Description
This Perfect Summer Strawberry Shortcake recipe features a light and fluffy homemade cake, sweetened macerated strawberries, and freshly whipped cream, creating a classic and refreshing dessert ideal for warm weather gatherings.
Ingredients
Cake Ingredients
- 2 Cups all purpose flour
- 3 Tablespoons cornstarch
- ½ Teaspoon baking soda
- ½ Teaspoon baking powder
- 12 Tablespoons butter
- 1 ½ Cups granulated sugar
- 4 eggs
- 1 Cup sour cream
Strawberry Topping
- 4 Cups strawberries, cut up
- 1 Cup granulated sugar
- ½ lemon, juiced
Whipped Cream
- 1 ½ Cups whipping cream
- Optional: 1 ½ to 2 Tablespoons sugar (to taste)
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and prepare a baking sheet by lining it with parchment paper for easy release of the cake.
- Mix Dry Ingredients: In a medium bowl, whisk together the all purpose flour, cornstarch, baking soda, and baking powder until thoroughly combined. Set aside.
- Cream Butter and Sugar: In the bowl of an electric mixer, beat the butter and 1 ½ cups granulated sugar together until the mixture becomes light and fluffy.
- Add Eggs and Flour Mixture: Add eggs one at a time to the creamed butter and sugar, mixing well after each addition. Next, add one-third of the dry flour mixture and mix just until combined.
- Incorporate Sour Cream and Flour: Add half of the sour cream to the batter and mix gently until just combined. Repeat by adding another third of the flour mixture followed by the remaining sour cream, then finish by folding in the last third of the flour mixture, taking care not to overmix.
- Bake the Cake: Pour the batter evenly onto the prepared baking sheet and spread into a smooth layer. Bake in the preheated oven for about 20 minutes or until the top is golden and a toothpick inserted in the center comes out clean.
- Cool and Cut Cake Rounds: Remove the cake from the oven and allow it to cool completely. Once cooled, cut the cake into rounds using a cup or cookie cutter.
- Prepare Strawberries: In a bowl, combine the chopped strawberries and 1 cup granulated sugar. Stir in the lemon juice, mix well, and let the mixture sit at room temperature for about 20 minutes to macerate and release their natural juices.
- Whip the Cream: Using a mixer, whip the 1 ½ cups of whipping cream until soft peaks form. Optionally, add 1 ½ to 2 tablespoons of sugar to sweeten the cream as desired.
- Assemble the Shortcakes: In individual serving cups or jars, layer the cake rounds and macerated strawberries until the container is filled to the top. Keep the whipped cream separate to maintain its texture.
- Serve: Just before serving, top each assembled shortcake with a generous dollop of the freshly whipped cream for a delightful summer treat.
Notes
- For best results, allow the cake to cool completely before cutting to prevent crumbling.
- You can prepare the strawberries a few hours ahead to enhance their flavor through maceration.
- Adjust the amount of sugar in the whipped cream according to your preferred sweetness.
- This cake is best served fresh but can be stored covered in the refrigerator for up to 2 days.
- Use cold butter to achieve the right texture in the cake batter.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
