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Strawberry Shortcake » Simple and Healthy Recipe! ✅

This Strawberry Shortcake is a simple yet elegant dessert! It’s topped with a three-ingredient strawberry glaze that echoes the berry flavor of this dessert.

The cake was originally made with half a pound of each of its ingredients: eggs, butter, flour and sugar. While I can appreciate the simplicity of traditional cupcake recipes, I prefer to create my own variations.

First, I created this recipe for a pound of ultra moist cream cheese. And to play into the warmer season, I created this easy strawberry shortcake.

But here’s the big secret to this sponge cake recipe: you can make it all year long! Instead of spending 30+ minutes reducing fresh strawberries on the stovetop, I flavored the batter with strawberry extract and freeze-dried strawberry powder.

It may not be the traditional method, but I promise this Strawberry Ice Cream Pound Cake tastes like one made with seasonal berries! Serve slices of this pound cake with fresh strawberries and a generous dollop of strawberry frosting for a decadent treat.

Ingredients in this recipe

This from scratch recipe calls for a couple of special ingredients that you may not have on hand, but the rest of the ingredient list is very simple. Here are some key ingredients you’ll want to stock up on before you make the pound cake.

  • Freeze dried strawberries: Freeze-dried strawberries add a concentrated strawberry flavor to this cake. I used two 1-ounce packages (2 ounces total) of freeze-dried strawberries and managed to get 1/2 cup for the cake and 2 tablespoons for the frosting. You can blend them in a small blender or food processor until powdery. It doesn’t take long and it’s so much easier than reducing strawberries on the stovetop for 30-40 minutes!
  • Strawberry extract: It can be found in the kitchen aisle of your local supermarket. Do not omit the strawberry extract or replace it with additional vanilla extract, otherwise the strawberry flavor will not be as pronounced.
  • Cake flour: It contains less protein than all-purpose flour, resulting in a lighter cake.
  • Red food coloring: This isn’t necessary, but it does turn the dough a nice shade of pink. I used liquid food coloring and only needed about six drops total.
  • Hot water: I recommend using hot water to make strawberry frosting for cupcakes. Helps dissolve freeze-dried strawberry powder and creates a smoother frosting than milk.

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How to make strawberry shortcake

For this recipe, you will first need to make and bake the sponge cake. When the cake has cooled completely, you can sprinkle the top with the strawberry glaze. Don’t try to frost the cake while it’s still hot, or the frosting will run off!

  • Prepare your donut pan: Preheat oven to 350ºF. Next, spray a 10-inch donut pan with cooking spray. Make sure your donut pan has a 10-12 cup capacity!
  • Combine the dry ingredients: Add the flour, freeze-dried strawberry powder, baking powder, baking soda, and salt to a large bowl. Stir to combine, then set aside.
  • Cream the butter and sugar: I prefer to use my food processor for this step. You will first need to beat the softened butter until smooth, then add the sugar and continue beating for about 5 minutes. You are trying to make the mixture light and fluffy.
  • Add the eggs to the butter mixture: Add one egg at a time, waiting for each one to be completely mixed in before adding the next.
  • Add the other wet ingredients: To the butter mixture, combine the oil, vanilla and strawberry extracts, and food coloring.
  • Combine the wet and dry ingredients: Add the dry ingredients to the wet in two additions, alternating between the flour mixture and sour cream. Be careful not to over mix the dough!
  • Bake the cake: Pour batter into prepared pan, then bake until toothpick inserted in center comes out clean.
  • Cool the cake: The cake will need to cool in the donut pan for about 30 minutes before you can safely flip it over onto a wire rack to cool completely.
  • Prepare the strawberry glaze: It’s a simple mix of freeze-dried strawberry powder, powdered sugar, and hot water. If the frosting is too thin, add more sugar. If it’s too thick, add more hot water.
  • Cake icing: Sprinkle strawberry shortcake frosting over cooled cake. Let rest for about 10 minutes before cutting and serving.

recipe substitutions

Freeze-dried strawberry powder and strawberry extract are two non-negotiable ingredients in this recipe. However, there are a few other ingredient swaps you can do as needed.

  • Cake flour: You can make homemade cake flour if you don’t have any in your pantry.
  • Unsalted butter: You can use salted butter, just be sure to leave out the extra salt called for in the recipe.
  • Red liquid food coloring: It can be omitted, just be aware that the dough will not be pink as shown in my photos.
  • Oil: Any neutral oil, such as canola, vegetable, or coconut oil will work.
  • Sour cream: Plain, whole Greek yogurt would be a suitable alternative.

cooking tips

  • It is best to use warm water instead of milk for the frosting. Helps dissolve strawberry powder and creates a smoother frosting!
  • Freeze dried strawberries may not be in the baking aisle of your local grocery store. Also check the snack aisle or where you can usually find dried fruit.
  • If you prefer a fresh strawberry shortcake, try my strawberry shortcake recipe. Cooking time should be similar to this recipe.

More strawberry desserts that you will love!

  • strawberry cupcakes
  • Strawberry cake
  • Chocolate Covered Strawberry Shortcakes
  • Mini cheesecake with strawberries

video recipe

Strawberry cake

Prep Time: 40 minutes Cook Time: 1 hour 10 minutes Total Time: 1 hour 50 minutes Strawberry Shortcake is a simple yet elegant dessert perfect for strawberry season! It’s topped with a three-ingredient strawberry glaze that echoes the berry flavor of this dessert. Print Recipe Pin Recipe

Servings: 12 slices

Strawberry cake

  • 3 level tablespoons and cups of cake flour (345 grams)
  • ½ cup freeze-dried strawberry powder (40 grams) see recipe notes
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon of salt
  • 1 cup of softened unsalted butter (230 grams)
  • 2 cups of granulated sugar (400 grams)
  • 4 large eggs at room temperature
  • ¼ cup canola or vegetable oil (60 ml)
  • 2 teaspoons of pure vanilla extract
  • 1 teaspoon strawberry extract
  • 6 to 8 drops red liquid food coloring or a little red gel food coloring
  • 1 cup sour cream at room temperature (240 grams)

strawberry frosting

  • 1 ½ cup of powdered sugar (180 grams)
  • 2 tablespoons of freeze-dried strawberry powder (10 grams)
  • 3 to 4 tablespoons hot water use more as needed (45 to 60 ml)
  • To make the strawberry shortcake: Preheat oven to 180°C (350°F). Generously spray a 10-inch donut pan (10 to 12 cups) with nonstick cooking spray and set aside.
  • In a large bowl, whisk together cake flour, ½ cup freeze-dried strawberry powder (40 grams), baking powder, baking soda, and salt until well blended. Set aside.
  • In the bowl of a planetary mixer fitted with a paddle attachment or in a large bowl with a hand mixer, beat butter on medium speed until mixture is smooth. With the mixer on low speed, slowly add the granulated sugar.
  • Once you’ve added all the sugar, increase to medium speed and continue stirring for another 5 minutes or until the mixture is light and fluffy.
  • Combine the eggs, one at a time, making sure to stop and scrape down the bottom and sides of the bowl as needed.
  • Combine oil, vanilla extract, strawberry extract, and red food coloring until blended.
  • Add the dry ingredients in two additions alternating with the sour cream (begin and end with the dry ingredients) on low speed. Stir each addition until well blended, being careful not to overmix the batter.
  • Use a rubber spatula to scrape down the bottom and sides of the bowl to make sure everything is well combined.
  • Pour batter into prepared donut pan and spread in an even layer.
  • Bake for 55-70 minutes or until a toothpick inserted into the cake comes out clean. Remove from the oven and let cool in the pan for about 30 minutes. Slide a knife between the outside of the cake and the pan to loosen it, then carefully remove the cake from the pan and transfer to a wire rack to cool completely.
  • To make the strawberry glaze: Add the powdered sugar, strawberry powder, and hot water to a large bowl and mix until well blended and there are no lumps. If the frosting is too thin, add more powdered sugar as needed. If the frosting is too thick, add more water as needed.
  • Sprinkle the frosting over the cake and let it sit for 10-15 minutes to allow the frosting to harden a bit.

Freeze-dried strawberry powder: I used two 1-ounce packages (2 ounces total) of freeze-dried strawberries and managed to get 1/2 cup for the cake and 2 tablespoons for the frosting. You can blend them in a small blender or food processor until powdery.
Storage instructions: Cake can be stored in an airtight container at room temperature for up to 4 days.
Instructions for freezing: To freeze the cake, wrap it in plastic wrap, then place it in a freezer bag or freezer-safe container and freeze for up to 3 months. Thaw at room temperature before serving. Cuisine: American Course: Dessert Author: Danielle

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