Strawberry Shortcake Recipe
If you are on the hunt for a dessert that perfectly captures the essence of summer in every bite, this Strawberry Shortcake is your new best friend. With its tender, buttery cake layers, luscious whipped cream, and vibrant, sugar-kissed fresh strawberries, this classic treat feels like a celebration on your plate. Whether you’re making it for a special occasion or just because, the Strawberry Shortcake is a timeless dessert that’s as delightful to make as it is to savor.
Ingredients You’ll Need
These ingredients are straightforward but absolutely essential to achieving the perfect balance of flavors and textures in your Strawberry Shortcake. Each one plays a special role—from the richness of the butter to the brightness of the fresh strawberries, they come together beautifully.
- Unsalted butter, 1 1/2 cups (3 sticks): Softened butter provides the cake’s tender crumb and rich flavor.
- Sugar, 3 cups: Sweeter layers and perfectly macerated strawberries depend on the right amount of sugar.
- Large eggs, 5: Room temperature eggs help the batter mix evenly and add structure.
- Cake flour, 3 cups: A light, soft flour keeps the cake delicate and fluffy.
- Baking powder, 1/2 teaspoon: Gives lift to the cake layers.
- Salt, 1/2 teaspoon: Enhances all the other flavors.
- Buttermilk, 1 cup: Adds moisture and a subtle tangy note that balances sweetness.
- Vanilla extract, 2 teaspoons: Infuses the cake with warm, aromatic undertones.
- Fresh strawberries, 4 cups sliced: The star ingredient, bursting with natural sweetness and color.
- Sugar for strawberries, 3 tablespoons: Helps the berries release their juice and become syrupy.
- Whipped cream or heavy cream, 2 cups: Light, airy whipped cream melts perfectly into each cake layer.
- Confectioners’ sugar, 1/2 cup: Sweetens and stabilizes the whipped cream.
- Vanilla extract (for whipped cream), 2 teaspoons: Adds a gentle vanilla flavor to the cream topping.
How to Make Strawberry Shortcake
Step 1: Prepare Your Pans and Oven
Start by greasing and flouring three 8-inch round cake pans, and line the bottoms with parchment paper for the easiest release later. Then preheat your oven to a perfect 350℉ so everything is ready once your batter is mixed.
Step 2: Combine Dry Ingredients
Whisk the cake flour, baking powder, and salt together in a bowl. This simple mix ensures your cake layers rise evenly and have a light, tender crumb that melts in your mouth.
Step 3: Cream Butter and Sugar
Using an electric mixer fitted with the paddle attachment, beat the softened butter on medium speed until smooth and creamy. Gradually add sugar and continue beating until the mixture is fluffy and pale, about 3 to 5 minutes—this step is the foundation of your cake’s light texture.
Step 4: Incorporate Eggs and Vanilla
Add in the eggs one at a time, mixing well after each addition so they blend perfectly without curdling. Then stir in the vanilla extract combined with the buttermilk, which will add subtle richness and moistness to the batter.
Step 5: Alternate Adding Dry Ingredients and Buttermilk
On low speed, add the flour mixture to the wet ingredients alternately with the buttermilk—starting and ending with the flour. This helps maintain airiness in the batter and prevents overmixing, which could lead to a dense cake.
Step 6: Bake the Cake Layers
Divide the batter evenly among the prepared pans and bake for 20-25 minutes, until a toothpick inserted in the center comes out clean or with a few moist crumbs. Allow the cakes to cool in the pans for ten minutes before turning them out on a wire rack to cool completely.
Step 7: Macerate the Strawberries
While the cake cools, toss the sliced strawberries with three tablespoons of sugar in a bowl. Cover and refrigerate for at least 30 minutes. This step softens the berries and draws out juices, creating that iconic sweet syrup that makes Strawberry Shortcake impossible to resist.
Step 8: Whip the Cream
Chill your mixing bowl and beaters for about 10 minutes, then whip the cream with confectioners’ sugar and vanilla until soft peaks form. This luscious whipped cream is the perfect airy counterpoint to the rich cake and juicy berries.
Step 9: Assemble the Strawberry Shortcake
Place the first cake layer on your serving plate and poke small holes all over with a skewer to let strawberry juice soak in. Spread a layer of whipped cream followed by a generous helping of the macerated strawberries. Repeat with the next layer, then top with the final cake layer and cover with the remaining whipped cream. Garnish with fresh strawberry slices or whole berries for a beautiful finish.
How to Serve Strawberry Shortcake
Garnishes
A handful of whole strawberries, sprigs of fresh mint, or light dustings of powdered sugar make delightful finishing touches that add a pop of color and a hint of freshness. These small details elevate your presentation and make every slice Instagram-worthy.
Side Dishes
Keep it simple with a chilled glass of sparkling lemonade or a fruity rosé wine to complement the cake’s sweetness. Fresh fruit salads or a bowl of chilled sorbet also pair beautifully without stealing the spotlight from your Strawberry Shortcake.
Creative Ways to Present
Try layering the cake in clear trifle bowls for a stunning visual effect that shows off every luscious layer of cake, cream, and strawberries. Or serve individual mini shortcakes using biscuit bases topped with strawberry cream and berries for a charming twist perfect for gatherings.
Make Ahead and Storage
Storing Leftovers
Cover your Strawberry Shortcake tightly with a cake dome or an airtight container and keep it refrigerated. It’s best enjoyed within two days to preserve freshness, but it still tastes delicious the next day as the flavors have more time to meld.
Freezing
This cake is best enjoyed fresh, but you can freeze the layers (unassembled) wrapped tightly in plastic wrap and foil for up to two months. Thaw overnight in the refrigerator before assembling for best results.
Reheating
Because Strawberry Shortcake is traditionally served chilled with whipped cream and fresh strawberries, reheating is not recommended. Simply let refrigerated leftovers come to room temperature for about 20 minutes before serving to bring out the best flavors.
FAQs
Can I use frozen strawberries instead of fresh?
Fresh strawberries are best for Strawberry Shortcake because they hold their texture and flavor better. If frozen berries are your only option, thaw and drain them well to avoid excess moisture which can affect the cake layers.
What is the difference between cake flour and all-purpose flour?
Cake flour has a lower protein content than all-purpose flour, which results in a softer, more tender crumb—perfect for this delicate shortcake. Using all-purpose flour might make the cake a bit denser but it will still be delicious.
How do I know when the cake layers are done?
Insert a toothpick or cake tester in the center; if it comes out clean or with a few moist crumbs, your cake is perfectly baked. The layers should also spring back lightly when touched.
Can I make this cake dairy-free?
Yes! Substitute unsalted dairy-free butter and use a plant-based milk mixed with a teaspoon of lemon juice or vinegar to mimic buttermilk. Use coconut cream or another stable non-dairy whip for the cream topping.
How long can I keep the whipped cream fresh?
Freshly whipped cream tastes best the day you make it but can hold up in the fridge for 1 to 2 days if kept chilled and covered. It may lose some volume, so gentle re-whipping before assembling can help bring it back to life.
Final Thoughts
Nothing quite compares to the joyful experience of enjoying a homemade Strawberry Shortcake made from scratch. This recipe invites you to savor the simple, fresh flavors of summer with every bite and is guaranteed to bring smiles to your table. Trust me, once you make this Strawberry Shortcake, it will quickly become a beloved dessert you return to again and again.
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Strawberry Shortcake Recipe
- Total Time: 1 hour 15 minutes
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
A classic and delightful Strawberry Shortcake recipe featuring moist cake layers, fresh sugared strawberries, and fluffy sweetened whipped cream, perfect for any celebration or a summer treat.
Ingredients
Cake
- 1 1/2 cups (339g) unsalted butter, softened (equivalent to 3 sticks)
- 3 cups (600g) sugar
- 5 large eggs, room temperature (place in warm water for 5 minutes to speed up)
- 3 cups (342g) cake flour (not self-rising, bleached, e.g., Swan’s Down)
- ½ teaspoon (2g) baking powder
- ½ teaspoon (3g) salt
- 1 cup (235g) buttermilk
- 2 teaspoons (8g) vanilla extract
Strawberries
- 4 cups (578g) sliced fresh strawberries
- 3 tablespoons (37g) sugar
Whipped Cream
- 2 cups (480g) whipped cream or heavy cream
- ½ cup (58g) confectioners’ sugar
- 2 teaspoons (8g) vanilla extract
Instructions
- Prepare Pans: Grease and flour three 8-inch round pans, lining the bottoms with parchment paper for easy removal.
- Preheat Oven: Set the oven to 350℉ (175℃) to heat while preparing the batter.
- Mix Dry Ingredients: In a bowl, whisk together cake flour, baking powder, and salt; set aside.
- Cream Butter and Sugar: Using an electric mixer with paddle attachment, cream softened butter on medium speed until smooth. Gradually add sugar and beat for 3 to 5 minutes until light and fluffy.
- Add Eggs: Add eggs one at a time, beating well after each addition until fully incorporated.
- Combine Buttermilk and Vanilla: Mix vanilla extract into the buttermilk.
- Alternate Mixing: On low speed, add dry flour mixture alternately with buttermilk to the butter mixture, beginning and ending with dry ingredients in three additions of flour and two additions of buttermilk total.
- Divide Batter: Evenly divide the batter among the prepared pans.
- Bake: Bake for 20-25 minutes or until a toothpick inserted comes out clean or with a few moist crumbs; layers should spring back when lightly touched.
- Cool Cake: Let the cakes cool in pans on a wire rack for 10 minutes before removing from pans to cool completely.
- Prepare Strawberries: In a medium bowl, toss sliced strawberries with 3 tablespoons sugar, cover, and refrigerate to macerate and release juices.
- Prepare Whipped Cream: Chill mixing bowl and beaters for 10 minutes. Beat cream with confectioners’ sugar and vanilla on low gradually increasing to medium-high speed until soft peaks form, about 1½ minutes. Avoid overmixing.
- Assemble Cake: Place one cake layer on serving plate. Poke small holes on top to help absorb strawberry juice. Spread a layer of whipped cream, then add some sugared strawberries. Repeat with second layer, then top with final cake layer.
- Decorate: Spread remaining whipped cream on top and optionally around sides. Garnish with whole or sliced fresh strawberries.
- Chill: Store in refrigerator covered by a cake dome or airtight container. Remove about one hour before serving for best flavor and texture.
Notes
- Use cake flour, not self-rising, for a tender crumb.
- Ensure eggs are at room temperature for better emulsion.
- Do not overbeat whipped cream to prevent it from turning to butter.
- You can substitute heavy cream with whipping cream but consistency may vary slightly.
- Prepare strawberries ahead of time to allow them to release juices for more flavorful layers.
- Allow the cake to come to room temperature before serving to enhance flavor.
- Prep Time: 25 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (approx. 1/12 of cake)
- Calories: 480
- Sugar: 40g
- Sodium: 180mg
- Fat: 27g
- Saturated Fat: 16g
- Unsaturated Fat: 10g
- Trans Fat: 0.5g
- Carbohydrates: 55g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 110mg
Keywords: strawberry shortcake, strawberry dessert, whipped cream cake, summer cake, classic cake recipe
