How cute is this Strawberry Shortcake? This dessert is incredibly simple to make at home and it’s my favorite way to use fresh strawberries!
I don’t know what it is, but when I say the words Strawberry Shortcake it just makes me smile. And what’s not to smile about? A light and flakey cake smothered with homemade whipped cream and topped with marinated strawberries…aah, there’s nothing like it. An absolute classic among desserts!
How to Marinate Strawberries for Shortcake
I used to hate strawberries. I’m talking like many moons ago when I was a kid. I couldn’t stand the texture, the taste, nothing. ACK! These days I can eat them by the barrel…and I do think strawberries should come by the barrel. For this Strawberry Shortcake I toss fresh, sliced strawberries with sugar and lemon juice. This combined with the natural juices of the berries creates the most incredible sauce!
The Best Homemade Shortcake
As you might know, I’m not much of a baker! When I do make sweets from scratch I want it to be as easy as possible with the most delicious results. Check and check with this recipe! My shortcake uses pantry baking staples and 2 cups of heavy cream for a moist, sweet cake that pairs perfectly with strawberries and fresh whipped cream.
More Dessert Recipes
No-Bake Lemon Cheesecake Bars
Lemon Vanilla Butter Cake
Red, White, & Blue Popsicles
Peach & Blueberry Cobbler
Almond Berry Gallette
Lemon Blueberry Olive Oil Cake with Coconut Whipped Cream
This Strawberry Shortcake is light and airy, topped with fresh homemade whipped cream, and marinated strawberries.
For the berries
- 1 1/2 pounds strawberries (quartered)
- 2 tablespoons sugar
- 1 tablespoon lemon juice
For the shortcake
- 2 cups cake flour
- 1 tablespoon baking powder
- 1/4 teaspoon baking soda
- 2 tablespoons sugar
- 3/4 teaspoon salt
- 2 cups heavy cream
For the whipped cream
- 2 cups heavy whipping cream (very cold)
- 1/4 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 teaspoon lemon zest
- Preheat the oven to 400 degrees. In a bowl add the strawberries, sugar, and lemon juice and gently stir to combine. Set aside. The sugar and lemon juice will help bring out the natural juices in the berries and create a light sauce.
- In a separate bowl sift together the flour, baking powder, baking soda, sugar, and salt. Add the heavy cream and stir to combine. Mixture will be sticky. Pour mixture into an 8 inch round pan and bake for 20-25 minutes. Remove from oven and place on cooling rack to cool completely.
- Meanwhile make the whipped cream. In a bowl or stand alone mixer, beat the cold whipped cream until soft peaks form. Add powdered sugar, vanilla, and lemon zest and beat another 1-2 minutes.
- Once the cake has cooled use a serrated knife and cut the cake in half, creating two circles, one on top of the other. Scoop a large spoonful, (or two or three) onto the bottom layer of the cake. Top with the strawberry mixture. Place the other cake on top, creating a sandwich, and add more whipped cream and berries to the top of the cake. Slice and serve with any leftover whipped cream or berries.
Happy happy joy joy!