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
