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Ultimate Strawberry Shortcake Recipe

The Ultimate Strawberry Shortcake Recipe for Irresistible Bliss

This ultimate strawberry shortcake recipe brings bliss with fluffy layers, sweet strawberries, and whipped cream.
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Course: Dessert
Cuisine: American
Keyword: baking, Dessert, Easy recipe, strawberry shortcake, summer recipe
Prep Time: 30 minutes
Cook Time: 45 minutes
Cooling Time: 15 minutes
Total Time: 1 hour 30 minutes
Servings: 8 slices
Calories: 350kcal

Equipment

  • Oven
  • Cake pan
  • Mixing bowl
  • Whisk
  • Parchment paper
  • Wire Rack

Ingredients

For the Cake

  • 2 cups All-Purpose Flour Use unbleached for best results.
  • 1/4 cup Cornstarch Lightens the cake's crumb.
  • 1 tbsp Baking Powder Essential for lift.
  • 1 cup Granulated Sugar Adjust based on strawberry tartness.
  • 1/2 tsp Salt Enhances flavor.
  • 1/2 cup Unsalted Butter Softened for easy mixing.
  • 2 large Eggs Contributes to moistness.
  • 1 cup Whole Milk Full-fat recommended.
  • 1 tbsp Fresh Lemon Juice Brightens flavors.
  • 1 tsp Lemon Zest Intensifies cake’s flavor.
  • 2 tsp Pure Vanilla Extract Adds warm flavor.

For the Strawberries

  • 4 cups Chopped Fresh Strawberries Use ripe berries.
  • 1/4 cup Granulated Sugar (for strawberries) Enhances sweetness.

For the Whipped Cream

  • 2 cups Cold Heavy Whipping Cream Richness is key.
  • 1/4 cup Skim Milk Powder Helps cream hold its shape.
  • 1/4 cup Granulated Sugar (for whipped cream) Sweetens topping.
  • 1 tsp Pure Vanilla Extract (for whipped cream) Enhances flavor.

For Garnish

  • 1 cup Fresh Strawberries (sliced) Adds freshness and color.

Instructions

How to Make Ultimate Strawberry Shortcake

  • Preheat your oven to 350°F (175°C) and prepare your cake pan by lining it with parchment paper.
  • In a large bowl, sift together the all-purpose flour, cornstarch, baking powder, granulated sugar, and salt. Then, blend in the softened butter, eggs, milk, lemon juice, lemon zest, and vanilla extract until the mixture is smooth.
  • Pour the batter into the prepared pan and bake for about 35-45 minutes, until golden brown and a toothpick comes out clean. Cool in the pan for 15 minutes before transferring to a wire rack to cool completely.
  • Toss the chopped fresh strawberries with granulated sugar and let them sit to release their juices.
  • In a cold mixing bowl, whip the heavy cream with skim milk powder until soft peaks form. Add sugar and vanilla to taste.
  • Once the cake is cool, slice it horizontally. Layer the bottom half with whipped cream and juicy strawberries, then add the top half. Finish with more whipped cream and sliced strawberries for decoration.

Notes

For an extra creamy indulgence, serve with vanilla ice cream. Assemble only when ready to serve to prevent sogginess.

Nutrition

Serving: 1slice | Calories: 350kcal | Carbohydrates: 45g | Protein: 4g | Fat: 16g | Saturated Fat: 10g | Cholesterol: 70mg | Sodium: 180mg | Potassium: 200mg | Fiber: 2g | Sugar: 20g | Vitamin A: 500IU | Vitamin C: 30mg | Calcium: 100mg | Iron: 1mg