Introduction

Strawberry Shortcake is a classic dessert that combines moist cake layers with sweetened fresh strawberries and fluffy whipped cream. It’s perfect for celebrating spring and summer with a light, fruity treat that everyone will love.

A three-layer vanilla cake is shown on a white cake stand with a beaded edge, each layer light golden brown and fluffy. Between each layer, there is a thick spread of white whipped cream mixed with sliced red strawberries. The top has a thick, uneven layer of whipped cream crowned with a few halved strawberries arranged around one whole strawberry placed in the center. The cake slice cut out reveals the soft spongy texture of the cake and cream layers with strawberry bits inside. Green bushes in soft focus are seen in the background. The scene is set on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 1/2 cups (339g) unsalted butter, softened (3 sticks)
3 cups (600g) sugar
5 large eggs, room temperature
3 cups (342g) cake flour (not self-rising)
½ teaspoon (2g) baking powder
½ teaspoon (3g) salt
1 cup (235g) buttermilk
2 teaspoons (8g) vanilla extract
4 cups (578g) sliced, fresh strawberries
3 tablespoons (37g) sugar
2 cups (480g) whipped cream or heavy cream
½ cup (58g) confectioners’ sugar
2 teaspoons (8g) vanilla extract (for whipped cream)

Instructions

Step 1: Grease and flour three 8-inch round pans, lining the bottoms with parchment paper if desired.
Step 2: Preheat the oven to 350℉ (175℃).
Step 3: In a bowl, whisk together the cake flour, baking powder, and salt; set aside.
Step 4: Using an electric mixer with a paddle attachment, cream the softened butter on medium speed until smooth. Gradually add sugar and beat for 3 to 5 minutes until light and fluffy.
Step 5: Add eggs one at a time, blending after each until fully incorporated.
Step 6: Stir vanilla extract into the buttermilk.
Step 7: On low speed, add the flour mixture alternately with the buttermilk to the butter mixture, beginning and ending with the dry ingredients. Use three additions of dry and two of wet.
Step 8: Divide the batter evenly among the prepared pans.
Step 9: Bake for 20–25 minutes or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
Step 10: Let cake layers cool in pans on a wire rack for 10 minutes, then turn out to cool completely.
Step 11: For the strawberries, toss sliced strawberries with 3 tablespoons sugar in a bowl. Cover and refrigerate until ready to use, allowing juices to develop.
Step 12: For the whipped cream, chill the mixing bowl and beaters in the freezer for 10 minutes. Beat cream, confectioners’ sugar, and vanilla on low speed gradually increasing to medium-high until soft peaks form, about 1½ minutes. Avoid overmixing.
Step 13: Assemble the shortcake by placing one cake layer on a serving plate. Poke small holes over the top with a skewer to help absorb strawberry juice, then spread a layer of whipped cream and some sugared strawberries.
Step 14: Repeat with the second layer: poke holes, add whipped cream and strawberries.
Step 15: Top with the final cake layer, cover with remaining whipped cream, and decorate with whole or sliced fresh strawberries. Optional: press thin strawberry slices around the sides for extra berry display.
Step 16: Refrigerate the assembled cake under a dome or airtight container. Remove about one hour before serving for best flavor.

Tips & Variations

Use room temperature eggs by placing them in warm water for 5 minutes to ensure even mixing.
For extra flavor, soak the cake layers with a splash of strawberry juice or a light syrup before assembling.
Substitute buttermilk with whole milk plus 1 tablespoon lemon juice or vinegar if needed.
For a lighter cake, you can fold in whipped egg whites separately instead of whole eggs.
Try adding a pinch of almond extract to the whipped cream for a delicious twist.

Storage

Store the assembled strawberry shortcake in the refrigerator under a cake dome or airtight container for up to 2 days. Because of the fresh berries and whipped cream, it is best eaten soon after assembling. Remove from the fridge about one hour before serving to allow the cake to soften slightly and flavors to shine.

How to Serve

A three-layer vanilla sponge cake is shown with thick white whipped cream spread between each layer, along with sliced red strawberries peeking out between the cream. The cake is topped with more whipped cream and a circle of sliced strawberries surrounding a whole strawberry in the center. A slice is cut out, revealing the cake’s light yellow inside and the alternating layers of cream and strawberries. The cake sits on a white cake stand with a beaded edge, placed on a white marbled surface with green plants in the blurred background. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen strawberries for this recipe?

While fresh strawberries are preferred for the best texture and flavor, you can use frozen strawberries if fresh aren’t available. Thaw and drain them well before mixing with sugar to avoid excess moisture in the cake.

How do I know when the cake is done baking?

Insert a toothpick into the center of the cake layers. If it comes out clean or with just a few moist crumbs, the cake is done. The cake should also spring back lightly when pressed in the center.