Easy Strawberry Shortcake
Easy homemade Strawberry Shortcake recipe with fresh berries, fluffy cake & creamy topping. Perfect dessert for any occasion.
Ingredients
- 2 cups all-purpose flour
- 3 teaspoons baking powder
- 1/2 teaspoon fine sea salt
- 1/3 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 3/4 cup whole milk
- 1 1/2 pounds fresh strawberries, hulled
- 3 tablespoons honey
- 1 cup heavy whipping cream
- 1/2 cup plain Greek yogurt
- 2 tablespoons powdered sugar
- 1/2 teaspoon vanilla bean paste
- Fresh mint leaves for garnish
- 2 tablespoons fresh lemon juice
Instructions
- 1
Preheat your oven to 375°F and lightly grease a 9-inch round cake pan with butter.
- 2
Whisk together the all-purpose flour, baking powder, and sea salt in a medium mixing bowl until fully combined, about 1 minute.
- 3
Cream the softened unsalted butter and granulated sugar together in a large bowl with an electric mixer on medium speed for about 3 minutes, until light and fluffy.
- 4
Beat in the egg until fully incorporated, then add the vanilla extract and mix until smooth.
- 5
Alternate adding the flour mixture and whole milk to the butter mixture, beginning and ending with the flour—mix on low speed until just combined after each addition.
- 6
Pour the batter into your prepared cake pan and smooth the surface with a spatula.
- 7
Bake in the preheated oven for 22 to 26 minutes, until a toothpick inserted in the center comes out clean and the top springs back when lightly touched.
- 8
Remove the cake from the oven and allow it to cool in the pan for 10 minutes, then turn it out onto a wire rack to cool completely, about 1 hour.
- 9
While the cake cools, halve most of the fresh strawberries and place them in a bowl with the honey and fresh lemon juice, stirring gently to combine.
- 10
Let the strawberry mixture macerate at room temperature for at least 30 minutes so the berries release their juices.
- 11
Whip the heavy whipping cream with an electric mixer on medium-high speed until soft peaks form, about 2 minutes.
- 12
Gently fold the plain Greek yogurt and powdered sugar into the whipped cream with a rubber spatula until no streaks remain, being careful not to deflate the cream.
- 13
Stir the vanilla bean paste into the cream mixture until evenly distributed.
- 14
Slice the cooled cake horizontally into two even layers using a serrated knife with a gentle sawing motion.
- 15
Place the bottom cake layer on your serving plate and spread or spoon a generous amount of the yogurt cream mixture over the top.
- 16
Arrange about one-third of the macerated strawberries over the cream layer.
- 17
Set the second cake layer on top and spread the remaining cream across the top surface.
- 18
Arrange the reserved strawberries decoratively on top and garnish with fresh mint leaves before serving within 2 hours.
Variations & Substitutions
| Ingredient | Substitute | Notes |
|---|---|---|
| all-purpose flour | whole wheat pastry flour | Provides more fiber and nutrients while maintaining a tender crumb structure suitable for cake |
| granulated sugar (3/4 cup) | coconut sugar (1/2 cup) plus 2 tablespoons maple syrup | Reduces refined sugar content while maintaining moisture and sweetness with lower glycemic impact |
| heavy whipping cream with powdered sugar | heavy whipping cream mixed with Greek yogurt and honey | Adds probiotics and protein while reducing added sugar and saturated fat content |
| whole milk | unsweetened almond milk or oat milk | Reduces lactose and calories while maintaining moisture in the cake structure |
| 1/3 cup unsalted butter | 1/4 cup unsalted butter plus 2 tablespoons coconut oil or applesauce | Reduces saturated fat while maintaining structure and moisture through combination of fats and fruit puree |
Recommended Equipment
Tools that make this recipe easier
Nutrition Information
Per serving (serves 8)
| Calories | 342 |
| Total Fat | 14g |
| Saturated Fat | 8g |
| Cholesterol | 48mg |
| Sodium | 198mg |
| Carbohydrates | 48g |
| Fiber | 3g |
| Sugar | 28g |
| Protein | 6g |
This recipe was extracted from the original video source using AI. Nutritional information is estimated and may vary. Not a substitute for professional dietary advice. As an Amazon Associate, AlmostChefs earns from qualifying purchases. Product links are affiliate links — they cost you nothing extra but help support the site. Read full disclaimer
