Strawberry Shortcake

Strawberry Shortcake Recipe – Perfect Spring Dessert

Need some ideas for a Spring dessert for the family? Some Old Fashion Strawberry Shortcake is easy, delicious, and the whole family will love it! Check out this simple recipe, perfect for a Sunday evening dessert in April!

Why You'll Love This Recipe:

✔ Quick & Easy – Ready in under 30 minutes!
✔ Made from Scratch – No store-bought shortcakes here!
✔ Perfectly Sweet & Buttery – A soft biscuit-like cake paired with juicy strawberries and fluffy whipped cream.
✔ Great for Spring & Summer – Enjoy fresh berries at their peak!

Ingredients for Strawberry Shortcake

For the Strawberries:

• 3 pints fresh strawberries, sliced

• ½ cup white sugar (to enhance the natural sweetness!)

For the Shortcake:

• 2 ¼ cups all-purpose flour

• 4 tsp baking powder (for a soft, fluffy cake!)

• 2 tbsp white sugar

• ½ tsp salt

• 1/3 cup shortening (or cold butter, for a richer taste!)

• 1 egg, beaten

• 2/3 cup milk

For the Whipped Cream:

• 2 cups heavy whipping cream

• 2 tbsp powdered sugar (optional, for sweetness)

• 1 tsp vanilla extract (optional, for flavor boost!)

📌 Tip: Use freshly whipped cream instead of store-bought for the best taste!

Directions to Prepare Strawberry Shortcake

Step 1: Prepare the Strawberries

• Slice the strawberries and toss with ½ cup white sugar. Set aside to macerate.

Step 2: Preheat the Oven

• Preheat your oven to 425°F (220°C). Grease and flour an 8-inch round cake pan.

Step 3: Make the Shortcake Batter

• In a medium bowl, combine flour, baking powder, sugar, and salt.
• Cut in the shortening with a pastry blender until the mixture resembles coarse crumbs.
• Add the beaten egg and milk. Stir until just combined.

Step 4: Bake the Shortcake

• Spread the batter evenly into the prepared pan.
• Bake for 15-20 minutes or until golden brown.
• Let the cake cool partially on a wire rack.

Step 5: Assemble the Strawberry Shortcake

• Slice the partially cooled cake into two layers.
• Place half of the strawberries on the bottom layer, then top with the second layer.
• Add the remaining strawberries and generously cover with whipped cream.

Recipe from All Recipes

Recipe Variations & Substitutions

🔹 Butter vs. Shortening: Use butter instead of shortening for a richer, flakier cake.
🔹 Gluten-Free Version: Substitute gluten-free all-purpose flour.
🔹 Dairy-Free Option: Use coconut cream for whipped topping and almond milk in the cake.
🔹 Strawberry Mix-Ins: Add blueberries, raspberries, or peaches for a fruity twist!
🔹 Chocolate Drizzle: For extra decadence, drizzle melted chocolate over the shortcake.

If you're looking for a dessert with a different twist, try our Puff Pastry Apple Strudel, filled with warm, spiced apples and wrapped in flaky pastry—perfect for any season!

Frequently Asked Questions (FAQs)

1. Can I make Strawberry Shortcake ahead of time?

Yes! You can:

• Bake the shortcake up to 2 days in advance and store it wrapped at room temperature.
• Slice and macerate the strawberries a few hours before serving.
• Whip the cream just before assembling to keep it fresh.

📌 Tip: Assemble the shortcake just before serving so it doesn’t get soggy!

2. Can I use frozen strawberries instead of fresh?

Yes! If using frozen strawberries:

• Thaw completely and drain excess liquid.
• Sprinkle with sugar and let them sit for 15 minutes to develop a natural syrup.

📌 Tip: Fresh strawberries give the best texture and flavor!

3. How do I store leftovers?

• Unassembled shortcake can be stored at room temperature for 2 days.
• Assembled shortcake should be kept in an airtight container in the fridge and eaten within 1 day.
• Whipped cream is best fresh but can be stored for 1 day in the fridge.

📌 Tip: For best results, store components separately and assemble before serving.