Strawberry Shortcake

Name: Strawberry Shortcake
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 8 servings
Cuisine: Canadian
Ingredients: 2 cups all-purpose flour (spooned and levelled); 1/2 cup granulated sugar; 1 tbsp baking powder; 1/2 tsp salt; 1/2 cup unsalted butter (cold, cubed); 1 cup milk (room temperature); 1 tsp vanilla extract; 4 cups fresh strawberries (hulled and sliced); 1/4 cup granulated sugar; 1 cup heavy cream (chilled); 2 tbsp icing sugar; 1 tsp vanilla extract

45 min 8 servings Medium

All Recipes

Indulge in the ultimate strawberry shortcake with layers of fluffy cake, juicy strawberries, and whipped cream.

Prep

20 min

Cook

25 min

Total

45 min

Servings

Difficulty

Medium

Strawberry shortcake is a quintessential dessert loved by many. This classic treat combines the sweetness of fresh strawberries with the light and airy texture of a perfectly baked shortcake. In this recipe, we aim to achieve the best strawberry shortcake by focusing on the quality of ingredients. Fresh, ripe strawberries and a fluffy homemade cake make all the difference. Whether you're serving it at a summer gathering or enjoying it as a weekend indulgence, this dessert is sure to impress.

Instructions

Prepare the oven and pan

Preheat your oven to 350°F (175°C). Grease a 23 cm (9-inch) round cake pan and line the bottom with parchment paper.

Pro tip: This will help the cake release easily after baking.

Mix dry ingredients

In a large bowl, whisk together the flour, sugar, baking powder, and salt.

Incorporate the butter

Add the cold, cubed butter to the flour mixture and use a pastry cutter or your fingers to blend until the mixture resembles coarse crumbs.

Pro tip: Ensure the butter is cold to create a flaky texture.

Combine wet ingredients

In a separate bowl, mix the milk and vanilla extract. Gradually add this to the dry ingredients, stirring just until combined.

Pro tip: Avoid overmixing to keep the cake tender.

Bake the shortcake

Pour the batter into the prepared pan and smooth the top. Bake for 20-25 minutes or until a toothpick inserted in the centre comes out clean.

Pro tip: Let it cool in the pan for 10 minutes before transferring to a wire rack.

Prepare the strawberries

In a bowl, mix the sliced strawberries with the sugar. Let them sit for at least 15 minutes to macerate and release their juices.

Pro tip: Use fresh, ripe strawberries for the best flavour.

Whip the cream

In a chilled bowl, beat the heavy cream, icing sugar, and vanilla extract until soft peaks form.

Pro tip: Chill the bowl and beaters for best results.

Assemble the shortcake

Slice the cooled shortcake in half horizontally. Place the bottom half on a serving plate, layer with half the strawberries and whipped cream. Add the top half and repeat the layers.

Pro tip: Serve immediately for the freshest taste.

💡

Tips & Tricks

Use ripe strawberries for maximum flavour.
Chill the mixing bowl and beaters before whipping cream.
Let the shortcake cool completely before assembling.

Frequently Asked Questions

How do I make gâteau à la fraise?

You can make it by preparing a shortcake base, layering it with fresh strawberries, and topping it with whipped cream.

What is an easy recipe for strawberry cake?

This strawberry shortcake recipe is easy and involves making a simple shortcake, using fresh strawberries, and whipping cream for a classic dessert.

Can I use frozen strawberries?

Yes, but be sure to thaw and drain them well to avoid excess moisture in the cake.

How can I make a vanilla strawberry cake?

Simply add vanilla extract to your cake batter and use strawberries as a filling to create a vanilla strawberry cake.

How long does it take to make strawberry shortcake?

It takes about 45 minutes in total: 20 minutes for preparation and 25 minutes for baking.

Serving Suggestions

Serve this delightful strawberry shortcake with a scoop of vanilla ice cream or a dollop of freshly whipped cream for an extra touch of indulgence. Pair it with a chilled glass of rosé or a cup of hot tea for a truly satisfying experience. To make ahead, bake the shortcake and prepare the strawberries in advance, but assemble just before serving to maintain freshness. Store any leftovers in an airtight container in the refrigerator for up to two days.

Nutrition per serving

350

Calories

Protein

16g

Fat

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