Strawberry Shortcake Recipe

There is nothing quite as delightful on a sunny day as a classic Strawberry Shortcake. This cherished American dessert brings together a light, fluffy sponge cake layered with sweet whipped cream and juicy, vibrant fresh strawberries. The harmony of textures and flavors makes Strawberry Shortcake an irresistible treat that feels like a warm hug in dessert form. Whether you’re celebrating a special occasion or simply craving something refreshing and sweet, this recipe delivers a timeless taste that always brightens the table.

Ingredients You’ll Need

These ingredients are wonderfully straightforward yet essential for capturing the true spirit of a perfect Strawberry Shortcake. Each component plays its part, from the airy sponge cake base to the luscious whipped cream and fresh strawberries that bring vibrant color and bold flavor.

• 200g flour: The foundation of the sponge, providing structure and tenderness.
• 150g sugar: Sweetens the cake just right without overwhelming the natural strawberry flavor.
• 4 eggs: Adds richness and helps create a light, airy texture.
• 80ml vegetable oil: Keeps the sponge moist and soft for that melt-in-your-mouth quality.
• 10g baking powder: Essential for making the cake rise perfectly, giving you that fluffy texture.
• 200ml whipped cream: Rich and creamy, it pairs beautifully with the cake and fruit.
• 200g fresh strawberries: The star of the show, bringing juiciness and a burst of fresh, summery flavor.

How to Make Strawberry Shortcake

Step 1: Prepare the Sponge Batter

Begin by preheating your oven and gathering your ingredients. In a large bowl, whisk together the eggs and sugar until the mixture is pale and fluffy. This step builds the airiness so crucial for a light sponge. Gradually add the vegetable oil while continuing to mix, then sift in the flour and baking powder. Fold everything gently to combine without knocking out the air you’ve whipped in. This careful approach ensures your cake bakes up soft and tender.

Step 2: Bake the Sponge

Pour the batter into a greased or lined baking tin, spreading it evenly for uniform cooking. Slide it into the oven and bake for about 25 minutes at 180°C (350°F), or until a toothpick inserted comes out clean. The smell of the baking cake will fill your kitchen, promising the delightful dessert to come. Once done, allow it to cool completely before moving on.

Step 3: Prepare the Strawberries and Whipped Cream

While the cake cools, gently wash and slice your fresh strawberries. This not only enhances their flavor but makes them easier to layer. If you like, lightly toss them with a hint of sugar to draw out their natural juices. Meanwhile, whip your cream to soft peaks if it isn’t already prepared. This fresh, fluffy cream will be the smooth contrast to the spongy cake and juicy berries.

Step 4: Assemble the Strawberry Shortcake

Once the sponge cake is completely cool, carefully slice it horizontally into two even layers. On the bottom layer, spread a generous layer of whipped cream, and then arrange a thick layer of sliced strawberries. Add the top cake layer and generously cover it with more whipped cream and a beautiful arrangement of strawberries. This assembly is what transforms simple ingredients into a spectacular Strawberry Shortcake experience.

How to Serve Strawberry Shortcake

Garnishes

A sprinkle of powdered sugar over the top adds a touch of elegance and a gentle sweetness that complements the lusciousness below. For an extra flair, consider fresh mint leaves which contribute a lovely aroma and subtle freshness.

Side Dishes

Pair your Strawberry Shortcake with a light and refreshing beverage like sparkling lemonade or a chilled glass of rosé to elevate the entire dessert experience. A scoop of vanilla ice cream on the side also works wonderfully, adding richness and contrast.

Creative Ways to Present

For a charming twist, try serving your Strawberry Shortcake in individual glass jars layered like parfaits. This makes for a visually stunning and easy-to-serve dessert, perfect for gatherings. Another idea is to use shortcake biscuits instead of sponge slices for a more rustic, handheld treat.

Make Ahead and Storage

Storing Leftovers

If you have any Strawberry Shortcake left, store it covered in the refrigerator. Because of the whipped cream and fresh fruit, it’s best enjoyed within 1 to 2 days to maintain freshness and texture.

Freezing

While the sponge cake itself freezes beautifully, you’ll want to freeze it separately from the cream and strawberries. Freeze the cake layers in airtight containers for up to 3 months. Thaw completely before assembling with fresh cream and fruit to keep the best flavor and texture.

Reheating

The best way to enjoy leftover cake layers is at room temperature or slightly warmed. You can briefly warm slices in the microwave for about 10 seconds if desired, but wait until you add the fresh cream and strawberries before serving to keep everything fresh and delicious.

FAQs

Can I use frozen strawberries for Strawberry Shortcake?

Frozen strawberries can be used, but they tend to release more juice, which can make the cake soggy. It’s best to thaw and slightly drain them before using, or stick with fresh strawberries when possible for that perfect texture.

Is there a substitute for vegetable oil?

You can substitute vegetable oil with melted butter or a mild-flavored oil like canola. Butter will add a richer flavor, but be sure to cool it before mixing so it doesn’t cook the eggs.

Can I make Strawberry Shortcake ahead of time?

You can bake the sponge cake a day ahead and store it refrigerated. Assemble the cake just before serving to keep the whipped cream and strawberries fresh and vibrant.

How do I make the whipped cream stable?

For a more stable whipped cream, you can add a small amount of cream stabilizer or powdered sugar when whipping. This helps maintain fluffy peaks longer, especially if the cake won’t be eaten right away.

What type of flour is best for this recipe?

All-purpose flour works perfectly for this Strawberry Shortcake recipe, giving you that quintessential sponge texture. For an even lighter cake, some bakers like to experiment with cake flour but it’s not necessary.

Final Thoughts

If you’re looking for a dessert that feels both nostalgic and delightfully fresh, this Strawberry Shortcake is a must-try. It’s simple enough to make any day special but impressive enough to wow your guests. Once you’ve made it, you’ll find yourself reaching for this recipe again and again whenever strawberries are in season. Trust me, every bite is pure joy!