Description
This Easy Strawberry Shortcake recipe is a delightful classic dessert perfect for any occasion. Fluffy, tender shortcake layers are baked and stacked with sweetened, juicy strawberries and velvety whipped cream, resulting in a deliciously balanced treat. Ready in just 35 minutes, it serves 12 and is perfect for summer gatherings or whenever you crave a light, fruity dessert.
Ingredients
Shortcake
- ½ cup shortening
- 1⅓ cup granulated sugar
- 2 large eggs
- 2½ tsp vanilla extract
- ½ tsp salt
- 3 cups all-purpose flour
- 4 tsp baking powder
- 1 cup milk
Strawberries
- 3 quarts fresh or frozen strawberries, sliced
- ¼ cup granulated sugar
Topping
- 16 ounces whipped cream topping
Instructions
- Preheat and prepare pan: Preheat your oven to 350°F (175°C). Line a 9 x 11-inch baking pan with foil or parchment paper and grease it well to prevent sticking. Set the pan aside.
- Mix dry ingredients: In a medium or large bowl, whisk together the all-purpose flour, baking powder, salt, and 1⅓ cups granulated sugar until well combined. This ensures even distribution of the leavening agents and sweetness.
- Cream shortening and sugar: In a mixing bowl fitted with a mixer, cream the shortening and sugar together until the mixture is light and fluffy. This step incorporates air, giving the shortcake a tender crumb.
- Add eggs and vanilla: Beat in the two large eggs and 2½ teaspoons vanilla extract until the batter is smooth and well incorporated.
- Combine wet and dry ingredients: With the mixer on low speed, alternate adding the dry ingredient mixture and the milk into the creamed mixture. Begin and end with the dry ingredients, mixing just until combined to avoid overmixing which can make the cake tough.
- Bake the cake: Pour the batter evenly into the prepared baking pan. Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted in the center comes out clean. Remove from oven and allow the cake to cool completely on a wire rack.
- Prepare the strawberries: While the cake cools, place the sliced strawberries and ¼ cup granulated sugar in a medium saucepan over medium heat. Stir gently until the sugar fully dissolves and the strawberries release their juices. Remove from heat and set aside to cool and macerate.
- Assemble the shortcakes: Once the cake has cooled, cut it into 9 or 12 equal pieces depending on your serving preference. Slice each piece in half horizontally to create a top and bottom layer.
- Layer and serve: Spread whipped cream topping on the bottom half of each piece. Spoon a generous amount of the sugared strawberries over the cream. Place the top half of the cake on top, then spread additional whipped cream and strawberries on each assembled shortcake. Serve immediately for the best texture and flavor.
Notes
- The cake can be made a day ahead and stored tightly covered to allow flavors to meld.
- Use fresh strawberries for peak flavor in season, or frozen strawberries if out of season. Just thaw and drain excess juice before macerating with sugar.
- For a lighter option, substitute half of the shortening with softened unsalted butter.
- Whipped cream topping can be homemade or store-bought for convenience.
- To make smaller servings, cut the cake into 12 pieces; for larger servings, cut into 9 pieces.
