Strawberry Shortcake is a classic American dessert welcoming Spring. Quick baked shortcakes, layered with whipped strawberry cream and fresh strawberries.
Farm Fresh Strawberries – The Fruit That Rings In Spring
When the earth has been frozen and asleep for winter, strawberries seem the first announcement of the lazy days of summer to come.
I live just outside the nations capital, tucked inside farm and horse country. Just up the road from me is my favorite strawberry patch. During the long naked months of winter, these strawberry patches are covered and left to rest.
When the black tarps are removed from the strawberry plants, I know spring is soon on its way.
I look forward to filling my basket with as many strawberries as I am able to pick for the multitudes of recipes I have created that showcase their ruby red and juicy beauty.
Shortcakes Biscuits And Poundcake
Shortcakes are simply a cross between a biscuit and a poundcake. In my house though, that could become confusing. With a British hubby calling crackers and cookies biscuits (eye roll), the man had no other name for my shortcakes!
I often see a poundcake, layered with strawberries and cream called a strawberry shortcake in a restaurant, so I decided to concoct my own version of a strawberry shortcake dessert simply by combining my two favorite recipes for a simple pound cake and my yummy biscuits. Tada! The perfect shortcake!
Best Strawberry Shortcake EVER!
Want to know what makes my strawberry shortcake the Best, besides beautiful strawberries I would have just picked or shortcakes that are made with mascarpone?
The strawberry whipped cream I put between the layers! Yep! I macerate small slices of strawberries with a little sugar, sometimes a drizzle of rum, puree after they sit for 10 minutes then when I whip my cream, I fold that juicy mixture into the whipped cream and that is what goes between the layers of my shortcake and strawberries! Brilliant!! (I know 🙂
Individual Strawberry Shortcake
If you have made other cakes or pies of mine, you will know I am crazy about using Mason Jar Lids to bake in for my individual portions of sweet or savory delights.
These lids, when the center piece is inverted so the rubber edge is pressed against the rim, become a removable bottom baking tin so that individual portions can easily be served.
Once I whisk up the cake batter for the shortcakes I will bake small amounts in the mason jar lids therefore providing the perfect size for stacking or layering.
If I want a taller shortcake, then I simply use my mini spring-form pans and cut the shortcakes horizontally allowing for many layers to stuff with strawberries and strawberry cream.
Party Size Strawberry Shortcakes
While I prefer individual size strawberry shortcakes, there are times when you just want a decadent centerpiece; big ole stacked strawberry shortcake in the center of the table.
My shortcake recipe is perfect for baking in a large springform pan, then slicing into layers once it has cooled and stack that beauty a foot high, if you want!
- Baking soda
- Baking powder
- Extract of your choice
- Whipping cream
- Powdered sugar
- Rum – optional
- Mixing bowl
- Electric mixer
- Measuring cup
- Measuring spoons
- Removable bottom tart pans or cake pan
- Cutting board
- Chopping knife
- Baking sheet
Strawberry Shortcake Recipe
Butter – 2 sticks room temp (16 oz.)
Sugar – 1 cup
Eggs – 4
Mascarpone – 1 cup (cream cheese or sour cream)
Flour – 2 1/2 cups
Salt – 1/2 teaspoon
Baking soda – 1/2 teaspoon
Baking Powder – 1 teaspoon
Extract – 1 teaspoon – your choice in flavor
Pureed Strawberries – 1/2 cup (6 strawberries, 1/2 teaspoon sugar, splash of rum, mix, wait 10 minutes then puree)
Whipping cream – 1 1/2 cups
Strawberries – enough to layer the center and top of each cake or cakes
Powdered sugar – 1/4 cup
- Preheat oven to 350 – Butter baking tins
- In a large bowl, mix the softened butter with the sugar until it looks light and creamy. Add the eggs, one at a time and whisk. Slowly stir in the dry ingredients, adding a dollop of mascarpone as you mix. Stir in flavoring. Transfer batter to the prepared baking tin/tins.
- Bake until tester comes out clean, 30 – 45 minutes, depending on the size of the pan/pans. When cake is completely cool, slice in half horizontally.
- Strawberry Cream Preparation
- Whip the cream and fold in the pureed strawberry mix.
- Spread strawberry cream on one layer of cake. Place strawberries. Add the top layer of the cake, add more strawberry cream and add more strawberries.
- dust of powdered sugar across the tops and they are beautifully ready to serve!
- For a more impressive presentation, the strawberry cream can be piped onto both layers.