Moist Strawberry Shortcake with Walnuts – Easy Recipe

Discover the best moist strawberry shortcake with walnuts recipe for a sweet treat. Simple to make and perfect for any occasion. Try it today!

Why You’ll Love It

This moist strawberry shortcake with walnuts is a delightful twist on a classic dessert. It combines tender cake, crunchy walnuts, and fresh strawberries for perfect texture and flavor. Whether for a family gathering or a special occasion, this recipe is simple and satisfying. Plus, the walnuts add a delicious nutty crunch that pairs beautifully with the sweet strawberries and creamy topping.

Ingredients

• 1 1/2 cups all-purpose flour
• 1/2 cup granulated sugar
• 2 tsp baking powder
• 1/4 tsp salt
• 1/2 cup cold unsalted butter, diced
• 1/2 cup buttermilk (substitute with milk + vinegar if needed)
• 2 large eggs
• 1 tsp vanilla extract
• 1 cup walnuts, chopped
• 2 cups fresh strawberries, sliced
• 2 tbsp sugar (for macerating strawberries)
• 1 cup heavy cream
• 2 tbsp powdered sugar
• 1 tsp vanilla extract (for whipped cream)

Step-by-Step Instructions

1. Preheat your oven to 350°F (175°C). Grease and flour an 8-inch cake pan for easy cake removal.
2. In a medium bowl, whisk together the flour, sugar, baking powder, and salt until evenly combined.
3. Using a pastry cutter or your fingers, cut the cold butter into the flour mixture until it resembles coarse crumbs.
4. In a separate bowl, whisk together buttermilk, eggs, and vanilla extract until smooth.
5. Pour the wet ingredients into the dry ingredients and gently fold them together. Then, fold in the chopped walnuts.
6. Pour the batter into the prepared pan and bake for 20 to 25 minutes, or until a toothpick inserted into the center comes out clean.
7. While the cake bakes, toss the sliced strawberries with 2 tablespoons of sugar. Let them sit to release their juices.
8. In a cold bowl, beat the heavy cream with powdered sugar and vanilla extract until soft peaks form.
9. Once the cake is fully cooled, slice it horizontally or into layers. Layer with macerated strawberries and whipped cream. Serve immediately.

Expert Tips

For the best moist texture, use cold butter and don’t overmix the batter. Make sure the strawberries have enough time to macerate—this adds extra sweetness and moisture. To check doneness, insert a toothpick in the center; it should come out clean. If you want to add extra crunch, toast the walnuts lightly before mixing them into the batter.

Storage

Store the strawberry shortcake covered in the refrigerator for up to 3 days. For longer storage, keep the baked cake layer separate from strawberries and whipped cream and freeze the cake layer for up to 1 month. Assemble fresh when ready to serve.

Variations

• Vegan: Use plant-based milk and vegan butter. Substitute eggs with flax eggs (1 tbsp flaxseed + 3 tbsp water each).
• Gluten-Free: Use a gluten-free all-purpose flour blend in place of regular flour.
• Dairy-Free: Swap buttermilk and cream with coconut cream and almond milk.
• Sugar-Free: Replace granulated and powdered sugar with a natural sweetener like erythritol or stevia adjusted to taste.

FAQ

What is the best way to keep strawberry shortcake moist?

Using buttermilk in the batter and properly macerating the strawberries with sugar helps keep the strawberry shortcake moist and flavorful.

Can I make this strawberry shortcake ahead of time?

You can bake the cake layer a day ahead and store it wrapped at room temperature or frozen. Assemble with strawberries and cream just before serving for best texture.

Can I substitute walnuts with other nuts?

Yes, pecans or almonds work wonderfully if you prefer a different nut flavor or need an alternative.

How do I prevent whipped cream from separating?

Chill your bowl and beaters before whipping cream, and avoid overwhipping. Stop as soon as soft peaks form for stable cream.

Is strawberry shortcake good for special occasions?

Absolutely! This moist strawberry shortcake with walnuts is elegant yet easy, making it perfect for celebrations and gatherings.

Feel free to leave a comment, rate, or share if you try this recipe. Enjoy your baking journey!