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Strawberry Shortcake

Making homemade strawberry shortcake with a pound cake is not only simple, but it’s also a delightful way to savor seasonal strawberries. Whether you’re serving it at a gathering or enjoying it as a special treat for yourself, this dessert is sure to hit all the right notes of sweet, creamy, and fresh. Enjoy your delicious creation!
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Prep Time 20 minutes
Cook Time 20 minutes
macerating strawberries 30 minutes
Course Desserts
Cuisine American

Ingredients
  

Cake

  • 2 cups Cake flour unbleached
  • 3 tsp Baking powder
  • 1/2 tsp Kosher salt
  • 5 tbsp Melted butter
  • 2/3 cup Pure cane sugar
  • 1 tsp Vanilla
  • 2 Eggs
  • 1 cup Milk

Macerating Strawberries

Whipped Cream

For a whip cream that is stabalized and will last for a few days follow the recipe below

Instructions
 

Cake

  • Make the Cake
    1. **Preheat the Oven**: Preheat your oven to 375°F (190°C).
    2. **Mix Dry Ingredients**: In a mixing bowl, whisk together the cake flour, baking powder, and kosher salt.
    3. **Combine Wet Ingredients**: In a separate large bowl, combine the melted butter and sugar. Mix until light and fluffy. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
    4. **Combine Ingredients**: Gradually mix the dry ingredient mixture into the wet mixture, alternating with milk, beginning and ending with the flour mixture. Stir until just combined; avoid over-mixing.
    5. **Bake**: Pour the batter into a greased 8x8 pan or scoop it into a muffin tin for individual servings. Bake for 15 to 20 minutes, or until a toothpick inserted in the center comes out clean. Allow the cakes to cool.

Strawberries

  • 1: Prepare the Strawberries
    The second step in your strawberry shortcake adventure is to prepare the strawberries. In a bowl, combine the washed and sliced strawberries with sugar. Toss them to coat evenly and let them sit for about 30 minutes. This will allow the strawberries to macerate and release their sweet juices, creating a delicious syrup that will soak into the cake later.

Whipped Cream

  • Prepare the Whipped Cream
    While the cakes are baking, you can prepare the whipped cream. In a mixing bowl, combine heavy cream, vanilla extract, and powdered sugar. Using an electric mixer or a whisk, whip the cream until soft peaks form. Be careful not to over-whip it, as you want a smooth and creamy texture.
    I use my immertion blender with the whisk attachment and the whipped cream ingredients to a mason jar and whip the cream until soft peaks form. Be careful not to over-whip it, as you want a smooth and creamy texture.

Assemble Your Shortcake

Once your cake has cooled, it’s time to assemble your strawberry shortcake! If you used a muffin tin, simply remove the cakes from the pan. For the 8x8 pan, cut the cake into squares.

1. Place a slice or a muffin of the pound cake on a serving plate. Cut in half so you have a top and a bottom oeice of cake.

2. Spoon a generous helping of the macerated strawberries (with their sweet juice) over the cake, place the top cake on and add more strawberries.

3. Top it all off with a dollop of whipped cream. If you’d like, you can garnish with a whole strawberry on top for a touch of elegance.

  • Tips for the Best Strawberry Shortcake:
    - Let your strawberries sit long enough to fully macerate; this enhances their flavor.
    - You can experiment with different berries or fruits if strawberries aren’t available.
    - For an added twist, try folding in some lemon zest into the whipped cream for a burst of citrus flavor.
Keyword strawberry shortcake
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