Best Strawberry Shortcake Recipe with Whipped Cream Frosting
This classic Strawberry Shortcake recipe features layers of tender, buttery shortcake, sweet and juicy strawberries, and a luscious whipped cream frosting. Perfect for any occasion, this dessert is both simple to make and absolutely delightful.
Creating the ultimate dessert experience with the Best Strawberry Shortcake Recipe with Whipped Cream Frosting involves a detailed and rewarding process. It starts with the preparation of the tender shortcake, which requires a mixture of two cups of all-purpose flour, a quarter cup of granulated sugar, one tablespoon of baking powder, and half a teaspoon of salt. These ingredients are whisked together in a large bowl to ensure even distribution of the leavening agents and sweetness. Next, cold, cubed unsalted butter is incorporated into the dry ingredients. It is cut in with a pastry blender or two forks until the mixture resembles coarse crumbs. This step is crucial as it creates the flaky texture that defines a good shortcake.
After this, combine one beaten egg with two-thirds cup of cold heavy cream and pour the liquid mixture into the dry ingredients, stirring gently until just combined to avoid overworking the dough, which can result in tough shortcakes. The dough is then turned out onto a lightly floured surface and kneaded briefly to bring it together. It is then patted into a one-inch thick rectangle. Using a round biscuit cutter, cut out individual shortcakes, ensuring even sizes for uniform baking. Place the shortcakes on a baking sheet lined with parchment paper, brushing the tops with a little more heavy cream before sprinkling with additional sugar to create a golden, slightly crunchy top. The shortcakes are then baked in a preheated 425°F oven for about 12-15 minutes or until they are golden brown and have risen beautifully.
Indulge in a beautifully layered cake with soft, fluffy shortcake, fresh strawberries bursting with flavor, and a light, airy whipped cream frosting. Each bite is a perfect combination of textures and flavors, making it an irresistible treat.
Tools to Use:
- 9-inch round cake pans (2)
- Mixing bowls
- Electric mixer or hand mixer
- Rubber spatula
- Serrated knife (for slicing the cake layers)
- Parchment paper (optional, for lining the pans)
- Cake stand or serving plate
While the shortcakes are cooling, prepare the fresh strawberry filling by slicing two pints of fresh, ripe strawberries and tossing them with a quarter cup of granulated sugar to macerate. This means allowing them to sit and release their natural juices, creating a syrupy, sweet mixture that will soak into the shortcakes perfectly. Next, move on to the whipped cream frosting, which is made by chilling a mixing bowl and beaters in the freezer for about 15 minutes to ensure the cream whips up quickly and to the right consistency. Into the chilled bowl, pour one cup of heavy whipping cream, adding two tablespoons of powdered sugar and one teaspoon of vanilla extract. Beat on medium-high speed until soft peaks form, being careful not to overbeat as it can turn the cream into butter. Once the shortcakes have cooled and the strawberries are juicy, it’s time to assemble the strawberry shortcake. Slice each shortcake in half horizontally and place the bottom halves on serving plates. Spoon a generous amount of the macerated strawberries and their juices over each shortcake bottom, followed by a dollop of the freshly whipped cream. Then, place the top halves of the shortcakes over the cream and add another spoonful of strawberries, finishing with a final flourish of whipped cream on top. Garnish with a whole strawberry or a sprig of mint if desired.
This dessert is best served immediately to enjoy the contrast of textures and flavors at their peak. The flaky, tender shortcake absorbs the sweet strawberry juices, while the juicy, slightly tart strawberries provide a refreshing counterpoint. The whipped cream adds a light, airy richness that ties everything together. Each bite offers a delightful combination of flavors and textures that exemplify the simple yet sophisticated pleasure of a classic strawberry shortcake. Perfect for any occasion, from a casual summer picnic to a more formal celebration, this recipe is not only a treat for the taste buds but also a beautiful presentation. It can be made ahead in parts and assembled just before serving for convenience, making it an excellent choice for entertaining.
Ingredients:
For the Shortcake:
- 2 ¼ cups all-purpose flour
- 1 cup granulated sugar
- 1 tablespoon baking powder
- ½ teaspoon salt
- 1 cup unsalted butter, cold and cubed
- ¾ cup whole milk
- 1 teaspoon vanilla extract
- 2 large eggs
For the Strawberry Filling:
- 2 pounds fresh strawberries, hulled and sliced
- ⅓ cup granulated sugar
- 1 teaspoon lemon juice
For the Whipped Cream Frosting:
- 2 cups heavy whipping cream
- ½ cup powdered sugar
- 1 teaspoon vanilla extract
The key to success with this recipe lies in using the freshest, ripest strawberries you can find, as their natural sweetness and juiciness are essential to the dessert’s overall flavor. It also lies in taking care to handle the shortcake dough gently to preserve its delicate texture. The whipped cream frosting, while simple, benefits from high-quality vanilla extract and properly chilled cream to ensure it whips up light and fluffy. Together, these components create a dessert that is greater than the sum of its parts, a true celebration of the flavors and textures of summer, and a testament to the timeless appeal of a well-made strawberry shortcake.
Instructions:
1. Preheat the Oven:
- Preheat your oven to 350°F (175°C).
- Grease and flour two 9-inch round cake pans. Line the bottoms with parchment paper for easy removal.
2. Make the Shortcake:
- In a large mixing bowl, whisk together the flour, granulated sugar, baking powder, and salt.
- Add the cold, cubed butter to the flour mixture. Using a pastry cutter or your fingers, cut the butter into the flour until the mixture resembles coarse crumbs.
- In a separate bowl, whisk together the milk, vanilla extract, and eggs.
- Pour the wet ingredients into the flour mixture and stir until just combined.
- Divide the batter evenly between the prepared cake pans and smooth the tops.
- Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cakes to cool in the pans for 10 minutes, then turn them out onto a wire rack to cool completely.
3. Prepare the Strawberry Filling:
- In a large bowl, combine the sliced strawberries, granulated sugar, and lemon juice. Toss to coat the strawberries evenly.
- Let the strawberries sit at room temperature for at least 30 minutes to release their juices.
4. Make the Whipped Cream Frosting:
- In a large mixing bowl, beat the heavy whipping cream, powdered sugar, and vanilla extract until stiff peaks form. Be careful not to overbeat.
5. Assemble the Strawberry Shortcake:
- Once the shortcake layers are completely cool, use a serrated knife to slice each layer in half horizontally, creating four thin layers.
- Place the bottom layer of the cake on a cake stand or serving plate.
- Spread a generous layer of whipped cream frosting over the cake layer, followed by a layer of the macerated strawberries.
- Repeat the process with the remaining cake layers, frosting, and strawberries, ending with a layer of whipped cream frosting on top.
- Decorate the top of the cake with additional strawberries, if desired.
6. Serve:
- Refrigerate the assembled cake for at least 1 hour before serving to allow the flavors to meld and the whipped cream to set.
- Slice and serve your beautiful Strawberry Shortcake with whipped cream frosting. Enjoy!
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Best Strawberry Shortcake Recipe with Whipped Cream Frosting
Equipment
- 9-inch round cake pans (2)
- Mixing bowls
- Electric mixer or hand mixer
- Rubber spatula
- Serrated knife (for slicing the cake layers)
- Parchment paper (optional, for lining the pans)
- Cake stand or serving plate
Ingredients
- For the Shortcake:
- 2 ¼ cups all-purpose flour
- 1 cup granulated sugar
- 1 tablespoon baking powder
- ½ teaspoon salt
- 1 cup unsalted butter cold and cubed
- ¾ cup whole milk
- 1 teaspoon vanilla extract
- 2 large eggs
- For the Strawberry Filling:
- 2 pounds fresh strawberries hulled and sliced
- ⅓ cup granulated sugar
- 1 teaspoon lemon juice
- For the Whipped Cream Frosting:
- 2 cups heavy whipping cream
- ½ cup powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat the Oven:
- Preheat your oven to 350°F (175°C).
- Grease and flour two 9-inch round cake pans. Line the bottoms with parchment paper for easy removal.
- Make the Shortcake:
- In a large mixing bowl, whisk together the flour, granulated sugar, baking powder, and salt.
- Add the cold, cubed butter to the flour mixture. Using a pastry cutter or your fingers, cut the butter into the flour until the mixture resembles coarse crumbs.
- In a separate bowl, whisk together the milk, vanilla extract, and eggs.
- Pour the wet ingredients into the flour mixture and stir until just combined.
- Divide the batter evenly between the prepared cake pans and smooth the tops.
- Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cakes to cool in the pans for 10 minutes, then turn them out onto a wire rack to cool completely.
- Prepare the Strawberry Filling:
- In a large bowl, combine the sliced strawberries, granulated sugar, and lemon juice. Toss to coat the strawberries evenly.
- Let the strawberries sit at room temperature for at least 30 minutes to release their juices.
- Make the Whipped Cream Frosting:
- In a large mixing bowl, beat the heavy whipping cream, powdered sugar, and vanilla extract until stiff peaks form. Be careful not to overbeat.
- Assemble the Strawberry Shortcake:
- Once the shortcake layers are completely cool, use a serrated knife to slice each layer in half horizontally, creating four thin layers.
- Place the bottom layer of the cake on a cake stand or serving plate.
- Spread a generous layer of whipped cream frosting over the cake layer, followed by a layer of the macerated strawberries.
- Repeat the process with the remaining cake layers, frosting, and strawberries, ending with a layer of whipped cream frosting on top.
- Decorate the top of the cake with additional strawberries, if desired.
- Serve:
- Refrigerate the assembled cake for at least 1 hour before serving to allow the flavors to meld and the whipped cream to set.
- Slice and serve your beautiful Strawberry Shortcake with whipped cream frosting. Enjoy!
Tips for Cooking:
- Cold Butter: Using cold butter in the shortcake batter ensures a tender, flaky texture.
- Fresh Strawberries: For the best flavor, use fresh, ripe strawberries.
- Chill Time: Allowing the assembled cake to chill helps the flavors meld and makes slicing easier.
Why You Should Try This Recipe:
This Strawberry Shortcake is the epitome of a classic dessert. The combination of tender shortcake, juicy strawberries, and light whipped cream is a timeless favorite that never fails to impress. Whether for a special occasion or a simple family treat, this recipe is sure to become a beloved favorite in your dessert repertoire.
Enjoy creating and indulging in this delightful Strawberry Shortcake with Whipped Cream Frosting!
