Imagine a dessert that captures the essence of summer in every single bite - crisp, buttery, and bursting with fresh strawberry flavor. This Rustic Strawberry Shortcake Cake is not just a recipe; it's a nostalgic journey back to lazy afternoon picnics and grandma's kitchen. With its golden, crumbly base and juicy, sugar-kissed strawberries, this dessert promises to transform an ordinary day into an extraordinary culinary experience that will have everyone asking for seconds!
Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 50 mins
Cuisine: American
Serves: 10 servings
Ingredients
- 2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, cold and cubed
- 1 cup heavy cream
- 2 cups fresh strawberries, hulled and sliced
- 1/4 cup powdered sugar
- Whipped cream for serving
Instructions
- Preheat the oven to 425°F (218°C). Line a 9-inch round baking pan with parchment paper and lightly grease the sides.
- In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt until well combined.
- Add the cold, cubed unsalted butter to the dry ingredients. Using a pastry cutter or your fingertips, work the butter into the flour mixture until it resembles coarse, pea-sized crumbs.
- Gradually pour in the heavy cream, stirring gently with a fork until the dough just comes together. Be careful not to overmix.
- Transfer the dough to the prepared baking pan, gently pressing it to create an even layer. The texture should look rustic and slightly uneven.
- Bake in the preheated oven for 18-22 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean.
- Remove from the oven and let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- While the cake is cooling, prepare the strawberries by washing, hulling, and slicing them. Sprinkle with powdered sugar and let sit for 10 minutes to release their natural juices.
- Once the cake is completely cool, top with the macerated strawberries, spreading them evenly across the surface.
- Just before serving, add dollops of fresh whipped cream on top or serve on the side.
- Slice into wedges and serve immediately, enjoying the rustic, homemade texture and fresh strawberry flavor.
Tips
- Keep your butter ice-cold: Cold butter is the secret to achieving that perfect, flaky texture in your cake.
- Don't overwork the dough: Mix just until ingredients are combined to ensure a tender, light cake.
- Use fresh, ripe strawberries: The quality of your fruit makes a huge difference in the final taste.
- Let the strawberries macerate: Sprinkling powdered sugar helps release their natural juices and intensifies their flavor.
- Serve immediately: This cake is best enjoyed fresh, with whipped cream at its peak of creaminess.
- Optional enhancement: Try adding a touch of vanilla extract to the dough or a sprinkle of lemon zest for extra depth of flavor.
Nutrition Facts
Calories: 380kcal
Carbohydrates: 42g
Protein: 4g
Fat: 23g
Saturated Fat: 14g
Cholesterol: 75mg
