If you’ve been searching for a dessert that’s as delightful as it is simple, look no further than Classic Homemade Strawberry Shortcake! This luscious treat features layers of fluffy cake, juicy strawberries, and rich whipped cream that will transport you to dessert paradise with just one bite. Did you know that the origins of shortcake date back to the 16th century, when it was enjoyed as a sweet biscuit? It’s evolved beautifully over the years and remains a family favorite today, thanks to its delightful sweetness and ease of preparation.
What makes this dessert special? The layers come together effortlessly, allowing you to whip up a crowd-pleaser in no time! Whether for a family gathering or a cozy night in, this recipe brings smiles and satisfies taste buds. And the best part? You can enjoy it without breaking the bank. So roll up your sleeves and prepare to create a dish that brings warmth and joy to the table!
What is Classic Homemade Strawberry Shortcake?
So what’s the story behind the name Classic Homemade Strawberry Shortcake? Well, “shortcake” refers to the texture of the cake, which is tender and crumbly, giving it that delightful melt-in-your-mouth quality. One might even say, “the way to anyone’s heart is through their sweet tooth!” It’s all about satisfying those cravings for something fresh and fruity. And let’s face it—who wouldn’t want to indulge in fresh strawberries piled high on fluffy cake, topped with a cloud of whipped cream? It’s a slice of summer on a plate! So, grab your apron and let’s get started on making this gorgeous dessert!
Why You’ll Love This Classic Homemade Strawberry Shortcake
You’re going to adore Classic Homemade Strawberry Shortcake for its perfect blend of textures and flavors! First, the light and fluffy cake serves as a wonderful base, soaking up the juices from the fresh strawberries, creating a delightful treat that explodes with flavor. This recipe is also budget-friendly! Utilizing fresh strawberries during their peak season makes it not only affordable but incredibly delicious!
Plus, the beauty of this dessert lies in its versatility. While the classic version shines with its simple ingredients, you can easily swap in your favorite toppings like chocolate sauce or even a drizzle of honey to make it uniquely yours. If you enjoy this recipe, don’t forget to explore our other delicious fruit desserts like our luscious Peach Cobbler; the world of sweets awaits you!
How to Make Classic Homemade Strawberry Shortcake
Quick Overview
Making Classic Homemade Strawberry Shortcake is a breeze! You’ll whip up a light, fluffy cake that’s both satisfying and sweet in about 30 minutes. This dessert shines through its simplicity, with just a handful of ingredients that come together beautifully. Fresh strawberries provide a burst of flavor while homemade whipped cream adds that dreamy touch. Perfect for an afternoon treat or a simple dessert to share, this recipe will become a staple in your kitchen.
Key Ingredients for Classic Homemade Strawberry Shortcake
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, chilled and cubed
- 1 cup milk
- 1 teaspoon vanilla extract
- 2 cups fresh strawberries, hulled and sliced
- 1/4 cup granulated sugar (for strawberries)
- 1 cup heavy cream
- 3 tablespoons powdered sugar
- 1 teaspoon vanilla extract (for whipped cream)
Step-by-Step Instructions:
- Preheat the Oven: Preheat your oven to 425°F (220°C).
- Prepare the Strawberries: In a medium bowl, combining the sliced strawberries with 1/4 cup of granulated sugar. Toss well and set aside to macerate for about 20 minutes.
- Make the Cake Batter: In a large bowl, whisk together the flour, baking powder, salt, and sugar. Add the chilled butter and mix until crumbly.
- Combine Wet Ingredients: Stir in the milk and 1 teaspoon of vanilla extract until just combined.
- Bake the Cake: Pour the batter into a greased 9-inch round cake pan. Bake for 15-20 minutes until the cake has risen and a toothpick comes out clean.
- Cool the Cake: Allow the cake to cool in the pan for a few minutes before transferring to a wire rack to cool completely.
- Whip the Cream: In a separate bowl, beat the heavy cream, powdered sugar, and 1 teaspoon vanilla extract until stiff peaks form.
- Assemble the Shortcake: Slice the cooled cake in half horizontally. Layer the bottom piece with whipped cream and half of the macerated strawberries. Add the top of the cake and repeat with the remaining whipped cream and strawberries.
Top Tips for Perfecting Classic Homemade Strawberry Shortcake
To make your Classic Homemade Strawberry Shortcake the best it can be, consider these valuable tips:
- Opt for fresh, peak-season strawberries—they’ll have the best flavor and sweetness.
- Don’t overmix the cake batter! This keeps your cake fluffy and light.
- If you have leftovers, store the whipped cream separately to prevent the cake from getting soggy.
- Try experimenting with different extracts, like almond or orange, for a unique twist on the whipped cream!
Storing and Reheating Tips
To keep your Classic Homemade Strawberry Shortcake fresh, store leftovers in the refrigerator in an airtight container. The cake should stay good for up to 2 days. If you’re looking to enjoy it later, consider storing the whipped cream in a separate container for best results. Reheating the cake isn’t necessary—just enjoy it cold or at room temperature. For an extra treat, serve with additional fresh strawberries on top to give it that freshly baked look!
With its mouthwatering ingredients and straightforward steps, Classic Homemade Strawberry Shortcake is a dessert anyone can master. It’s delicious, budget-friendly, and sure to impress! Now, it’s your turn to spread joy and sweetness with this delightful recipe. Happy baking!
Classic Homemade Strawberry Shortcake
Ingredients
Method
- Preheat your oven to 425°F (220°C).
- In a medium bowl, combine the sliced strawberries with 1/4 cup of granulated sugar. Toss well and set aside to macerate for about 20 minutes.
- In a large bowl, whisk together the flour, baking powder, salt, and sugar. Add the chilled butter and mix until crumbly.
- Stir in the milk and 1 teaspoon of vanilla extract until just combined.
- Pour the batter into a greased 9-inch round cake pan. Bake for 15-20 minutes until the cake has risen and a toothpick comes out clean.
- Allow the cake to cool in the pan for a few minutes before transferring to a wire rack to cool completely.
- In a separate bowl, beat the heavy cream, powdered sugar, and 1 teaspoon of vanilla extract until stiff peaks form.
- Slice the cooled cake in half horizontally. Layer the bottom piece with whipped cream and half of the macerated strawberries. Add the top of the cake and repeat with the remaining whipped cream and strawberries.
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