Moist Strawberry Shortcake Recipe

Side view of a plate of strawberry shortcake with a blue and white napkin.

4.60 from 5 votes

Moist Strawberry Shortcake Recipe

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.

Course Dessert

Cuisine American

Keyword moist strawberry shortcake, strawberry shortcake, vanilla cake

Prep Time 20

Cook Time 18

Total Time 38

Servings servings

Calories 322kcal

Author Sue Ringsdorf

Ingredients

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

Instructions

For the pound cake:

Preheat oven to 350 degrees. Prepare an 8x8 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.
1/3 cup unsalted butter, 1/2 cup granulated sugar, 2 large egg whites, 1/2 cup buttermilk, 2 teaspoons vanilla bean paste
Add the dry ingredients – the baking soda, baking powder, salt, and cake flour. Then mix again.
1 cup cake flour, 1/2 teaspoon baking powder, 1/4 teaspoon baking soda, 1/2 teaspoon kosher salt
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.
32 oz. strawberries, 1/4 cup sugar
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.
1 cup heavy whipping cream, 2 Tablespoons powdered sugar, 1 teaspoon vanilla

To assemble:

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!

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