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
Scale
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
