Strawberry Shortcake
An amazing strawberry shortcake recipe perfect for summer celebrations. Tender biscuit-like cake layers are stacked with juicy macerated strawberries and fluffy whipped cream for the ultimate summer dessert.
Equipment
- mixing bowls For cake batter, strawberries, and cream.
- Hand mixer For mixing batter and whipping cream.
- Bread knife For slicing the cake layers.
- Measuring cups and spoons Accurate measurement of ingredients.
Ingredients
- 1/4 cup granulated sugar
- 1 3/4 cups all-purpose flour
- 1/2 cup shortening
- 1/3 cup milk
- 1 large egg
- 1 tablespoon baking powder
- 1 teaspoon lemon zest
- 3/4 teaspoon salt
- 2 pounds strawberries, divided
- 1/3 cup granulated sugar (for macerating strawberries)
- 4 tablespoons butter or margarine, softened
- 2 cups heavy whipping cream
- 1 tablespoon powdered sugar
Instructions
- Preheat oven to 450°F. Butter or spray a 9-inch round cake pan.
- Remove 6–8 nice strawberries and set aside for garnish. Wash, hull, and quarter the remaining berries. Toss with 1/3 cup sugar and mash slightly. Let sit to macerate.
- In a medium bowl, combine 1/4 cup sugar, flour, shortening, milk, egg, baking powder, lemon zest, and salt. Beat until soft dough forms.
- Spread dough evenly into prepared cake pan. Bake for 15 minutes, until golden brown. Cool 15 minutes.
- Whip heavy cream with powdered sugar until soft-medium peaks form.
- Carefully split shortcake horizontally with a serrated knife. Spread both halves lightly with softened butter.
- Spoon half the macerated strawberries onto the bottom half, top with half the whipped cream.
- Place top cake layer, then add remaining strawberries and cream. Garnish with reserved whole strawberries.
Notes
Best served the same day it is assembled. The cake can be baked a day ahead and stored tightly wrapped.