Classic Strawberry Shortcake
I love strawberries. Anytime that they come into season, or taste sweet enough to eat, the chances are good that you will find several cartons lying in wait in my refrigerator. Although delicious on their own, I love visiting different dessert recipes featuring these beautiful, vibrant berries.
One that has stood the test of time for me is the classic Strawberry Shortcake. Equal parts dense, buttery cake, mixed with light, fluffy whipped cream, and sweet, tart strawberries, it is one of the most perfect and refreshing desserts in my book.
Recently, strawberries have been popping up everywhere in the grocery store and they have been super sweet and delicious, leaving me with a hankering for a good helping of this sweet treat. If you find yourself in the same boat, here is a super easy, one-bowl recipe that you can whip up quick as can be, and have a dessert on the table in no time at all.
This recipe is a visual stunner that will leave you looking like a baking pro. Little effort with big results…one of my favorite baking combos! If you haven’t ever tried making a homemade version, then you must give it a try. It is one of the easiest recipes you will find, and virtually foolproof.Jump to Recipe
Be sure to slice your strawberries while the cake is cooking and set them aside so they are ready for assembly once the cake cools. I also like to make my whipped cream just before serving to ensure it is as fluffy as it gets. Using really cold whipping cream helps in getting the best peaks on your whipped cream, so you will want to keep it nice and cold in the fridge until you are ready!
Classic Strawberry Shortcake
- ⅔ cup sugar
- ¼ cup shortening
- 1 large egg, room temp
- 1 tsp vanilla extract
- ¼ tsp salt
- 1½ cups all-purpose flour
- 2 tsp baking powder
- ½ cup whole milk
- 1 cup heavy whipping cream, whipped
- 1½ quarts fresh strawberries
- 1 cup heavy whipping cream
- ½ tsp vanilla extract
- 2 tbsp sugar
- In a bowl, cream sugar and shortening. Add egg and vanilla; beat well. Combine dry ingredients and add alternately with milk to the creamed mixture. Spread in a greased 9-in. square baking pan. Bake at 350° for 20-25 minutes. Cool on wire rack.
- Cut into nine servings. Split each serving horizontally and fill with whipped cream and strawberries. Replace top of cake; garnish with a dollop of whipped cream and more berries. Serve immediately.
- Make sure your cream is nice and cold to get the perfect whip. Mix the 1 cup of whipping cream with ½ teaspoon of vanilla extract and 2 tablespoons of sugar.
- Using a handheld mixer or stand mixer fitted with the whisk attachment, whip the heavy cream, sugar, and vanilla extract on medium-high speed until medium peaks form, about 3–4 minutes. Medium peaks are between soft/loose peaks and stiff peaks, and are the perfect consistency for topping and piping on desserts. If you accidentally over-whip the cream, and it looks curdled and heavy, pour in a little bit more cold heavy cream, and fold it in gently by hand with a spatula until it smooths out.