Introduction & Inspiration: A Comforting Classic with Humble Roots
This Strawberry Shortcake recipe, featuring a simple cake base, is a delightful nod to classic American home baking. While debates often rage about whether “true” shortcake uses biscuits or cake, I adore this version for its tender crumb and straightforward preparation. It’s pure, unpretentious comfort.
The inspiration for revisiting this specific recipe comes from appreciating its history and its place in the evolution of American desserts. It represents a style of shortcake – using shortening and a simple cake method – that became popular for its ease and satisfying results.
Unlike flaky biscuits or airy angel food, this cake offers a soft, slightly dense texture that beautifully absorbs the sweet strawberry juices. It’s humble, delicious, and deeply satisfying in its own right.
Let’s explore this comforting cake-style Strawberry Shortcake, a perfect example of simple ingredients creating delicious memories. It’s a recipe that feels like coming home.
Nostalgic Appeal (A Slice of Americana)
Strawberry Shortcake, in all its forms, is deeply woven into the fabric of American culinary nostalgia. It signals the arrival of summer, picnics on checkered blankets, and the simple joy of fresh, seasonal fruit. It’s a dessert that feels inherently happy.
This particular cake-based version carries its own nostalgic weight. It reminds me of community cookbooks, church socials, and the reliable desserts moms and grandmas would whip up from pantry staples. It represents dependable, delicious home baking.
While food historians might point to the original “short-cake” being more biscuit-like (made “short” or tender with fat), the evolution of baking brought us wonderful cake variations like this one. Shortening and chemical leaveners like baking powder made tender cakes easier and more accessible for home bakers.
Making this cake feels like connecting with that practical, comforting heritage of American home baking. It’s less about fancy French pastry and more about creating simple, delicious joy with readily available ingredients.
Homemade Focus (The Enduring Charm of Simple Cakes)
I love sophisticated baking projects, but there’s a special place in my heart for simple, homemade cakes like this one. The process is straightforward, using basic techniques that yield consistently delicious results. It’s the essence of home baking.
This recipe beautifully demonstrates the “creaming method” adapted for shortening. Beating the shortening and sugar together incorporates air, creating lightness, while the shortening itself guarantees a tender crumb by inhibiting gluten development. It’s simple chemistry yielding delicious results.
Alternating the dry ingredients with the milk ensures the batter comes together smoothly without becoming tough. It’s a classic technique for a reason! Baking it in a simple square pan adds to its unfussy charm.
Even though it starts with basic ingredients, the act of making this cake from scratch – creaming the shortening, mixing the batter, baking it until golden – is deeply satisfying. It’s proof that homemade goodness doesn’t require complexity.
Flavor Goal: Tender Cake, Sweet Berries, Simple Cream
The flavor goal here is beautifully straightforward: a soft, tender, lightly sweet vanilla cake that acts as the perfect sponge for juicy, sweet strawberries, all topped with simple, fluffy whipped cream.
The cake isn’t meant to be the dominant flavor; it’s the comforting base. Its tenderness, thanks to the shortening and milk, allows it to meld beautifully with the strawberry juices and cream. The vanilla adds a classic, warm note.
The fresh strawberries are the undisputed star. Using ripe, sweet berries means you need minimal added sugar, letting their natural flavor shine. Slicing them helps release their lovely juices.
The whipped cream provides a light, cool, creamy counterpoint, balancing the sweetness of the berries and the simple richness of the cake. It’s a classic, harmonious trio.
Ingredient Insights: Building Blocks of Comfort
Let’s look at the role of each simple ingredient in this comforting cake:
- Sugar: Provides sweetness to the cake and helps tenderize the crumb by interacting with the flour.
- Shortening: The key fat for this specific recipe. All-vegetable shortening guarantees a very soft, tender crumb by effectively coating flour proteins and preventing excessive gluten formation. It has a neutral flavor.
- Large Egg (Room Temperature): Adds richness, structure, binding, and some leavening. Room temperature allows for better incorporation.
- Vanilla Extract: Adds essential warm, sweet notes.
- Salt: Balances sweetness and enhances the overall flavor profile.
- All-Purpose Flour: Provides the main structure of the cake.
- Baking Powder: The chemical leavener, responsible for the cake’s rise and light texture.
- Whole Milk: Adds moisture, contributes to tenderness, and adds slight richness.
- Heavy Whipping Cream: The base for the topping. Its high fat content is necessary for whipping into stable peaks.
- Fresh Strawberries: The crucial fruit element, providing sweetness, tartness, juiciness, and color. Frozen can be substituted in a pinch (see Q&A).
Essential Equipment: Back to Basics
This recipe relies on fundamental kitchen tools:
- 9-inch Square Baking Pan: Ensures the cake bakes evenly and has the right thickness for splitting.
- Mixing Bowls: For dry ingredients and batter.
- Electric Mixer (Handheld or Stand): Highly recommended for properly creaming the shortening and sugar, and for whipping the cream.
- Rubber Spatula: For scraping the bowl and folding.
- Measuring Cups and Spoons.
- Wire Rack: For cooling the cake.
- Serrated Knife: For splitting the cake squares.
Simple tools for a simply delicious outcome.
List of Ingredients with Measurements (Classic & Simple)
Here’s your straightforward ingredient list:
- â…” 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
For Assembly:
- 1 cup heavy whipping cream, whipped (or more, to taste)
- 1-½ quarts fresh or frozen strawberries, sliced (about 6 cups sliced)
Note on Whipped Cream: To make fresh whipped cream, beat 1 cup cold heavy whipping cream with 2-4 tablespoons powdered sugar and ½ teaspoon vanilla extract until stiff peaks form.
Step-by-Step Instructions: Baking and Building Your Shortcake
Let’s create this comforting Strawberry Shortcake, cake-style:
1. Preheat and Prep Pan:
Preheat oven to 350°F (175°C). Grease a 9-inch square baking pan well.
2. Cream Shortening and Sugar:
In a large bowl, using an electric mixer, cream the shortening and the â…” cup sugar together until the mixture is light and fluffy. This step incorporates air, which is important for the cake’s texture.
3. Add Egg and Vanilla:
Add the room temperature egg and the vanilla extract to the creamed mixture.
Beat well until 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 Adding Dry and Wet:
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 after each addition only until the flour disappears. Do not 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 completely on a wire rack. It must be completely cool before cutting and assembling.
8. Prepare Cream and Berries:
While the cake cools, whip the heavy cream (with powdered sugar and vanilla, if making fresh) until stiff peaks form. Keep refrigerated.
Ensure your strawberries are sliced. If desired, gently toss with 1-2 tablespoons of sugar and let sit 15-20 minutes to macerate slightly, but this step is optional.
9. Assemble the Shortcakes:
Once the cake is completely cool, cut it into 9 equal squares.
Using a long, thin 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 more berries.
10. Serve:
Serve immediately for the best texture. Enjoy this comforting classic!
Troubleshooting: Achieving the Perfect Tender Cake
Here’s help for potential issues with this cake-style shortcake:
Problem: Cake is Dry or Tough
Cause: Overmixing batter (developing gluten); overbaking; inaccurate flour measurement. Solution: Mix minimally after adding flour. Check for doneness at 20 minutes. Use spoon & level flour measuring.
Problem: Cake is Dense or Heavy
Cause: Shortening/sugar not creamed enough; baking powder inactive; overmixing. Solution: Cream shortening/sugar until truly light/fluffy. Check baking powder date. Mix gently.
Problem: Cake Crumbled Badly When Splitting
Cause: Cake not fully cooled; dull knife; cake very tender (a good sign, but needs care!). Solution: Ensure 100% cool. Use a thin, sharp serrated knife with a gentle sawing motion. Handle tender cake gently.
Problem: Cake Stuck to Pan Solution: Grease the pan thoroughly before adding batter.
Tips and Variations: Personalizing Your Shortcake
Even simple recipes offer room for creativity:
- Butter Substitute: If you prefer, you can substitute the shortening with an equal amount of softened unsalted butter, but the crumb will be slightly less tender and more cakey/buttery.
- Buttermilk: Replace the whole milk with buttermilk for a slightly tangier and even more tender cake (thanks to the acid reacting with the baking powder).
- Citrus Zest: Add 1-2 teaspoons of lemon or orange zest to the batter with the egg for a bright flavor boost.
- Different Fruit: While strawberries are classic, sliced peaches, blueberries, raspberries, or mixed berries are also delicious.
- Flavored Whipped Cream: Add almond extract, lemon zest, or even a tablespoon of cocoa powder to your whipped cream.
- Serving: Instead of splitting squares, serve cake squares alongside bowls of berries and cream for a deconstructed approach.
Serving and Pairing Suggestions: Simple Summer Perfection
Keep the presentation classic and simple:
Serving Suggestions:
- Best served immediately after assembly to enjoy the contrast between the soft cake and fresh toppings.
- Ideal for casual summer desserts, picnics, BBQs, or family dinners.
- Garnish simply with extra berries and maybe a mint sprig.
Pairing Suggestions:
- Beverages: A tall glass of lemonade, iced tea, or cold milk is perfect. Coffee also works well.
- Alongside: It’s a complete dessert on its own!
Nutritional Information (Approximate, as of March 28, 2025)
Here’s the breakdown per piece (1 of 9):
- Calories: 231
- Fat: 7g (2g saturated fat) – Note: Likely higher if using fresh whipped cream vs. lighter topping.
- Cholesterol: 22mg
- Sodium: 188mg
- Carbohydrate: 39g (20g sugars, 2g fiber)
- Protein: 4g
This information is based on the provided nutrition facts. It’s a relatively light dessert compared to richer layer cakes or pies.
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Strawberry Shortcake
Description
This Strawberry Shortcake recipe, featuring a simple cake base, is a delightful nod to classic American home baking. While debates often rage about whether “true” shortcake uses biscuits or cake, I adore this version for its tender crumb and straightforward preparation
Ingredients
- â…” 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
For Assembly:
- 1 cup heavy whipping cream, whipped (or more, to taste)
- 1–½ quarts fresh or frozen strawberries, sliced (about 6 cups sliced)
Instructions
Let’s create this comforting Strawberry Shortcake, cake-style:
1. Preheat and Prep Pan:
Preheat oven to 350°F (175°C). Grease a 9-inch square baking pan well.
2. Cream Shortening and Sugar:
In a large bowl, using an electric mixer, cream the shortening and the â…” cup sugar together until the mixture is light and fluffy. This step incorporates air, which is important for the cake’s texture.
3. Add Egg and Vanilla:
Add the room temperature egg and the vanilla extract to the creamed mixture.
Beat well until 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 Adding Dry and Wet:
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 after each addition only until the flour disappears. Do not 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 completely on a wire rack. It must be completely cool before cutting and assembling.
8. Prepare Cream and Berries:
While the cake cools, whip the heavy cream (with powdered sugar and vanilla, if making fresh) until stiff peaks form. Keep refrigerated.
Ensure your strawberries are sliced. If desired, gently toss with 1-2 tablespoons of sugar and let sit 15-20 minutes to macerate slightly, but this step is optional.
9. Assemble the Shortcakes:
Once the cake is completely cool, cut it into 9 equal squares.
Using a long, thin 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 more berries.
10. Serve:
Serve immediately for the best texture. Enjoy this comforting classic
Recipe Summary and Q&A: Your Guide to Cake-Style Shortcake
Let’s recap this comforting Strawberry Shortcake recipe!
Summary: This recipe creates a classic Strawberry Shortcake using a simple, tender cake base made with shortening. The baked cake is cut into squares, split horizontally, and layered with fresh sliced strawberries and whipped cream for a delightful and easy dessert.
Q&A:
Q: What is the purpose of using shortening in this cake?
A: Shortening creates a very soft and tender crumb because it’s 100% fat and effectively coats flour particles, inhibiting gluten development more than butter (which contains water). It yields a specific, tender texture ideal for absorbing fruit juices.
Q: Can I use frozen strawberries?
A: Fresh strawberries provide the best texture. If using frozen, thaw them completely and drain off excess liquid very well. The texture will be much softer, and they may make the cake slightly soggier.
Q: How do I store leftovers?
A: Once assembled, leftovers should be stored covered in the refrigerator due to the whipped cream. They are best eaten within 24 hours, as the cake will continue to soften.
Q: Can I make this in a round pan? A: Yes, a 9-inch round pan would likely work, baking time might be similar. Splitting round pieces might be slightly trickier than squares.