A delightful dessert featuring layers of tender shortcake, juicy macerated strawberries, and fluffy whipped cream—perfect for summer gatherings or a sweet indulgence any time of the year.
Why You’ll Love This Recipe
- Fresh & Fruity: Loaded with fresh strawberries for a naturally sweet flavor.
- Perfectly Balanced: A combination of soft shortcake, sweet berries, and creamy whipped topping.
- Great for Any Occasion: Ideal for summer parties, birthdays, or a light dessert after dinner.
- Make-Ahead Friendly: Can be prepared in advance and chilled for a refreshing treat.
- Customizable: Swap strawberries for other berries or adjust sweetness to your preference.
Ingredients
For the shortcake:
- 1½ cups all-purpose flour
- ½ cup granulated sugar
- 2 teaspoons baking powder
- ½ teaspoon salt
- ¼ cup cold unsalted butter, cut into pieces
- ½ cup milk
- 1 large egg
- 1 teaspoon vanilla extract
For the strawberries:
- 2 cups fresh strawberries, hulled and sliced
- ¼ cup granulated sugar
For the whipped cream:
- 1 cup heavy whipping cream
- 2 tablespoons confectioners’ sugar
- ½ teaspoon vanilla extract
For the strawberry glaze:
- ½ cup strawberry preserves
- 2 tablespoons water
Directions
- Preheat your oven to 400°F (200°C) and grease an 8-inch cake pan.
- In a mixing bowl, combine the flour, granulated sugar, baking powder, and salt. Stir until well mixed. Using a pastry cutter or fork, cut the cold butter into the dry ingredients until the mixture resembles coarse crumbs.
- In a separate bowl, whisk together the milk, egg, and vanilla extract. Pour this mixture into the dry ingredients and stir until just combined; do not overmix.
- Spread the batter evenly in the greased cake pan. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Let the shortcake cool in the pan for a few minutes before transferring to a wire rack to cool completely.
- While the shortcake is baking, place the sliced strawberries in a bowl and toss with ¼ cup of granulated sugar. Let them sit for at least 30 minutes to release their juices.
- In a chilled bowl, beat the heavy whipping cream with confectioners’ sugar and ½ teaspoon vanilla extract until soft peaks form. Keep refrigerated until ready to use.
- In a small saucepan, combine the strawberry preserves and water. Heat over low heat, stirring until the preserves melt and the mixture is smooth. Let cool slightly.
- Once the shortcake has cooled, slice it horizontally into two layers. Place the bottom layer on a serving plate. Spoon half of the macerated strawberries and their juices over the shortcake layer. Drizzle with half of the strawberry glaze. Spread half of the whipped cream over the strawberries. Place the second shortcake layer on top and repeat with the remaining strawberries, glaze, and whipped cream.
- Refrigerate the assembled shortcake for at least 1 hour to allow the flavors to meld. Slice and serve chilled.
Servings and Timing
- Prep Time: 20 minutes
- Cooking Time: 20 minutes
- Total Time: 1 hour 40 minutes (including chilling time)
- Servings: 8 servings
- Calories: Approximately 320 kcal per serving
Variations
- Berry Mix-Up: Substitute or combine strawberries with blueberries, raspberries, or blackberries.
- Chocolate Drizzle: Add a drizzle of melted chocolate over the top for an extra indulgent touch.
- Citrus Twist: Mix a teaspoon of lemon or orange zest into the shortcake batter for a refreshing flavor.
- Dairy-Free Alternative: Use coconut milk and dairy-free butter for a lactose-free version.
- Extra Crunch: Sprinkle crushed nuts or cookie crumbles between layers for added texture.
Storage & Reheating
- Refrigeration: Store in an airtight container in the fridge for up to 2 days.
- Freezing: Freeze unassembled shortcake layers for up to 2 months. Thaw and assemble when ready to serve.
- Serving Tip: Best enjoyed fresh, but if refrigerated, allow it to sit at room temperature for 10 minutes before serving.
FAQs
Can I make the shortcake ahead of time?
Yes! You can bake the shortcake a day in advance and store it in an airtight container until ready to assemble.
What if I don’t have fresh strawberries?
Frozen strawberries can be used, but let them thaw and drain excess liquid before macerating.
Can I use store-bought whipped cream?
Absolutely! While homemade whipped cream is best, store-bought works as a quick alternative.
Can I use a different type of cake?
Yes, sponge cake or pound cake can be used instead of shortcake for a different texture.
How do I prevent my shortcake from becoming soggy?
Assemble just before serving, or ensure the shortcake is completely cool before adding strawberries and cream.
Can I make this recipe gluten-free?
Yes! Use a gluten-free all-purpose flour blend for the shortcake.
Can I reduce the sugar in this recipe?
Yes, adjust the sugar in the shortcake and strawberry mixture to taste.
How do I get my whipped cream to hold longer?
Add 1 teaspoon of cornstarch or gelatin to stabilize the whipped cream for longer-lasting peaks.
Can I make individual servings?
Yes! Bake the shortcake in muffin tins or use biscuit cutters for single portions.
What’s the best way to slice the shortcake evenly?
Use a serrated knife and a gentle sawing motion to slice the cake cleanly.
Conclusion
Strawberry Shortcake Bliss is the perfect dessert for any occasion, bringing together tender cake, juicy strawberries, and creamy whipped topping. Whether for summer picnics, holiday gatherings, or a sweet craving, this classic treat is sure to impress. Enjoy!
Print
Strawberry Shortcake Bliss
- Total Time: 1 hour 40 minutes (including chilling)
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
A heavenly dessert with tender shortcake, sweet macerated strawberries, and fluffy whipped cream—perfect for summer or any special occasion!
Ingredients
For the shortcake:
- 1½ cups all-purpose flour
- ½ cup granulated sugar
- 2 teaspoons baking powder
- ½ teaspoon salt
- ¼ cup cold unsalted butter, cut into pieces
- ½ cup milk
- 1 large egg
- 1 teaspoon vanilla extract
For the strawberries:
- 2 cups fresh strawberries, hulled and sliced
- ¼ cup granulated sugar
For the whipped cream:
- 1 cup heavy whipping cream
- 2 tablespoons confectioners’ sugar
- ½ teaspoon vanilla extract
For the strawberry glaze:
- ½ cup strawberry preserves
- 2 tablespoons water
Instructions
- Preheat oven to 400°F (200°C) and grease an 8-inch cake pan.
- In a mixing bowl, whisk flour, sugar, baking powder, and salt. Cut in cold butter until the mixture resembles coarse crumbs.
- In another bowl, whisk milk, egg, and vanilla. Add to the dry ingredients, stirring until just combined.
- Spread batter into the greased cake pan and bake for 18-20 minutes, until a toothpick inserted in the center comes out clean. Cool on a wire rack.
- Toss sliced strawberries with ¼ cup sugar and let sit for 30 minutes to release juices.
- Beat heavy cream, confectioners’ sugar, and vanilla until soft peaks form. Refrigerate.
- Heat preserves and water in a saucepan over low heat, stirring until smooth. Let cool slightly.
- Slice the cooled shortcake in half horizontally. Layer the bottom half with half of the strawberries, glaze, and whipped cream. Top with the second layer and repeat.
- Refrigerate for at least 1 hour before serving.
Notes
- Use cold butter for a flaky shortcake texture.
- Can be made ahead and refrigerated for up to a day.
- Serve with extra strawberries or a dusting of powdered sugar.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
