Delicious Strawberry Shortcake Recipe for Summer Bliss
This Strawberry Shortcake Recipe is perfect for summer gatherings, combining fresh strawberries and whipped cream for a delightful dessert.
Equipment
- 8-inch round pan
- Mixing bowl
- Whisk
- - Pastry cutter
- Wire rack
Ingredients
For the Cake
- 2 cups All-Purpose Flour Gluten-free flour can be used as a substitute.
- 2 teaspoons Baking Powder Ensure it’s fresh for optimal rising.
- 1 teaspoon Salt No suitable substitution exists.
- 3/4 cup Granulated Sugar Brown sugar can add a deeper flavor.
- 2 teaspoons Vanilla Extract Opt for pure vanilla for maximum flavor.
- 1/2 cup Unsalted Butter Margarine can replace it for a dairy-free version.
- 1 cup Milk Almond or oat milk works as a non-dairy alternative.
For the Topping
- 1 cup Heavy Whipping Cream Non-dairy whipped cream is an option.
- 2 cups Fresh Strawberries Feel free to substitute with other berries.
- 2 tablespoons Demerara Sugar Optional - regular granulated sugar can replace it.
Instructions
Preparation
- Preheat the oven to 350°F. Prepare an 8-inch round pan by lining it with parchment paper and greasing the sides.
- Combine flour, baking powder, sugar, and salt in a large bowl. Stir these dry ingredients gently.
- Cut the cold butter into the dry mixture until it resembles coarse crumbs.
- Mix the milk and vanilla into the well created in the dry ingredients. Stir gently.
- Spread the batter evenly in the prepared pan and sprinkle some demerara sugar on top.
- Bake for 35 minutes or until a toothpick inserted into the center comes out mostly clean.
- Allow the cake to cool in the pan for 15 minutes, then transfer to a wire rack to cool completely.
Topping
- Whip the heavy cream in a mixing bowl until soft peaks form. Add a splash of vanilla.
- Layer the whipped cream and fresh strawberries generously on top of the cooled cake.
- Optional: Add a sprig of mint on top for a fresh finishing touch.
Notes
Assemble the layers right before serving to keep the whipped cream and strawberries fresh.