There’s something enchanting about the first bite of a fresh strawberry shortcake cake, especially on a sunny summer day. As I slice into this rustic one-layer delight, the sweet aroma of vanilla and strawberries fills the air, instantly transporting me to carefree picnics and joyous gatherings. This easy rustic strawberry shortcake cake is not just a dessert; it’s a celebration of warm weather and cherished moments. With its tender vanilla crumb layered with fluffy whipped cream and juicy strawberries, this cake strikes the perfect balance between elegance and simplicity. Whether you’re hosting a backyard barbecue or indulging in a quiet afternoon treat, this recipe is sure to impress! Join me as I guide you through creating this delightful summer classic that’s just bursting with flavor and nostalgia.
Why is this Strawberry Shortcake Recipe a Must-Try?
Simplicity: This recipe offers an uncomplicated approach, letting flavors shine with minimal effort.
Freshness Guaranteed: Using ripe strawberries ensures each bite bursts with juicy goodness.
Versatile Delight: Perfect for summer outings or as a cozy dessert at home.
Crowd-Pleasing: Ideal for gatherings, it will charm both friends and family.
Quick Prep: With easy steps, this cake is ready to impress in no time.
Experience the joy of baking and savor the summer with this delicious treat that’s bound to become a favorite!
Strawberry Shortcake Ingredients
For the Cake
- All-purpose flour – Provides structure and stability to the cake.
Note: Can be substituted with gluten-free flour blends for a gluten-free version. - Baking powder – Acts as a leavening agent for a light and fluffy cake.
- Salt – Enhances the flavor of the cake, balancing sweetness.
- Granulated sugar – Adds sweetness and moistness to the cake.
- Vanilla extract – Infuses the cake with warm, sweet flavor.
- Unsalted butter (cold) – Contributes to tenderness and flavor; should be cubed and chilled.
- Milk – Adds moisture to the batter.
Substitution Note: Can use 2/3 cup milk for individual shortcakes. - Demerara sugar – Optional topping for added texture and sweetness.
For Topping
- Heavy whipping cream – Creates a fluffy, rich topping.
- Vanilla extract – Enhances the flavor of the whipped cream.
- Fresh strawberries – Adds freshness, sweetness, and vibrant color.
Note: Ensure strawberries are rinsed and thinly sliced before use. - Granulated sugar (to taste) – Sweetens the strawberries.
How to Make Strawberry Shortcake
Preheat oven: Start by preheating your oven to 350°F (175°C). Prepare your 8-inch round pan by lining it with parchment paper and greasing the sides to ensure easy removal of your cake later.
Mix dry ingredients: In a large mixing bowl, whisk together the all-purpose flour, baking powder, granulated sugar, and salt until well combined, creating a harmonious blend of flavors.
Cut in butter: Using a pastry cutter or your fingers, cut in the cold, cubed butter until the mixture resembles coarse crumbs. This step helps develop a tender crumb in your cake.
Add wet ingredients: Make a well in the center of your dry ingredients and pour in the milk and vanilla extract. Gently stir until just combined, taking care not to over-mix for a light texture.
Transfer batter: Pour the cake batter into the prepared pan, smoothing the surface with a spatula. If desired, sprinkle demerara sugar on top for a delightful crunch.
Bake the cake: Place the pan in the oven and bake for approximately 35 minutes, or until a knife or toothpick inserted into the center comes out mostly clean. Allow the cake to cool in the pan for 15 minutes before transferring it to a wire rack.
Prepare the topping: While your cake cools, mix the thinly sliced strawberries with a sprinkle of sugar and set aside. Then, in a separate bowl, whip the heavy cream with vanilla extract until soft peaks form.
Assemble and serve: Once the cake is completely cool, generously top it with the whipped cream and the sweetened strawberries, creating a feast for both the eyes and the taste buds!
Optional: Serve with a drizzle of chocolate sauce for an indulgent twist.
Exact quantities are listed in the recipe card below.
How to Store and Freeze Strawberry Shortcake Recipe
- Room Temperature: Keep leftover cake without toppings in an airtight container at room temperature for up to 2 days to maintain its freshness.
- Fridge: If you’d like to extend its shelf life, you can refrigerate the cake without toppings for up to 4 days, wrapped tightly to prevent drying out.
- Freezer: To freeze, wrap the cooled cake tightly in plastic wrap and then in aluminum foil. It can be stored in the freezer for up to 3 months—just thaw before serving.
- Reheating: If desired, reheat individual slices in the microwave for about 10-15 seconds, ensuring they remain warm and delightful, but assemble the whipped cream and strawberries fresh.
Expert Tips for Strawberry Shortcake Recipe
- Fresh Strawberries: Use ripe, in-season strawberries for the best flavor; their natural sweetness enhances the cake’s overall taste.
- Proper Cooling: Allow the cake to cool completely before topping to prevent the whipped cream and strawberries from becoming soggy.
- Gentle Mixing: When combining wet and dry ingredients, mix just until incorporated; over-mixing can lead to a dense cake.
- Layering Technique: For an elegant presentation, consider slicing the cake in half horizontally and layering the whipped cream and strawberries in between.
- Serve Promptly: Assemble the strawberry shortcake recipe just before serving to ensure freshness and avoid sogginess.
What to Serve with Strawberry Shortcake Cake?
Delight in the experience of a full, summer-inspired meal that perfectly complements this enchanting dessert.
Vanilla Ice Cream: Creamy and cool, vanilla ice cream adds a luscious contrast to the sweetness of the cake and strawberries. A scoop on the side is pure bliss.
Fresh Mint Leaves: Bright and aromatic, a few sprigs of mint not only elevate the flavor but also add a refreshing touch to each bite of cake.
Lemonade Sparkler: Light, fizzy, and citrusy, this drink brings a refreshing twist that enhances the summery vibe of the cake—making sip and bite an uplifting experience.
Berry Salad: A mix of mixed berries drizzled with a honey-lime dressing offers a balance of tartness and sweetness, complementing the cake beautifully while adding a vibrant color to your table.
Whipped Cream Topped Coffee: Rich and aromatic coffee topped with whipped cream can serve as a delightful pairing, contrasting the lightness of the cake while satisfying your coffee cravings.
Chocolate-Dipped Strawberries: These decadent treats can elevate your dessert presentation. The rich chocolate melds wonderfully with the vanilla and strawberry flavors.
Shortbread Cookies: Buttery and crumbly, these cookies provide a perfect crunchy contrast to the cake’s soft layers, prompting delightful flavors to dance on your palate.
Sparkling Water with Citrus: To cleanse the palate, this refreshing drink adds a splash of zest that invites another bite of delicious shortcake, leaving you ready for more.
Peach Sorbet: For a light, fruity alternative, peach sorbet pairs harmoniously with the strawberries and can cool you down on a hot summer day.
Create a beautiful spread that captures the essence of summer while celebrating the joyful flavors of this Strawberry Shortcake Cake!
Make Ahead Options
Preparing the Strawberry Shortcake Recipe in advance is a fantastic way to save time on busy days! You can bake the cake up to 3 days ahead of time. Once cooled, wrap the cake tightly in plastic wrap and store it at room temperature to keep it moist. You can also prep the strawberries by slicing them and mixing with sugar for up to 24 hours in advance; just keep them refrigerated to maintain freshness. When you’re ready to serve, simply whip the cream and layer it with the prepared cake and strawberries. This method ensures every bite is just as delightful and fresh, letting you enjoy the sweet taste of summer with minimal last-minute fuss!
Strawberry Shortcake Recipe Variations
Feel free to put your spin on this beloved classic and make it truly your own!
Mixed Berries: Swap strawberries for blueberries or raspberries to create a delightful mixed berry shortcake with vibrant flavors.
Chocolate Twist: Add ¼ cup of cocoa powder into the cake batter for a luscious chocolatey version that still retains its lightness. This twist is perfect for chocoholics!
Lemon Zest: Blend in 1 tablespoon of lemon zest into the whipped cream for a bright, zesty flavor that pairs beautifully with sweet strawberries. It’s a refreshing take that adds a burst of sunshine.
Coconut Cream: Replace heavy whipping cream with coconut cream for a dairy-free option that adds an exotic flair. The coconut flavor will elevate your cake to tropic bliss!
Honey Sweetened: Use honey instead of granulated sugar to sweeten the whipped cream and strawberries, adding a subtle floral note that enhances the freshness of the fruit.
Spiced Whip: Sprinkle a pinch of cinnamon or nutmeg into the whipped cream for a warm, comforting flavor that complements the strawberries perfectly.
Gluten-Free: Substitute all-purpose flour with a 1:1 gluten-free flour blend to enjoy the same delightful taste without gluten. Everyone can join the fun!
Nutty Crunch: Stir in chopped nuts, such as pecans or almonds, into the batter for added texture and a nutty flavor that contrasts beautifully with the softness of the cake.
Strawberry Shortcake Recipe FAQs
How do I choose the right strawberries?
Absolutely! When selecting strawberries, look for ones that are bright red, plump, and fragrant—these indicate ripeness. Avoid strawberries with dark spots or that are overly soft, as these may be past their prime. If possible, buy organic for enhanced flavor and nutrition.
How should I store leftover strawberry shortcake?
To maintain freshness, store leftover cake without any toppings in an airtight container at room temperature for up to 2 days. If you need to keep it longer, refrigerate the uncovered cake for up to 4 days, wrapping it tightly in plastic wrap to avoid dryness.
Can I freeze the strawberry shortcake?
Absolutely! To freeze your shortcake, first allow it to cool completely. Wrap the cake tightly in plastic wrap, and then in aluminum foil to protect it from freezer burn. It can be stored for up to 3 months. When you’re ready to enjoy it, simply thaw in the refrigerator overnight.
What if my whipped cream doesn’t achieve soft peaks?
Very often, this can happen if the cream isn’t cold enough. Make sure to chill your bowl and whisk along with the heavy cream for about 10-15 minutes before whipping. If you accidentally over-whip the cream, it can turn grainy; don’t worry! Gently fold in a little fresh cream to salvage it.
Is this recipe suitable for people with gluten allergies?
Yes! You can make a gluten-free version of this strawberry shortcake recipe by substituting all-purpose flour with a gluten-free flour blend that works as a 1:1 substitute. Just be sure to check the blend for any other allergens if you’re accommodating specific dietary needs or allergies.
Can I make this cake ahead of time?
Certainly! You can bake the cake a day in advance and store it without any toppings. Just be sure to cool it completely, wrap it tightly in plastic wrap, and then assemble it with whipped cream and strawberries just before serving for the best texture. This will help avoid sogginess and keep it delightful!
Mouthwatering Strawberry Shortcake Recipe for Summer Bliss
Equipment
- - Oven
- 8-inch round cake pan
- - Mixing bowls
- Whisk
- Spatula
- Pastry Cutter
- - Wire rack
Ingredients
For the Cake
- 2 cups all-purpose flour Can be substituted with gluten-free flour blends for a gluten-free version.
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 3/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 1/2 cup unsalted butter (cold) Should be cubed and chilled.
- 1 cup milk Can use 2/3 cup milk for individual shortcakes.
- 2 tablespoons demerara sugar Optional topping.
For Topping
- 1 cup heavy whipping cream
- 1 teaspoon vanilla extract
- 2 cups fresh strawberries Ensure strawberries are rinsed and thinly sliced before use.
- granulated sugar to taste granulated sugar Sweetens the strawberries.
Instructions
How to Make Strawberry Shortcake
- Preheat your oven to 350°F (175°C). Prepare your 8-inch round pan by lining it with parchment paper and greasing the sides.
- In a large mixing bowl, whisk together all-purpose flour, baking powder, granulated sugar, and salt until well combined.
- Using a pastry cutter or your fingers, cut in the cold, cubed butter until the mixture resembles coarse crumbs.
- Make a well in the center of your dry ingredients and pour in the milk and vanilla extract. Gently stir until just combined.
- Pour the cake batter into the prepared pan, smoothing the surface with a spatula. If desired, sprinkle demerara sugar on top.
- Place the pan in the oven and bake for approximately 35 minutes, or until a knife or toothpick inserted into the center comes out mostly clean.
- Allow the cake to cool in the pan for 15 minutes before transferring it to a wire rack.
- While your cake cools, mix the thinly sliced strawberries with a sprinkle of sugar and set aside. In a separate bowl, whip the heavy cream with vanilla extract until soft peaks form.
- Once the cake is completely cool, generously top it with the whipped cream and the sweetened strawberries.