This delicious strawberry shortcake recipe can be made with einkorn or any flour. Learn how to make the ultimate strawberry shortcake cake that’s perfect for a birthday or any occasion.
If you’re looking for the ultimate strawberry shortcake recipe that includes fresh whipped cream and strawberries, then you’re in the right place!
My birthday was recently and my son begged me to make a strawberry shortcake cake to mark the occasion.
He got the idea when we were sitting at a Jason’s Deli eating lunch (it’s one of the only places we eat out since it offers so many organic options) and there was an advertisement for their Strawberry Shortcake.
I had never made it for him before but he told me it looked so pretty that I needed to have it for my birthday. How could I resist that? I couldn’t and the following recipe is the delicious result.
How to Make Strawberry Shortcake
There are three main ingredients that help create the perfect strawberry shortcake: A light and fluffy pound cake, fresh whipped cream, and fresh strawberries.
Once you have all of these, the process of putting it all together is simple! Layer the cake, then whipped cream, and finally sliced fresh strawberries.
The Strawberry Shortcake Ingredients
There are several different varieties for each ingredient that you could use, so let’s talk about those now.
The Cake Layer
I prefer the taste of a light pound cake, but if you don’t have time to make it, you can whip up a quick batch of fluffy biscuits or buy a pre-made angel-food cake from the store.
Anything cake-like vehicle that you can layer with the whipped cream and strawberries.
The Whipped Cream Layer
Traditionally strawberry shortcake is made with dairy-based whipped cream, this recipe is no exception.
However, you can also use a dairy-free whipped cream substitute like the coconut milk whipped cream I use in this dairy-free chocolate silk pie.
You can also pick up soy-based or coconut-based whipped cream at most larger grocery stores or health food stores.
I have made this recipe most often with coconut milk whipped cream since we avoid processed dairy, and raw milk heavy cream is impossible to find!
The Strawberry Layer
You can use strawberry layer is crucial, especially in the presentation of the finished product.
Fresh strawberries are obviously preferable, but you could also use frozen strawberries. In a pinch, you could even use strawberry jam if you are doing more than one layer, though I wouldn’t recommend it for the top layer since it wouldn’t spread easily over the whipping cream.
If you do want to use jam or jelly, you could mix it with the whipped cream and spread it on in a single layer. Actually, that sounds amazing!
PIN THIS FOR LATER
Whatever combination of ingredients you choose to go with, strawberry shortcake is a classic dessert that is a winner no matter how you slice it!
For the printable recipe I am using a pound cake, classic dairy based whipped cream, and fresh strawberries.
Please note that this cake does need to be refrigerated if not eaten right away.
A classic strawberry shortcake recipe made with pound cake, whipped cream, and fresh strawberries. Can be made with einkorn flour or any wheat!
For Cake Layer
For Whipped Cream Layer
- 1 pint heavy whipping cream
- 1 tbsp honey, or to taste
- 1 tsp vanilla extract, we use homemade
For Strawberry Layer
- 3-5 cups fresh strawberries, washed, stemmed, and sliced
For Cake Layer
Preheat oven to 350 degrees.
Butter one tall, straight-sided cake pan. I used 8 inch pans. Once your pan is buttered, dust with flour. Be sure to remove the excess flour!
In your mixer, cream the butter and sugar until light and fluffy. I creamed the butter alone until very smooth before adding the sugar, then beat on med-high for another 5 minutes.
Add in the eggs, one at a time, mixing well until each is incorporated.
Add the vanilla extract to the milk.
Alternating between the dry ingredients and the wet ones, add to the butter and sugar. Mix until combined after each addition. Beginning and ending with the dry mix works best!
Using a spatula (not your mixer), gently fold in the egg whites. Stop when the egg whites are combined, but not completely incorporated.
Pour the batter into your pan. Bang the cake firmly on the counter (keep pan flat) to make sure there are no air pockets.
Bake for 40 to 45 minutes or until a toothpick cake comes out clean.
For Whipped Cream Layer
Beat heavy whipping cream (in an electric mixer or by hand) until stiff peaks form.
Add honey and vanilla and mix again.
Store whipped cream in fridge until cake is completely cool.
Putting it All Together
Once the cake is completely cooled, top with the whipped cream and then sliced strawberries.
Serve immediately or store in the fridge.
**If you double the recipe, use 3 egg whites, but double everything else.