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Strawberry Shortcake Recipe

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★★★★★

4.5 from 126 reviews

This classic Strawberry Shortcake recipe features moist layers of homemade cake filled and topped with sweetened whipped cream and fresh, sugar-soaked strawberries. Perfectly balanced between creamy and fruity, this dessert is an all-time favorite for celebrations and summer gatherings with a tender crumb and luscious berry flavor.

Ingredients

Scale

Cake

  • 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)
  • 1/2 teaspoon (2g) baking powder
  • 1/2 teaspoon (3g) salt
  • 1 cup (235g) buttermilk
  • 2 teaspoons (8g) vanilla extract

Sliced Strawberries

  • 4 cups (578g) sliced, fresh strawberries
  • 3 tablespoons (37g) sugar

Sweetened Whipped Cream

  • 2 cups (480g) heavy cream or whipped cream
  • 1/2 cup (58g) confectioners’ sugar
  • 2 teaspoons (8g) vanilla extract

Instructions

  1. Prepare the Pans: Grease and flour three 8-inch round cake pans, and line the bottoms with parchment paper for easy removal.
  2. Preheat the Oven: Set your oven to 350°F (175°C) to get it ready for baking the cake layers.
  3. Mix Dry Ingredients: In a bowl, whisk together the cake flour, baking powder, and salt thoroughly and set aside.
  4. Cream Butter and Sugar: With an electric mixer using the paddle attachment, beat softened butter on medium speed until smooth. Gradually add sugar and continue beating for 3 to 5 minutes until light and fluffy.
  5. Add Eggs: Incorporate the eggs one at a time, beating well after each addition to fully blend the yolks.
  6. Combine Buttermilk and Vanilla: Stir the vanilla extract into the buttermilk and set aside.
  7. Alternate Adding Dry and Wet Ingredients: With the mixer on low speed, add the flour mixture and buttermilk alternately to the butter mixture, beginning and ending with the flour mixture, in three additions of dry and two additions of wet.
  8. Divide Batter: Evenly distribute the batter among the three prepared pans.
  9. Bake the Cakes: Bake in the preheated oven for 20-25 minutes or until a toothpick inserted into the center comes out clean or with just a few moist crumbs. The cake layers should spring back lightly when touched.
  10. Cool Layers: Let the cakes cool in their pans on a wire rack for 10 minutes before turning them out to cool completely.
  11. Prepare Strawberries: Toss sliced strawberries with 3 tablespoons of sugar in a medium bowl, cover with plastic wrap, and refrigerate until ready to use to allow them to release their juice.
  12. Chill Equipment for Whipped Cream: Place the mixing bowl and beaters or whisk attachment in the freezer for 10 minutes.
  13. Make Whipped Cream: Pour heavy cream, powdered sugar, and vanilla extract into the chilled bowl. Beat on low speed, gradually increasing to medium-high, until soft peaks form (about 1.5 minutes). Be careful not to overmix.
  14. Assemble the Cake – Layer 1: Place one cake layer on your serving plate. Poke small holes over the surface with a skewer or fork to help absorb juices.
  15. Add Toppings to First Layer: Spread a layer of whipped cream followed by a generous layer of sugar-soaked strawberries.
  16. Layer 2: Repeat poking holes, then add whipped cream and strawberries on the second cake layer and place it on top of the first.
  17. Top Layer: Place the final cake layer on top. Spread the remaining whipped cream evenly over the top and sides of the cake.
  18. Decorate: Garnish with whole or freshly sliced strawberries on top and optionally press some thin strawberry slices around the sides for extra berry decoration.
  19. Chill: Cover and refrigerate the assembled cake until ready to serve. Remove from the fridge about one hour before enjoying for the best texture.

Notes

  • Room temperature eggs blend better into the batter; warm them gently in a bowl of warm water to speed up the process.
  • Use cake flour (like Swan’s Down) for a tender crumb; avoid self-rising flour.
  • Line pans with parchment paper to prevent sticking and for easy cake removal.
  • Be cautious not to overmix the whipped cream to avoid it turning into butter.
  • Poking holes in the cake layers helps the strawberry juice soak in for extra moistness.
  • The cake can be stored refrigerated under a cake dome or airtight container for up to 2 days.
  • Allow the cake to sit at room temperature for about one hour before serving for best flavor and texture.

Keywords: Strawberry Shortcake, Strawberry Cake, Whipped Cream Cake, Summer Dessert, Layer Cake, Fresh Strawberry Dessert

Find it online: https://dailysimplerecipe.com/strawberry-shortcake-recipe/