Strawberry Shortcake is my most favorite cake, which is weird because there’s no chocolate in it, and I’d rather eat chocolate than anything else in the world. Go figure.
There’s just something so magical about Strawberry shortcake. It’s light, sweet, and it’s packed full of nutritious strawberries. So in a way, I suppose you can say Strawberry Shortcake should be on the food pyramid. Okay, not really, but it sounded good for a split second.
So let’s get crack-a-lackin’ and make some Strawberry Shortcake
Ingredients you’ll need for this recipe
What brand of butter is best for Strawberry Shortcake?
You can use any butter you’d like, but you will notice an amazing difference if you use Kerrygold Pure Irish Butter (the salted variety, in the gold package). I have no idea why this particular butter makes all of my baked goods even better than using regular butter. Don’t believe me? If you have time, make two batches of Strawberry Shortcake; one with Kerrygold and one with your normal brand, and tell me which you think is better.
Do I really need to use Kerrygold Pure Irish Butter? What alternatives are there?
Of course, you don’t have to use Kerrygold Pure Irish Butter. If you enjoy your Walmart butter, go for it. Just avoid using margarine at all costs.
Do I have to use salted butter?
If you don’t have salted butter, or if you are on a low-salt diet, it’s not necessary to use salted butter. There’s just something about the salt in the butter that enhances the flavor of the Strawberry Shortcake.
Did you know?
Here’s a bit of Strawberry Shortcake’s useless trivia for you. According to Zigs Bakery, “The earliest known shortcake recipe dates back to 1588 from an old English cookbook. In the early 1600’s the treat was made popular when William Shakespeare used the name Alice Shortcake in “The Merry Wives Of Windsor.” Although I can’t vouch for the legitimacy of that, seeing how none of us were there back then.
Still, that was kinda fun; right?
This is how to make Strawberry Shortcake
- 1/2 cup salted butter softened
- 1⅓ cup sugar
- ¼ cup sugar
- 2 large eggs room temperature
- ½ tsp salt
- 3 cups all-purpose flour
- 4 tsp baking powder
- 1 cup whole milk room temperature
- 16 oz frozen whipped cream topping defrosted
- 3 lbs fresh strawberries sliced reserve a few for decoration
- Preheat the oven to 350℉. Place a large peice of parchment paper at the bottom of a 9×13-inch baking pan. You'll want to make sure the parchment paper overlaps the handles of the baking pan for easy cake removal. Optional: Slightly coat the parchment paper with butter or non-stick cooking spray.
- In a separate bowl, combine the sale, flour, baking powder. Whisk and set aside.
- Cream together butter and 1⅓ cups of sugar.
- Once the butter and sugar mixture has been blended well, add the eggs and vanilla extract; mix on the lowest speed using a hand mixer.
- Slowly alternate between adding the milk and dry ingredients to the bowl.
- Pour the mixture into the greased baking pan and bak for 20-25 minutes. Check for doness before setting out on a wire rack to cool.
- Add sliced strawberries adn ¼ cup of the sugar in a medium saucepan over low-medium heat; stirring gently until all of the sugar has been dissolved. Remove the saucepan from the heat, set aside and allow to cool.
- Remove the cooled cake from the 9×13-inch baking pan using the outer edges of the parchment paper as a handle. Slice the cake horizontally in 9 peices then cut those peieces in half vertically. Place the bottom half back into the baking pan with the cut side up.
- Spread ½ of the strawberries with syrup evenly over each piece, followed by the whipped cream topping. Add the top of the cake; cut side down, and repeat with the remaining whipped cream topping and strawberries.
- Refrigerate for 2 hours before serving.
This strawberry shortcake recipe is really easy. The most complicated part is cutting the cooked cake vertically, but I know you won’t have any problems doing that. You know what the easiest part is? Eating it!
Did you make this recipe?
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