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Strawberry Shortcake Recipe

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4.2 from 9 reviews

This classic Strawberry Shortcake recipe delivers a tender, sweet cake layered with luscious whipped cream and juicy strawberries. Perfect for a refreshing dessert, it combines a buttery cake base with a lightly sweetened strawberry topping, making it an irresistible treat for any occasion.

Ingredients

Cake

  • 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

Topping

  • 16 ounces Whipped cream topping
  • ¼ cup granulated sugar
  • 3 qts fresh or frozen strawberries, sliced

Instructions

  1. Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Line a 9 x 11-inch baking pan with foil or parchment paper and grease it to prevent sticking. Set aside.
  2. Mix Dry Ingredients: In a medium or large bowl, whisk together the flour, baking powder, salt, and 1⅓ cups granulated sugar until well combined. Set aside.
  3. Cream Shortening and Sugar: In a mixing bowl fitted with a mixer, cream the shortening and sugar together until light and fluffy. This helps incorporate air for a tender cake.
  4. Add Eggs and Vanilla: Beat in the eggs and vanilla extract thoroughly to the creamed mixture for a smooth batter.
  5. Combine Wet and Dry Ingredients: With the mixer on low speed, alternately add the dry ingredients and milk in portions until fully incorporated, forming a smooth batter.
  6. Bake the Cake: Pour the batter evenly into the prepared baking pan and bake in the preheated oven for 20-25 minutes until a toothpick inserted in the center comes out clean. Transfer the cake to a wire rack and cool completely.
  7. Prepare Strawberry Topping: In a medium saucepan over medium heat, combine the sliced strawberries and ¼ cup granulated sugar. Stir gently until the sugar dissolves and the mixture becomes slightly syrupy. Remove from heat and set aside to cool.
  8. Assemble the Shortcake: Once the cake is fully cooled, cut it into 9 or 12 pieces as desired. Then slice each piece in half horizontally. Spread a generous layer of whipped cream on the bottom half of each piece, spoon some of the strawberry topping over it, then place the top half of the cake piece on top. Spread remaining whipped cream and strawberries over each assembled piece.

Notes

  • For best results, use fresh, ripe strawberries when in season; frozen strawberries work well but may be more watery.
  • Ensure the cake is completely cool before assembling to prevent the whipped cream from melting.
  • You can substitute shortening with unsalted butter for a richer flavor.
  • This dessert is best served immediately but can be stored refrigerated up to 1 day.
  • If desired, add a splash of lemon juice to the strawberries for extra brightness.

Find it online: https://dishcooks.com/strawberry-shortcake-recipe/