Fresh Strawberry Shortcake With Whipped Cream
Highlighted under: Dessert Magic
I absolutely love making Fresh Strawberry Shortcake with Whipped Cream, especially during strawberry season. Each bite is a delightful combination of fluffy cake, sweet strawberries, and creamy whipped goodness. This dessert is incredibly easy to prepare and becomes a favorite at any gathering. The trick is to let the strawberries macerate for a bit, which enhances their sweetness and draws out the juices, creating a delicious syrup that soaks into the cake. You’ll find it’s the perfect treat for warm days!
When I first tried making strawberry shortcake, I was skeptical about whether it could truly rival store-bought versions. To my surprise, the flavors meld beautifully, especially when the whipped cream is freshly made. I recommend using heavy cream for the whipped topping as it gives a richer flavor and better texture. Also, using ripe, in-season strawberries makes a huge difference!
One key tip I learned along the way is to avoid overmixing the cake batter. This ensures the cakes remain light and fluffy, allowing them to absorb the strawberry juices without becoming soggy. The result? A dessert that’s not just tasty but an absolute crowd-pleaser!
Why You'll Love This Recipe
- Fresh, juicy strawberries that burst with flavor
- Light and airy sponge cake that complements the cream
- Whipped cream that adds a luscious finish to each bite
Ingredients
Gather all your ingredients to make the process smoother!
For the Cake
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup milk
- 2 large eggs
- 1 teaspoon vanilla extract
For the Strawberries
- 4 cups fresh strawberries, hulled and sliced
- 1/4 cup granulated sugar
- 1 tablespoon lemon juice
For the Whipped Cream
- 1 cup heavy whipping cream
- 1/4 cup powdered sugar
- 1 teaspoon vanilla extract
Ensure all ingredients are fresh for the best results!
Instructions
Follow these steps for a delightful strawberry shortcake!
Prepare the Strawberries
In a medium bowl, combine sliced strawberries with granulated sugar and lemon juice. Stir gently, cover, and let the mixture sit for 30 minutes to allow juices to form.
Make the Cake
Preheat your oven to 350°F (175°C). In a large bowl, cream together the butter and sugar until light and fluffy. Add milk, eggs, and vanilla, mixing well. Gradually add flour, baking powder, and salt until just combined. Pour batter into a greased and floured round cake pan. Bake for 25-30 minutes, or until a toothpick comes out clean. Cool on wire racks.
Whip the Cream
In a chilled bowl, beat the heavy cream until soft peaks form. Add powdered sugar and vanilla extract, and continue whipping until stiff peaks form.
Assemble the Shortcake
Once the cake has cooled, slice it in half horizontally. Place the bottom layer on a serving plate, spoon over a portion of the macerated strawberries with their juices, and spread with whipped cream. Place the top layer of the cake and repeat the process. Top with remaining strawberries and a dollop of whipped cream.
Enjoy your homemade fresh strawberry shortcake!
Pro Tips
- For an extra flavor boost, try adding a splash of almond extract to the whipped cream. Additionally, you can substitute some of the flour with almond flour for a nuttier taste.
Questions About Recipes
→ Can I use frozen strawberries instead?
Yes, but they might release more liquid than fresh strawberries. Thaw them and drain excess liquid before use.
→ How should I store leftover shortcake?
Store any leftovers in an airtight container in the refrigerator for up to 2 days. The cake may become soggy over time.
→ Can I make the cake ahead of time?
Absolutely! You can bake the cake a day in advance and store it wrapped in plastic wrap at room temperature until you’re ready to assemble.
→ What can I substitute for whipped cream?
If you're looking for a lighter option, you can use whipped coconut cream or a store-bought whipped topping.
Fresh Strawberry Shortcake With Whipped Cream
I absolutely love making Fresh Strawberry Shortcake with Whipped Cream, especially during strawberry season. Each bite is a delightful combination of fluffy cake, sweet strawberries, and creamy whipped goodness. This dessert is incredibly easy to prepare and becomes a favorite at any gathering. The trick is to let the strawberries macerate for a bit, which enhances their sweetness and draws out the juices, creating a delicious syrup that soaks into the cake. You’ll find it’s the perfect treat for warm days!
What You'll Need
For the Cake
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup milk
- 2 large eggs
- 1 teaspoon vanilla extract
For the Strawberries
- 4 cups fresh strawberries, hulled and sliced
- 1/4 cup granulated sugar
- 1 tablespoon lemon juice
For the Whipped Cream
- 1 cup heavy whipping cream
- 1/4 cup powdered sugar
- 1 teaspoon vanilla extract
How-To Steps
In a medium bowl, combine sliced strawberries with granulated sugar and lemon juice. Stir gently, cover, and let the mixture sit for 30 minutes to allow juices to form.
Preheat your oven to 350°F (175°C). In a large bowl, cream together the butter and sugar until light and fluffy. Add milk, eggs, and vanilla, mixing well. Gradually add flour, baking powder, and salt until just combined. Pour batter into a greased and floured round cake pan. Bake for 25-30 minutes, or until a toothpick comes out clean. Cool on wire racks.
In a chilled bowl, beat the heavy cream until soft peaks form. Add powdered sugar and vanilla extract, and continue whipping until stiff peaks form.
Once the cake has cooled, slice it in half horizontally. Place the bottom layer on a serving plate, spoon over a portion of the macerated strawberries with their juices, and spread with whipped cream. Place the top layer of the cake and repeat the process. Top with remaining strawberries and a dollop of whipped cream.
Extra Tips
- For an extra flavor boost, try adding a splash of almond extract to the whipped cream. Additionally, you can substitute some of the flour with almond flour for a nuttier taste.
Nutritional Breakdown (Per Serving)
- Calories: 360 kcal
- Total Fat: 22g
- Saturated Fat: 13g
- Cholesterol: 75mg
- Sodium: 95mg
- Total Carbohydrates: 42g
- Dietary Fiber: 2g
- Sugars: 24g
- Protein: 4g