Strawberry Shortcake
Indulge in the timeless delight of strawberry shortcake, a summer dessert that never goes out of style. Our effortless recipe features tender and fresh shortcakes, crowned with luscious, ripe strawberries and topped with airy whipped cream, creating an iconic and crowd-pleasing treat. The true beauty of strawberry shortcake lies in its harmonious balance. We have chosen a lightly sweetened shortcake to allow the natural sweetness of the macerated strawberries to take center stage. However, if you prefer a sweeter version, you can try our alternatives like a sour cream pound cake or a super easy sponge cake.Now, what exactly is shortcake? The term "short" in shortcake refers to the texture of the crumb. Unlike the long and chewy strands typically found in yeasted dough, shortcakes have a delicate, crumbly texture with a higher fat-to-flour ratio. Our cake perfectly fits into this category, being both fluffy and tender while providing ample support for a generous scoop of fresh strawberries. Pro tip: Allow the shortcake to cool to room temperature before adding the whipped cream topping to avoid any unwelcome sogginess.
Ingredients
- 2 pt. fresh strawberries, sliced
- 1/4 c. plus 3 tbsp. sugar, divided
- Cooking spray, for pan
- 2 1/4 c. all-purpose flour
- 2 tsp. baking powder
- 1/2 tsp. baking soda
- 1/4 tsp. kosher salt
- 1 1/2 c. heavy cream
FOR THE WHIPPED CREAM
- 1 1/2 c. heavy cream
- 1 1/2 tsp. pure vanilla extract
Instructions
- In a large bowl, combine strawberries and 3 tablespoons sugar and toss until coated. Refrigerate, 30 minutes, or up to 1 hour.
- Preheat oven to 400° and spray an 8”-x-8” baking pan with cooking spray. Stir together flour, remaining 1/4 cup sugar, baking powder, baking soda, and salt in a large bowl. Pour in heavy cream and stir until just combined.
- Drop dough into prepared pan and press down evenly. Bake until edges are golden and a toothpick comes out clean, 18 to 20 minutes. Let cool.
- Meanwhile, make whipped cream topping: In a large bowl using a hand mixer or in the bowl of a stand mixer using the whisk attachment, beat heavy cream and vanilla until soft peaks form, 2 to 3 minutes. Keep chilled until ready to serve.
- To serve, slice cake into 12 pieces. Top bottom shortcake with sugared strawberries, then a second shortcake. Dollop with whipped cream.
Nutrition
Calories: 706kcalCarbohydrates: 61gProtein: 9gFat: 47gSaturated Fat: 28gTrans Fat: 1gCholesterol: 134mgSodium: 341mgPotassium: 347mgFiber: 4gSugar: 24gCalcium: 218mgIron: 3mg
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