A dense, lightly sweetened cake, perfect for sugar-sweetened, syrupy strawberries and whipped cream.
Classic Strawberry Shortcake Cake
Strawberry shortcake. It's a very simple dish really, but so good! Freshly sliced strawberries left to soak in a little sugar until a syrupy glaze forms, then spooned over a sweetened, biscuit-like dense cake, with those gorgeous sweet juices drizzled on top and finished with a dollop of whipped cream. Now, that's an easy and delicious dessert.
Truly, you can use any good biscuit recipe and sweeten it with a bit of sugar for a decent strawberry shortcake. I certainly have. Cream biscuits are especially good, however, a more classic shortcake, which back in the day, often appeared in the form of a single layer cake, is something that will hold up to those juices!
The batter is quite thick and may also be used to make that familiar drop biscuit that you've probably seen more often these days. Simple and easy either way, you'll enjoy this sweet treat. Here's how to make it and as always, the full recipe text, with measurements and full instructions, can be found further down the page, along with a printable document for your convenience. Just scroll past the step by step pictures below.
First things first. Macerate the berries, which is just a fancy word for rinse, slice and douse in sugar. It's important to taste them first so you can judge just how much sugar you might need. Let those rest covered on your countertop for about an hour.
Preheat oven to 375 degrees F. Grease an 8-inch cake pan with shortening. I like shortening because I wanted that crusty exterior you'll see further down the page. This is a Wilton pan I picked up from Amazon. Whisk together the flour, baking powder, 1/2 cup of sugar and salt. Cut in cold butter until mixture is crumbly. Beat together the buttermilk, vanilla and egg. Make well in center of flour mixture and slowly blend liquid into flour. Batter will be thick and gooey - not quite a dough,but not like pancake batter either. That's what you want. Spread batter in the prepared cake pan.
Bake for about 30 minutes in upper part of the oven, or until a toothpick inserted toward the middle comes out with just a bit of crumb. Let cool in the pan on a rack for 10 minutes then turn cake out onto the rack.
Split in half while still warm and butter cut sides, or cut into wedges, sandwiching strawberries in between layers and on top. Finish with dollop of whipped cream.
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For more of my favorite cakes, check out the collection on my Pinterest board!
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