With a fluffy sponge made from baked flour and dairy supplies, a tender layer of whipped cream, and juicy strawberries, Strawberry Shortcake is both rich and light as a dessert – you can’t possibly ask for more than a treat that will easily become the center of the party!
- 1 What is Strawberry Shortcake?
- 2 Strawberry Shortcakes Ingredients
- 3 How to Make Strawberry Shortcake
- 4 Strawberry Shortcake Expert Tips
- 5 FAQs about Strawberry Shortcake
- 6 Best Dessert Recipes for You
- 7 The Best Strawberry Shortcake Recipe
What is Strawberry Shortcake?
A shortcake has a high ratio of butter to flour & sugar since the definition of ‘short’ is to make crisp with fat. However, you might be wondering if the origin of this treat would lead you further into the past, as the Romans first cultivated strawberries in 200 BC.
Our ascendants seemed to need hundreds of years to come up with a combination of biscuit and macerated berries. The first official published strawberry shortcake recipe dated as far as back in 1588, on an English cookbook (1). It took the dessert almost 3 centuries to build its reputation, and there was hardly any summer harvest without strawberry shortcakes.
You can have strawberry shortcake in many forms: scone-like, sponge, or biscuits, and I suppose it was why the dish easily became a popular choice whenever people had a pack of fresh berries. In the United States, they even have a Strawberry Shortcake Day on June 16th.
As for me, I simply can’t leave the juicy strawberries untouched when they make an incredible combo with a biscuit texture and a dollop of delicious cream. It’s the definition of the holy trinity, and it seems like the perfect partner with the heavy dishes I’m going to prepare for Christmas and New Year Eve.
Strawberry Shortcakes Ingredients
I would say a strawberry shortcake consists of two parts: the sponge and the filling. Here are some detailed directions about the ingredients you need:
For the cake
- Flour – all-purpose, unbleached, enriched: All-purpose flour is the most convenient supply, besides I love the taste from unbleached and the nutrients from enriched.
- Butter – unsalted: It melts slower and allows the dough to bake thoroughly as well as gives you control over the amount of salt added to the batter.
- Baking powder – aluminum-free: Strawberry shortcake requires a significant amount of baking powder compared to other cakes I have introduced to you, and the metallic traces in the powder might cause the flavor to turn bitter. It costs a bit more, but the price pays off well!
- Flavorings – sugar, salt, and vanilla extract: Much sugar and little (but necessary) salt, because we are making a sweet dessert, but salt gives us more than a stronger taste.
- Egg – whole, raw: It helps to bind the dry ingredients and adds a nice color to the cake.
- Milk – fresh, unsweetened: You need a substance as a base for the supplies, and milk provides thickness too!
For the frosting
- Whipping cream – heavy: We want sturdy peaks for our cream, so they will be able to support the berries.
- Strawberry – fresh, in-seasons: I wouldn’t choose canned, frozen fruits in my cake recipes as long as I can avoid it. Picking in-season fruits means you will have the best taste at the lowest price.
How to Make Strawberry Shortcake
Bake the shortcake
1. Preheat the oven and line the baking pan with parchment paper or coat it with oil.
2. Whisk the cold butter with sugar until softened and add the egg before flavoring with vanilla extract and tossing with dry ingredients. Add the fresh milk last and mix until the components form a moist, slightly lumpy batter.
3. Bake the dough at 180oC for 35 minutes.
Decorate & Serve
1. Divide the cake into as many portions as you like and slice the domes of the servings off. Spread whipping cream on the bottom layer and add juicy strawberries.
2. Top the strawberry shortcake serving with a scoop of cream and a berry.
Strawberry Shortcake Expert Tips
- If you can catch the signature smell from your strawberries, know that they should be your top priority.
- Cold butter will give the sponge clumps that slowly melt under the heat, making it buttery and tender.
- Don’t over mix the dough or you will have a soggy instead of stretchy dough. Remember that the dry components aren’t supposed to dissolve.
- If you want homemade whipping cream, use heavy cream with sugar added from the very beginning for little grittiness.
- Toss the berries with (20g) sugar & chill for 1 – 2 hours so the fruits can absorb sugar and soften up a bit.
- Always preheat the oven! I probably won’t ever get tired of reminding you about this tip. For new readers, an oven preheated to the directed temperature will have the ingredients reacting immediately and cooking thoroughly.
FAQs about Strawberry Shortcake
Are frozen strawberries okay?
I think they don’t taste as good, but if you have limited supplies, they would work alright.
What is the difference between strawberry cake and strawberry shortcake?
Typically, a shortcake is a sweet biscuit while a cake should be rich, fluffy, and covered with frosting. Furthermore, you bake the sponge separately from the strawberry layer to have a shortcake.
How do you store strawberry shortcakes?
You can make and store the sponge and the filling separately, the refrigerator will keep them fresh for a couple of days. I’m not a fan of freezing such irresistible desserts for months, but it works as well.
Will strawberry filling make cake soggy?
This is why I don’t recommend frozen strawberries. They release excessive moisture and wet your pie crust in the most unpleasant way.
Best Dessert Recipes for You
- Homemade Hot Chocolate & Dalgona Coffee
- Angel Food Cake
- Apple Yogurt Cake
- Homemade Apple Pie
- Orange Drizzle Cake
You should definitely try one of those recipes, but let’s focus on acing the strawberry shortcake first!Print
The Best Strawberry Shortcake Recipe
With less than 10 ingredients, you can make the classic fluffy biscuits with thick cream and fruit topping for an unforgettable fancy dessert.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Category: Dessert, How to Cake
- Method: Baking
- 60g butter (unsalted)
- 135g sugar (granulated)
- 1 egg
- 1 tsp vanilla extract
- 210g flour (all-purpose, unbleached, enriched)
- 10g baking powder
- ¼ tsp salt
- 110ml milk (fresh, non-sugar)
- 50g whipping cream
- 200g strawberries
Part 1: Bake the cake
- Preheat the oven to 180oC and prepare the pan by flouring and greasing. If you have parchment paper and non-stick baking spray, they will work perfectly too!
- In a large mixing bowl, use a spoon to soften the cold butter and toss with sugar before whisking them into a crumbly mixture with the hand-mixer.
- Dig a crater in the center and crack the egg right in it before putting the mixer to use again while scraping the sides down. The substance should be a smooth, pale yellow.
- Get a new bowl and mix your dry ingredients: flour, baking powder, and salt. Add this mixture to the buttery part in two or three increments for more thoroughly blending. I suggest lowering the speed of the mixer so you won’t over-mix the dough.
- Pour the batter into the prepared pan and smoothen the surface before letting the oven do its job. I usually test the doneness when 2/3 of the time has passed. For the simplest method, you can prick the center of the sponge with a toothpick and see if it comes out clean.
- Let the shortcake rest on the cooling racks for 15 minutes before moving to the next step.
Part 2: Decorate the cake
- Pinch the stem of each strawberry and twist it off. Cut the berries in half or third depending on your liking, but don’t chop them into tiny pieces or they will lose the juiciness.
- Whisk the whipping cream gently for medium peaks. If you want more sweetness or sourness, feel free to include sugar and lemon zest! Cooking and baking are all about being creative after all.
- When the cake has cooled, you can start cutting it into the desired number of servings and slicing the domes off for two layers of biscuit.
- Spread the fluffy cream over the bottom layer and lay some strawberry cuts atop before sealing it with the dome.
- Be generous and top the portion with a spoonful of whipping cream as well as more strawberries. I prefer storing the cake in my refrigerator for half an hour in advance.
- Use aluminum-free baking powder to avoid the obnoxious flavor of metal.
- If you love a tangy flavor, add one teaspoon of white vinegar or lemon juice. Whole milk is the best for me, though non-dairy or low-fat alternatives are also great.
- Never forget to grease the baking pan or line it with parchment paper and preheat the oven.
- Flour the knife and press it straight down when you cut the shortcake. As the texture is quite crunchy, unnecessary movement with the blade will mess it up.
- Set up a DIY session! Everyone might love to load the shortcake serving with cream and strawberries by themselves. Don’t hesitate to prepare a variety of berry fruits so your guests can have more choices.
- Vanilla ice cream or chocolate sauce are strawberries’ favorite partners.
- Serving Size: Slices
- Calories: 264kcal
- Sugar: 19g
- Sodium: 38mg
- Fat: 9.9g
- Saturated Fat: 5.9g
- Carbohydrates: 40.2g
- Fiber: 1.2g
- Protein: 4.4g
- Cholesterol: 48mg
Keywords: strawberry shortcake
With the year-round availability of strawberries nowadays, Strawberry Shortcake isn’t strictly a summer treat anymore, and it is definitely welcomed in the upcoming Christmas party. So, what will be your choice? Don’t forget to share your experience with me as well as subscribe to the channel for new recipes every day!