Strawberry Shortcake Recipe

A towering celebration of summer’s sweetness, this Strawberry Shortcake is as beautiful as it is delicious. With three golden layers of tender vanilla cake, generous swirls of whipped cream, and slices of fresh, juicy strawberries, this dessert brings joy at first glance—and pure delight in every bite. It’s the kind of showstopper that turns any gathering into a memorable occasion, thanks to its rustic charm and vibrant, natural flavors.

Unlike traditional shortcakes that are more biscuit-like, this version leans into soft sponge cake for an airy, melt-in-your-mouth experience. The whipped cream is light and cloud-like, providing the perfect contrast to the sweet-tart berries. Finished with a crown of whole strawberries and edible flowers, this cake doesn’t just satisfy—it impresses.

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Ingredients for this Strawberry Shortcake Recipe

For the Cake:

• 2 ½ cups all-purpose flour
• 2 ½ tsp baking powder
• ½ tsp baking soda
• ½ tsp salt
• 1 cup unsalted butter, room temperature
• 1 ¾ cups granulated sugar
• 4 large eggs
• 1 tbsp vanilla extract
• 1 cup whole milk
• ¼ cup sour cream

For the Whipped Cream:

• 2 cups heavy whipping cream
• ½ cup powdered sugar
• 1 tsp vanilla extract

For the Strawberry Filling:

• 2 ½ cups fresh strawberries, sliced
• 2 tbsp sugar
• 1 tsp lemon juice (optional, for brightness)

For Garnish (optional but beautiful):

• Whole strawberries
• Edible flowers (roses, pansies, or hydrangeas)

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Step 1: Prep the Strawberries

Wash, hull, and slice the strawberries. Toss them in a bowl with sugar and lemon juice. Let them macerate for at least 20–30 minutes. This draws out their juices, creating a natural syrup that enhances the flavor and keeps the cake moist.

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Step 2: Make the Cake Layers

Preheat your oven to 350°F (175°C). Grease and flour three 8-inch round cake pans. In a bowl, whisk together flour, baking powder, baking soda, and salt. In a separate large bowl, cream the butter and sugar until light and fluffy—about 3–4 minutes using an electric mixer. Add eggs one at a time, beating well after each. Mix in vanilla.

Combine the milk and sour cream in a small bowl. Add the dry ingredients to the wet in three parts, alternating with the milk mixture. Begin and end with the dry ingredients. Mix until just combined.

Divide the batter evenly among the pans and smooth the tops. Bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean. Let cool in pans for 10 minutes, then turn out onto wire racks to cool completely.

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Step 3: Whip the Cream

Chill your mixing bowl and beaters for best results. Pour heavy cream into the bowl and whip on medium-high speed until it starts to thicken. Add powdered sugar and vanilla, and continue whipping until soft peaks form. Be careful not to overbeat—you’re looking for smooth, pillowy cream.

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Step 4: Assemble the Strawberry Shortcake

Place one cake layer on your serving stand or plate. Spread a generous layer of whipped cream, then spoon over a portion of the macerated strawberries. Repeat with the second layer.

Add the final cake layer on top. Finish with a thick cloud of whipped cream. Decorate with whole strawberries and edible flowers if desired. Chill the cake for at least 30 minutes before serving for easier slicing.

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Storage Instructions

To keep your Strawberry Shortcake fresh and flavorful:

• Refrigerator: Store the assembled cake in the refrigerator, covered lightly with plastic wrap or in a cake dome. It will stay fresh for up to 3 days. The whipped cream may begin to deflate slightly over time, so for best texture, enjoy within the first 24–48 hours.
• Freezing: The cake layers (without cream or strawberries) can be baked ahead and frozen. Wrap them tightly in plastic wrap and foil, then freeze for up to 2 months. Thaw at room temperature before assembling.
• Make Ahead Tip: You can prepare the whipped cream and strawberry filling a few hours in advance and store them separately in airtight containers in the fridge until ready to use.

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Estimated Nutrition

Per Slice (based on 12 slices):

• Calories: 450
• Fat: 28g
• Saturated Fat: 17g
• Carbohydrates: 46g
• Sugar: 30g
• Protein: 5g
• Fiber: 1g
• Cholesterol: 120mg
• Sodium: 190mg

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Frequently Asked Questions

1. Can I use frozen strawberries instead of fresh?

Yes, but thaw and drain them first to avoid excess moisture in the cake layers.

2. What if I don’t have three cake pans?

You can bake the batter in batches or bake it in a single pan and slice it into layers after cooling.

3. How do I make this cake more stable for transport?

Chill it for at least an hour before moving, and transport in a tall cake carrier to prevent toppling.

4. Can I use store-bought whipped cream?

For best flavor and texture, homemade is preferred, but stabilized whipped toppings can work in a pinch.

5. What flour is best for this cake?

All-purpose flour works great, but you can substitute cake flour for an even softer crumb.

6. Is this recipe gluten-free?

Not as written, but you can try using a 1:1 gluten-free flour blend.

7. Can I use a different fruit?

Absolutely! Blueberries, raspberries, or peaches are all fantastic alternatives.

8. How can I prevent the cake from getting soggy?

Only assemble shortly before serving, and don’t overfill with juicy strawberries between layers.

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