Strawberry Shortcake Bliss
Creamy, juicy, and delightfully light — Strawberry Shortcake Bliss is the kind of dessert that turns ordinary moments into celebrations.
Equipment
- Mixing Bowl
- Cake Pan
- Whisk
- Pastry Cutter
- Saucepan
Ingredients
Dry Ingredients
- 1.5 cups all-purpose flour measured and leveled
- 0.5 cups granulated sugar for the cake batter
- 2 teaspoons baking powder fresh for best rise
- 0.5 teaspoon salt
Wet Ingredients
- 0.25 cups cold unsalted butter cut into small pieces and chilled
- 0.5 cups milk whole or 2% for best texture, room temperature
- 1 large egg room temperature
- 1 teaspoon vanilla extract for the cake batter
Strawberry Mixture
- 2 cups strawberries sliced, hulled and evenly sliced
- 0.25 cups granulated sugar for macerating the berries
Whipped Cream
- 1 cup heavy whipping cream cold for whipping
- 2 tablespoons confectioners’ sugar sifted for the whipped cream
- 0.5 teaspoon vanilla extract for the whipped cream
Strawberry Sauce
- 0.5 cups strawberry preserves any good-quality jarred preserves
- 2 tablespoons water to thin the preserves into a syrup
Instructions
- Preheat oven to 400°F (200°C) and grease an 8-inch cake pan. Ensure the pan is well greased or lined with parchment for easy removal.
- In a mixing bowl, combine 1.5 cups flour, 0.5 cups sugar, 2 teaspoons baking powder, and 0.5 teaspoon salt. Stir until well mixed and aerated.
- Cut the 0.25 cups cold butter into the dry ingredients using a pastry cutter or fork until the mixture resembles coarse crumbs — small pea-sized pieces are perfect.
- In another bowl, whisk together 0.5 cups milk, 1 large egg, and 1 teaspoon vanilla extract. Pour this wet mixture into the dry ingredients and stir gently until just combined; do not overmix.
- Spread the batter evenly in the greased cake pan and bake for 18–20 minutes or until a toothpick inserted in the center comes out clean. Let it cool on a rack for at least 15 minutes before slicing.
- In a bowl, toss 2 cups sliced strawberries with 0.25 cups sugar and let sit for 30 minutes to macerate; this brings out juices and intensifies the flavor.
- In a separate bowl, beat 1 cup whipping cream with 2 tablespoons confectioners’ sugar and 0.5 teaspoon vanilla until soft peaks form — be careful not to overbeat.
- Heat 0.5 cups strawberry preserves with 2 tablespoons of water in a small saucepan over low heat until syrupy, stirring occasionally to thin and warm the preserves.
- Slice the cooled cake in half horizontally. Layer the bottom half with a generous spread of whipped cream and the macerated strawberries (reserve some juice). Place the top layer back on, then top with more cream, strawberries, and drizzle with the warmed strawberry sauce.
- Garnish with extra fresh strawberries and dust lightly with powdered sugar before serving for a picture-perfect finish.
Notes
For an extra creamy finish, consider using a richer cream topping. You can also use yogurt or buttermilk in place of milk for a slightly tangier cake.