Moist Strawberry Shortcake Recipe reminds me of dessert from my childhood. This recipe uses a simple vanilla bean cake plus sugared strawberries and some REAL whipping cream!
A dessert that doubles for all the USA patriotic holidays too!
Easy Shortcake Recipe
Strawberry Shortcake is a favorite dessert of mine, and I’ve been searching for my own version for awhile now. I’ve tried a pound cake, buttermilk biscuits, and now this vanilla cake. THIS ONE is it!
Don’t want to read about my memories? Scroll on by to the recipe! 🙂
Do you have childhood memories of this summertime delicacy like I do? My mom made the BEST strawberry shortcake. Hers involved a Bisquick cake (remember that boxed mix?) using a recipe on the back, some sugared strawberries, and either cool whip or vanilla ice cream on top.
When I was a kid, our family would stop at a local strawberry farm and pick up huge boxes of freshly picked strawberries. Since they have a short shelf life, my mom would throw them in the sink with a bunch of water to clean them. Then she’d start hulling and slicing them for either jam, pie, or strawberry shortcake.
There was always an overabundance after stopping at the strawberry farm, and I remember standing by mom eating them almost as fast as she cleaned them. One of my favorite memories!
This simple dessert can be used to celebrate any patriotic USA holiday. Avoid the food dyes and use natural colors with a fresh array of strawberries and blueberries!
- Cake Flour – This type of flour helps the cake stay extra moist.
- Egg Whites – To keep the cake white, I skipped the yolks and just used whites.
- Vanilla Bean Paste – Adds an extra vanilla punch – so good!
- Heavy Cream – Use heavy cream to make REAL whipped cream.
- Strawberries – These are best in season and make a delicious topping!
- Blueberries – Use some blueberries for a little pop of blue for any red, white, and blue dessert!
How to make Moist Strawberry Shortcake
Make the cake batter. Use a hand mixer to cream together the softened butter and sugar. Then add the egg whites, buttermilk, and vanilla bean paste. Mix well.
Add the dry ingredients – the baking soda, baking powder, salt, and cake flour. Then mix again.
Pour the batter into pan. Spray the pan with baking spray and then pour the batter into the pan, spreading evenly to all sides.
These square pans are a great size to use when you don’t want a ton of leftovers.
Bake cake. Bake cake in a 350 degree preheated oven for 18 minutes, or until done in the center.
Prep strawberries. Hull and slice the strawberries. Combine them in a bowl and add the sugar. Let them sit for at least 30 minutes.
Sugar is the key to preparing the strawberries for shortcake. If you want a nice syrup-y drizzle on your shortcake, then add extra sugar to the strawberries. The sugar draws out the juices from the strawberries so the longer you let them sit on the counter, the more juice you will get.
Make whipped cream. In another bowl, combine the heavy cream, powdered sugar, and vanilla. Use a hand mixer to whip ingredients until stiff peaks form, about 5 minutes.
While you can buy prepared whipped cream, making your own is better and fresher too!
You can prep all three parts in advance and then assemble the shortcakes whenever you want.
- The cake.
- The strawberries.
- The whipped cream.
Shortcake generally refers to a sweet cake or crumbly biscuit in American. Shortcakes are layered with strawberries and whipped cream and found world-wide, but generally considered to be originated in North American.
In addition to strawberries, you’ll need to top your shortbread with whipped cream. Use the REAL stuff for maximum flavor!
You’ll want to store the three parts to the shortbread separately. The cake can be stored on the countertop. It also freezes well if you place in freezer bags. The whipped cream topping and the strawberries can be stored in the refrigerator.
- If you’d rather make this recipe as cupcakes for your shortcake, you can definitely do that instead of using a square pan. Just fill cupcake liners to 3/4 full and reduce baking time.
- Use a hand mixer and three bowls for this recipe! Easy clean-up!
- You can add more sugar for an extra syrup-y strawberry sauce. It’s up to you.
- If wanting to prep in advance, the cake can be frozen and thawed out on your countertop beforehand. Make the whipped cream and strawberries the day you enjoy this dessert.
Enjoy this delicious shortcake recipe and please let me know if you give it a try!
Moist Strawberry Shortcake Recipe
For the shortcake:
- 1/3 cup unsalted butter – softened to room temperature
- 1/2 cup granulated sugar
- 2 large egg whites – at room temperature
- 1/2 cup buttermilk – at room temp
- 2 teaspoons vanilla bean paste
- 1 cup cake flour – 115 grams
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon kosher salt
For the strawberries:
- 32 oz. strawberries – or two pounds
- 1/4 cup sugar
For the whipping cream:
- 1 cup heavy whipping cream
- 2 Tablespoons powdered sugar
- 1 teaspoon vanilla
For the pound cake:
- Preheat oven to 350 degrees. Prepare an 8×8 pan with baking spray.
- Make the cake batter. Use a hand mixer to cream together the softened butter and sugar. Then add the egg whites, buttermilk, and vanilla bean paste. Mix well.
- Add the dry ingredients – the baking soda, baking powder, salt, and cake flour. Then mix again.
- Pour the batter into pan. Pour the batter into the pan and spread evenly to all sides.
- Bake cake. Bake cake in a 350 degree preheated oven for 18 minutes, or until done in the center.
- When cool, slice into nine equal squares.
For the strawberries:
- Clean the strawberries, hull, and slice. Place in mixing bowl, and add sugar. Stir.
- Let strawberries sit on counter for about 30 minutes. The sugared strawberries should form a juice on the bottom of the bowl.
For the whipping cream:
- With a hand mixer, whip the heavy cream, powdered sugar, and vanilla until stiff peaks form.
- Place slices of cake on plates. Top with a dollop of whipping cream and then add strawberries along with a drizzle of the syrup-y liquid. Add blueberries if desired!