Ultimate Strawberry Shortcake Recipe: Light, Fluffy, and Irresistibly Delicious

Indulge in the perfect summer dessert with this Ultimate Strawberry Shortcake Recipe. This homemade strawberry shortcake is a delightful blend of light, fluffy cake layers, fresh strawberries, and creamy whipped topping. Perfect for any occasion, this dessert is sure to impress your family and friends. Follow our easy step-by-step guide to create a mouthwatering treat that’s both beautiful and delicious.

Ingredients

• 1 cup sugar
• 3 large eggs
• 2 tsp vanilla extract
• 1/3 cup water
• 1/4 tsp salt
• 1 cup all-purpose flour
• 1 tsp baking powder
• 12-ounce carton of whipped topping
• 2 oz cream cheese, softened
• 1/3 cup powdered sugar
• 2 pounds fresh strawberries, sliced

Preparation

Preheat your oven to 350°F (175°C). Grease the bottom of a 9×13-inch baking pan and line it with parchment paper. In a large bowl, beat the eggs until light and fluffy. Gradually add the sugar, water, and vanilla extract, mixing well after each addition. In a separate bowl, sift together the flour, baking powder, and salt. Quickly fold the dry ingredients into the wet mixture until just combined. Pour the batter into the prepared pan and bake for 25-30 minutes or until a toothpick inserted into the center comes out clean. Remove from the oven, invert the cake onto a flat surface, peel off the parchment paper, and let it cool completely. For easier handling, freeze the cake for about 1 hour. Once chilled, use a large serrated knife to cut the cake horizontally into three even layers. Place one layer back into the parchment-lined baking pan and spread a generous layer of whipped topping over it. Arrange sliced strawberries evenly on top. Add the second cake layer and repeat the process. Place the final cake layer on top and spread the remaining whipped topping over the entire cake. In a separate bowl, beat the cream cheese, powdered sugar, and 1 tsp vanilla until smooth. Fold in 1 cup of whipped topping and spread this mixture over the top of the cake. Refrigerate for at least 4 hours or overnight. Before serving, cut into squares and garnish each piece with a strawberry half and a rosette of frosting if desired. Enjoy this light and refreshing strawberry shortcake with your loved ones!