Introduction & Inspiration: A Sweet, Simple Cake for a Classic Treat
Strawberry Shortcake is one of those universally adored desserts, isn’t it? While many think of biscuits, this version holds a special place in my heart because it uses a wonderfully tender, slightly sweet cake as the base. It’s a simple, satisfying twist on the classic.
The inspiration for sharing this recipe comes from appreciating different interpretations of beloved dishes. Not everyone grew up with biscuit shortcake! This cake version, baked easily in a square pan, offers a soft texture that soaks up the juicy strawberries beautifully.
It’s less crumbly than biscuits and lighter than some pound cakes, hitting a sweet spot for a simple, homemade dessert. The shortening in the batter contributes to a uniquely soft and tender crumb. It’s pure comfort.
Perfect for spring and summer gatherings, or just a weeknight treat, this Strawberry Shortcake (cake-style!) is easy to make and always a delight. Let’s bake this simple pleasure!
Nostalgic Appeal (Shortcake Traditions, Cake-Style Comfort)
Strawberry shortcake, in any form, just screams nostalgia. It brings back memories of warm weather, family picnics, church socials, and the simple joy of fresh berries piled high with cream. It’s a taste of pure happiness.
While the “short” in shortcake traditionally referred to the shortening making biscuits tender and flaky, different families and regions have their own beloved traditions. Some prefer angel food cake, others swear by biscuits, and many, like me, adore a simple cake base like this one.
This cake version feels particularly comforting and homey. Baking a simple cake in a square pan, cutting it into portions, and layering it with fruit and cream feels approachable and unfussy. It’s reminiscent of simple sheet cakes shared generously.
Making this recipe feels like tapping into that comforting, easy-going style of home baking. It’s less about precise pastry techniques and more about creating delicious, shared moments with simple, satisfying food.
Homemade Focus (The Charm of a Simple Shortening Cake)
I love making desserts from scratch, and this cake is a perfect example of how simple homemade baking can be incredibly rewarding. This isn’t a complex layer cake; it’s a straightforward batter that comes together quickly.
The use of shortening is key to this recipe’s specific texture. Shortening creates a wonderfully soft, tender crumb that’s different from an all-butter cake. It coats the flour proteins, inhibiting gluten development, resulting in that characteristic tenderness.
The method is classic and easy: cream the shortening and sugar, beat in the egg and vanilla, then alternate adding the combined dry ingredients with the milk. It’s a familiar process for anyone who’s baked a basic cake.
Baking this simple cake fills the kitchen with a comforting aroma. And the process of splitting the squares and filling them feels satisfyingly hands-on. It’s homemade charm at its best.
Flavor Goal: Soft Cake, Sweet Berries, Fluffy Cream Harmony
The flavor goal here is a beautiful harmony between the three main components. We want a soft, lightly sweet cake that acts as the perfect canvas for the sweet, juicy strawberries and the light, airy whipped cream. No single element should overpower the others.
The cake itself, made with shortening, vanilla, and whole milk, should be tender and moist with a subtle sweetness. It needs to be sturdy enough to hold its shape when split but soft enough to meld beautifully with the fruit and cream.
The strawberries, simply sliced (and perhaps lightly sweetened if needed, though the recipe doesn’t specify adding sugar to them), provide the bright, fresh, fruity star power. Using ripe, in-season berries is key for the best flavor.
The whipped cream (homemade is best!) provides a light, cool, creamy counterpoint. It bridges the cake and berries, adding richness without heaviness. The overall effect should be refreshing, satisfying, and bursting with strawberry flavor.
Ingredient Insights: Building the Perfect Cake Base
Let’s look closely at the ingredients that create this specific shortcake experience:
- Sugar: Provides sweetness for the cake and aids in the creaming process with the shortening, incorporating air for lightness.
- Shortening: The key fat here! All-vegetable shortening creates a very tender, soft crumb because it doesn’t contain water (like butter) and coats flour well. Use solid shortening, not liquid oil.
- Large Egg (room temperature): Adds binding, structure, richness, and helps with leavening. Room temperature ensures it incorporates smoothly.
- Vanilla Extract: Essential for flavor, complementing both the cake and the strawberries.
- Salt: Balances the sweetness and enhances the overall flavors.
- All-Purpose Flour: Provides the main structure for the cake.
- Baking Powder: The chemical leavener, creating the cake’s rise and light texture.
- Whole Milk: Adds moisture, richness (due to fat content), and contributes to a tender crumb.
- Heavy Whipping Cream: For making fresh whipped cream. Its high fat content allows it to whip into stable peaks.
- Fresh Strawberries: The star! Use ripe, flavorful berries, sliced. If using frozen, thaw them but be aware they will be much softer and release more juice.
Essential Equipment: Simple Tools for a Simple Cake
This recipe doesn’t require any fancy gadgets:
- 9-inch Square Baking Pan: The specified size ensures the cake bakes evenly and to the correct thickness for splitting.
- Mixing Bowls: Standard bowls for dry ingredients and the main batter.
- Electric Mixer (Handheld or Stand): Recommended for properly creaming the shortening and sugar and beating the batter smoothly.
- Rubber Spatula: For scraping the bowl.
- Measuring Cups and Spoons: Accuracy is important for cake baking.
- Wire Rack: Essential for cooling the cake properly.
- Sharp Serrated Knife: For splitting the cake squares horizontally.
Basic kitchen tools are all you need!
List of Ingredients with Measurements (Classic Cake Ratios)
Here’s the complete list for your Strawberry Shortcake (Cake-Style!):
- ⅔ cup sugar
- ¼ cup shortening
- 1 large egg, room temperature
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
- 1-½ cups all-purpose flour
- 2 teaspoons baking powder
- ½ cup whole milk
- 1 cup heavy whipping cream, whipped (or more, to taste)
- 1-½ quarts fresh or frozen strawberries, sliced (about 6 cups sliced)
Having everything measured out makes the simple process even smoother.
Remember to use room temperature egg for best incorporation into the batter.
Step-by-Step Instructions: Baking and Assembling Your Shortcake
Let’s bake this comforting Strawberry Shortcake:
1. Preheat and Prepare Pan:
Preheat your oven to 350°F (175°C).
Grease your 9-inch square baking pan thoroughly. You can also flour it lightly if desired.
2. Cream Shortening and Sugar:
In a large bowl, using an electric mixer, cream the shortening and the ⅔ cup sugar together until the mixture is well combined and fluffy. This may take a couple of minutes.
3. Add Egg and Vanilla:
Add the room temperature egg and the vanilla extract to the creamed mixture.
Beat well until everything is fully incorporated and smooth. Scrape down the sides of the bowl as needed.
4. Combine Dry Ingredients:
In a separate medium bowl, whisk together the all-purpose flour, baking powder, and salt.
5. Alternate Wet and Dry Ingredients:
Add about one-third of the dry ingredient mixture to the creamed mixture. Beat on low speed just until combined.
Add about half of the whole milk. Beat on low speed just until combined.
Repeat the process, adding another third of the dry ingredients, the remaining milk, and finally the last of the dry ingredients. Mix on low speed only until each addition is just incorporated. Be careful not to overmix.
6. Spread Batter and Bake:
Spread the cake batter evenly into the prepared 9-inch square baking pan.
Bake for 20-25 minutes, or until the cake is lightly golden and a toothpick inserted into the center comes out clean.
7. Cool the Cake:
Let the cake cool in the pan on a wire rack for about 10 minutes.
Then, carefully invert the cake onto the wire rack to cool completely.
8. Prepare Cream and Berries (While Cake Cools):
Whip the heavy cream until stiff peaks form. You can add a tablespoon or two of powdered sugar and a splash of vanilla while whipping, if desired.
Ensure your strawberries are sliced and ready. If they aren’t very sweet, you can toss them gently with a tablespoon or two of sugar and let them sit for about 15-20 minutes to macerate slightly, but the recipe doesn’t strictly call for this.
9. Assemble the Shortcakes:
Once the cake is completely cool, cut it into 9 equal squares.
Using a long serrated knife, carefully split each square horizontally into two layers.
Place the bottom layer of a cake square on a serving plate.
Top generously with whipped cream and sliced strawberries.
Place the top layer of the cake square over the filling.
Garnish with an additional dollop of whipped cream and a few more strawberry slices.
10. Serve:
Serve the assembled Strawberry Shortcakes immediately for the best texture. Enjoy!
Troubleshooting: Ensuring a Tender Cake and Easy Assembly
Here are potential fixes for this simple cake:
Problem: Cake is dry or tough.
Cause: Overmixing the batter (especially after adding flour), overbaking, or inaccurate flour measurement. Solution: Mix only until combined when alternating wet/dry ingredients. Check for doneness at 20 minutes. Measure flour carefully (spoon & level method).
Problem: Cake sunk in the middle.
Cause: Oven door opened too early, underbaking, or possibly too much baking powder (though the amount seems standard). Solution: Avoid opening the oven until near the end of baking time. Ensure toothpick comes out clean. Double-check baking powder measurement.
Problem: Cake crumbled when splitting.
Cause: Cake wasn’t completely cool, or it was handled too roughly. Using the wrong type of knife. Solution: Ensure the cake is completely cool before attempting to split. Use a long, thin serrated knife (like a bread knife) and saw gently.
Problem: Strawberries are too tart. Solution: Toss sliced strawberries with 1-3 tablespoons of sugar and let sit for 15-30 minutes before assembling to draw out juices and sweeten them (maceration).
Tips and Variations: Making It Your Own
Customize this simple classic:
- Whipped Cream: Make your own! Beat 1 cup cold heavy cream with 2 tbsp powdered sugar and ½ tsp vanilla until stiff peaks form.
- Flavor Boost: Add 1 teaspoon of lemon or orange zest to the cake batter along with the egg for a bright citrus note.
- Different Berries: While classic with strawberries, try this cake base with peaches and cream, mixed berries, or blueberries.
- Make Ahead: The cake layer can be baked a day ahead, cooled completely, and stored tightly wrapped at room temperature. Assemble just before serving.
- Serving Style: Instead of individual squares, you could split the entire cake horizontally, fill it, replace the top, and serve slices.
- Richer Cake: Substitute buttermilk for the whole milk for a slightly tangier, tender crumb.
Serving and Pairing Suggestions: Classic Comfort
Keep the servings simple and classic:
Serving Suggestions:
- Serve immediately after assembly for the best texture contrast between the soft cake, juicy berries, and fluffy cream.
- Perfect for spring holidays (like Easter, if strawberries are available!), Mother’s Day, summer picnics, or just because.
- Arrange prettily on individual dessert plates.
Pairing Suggestions:
- Beverages: A glass of cold milk, lemonade, iced tea, or even a sparkling rosé wine would be lovely.
- Coffee or tea also pairs well.
Nutritional Information (Approximate, as of March 26, 2025)
Here’s an approximate nutritional breakdown per piece (1 of 9 squares):
- Calories: 231
- Fat: 7g (2g saturated fat)
- Cholesterol: 22mg
- Sodium: 188mg
- Carbohydrate: 39g (20g sugars, 2g fiber)
- Protein: 4g
This information is based on the provided nutrition facts. Remember, adding extra sugar to berries or cream will adjust these values.
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Strawberry Shortcake
Description
Strawberry Shortcake is one of those universally adored desserts, isn’t it? While many think of biscuits, this version holds a special place in my heart because it uses a wonderfully tender, slightly sweet cake as the base. It’s a simple, satisfying twist on the classic
Ingredients
- ⅔ cup sugar
- ¼ cup shortening
- 1 large egg, room temperature
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
- 1–½ cups all-purpose flour
- 2 teaspoons baking powder
- ½ cup whole milk
- 1 cup heavy whipping cream, whipped (or more, to taste)
- 1–½ quarts fresh or frozen strawberries, sliced (about 6 cups sliced)
Instructions
1. Preheat and Prepare Pan:
Preheat your oven to 350°F (175°C).
Grease your 9-inch square baking pan thoroughly. You can also flour it lightly if desired.
2. Cream Shortening and Sugar:
In a large bowl, using an electric mixer, cream the shortening and the ⅔ cup sugar together until the mixture is well combined and fluffy. This may take a couple of minutes.
3. Add Egg and Vanilla:
Add the room temperature egg and the vanilla extract to the creamed mixture.
Beat well until everything is fully incorporated and smooth. Scrape down the sides of the bowl as needed.
4. Combine Dry Ingredients:
In a separate medium bowl, whisk together the all-purpose flour, baking powder, and salt.
5. Alternate Wet and Dry Ingredients:
Add about one-third of the dry ingredient mixture to the creamed mixture. Beat on low speed just until combined.
Add about half of the whole milk. Beat on low speed just until combined.
Repeat the process, adding another third of the dry ingredients, the remaining milk, and finally the last of the dry ingredients. Mix on low speed only until each addition is just incorporated. Be careful not to overmix.
6. Spread Batter and Bake:
Spread the cake batter evenly into the prepared 9-inch square baking pan.
Bake for 20-25 minutes, or until the cake is lightly golden and a toothpick inserted into the center comes out clean.
7. Cool the Cake:
Let the cake cool in the pan on a wire rack for about 10 minutes.
Then, carefully invert the cake onto the wire rack to cool completely.
8. Prepare Cream and Berries (While Cake Cools):
Whip the heavy cream until stiff peaks form. You can add a tablespoon or two of powdered sugar and a splash of vanilla while whipping, if desired.
Ensure your strawberries are sliced and ready. If they aren’t very sweet, you can toss them gently with a tablespoon or two of sugar and let them sit for about 15-20 minutes to macerate slightly, but the recipe doesn’t strictly call for this.
9. Assemble the Shortcakes:
Once the cake is completely cool, cut it into 9 equal squares.
Using a long serrated knife, carefully split each square horizontally into two layers.
Place the bottom layer of a cake square on a serving plate.
Top generously with whipped cream and sliced strawberries.
Place the top layer of the cake square over the filling.
Garnish with an additional dollop of whipped cream and a few more strawberry slices.
10. Serve:
Serve the assembled Strawberry Shortcakes immediately for the best texture. Enjoy!
Recipe Summary and Q&A: Your Cake-Style Shortcake Guide
Let’s recap this easy and delightful Strawberry Shortcake recipe!
Summary: This recipe offers a comforting take on Strawberry Shortcake, featuring a simple, tender cake base made with shortening, baked in a square pan. The cooled cake squares are split and generously filled with fresh sliced strawberries and whipped cream for a classic dessert experience.
Q&A:
Q: How is this different from biscuit shortcake?
A: The base is a true cake, made with the creaming method, shortening, egg, milk, flour, and baking powder, resulting in a soft, tender, cake-like texture. Biscuit shortcake uses a dough closer to a scone or biscuit, often made by cutting cold fat (butter or shortening) into flour, resulting in a flakier, sometimes crumblier texture.
Q: Why use shortening instead of butter?
A: Shortening creates a uniquely soft and tender crumb in cakes. Because it’s 100% fat (unlike butter which contains water), it coats flour particles more effectively, inhibiting gluten development and leading to enhanced tenderness.
Q: Can I use butter instead of shortening?
A: You could substitute softened butter, but the cake’s texture will be different – likely less tender and potentially a bit denser, with a more pronounced buttery flavor. The original recipe relies on shortening for its specific texture.
Q: Can I use frozen strawberries? A: Fresh strawberries are best for texture. If using frozen, thaw them completely and drain any excess liquid well. Be aware they will be much softer than fresh.