What is the best type of cake for strawberry shortcake?

The best type of cake for strawberry shortcake is actually not a traditional cake it's a biscuit-style shortcake. It’s buttery, crumbly, and slightly sweet, made to absorb the juices from macerated strawberries without turning soggy. If you prefer a softer texture, some people use sponge cake or angel food, but the classic biscuit remains the favorite in most home kitchens.

Can I make strawberry shortcake in advance?

Yes, with a few precautions. Bake and store the shortcakes in an airtight container, refrigerate the macerated strawberries separately, and whip the cream just before serving. Don’t assemble until you’re ready to eat this keeps your strawberry shortcake crisp and fresh.

How do you keep the shortcake from getting soggy?

Only assemble just before serving. Let your strawberries sit and release their juices, then spoon them over the cut biscuit base moments before plating. Avoid storing pre-assembled shortcakes, as they’ll quickly soak up too much moisture. This is also why freshly whipped cream holds up better than store-bought.

Can I use frozen strawberries in strawberry shortcake?

Yes, but with care. Frozen strawberries work well in off-season months, but thaw and drain them thoroughly before sugaring. They’ll produce more liquid and a softer texture. For the best result, gently cook thawed berries down into a compote and spoon over warm shortcakes.

Strawberry Shortcake Recipe : Classic & Irresistible Treat

Description

This classic strawberry shortcake recipe features a buttery, biscuit-style cake layered with sweet macerated strawberries and homemade whipped cream. A nostalgic and crowd-pleasing dessert perfect for any occasion.

Ingredients

Strawberries (fresh, 1½ lbs, hulled & sliced)
Granulated sugar (¼ cup for berries + 2 tbsp for dough)
All-purpose flour (2 cups)
Unsalted butter (½ cup, cold and cubed)
Buttermilk (¾ cup, cold)
Heavy whipping cream (1 cup)
Vanilla extract (1 tsp, optional)

Cook Mode Prevent your screen from going dark

Instructions

Preheat oven to 425°F and line a baking sheet.
In a bowl, mix sliced strawberries with ¼ cup sugar; let sit.
In another bowl, whisk flour, remaining sugar, baking powder, and salt.
Cut cold butter into flour mix until crumbly.
Add buttermilk and mix gently to form dough.
Pat dough out and cut into rounds; place on baking sheet.
Bake for 12–15 mins until golden brown; let cool.
Whip cream with vanilla until soft peaks form.
Split shortcakes, layer with strawberries and cream, and serve.

Notes

Shortcakes can be made a day ahead and stored in an airtight container.
For a twist, add a touch of lemon zest to your dough.
Use stabilized whipped cream if preparing for a party.

Prep Time: 20
Cook Time: 15
Category: Dessert
Method: Baked
Cuisine: American

Nutrition

Serving Size: 1 shortcake
Calories: 340
Sugar: 20
Sodium: 220mg
Fat: 18g
Saturated Fat: 11g
Unsaturated Fat: 0g
Trans Fat: 0g
Carbohydrates: 42g
Fiber: 2g
Protein: 15g
Cholesterol: 45mg