Description

This classic Strawberry Shortcake Dessert features fluffy homemade cake layered with fresh macerated strawberries and lightly sweetened whipped cream. Perfect for a crowd-pleasing treat, the cake is soft and tender, while the strawberries add a juicy, vibrant burst of flavor, complemented by the creamy topping. Easy to assemble, this recipe makes a delightful summer dessert for family gatherings or special occasions.

Ingredients

Scale

Strawberries

2 pounds fresh strawberries, hulled and sliced
1/4 cup granulated sugar (for macerating strawberries)

Cake

2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup butter, softened
1/4 cup granulated sugar (remaining from 1/2 cup total)
1 cup milk
2 teaspoons vanilla extract
2 large eggs

Whipped Cream

2 cups heavy cream
1/4 cup powdered sugar

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Instructions

Preheat Oven: Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch baking dish to prevent sticking for the cake.
Macerate Strawberries: Toss the sliced strawberries with 1/4 cup granulated sugar and let them sit aside. This maceration process allows the strawberries to release their natural juices and become tender and sweet.
Prepare Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt to evenly distribute the leavening agents and salt.
Cream Butter and Sugar: In a separate large bowl, use a mixer to cream the softened butter with the remaining 1/4 cup granulated sugar until the mixture is fluffy and light. This incorporates air and helps the cake rise.
Add Eggs and Vanilla: Beat in the eggs one at a time, then add the vanilla extract. Mix well to combine all the wet ingredients properly.
Combine Batter: Alternately add the dry flour mixture and milk to the butter mixture, starting and ending with the flour mixture. Mix until smooth and uniform batter forms.
Bake Cake: Pour the cake batter into the prepared baking dish. Bake in the preheated oven for 25 to 30 minutes, or until a toothpick inserted in the center comes out clean. Remove from oven and let cool completely.
Whip Cream: While the cake cools, whip the heavy cream with powdered sugar until soft peaks form, creating a light and sweet topping.
Assemble Dessert: Cut the cooled cake into squares. Layer each serving with a generous spoonful of macerated strawberries and a dollop of whipped cream.
Serve: Serve the strawberry shortcake immediately to enjoy the fresh flavors and creamy texture at their best.

Notes

For best flavor, use ripe, fresh strawberries.
You can prepare the cake and strawberries a few hours ahead and assemble just before serving.
To make this dessert more festive, add a splash of lemon juice or a sprinkle of zest to the strawberries while macerating.
If you prefer a lighter dessert, substitute half the heavy cream with whipped yogurt for the topping.