Easy Homemade Strawberry Shortcake Recipe

Hey there, friend! Emily Dawson here, from Emily’s Must-Try Kitchen, ready to share a slice of sunshine with you. Today, we’re diving headfirst into a classic summer dessert that always brings a smile: Easy Homemade Strawberry Shortcake! Get ready to experience the joy of fluffy cake, sweet macerated strawberries, and dreamy whipped cream – all made from scratch with a whole lotta love.

Growing up in Charleston, South Carolina, strawberry shortcake was *the* dessert of summer. My mom’s version was legendary, and I’ve been tweaking and perfecting my own recipe ever since. This isn’t just a recipe; it’s a memory waiting to happen.

Why You’ll Love This Strawberry Shortcake

What makes this strawberry shortcake recipe so special? Well, let me tell you:

• Easy Peasy: This recipe is straightforward and beginner-friendly. If you can whisk and fold, you’ve got this!
• Homemade Goodness: Forget store-bought shortcuts. We’re making the cake and whipped cream from scratch for the ultimate flavor explosion.
• Perfectly Balanced: The slight tang of sour cream in the cake balances the sweetness of the strawberries and whipped cream perfectly.
• Customizable: Want to add a hint of almond? Go for it! Feel like using yogurt instead of sour cream? I’ve got you covered. This recipe is all about making it your own.
• Crowd-Pleaser: This dessert is always a hit at summer gatherings, potlucks, and backyard barbecues.

Seriously, **this classic** dessert is a guaranteed win. **If you** are looking for something simple but impressive, look no further.

Ingredients for the Best Strawberry Shortcake

Here’s what you’ll need to create this masterpiece:

• For the Cake:
• 1 ½ cups all-purpose flour
• 2 teaspoons **baking powder**
• ¾ teaspoon kosher salt
• 1 cup sugar
• ¾ cup sour cream, at room temperature (full-fat yogurt can be used as a substitute)
• 2 large eggs, at room temperature
• ½ cup vegetable or canola oil
• 2 teaspoons vanilla extract
• ¼ teaspoon almond extract, optional but recommended
• For the Strawberries:
• 2 pounds fresh **strawberries**
• ¼ cup sugar
• For the Whipped Cream:
• 2 cups heavy **whipping cream**
• ¼ cup powdered sugar
• 2 tablespoons powdered sugar, divided
• 1 teaspoon vanilla extract
• ¼ teaspoon kosher salt (use 1/8 teaspoon if using Morton’s brand)

How to Make Strawberry Shortcake: Step-by-Step

Alright, let’s get baking! Here’s how to bring this **strawberry shortcake** dream to life:

1. Prep the Oven and Pan: Preheat your oven to 350°F (175°C). Butter or spray an 8 or 9-inch square baking pan, then line it with parchment paper leaving overhangs on two sides to form a sling. Butter or spray the parchment as well to prevent sticking.
2. Mix the Dry Ingredients: In a medium bowl, whisk together the flour, **baking powder**, and kosher salt.
3. Combine the Wet Ingredients: In a separate large bowl, whisk the sugar, sour cream, eggs, oil, vanilla extract, and almond extract until well combined.
4. Combine Wet and Dry: Fold the dry ingredients into the wet mixture gently until just combined. It’s okay **if you** see that the batter is lumpy, but ensure there are no pockets of dry flour.
5. Bake the Cake: Pour the batter into the prepared pan and smooth the surface with a spatula. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean and the edges start to pull away from the pan. If using an 8-inch pan, baking time might be slightly longer. Let **the cake** cool in the pan for 10 minutes before lifting it out using the parchment sling and transferring to a cooling rack. The cake can be baked up to two days ahead and stored properly.
6. Macerate the Strawberries: When ready to serve, hull and slice **the strawberries** to yield about 4 heaping cups. Place them in a large bowl, sprinkle with ¼ cup sugar, and gently toss. Allow **the strawberries** **to make** their own juice and macerate for at least 15 minutes, ideally 30 minutes, tossing occasionally to help release their natural juices.
7. Whip the Cream: In a large bowl, combine the heavy cream, ¼ cup powdered sugar, vanilla extract, and kosher salt. Using a hand mixer or stand mixer with a whisk attachment, start whipping on low speed to prevent splatter, gradually increasing to medium and then medium-high as the cream thickens. Whip until soft peaks form.
8. Assemble the Shortcakes: **Cut the** cooled **cake** into 9 equal squares. Slice each square horizontally in half. Place the bottom half of a cake square on a plate, spoon a few dollops of **whipped cream** over it, then add a spoonful of the macerated strawberries with their juice. Top with the other half of **the cake**, then add more **whipped cream** and strawberries on top. Repeat for all cake pieces.
9. Dust and Serve: Dust the assembled shortcakes with the remaining 2 tablespoons of powdered sugar. Serve immediately and enjoy this fresh, fruity dessert.

Emily’s Pro Tips for Perfect Shortcake

Want to take your **strawberry shortcake** to the next level? Here are a few of my tried-and-true tips:

• Room Temperature is Key: Using room temperature ingredients (sour cream and eggs) helps them incorporate more easily, resulting in a smoother batter.
• Don’t Overmix: Overmixing the batter can lead to a tough cake. Fold the dry ingredients in gently until just combined.
• Macerate Like a Pro: Macerating the strawberries is crucial! It draws out their natural juices and intensifies their flavor.
• Chill Your Bowl and Whisk: For the fluffiest **whipped cream**, chill your mixing bowl and whisk attachment in the freezer for about 15 minutes before whipping.
• Taste as You Go: Don’t be afraid to adjust the sweetness to your liking. Taste the strawberries and **whipped cream** and add more sugar if needed.

Common Mistakes to Avoid

**You’re** human, I’m human, and mistakes happen! Here are a few common pitfalls to watch out for:

• Overbaking the Cake: Dry cake is a shortcake killer. Keep a close eye on it and pull it out of the oven as soon as a toothpick comes out clean.
• Using Cold Ingredients: As mentioned before, room temperature ingredients are essential for a smooth batter.
• Overwhipping the Cream: Overwhipped cream can turn grainy and stiff. Stop whipping as soon as soft peaks form.
• Skipping the Parchment Paper: Trust me, lining your pan with parchment paper makes removing the cake a breeze.
• Not Letting the Cake Cool: Trying to slice the cake while it’s still warm will result in a crumbly mess. Be patient!

Strawberry Shortcake Variations

Want to get creative? Here are a few fun variations to try:

• Biscuit Shortcake: Swap the cake for homemade biscuits for a more rustic **shortcake**.
• Lemon Zest: Add a teaspoon of lemon zest to the cake batter for a bright, citrusy twist.
• Other Berries: Mix in other **berries** like blueberries, raspberries, or blackberries for a mixed berry **shortcake**.
• Grilled Peaches: Replace the strawberries with grilled peaches for a summery twist.
• Chocolate Shortcake: Add cocoa powder to the cake batter for a chocolatey treat.

The possibilities are endless! Don’t be afraid to experiment and create your own signature **strawberry shortcake**.

How to Store Strawberry Shortcake

**If you** have any leftovers (which is unlikely!), here’s how to store them:

• Cake: Store the cake in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 4 days.
• Strawberries: Store the macerated strawberries in an airtight container in the refrigerator for up to 2 days.
• Whipped Cream: Store the **whipped cream** in an airtight container in the refrigerator for up to 2 days. It may lose some of its volume.
• Assembled Shortcake: Assembled **shortcake is** best enjoyed immediately. However, **if you** have to store it, do so in the refrigerator for up to a few hours. Keep in mind that the cake will become soggy.

Strawberry Shortcake FAQs

Got questions? I’ve got answers!

• Can I use frozen strawberries? While fresh strawberries are best, you can use frozen strawberries in a pinch. Thaw them completely and drain off any excess liquid before macerating.
• Can I make this gluten-free? Yes! Simply substitute the all-purpose flour with a gluten-free all-purpose flour blend.
• Can I use a different type of sweetener? Absolutely! You can substitute the sugar with honey, maple syrup, or your favorite sugar substitute.
• Can I make this ahead of time? Yes, you can bake the cake and macerate the strawberries ahead of time. Assemble the **shortcake** just before serving.
• Why is my whipped cream not thickening? Make sure your heavy cream is very cold. Also, avoid overwhipping, which can cause the cream to separate.

Serving Suggestions

This **homemade strawberry shortcake** is delicious on its own, but here are a few ideas to elevate your serving experience:

• Ice Cream: Add a scoop of vanilla ice cream or strawberry ice cream for an extra-indulgent treat.
• Chocolate Sauce: Drizzle with chocolate sauce for a decadent twist.
• Fresh Mint: Garnish with fresh mint leaves for a pop of color and freshness.
• Lemon Curd: Add a dollop of lemon curd for a tangy contrast to the sweetness.
• Sparkling Wine: Pair with a glass of sparkling wine for a celebratory dessert.

And there you have it – my Easy Homemade Strawberry Shortcake recipe! I hope you love it as much as I do. Remember, cooking is all about having fun and creating memories. So gather your ingredients, put on some music, and let’s get baking! Don’t forget to share your creations with me on social media using #EmilysMustTryKitchen. Happy baking, friends!

Print Pin

Strawberry Shortcake Recipe

Prep Time 20 minutes minutes

Cook Time 25 minutes minutes

Total Time 45 minutes minutes

Servings 9 squares

Calories 450

Indulge in the classic taste of summer with this easy Strawberry Shortcake recipe. Fluffy cake, sweet macerated strawberries, and creamy whipped cream make this dessert irresistible.

Ingredients

Cake

• 1.5 cups all-purpose flour
• 2 teaspoons baking powder
• 0.75 teaspoon kosher salt
• 1 cup sugar
• 0.75 cup sour cream (at room temperature (full-fat yogurt can be used as a substitute))
• 2 large eggs (at room temperature)
• 0.5 cup vegetable or canola oil
• 2 teaspoons vanilla extract
• 0.25 teaspoon almond extract (optional but recommended)

Strawberry Topping

• 2 pounds fresh strawberries
• 0.25 cup sugar

Whipped Cream

• 2 cups heavy whipping cream
• 0.25 cup powdered sugar
• 2 tablespoons powdered sugar (divided)
• 1 teaspoon vanilla extract
• 0.25 teaspoon kosher salt (use 1/8 teaspoon if using Morton's brand)

Instructions 

• Preheat oven to 350°F (175°C). Prepare baking pan.
• Whisk dry ingredients. In separate bowl, whisk wet ingredients. Fold dry into wet until just combined.
• Pour batter into pan and bake for 20-25 minutes. Cool in pan for 10 minutes, then transfer to cooling rack.
• Hull and slice strawberries. Toss with ¼ cup sugar and macerate for at least 15 minutes.
• Combine heavy cream, ¼ cup powdered sugar, vanilla extract, and kosher salt. Whip until soft peaks form.
• Cut cake into 9 squares. Slice each square horizontally. Assemble shortcakes with cake, whipped cream, and strawberries.
• Dust with remaining powdered sugar. Serve immediately.

Notes

For best results, use room temperature ingredients. Macerating the strawberries is key to enhancing their flavor.

Calories: 450kcal

Cost: $12

Course: Dessert

Cuisine: American

Keyword: Strawberry

Nutrition

Calories: 450kcal | Carbohydrates: 55g | Protein: 5g | Fat: 25g | Sodium: 200mg