sour cream
- 0.75 cup milk (room temperature)
For the filling and frosting
- 3 cups fresh strawberries (sliced or diced)
- 2 tablespoons strawberry jam
- 8 ounces cream cheese (softened)
- 1 cup powdered sugar
- 0.75 teaspoon vanilla extract
- 2.25 cups cold heavy whipping cream
Instructions
Preparation
- Preheat your oven to 350 degrees F. Grease and line three 8-inch cake pans.
- In a bowl, whisk together the flour, baking powder, and salt.
- In another bowl, beat together the sugar, oil, eggs, egg whites, and extracts until combined.
- Mix in the sour cream until fully incorporated.
- Gradually alternate adding the dry ingredients and milk to the wet mixture. Mix just until combined.
- Divide the batter evenly among the pans.
- Bake for 18 to 22 minutes, or until a toothpick inserted comes out clean. Let the cakes cool completely.
Assembly
- In a bowl, stir the strawberries with the jam until well combined.
- In another bowl, beat the cream cheese, powdered sugar, and vanilla until smooth. Slowly add the heavy cream and whip until stiff peaks form.
- Begin layering the cake: first a layer of cake, then a layer of whipped cream, followed by the strawberries. Repeat until all layers are assembled.
- Refrigerate until ready to serve. Allow the cake to come to room temperature before slicing.
