Moist Strawberry Shortcake Recipe

Closeup side view of strawberry shortcake with fresh whipping cream, strawberries, and blueberries.

4.67 from 6 votes

Moist Strawberry Shortcake Recipe

This Moist Strawberry Shortcake Recipe features a soft, vanilla bean cake topped with juicy sugared strawberries and fluffy real whipped cream. It’s a fresh, classic dessert that’s perfectly sweet, light, and ideal for any occasion. Plus it reminds me of my childhood!

Course Dessert

Cuisine American

Keyword moist strawberry shortcake, strawberry shortcake, sugared strawberries, vanilla cake

Prep Time 30

Cook Time 25

Total Time 55

Servings servings

Calories 435kcal

Author Sue Ringsdorf

Ingredients

For the shortcake:

1/2 cup unsalted butter - softened to room temperature
2/3 cup granulated sugar (132 grams)
2 large egg whites - at room temperature
2/3 cup buttermilk - at room temp
2 teaspoons vanilla bean paste
1 ⅓ cup cake flour (173 grams) - 115 grams
1 teaspoon baking powder
1/2 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 ½ cup heavy whipping cream
3 Tablespoons powdered sugar
2 teaspoons vanilla

Instructions

Make the cake batter. Use a stand mixer (a hand mixer works too) to cream together the softened butter and sugar. Then add the egg whites, buttermilk, and vanilla bean paste. Mix well.
Add the dry ingredients – baking soda, baking powder, salt, and cake flour. Then mix again.
1/2 cup unsalted butter, 2/3 cup granulated sugar (132 grams), 2 large egg whites, 2/3 cup buttermilk, 2 teaspoons vanilla bean paste
1 ⅓ cup cake flour (173 grams), 1 teaspoon baking powder, 1/2 teaspoon baking soda, 1/2 teaspoon kosher salt
Pour the batter into pan. Prep the pan with parchment paper or baking spray, and then pour the batter into the pan, spreading evenly to all sides.
The square pans I use are a great size to use when you don’t want a ton of leftovers.
Bake cake. Bake cake in a preheated 350-degree F oven for approximately 25 minutes, or until done in the center. Use a toothpick to test for doneness – your oven may run cooler or hotter than mine does.
Cool cake on a wire cooling rack.
Prep strawberries. Hull and slice the strawberries. Add to a mixing bowl and add the sugar. Stir well and let maserate for 20-30 minutes.
32 oz. strawberries, 1/4 cup sugar
Make whipped cream. In another bowl, combine the heavy cream, powdered sugar, and vanilla. Use a hand mixer to whip ingredients until stiff peaks start to form.
NOTE: If you overmix whipping cream, it will go from soft, fluffy peaks to a grainy, curdled texture. Keep going past that point and it will actually separate into butter and liquid (buttermilk).
1 ½ cup heavy whipping cream, 3 Tablespoons powdered sugar, 2 teaspoons vanilla
Assemble plates of shortcake. To small plates, add a square of vanilla cake. Top with some fresh whipping cream followed by strawberries and blueberries. Dig in!

Notes

STORING: 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.

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.

Nutrition