Why You’ll Love This Recipe
This strawberry shortcake is the ultimate dessert for any occasion. It combines fresh, juicy strawberries with homemade shortcake and a rich, velvety whipped cream topping, all drizzled with a sweet strawberry syrup. The balance of flavors and textures—from the soft, slightly sweet shortcake to the refreshing berries and creamy topping—creates a mouthwatering experience. Plus, it’s quick and easy to make, taking only about 40 minutes from start to finish!
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the Shortcake:
- 1 ½ cups flour
- ½ cup sugar
- 2 tsp baking powder
- ½ tsp salt
- ¼ cup cold butter, cut into pieces
- ½ cup milk
- 1 egg
- 1 tsp vanilla extract
For the Filling & Topping:
- 2 cups sliced strawberries
- ¼ cup sugar (to macerate berries)
- 1 cup whipping cream
- 2 tbsp confectioners’ sugar
- ½ tsp vanilla extract
For the Strawberry Drizzle:
- ½ cup strawberry preserves
- 2 tbsp water
Directions
- Bake the Shortcake:
- Preheat the oven to 400°F (200°C) and grease an 8-inch cake pan.
- In a mixing bowl, combine flour, sugar, baking powder, and salt. Cut in cold butter until the mixture becomes crumbly.
- In a separate bowl, whisk together milk, egg, and vanilla extract. Add the wet mixture to the dry ingredients and stir to combine.
- Spread the batter into the prepared cake pan and bake for 18-20 minutes, or until golden brown. Cool on a wire rack.
- Prepare the Berries & Cream:
- Toss the sliced strawberries with sugar and let them sit for 30 minutes to macerate, releasing their juices.
- Whip the cream with confectioners’ sugar and vanilla extract until soft peaks form.
- Make the Strawberry Drizzle:
- In a small saucepan, heat the strawberry preserves with water until it becomes syrupy. Set aside.
- Assemble the Shortcake:
- Slice the cooled shortcake in half horizontally. Layer the bottom half with a generous amount of whipped cream and macerated strawberries.
- Place the top half of the shortcake on top and spread with more whipped cream and strawberries. Drizzle with the strawberry syrup.
- To Serve:
- Garnish with extra fresh strawberries and a light dusting of powdered sugar for a finishing touch.
Servings and Timing
- Servings: 8
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
Variations
- Gluten-Free: Use a gluten-free flour blend to make the shortcake gluten-free.
- Dairy-Free: Substitute the butter and cream with plant-based options like coconut cream and non-dairy milk.
- Berry Mix: Add other berries like raspberries, blueberries, or blackberries to the filling for a mixed berry version.
Storage/Reheating
- Storage: Store leftover strawberry shortcake in an airtight container in the refrigerator for up to 2 days. Keep the whipped cream and strawberries separate to prevent sogginess.
- Reheating: If you need to reheat the shortcake, lightly warm it in the oven for 5-10 minutes at 350°F (175°C). However, the whipped cream should not be reheated.
FAQs
Can I make this recipe ahead of time?
Yes, you can prepare the shortcake and whipped cream in advance. Assemble the dessert right before serving to ensure the shortcake remains fresh and fluffy.
Can I use frozen strawberries instead of fresh?
Fresh strawberries are best for this recipe, but if you need to use frozen, thaw and drain them well before using them in the filling.
Can I substitute the heavy cream with something else?
If you don’t have heavy cream, you can use whipped topping or a dairy-free alternative like coconut cream.
How do I make the shortcake more moist?
For a more moist shortcake, you can add a tablespoon of sour cream or yogurt to the batter.
Can I make individual servings instead of one large shortcake?
Yes, you can make individual shortcakes by baking the batter in muffin tins or ramekins. Adjust baking time as needed, about 12-15 minutes.
Can I use other fruit for the filling?
Absolutely! You can use peaches, blueberries, or raspberries for a different flavor twist.
What if I don’t have strawberry preserves for the drizzle?
You can use any fruit jam or preserve of your choice, such as raspberry or blueberry.
How do I prevent the shortcake from getting soggy?
To prevent sogginess, wait until serving to add the strawberries and whipped cream to the shortcake layers.
Can I freeze this dessert?
The shortcake can be frozen before assembling. Just bake and cool it, then wrap tightly in plastic wrap and freeze for up to 3 months. Assemble when ready to serve.
What is the best way to whip cream?
For the fluffiest whipped cream, make sure your cream is cold and use a chilled bowl and beaters. Whip until soft peaks form, then add sugar and vanilla.
Conclusion
Strawberry shortcake is a timeless dessert that never fails to impress. With its light and airy shortcake, sweet macerated strawberries, and fluffy whipped cream, it’s the perfect treat for any occasion. Whether you’re serving it at a summer barbecue or enjoying a quiet moment to yourself, this recipe will surely become a favorite. Simple to make and delicious to eat—what’s not to love?
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Strawberry Shortcake Bliss
- Total Time: 40 minutes
- Yield: 8 servings
- Diet: Vegetarian
Description
This Strawberry Shortcake Bliss recipe is a delicious and easy-to-make dessert that brings together the perfect balance of fluffy shortcake, sweet macerated strawberries, and rich whipped cream. Ideal for summer gatherings or an indulgent treat, this dessert is a crowd-pleaser. Fresh strawberries, a decadent whipped cream topping, and a strawberry drizzle make each bite a refreshing delight. Perfect for any occasion, this recipe will quickly become a favorite in your dessert rotation!
Ingredients
For the Shortcake:
- 1 ½ cups flour
- ½ cup sugar
- 2 tsp baking powder
- ½ tsp salt
- ¼ cup cold butter, cut into pieces
- ½ cup milk
- 1 egg
- 1 tsp vanilla extract
For the Filling & Topping:
- 2 cups sliced strawberries
- ¼ cup sugar (to macerate berries)
- 1 cup whipping cream
- 2 tbsp confectioners’ sugar
- ½ tsp vanilla extract
For the Strawberry Drizzle:
- ½ cup strawberry preserves
- 2 tbsp water
Instructions
-
Bake the Shortcake:
- Preheat oven to 400°F (200°C) and grease an 8-inch cake pan.
- In a mixing bowl, combine flour, sugar, baking powder, and salt. Cut in cold butter until the mixture becomes crumbly.
- In a separate bowl, whisk together milk, egg, and vanilla extract. Add wet mixture to dry ingredients and stir to combine.
- Spread the batter in the prepared cake pan and bake for 18-20 minutes until golden brown. Cool on a wire rack.
-
Prepare the Berries & Cream:
- Toss sliced strawberries with sugar and let them sit for 30 minutes to macerate.
- Whip the cream with confectioners’ sugar and vanilla extract until soft peaks form.
-
Make the Strawberry Drizzle:
- Heat strawberry preserves with water in a saucepan until syrupy. Set aside.
-
Assemble the Shortcake:
- Slice cooled shortcake in half horizontally. Layer the bottom half with whipped cream and macerated strawberries.
- Place the top half of the shortcake and spread with more whipped cream and strawberries. Drizzle with strawberry syrup.
-
To Serve:
- Garnish with fresh strawberries and a dusting of powdered sugar.
Notes
- Storage: Keep leftover shortcake in an airtight container in the fridge for up to 2 days. Store the whipped cream and strawberries separately.
- Reheating: Warm the shortcake in the oven at 350°F for 5-10 minutes before serving. Avoid reheating the whipped cream.
- Substitutions: Use gluten-free flour for a gluten-free version or substitute coconut cream for a dairy-free treat.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
