Strawberry Shortcake

why make this recipe

Strawberry shortcake is a classic dessert that brings joy and sweetness to any occasion. It combines light, fluffy cake, fresh strawberries, and creamy whipped cream, making it a perfect treat for warm weather, picnics, and celebrations. This recipe is simple and quick, allowing even beginner bakers to create something special for their friends and family.

how to make Strawberry Shortcake

Ingredients :

• ½ cup shortening
• 1⅓ cup granulated sugar
• 2 large eggs
• 2½ tsp vanilla extract
• ½ tsp salt
• 3 cups all-purpose flour
• 4 tsp baking powder
• 1 cup milk
• 16 ounces whipped cream topping
• ¼ cup granulated sugar
• 3 qts fresh or frozen strawberries (sliced)

Directions :

1. Preheat your oven to 350°F. Line a 9 x 11-inch baking pan with foil or parchment paper and grease it; set aside.
2. In a medium bowl, combine the dry ingredients: flour, baking powder, and salt. Whisk together and set aside.
3. In a mixing bowl, cream together the shortening and 1⅓ cup of sugar until light and fluffy.
4. Add the eggs and vanilla extract to the mixture and beat well.
5. With the mixer on low speed, slowly alternate between adding the dry ingredients and the milk. Mix until just combined.
6. Pour the batter into the greased baking pan and bake for 20-25 minutes. Check for doneness by inserting a toothpick; it should come out clean. Let the cake cool on a wire rack.
7. While the cake cools, prepare the strawberries. Place the sliced strawberries and ¼ cup of sugar in a medium saucepan over medium heat. Stir gently until the sugar dissolves, then take off the heat and set aside.
8. Once the cake is cool, cut it into 9 or 12 pieces. Cut each piece in half horizontally.
9. Spread whipped cream in the center of each piece and spoon strawberries on top. Place the top layer back on and spread more whipped cream and strawberries over each piece.

how to serve Strawberry Shortcake

Serve strawberry shortcake fresh, either on individual plates or on a large platter. Garnish each piece with extra whipped cream and a few strawberry slices for a beautiful presentation. This dessert is best enjoyed right after assembling for maximum freshness.

how to store Strawberry Shortcake

If you have leftovers, store strawberry shortcake in an airtight container in the refrigerator. It’s best to keep the cake, whipped cream, and strawberries separate if possible. This way, the cake won’t become soggy. It should be eaten within a couple of days for the best quality.

tips to make Strawberry Shortcake

• Make sure the strawberries are ripe and sweet for the best flavor.
• If you prefer a sweeter cake, add a bit more sugar to the batter.
• Use cold whipping cream for the best texture when you whip it up.
• Consider chilling the whipped cream topping before using it to help it hold its shape.

variation

You can customize strawberry shortcake by adding other fruits like blueberries, raspberries, or peaches. For a twist on the flavor, consider adding lemon zest to the whipped cream or mixing in a splash of almond extract.

FAQs

1. Can I use frozen strawberries for this recipe?
Yes, frozen strawberries work perfectly! Just thaw and drain them before using.

2. Is there a gluten-free option for the cake?
Yes, you can replace all-purpose flour with a gluten-free flour blend to make a gluten-free strawberry shortcake.

3. Can I prepare the cake ahead of time?
Absolutely! You can bake the cake a day in advance and store it in the fridge. Just assemble it with whipped cream and strawberries right before serving for the best taste.