Description
Looking for a gorgeous dessert that tastes like summer in every bite? This Strawberry Shortcake is a dreamy creation stacked high with soft vanilla cake layers, clouds of whipped cream, and syrupy strawberries. It’s the perfect choice for a birthday, picnic, or simply when you want something refreshing and sweet. A true favorite among easy recipe lovers and foodie entertainers, it delivers flavor, beauty, and nostalgia all in one.
Whether you’re seeking a quick dessert idea, a showpiece for your brunch table, or an elegant take on a classic summer cake, this recipe is guaranteed to wow your guests. Each bite is a balance of fluffy, creamy, fruity goodness—a celebration of simple ingredients done right.
Ingredients
Cake Layers:
2 1/2 cups all-purpose flour
2 1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 cup unsalted butter, room temperature
1 3/4 cups granulated sugar
4 large eggs
1 tbsp vanilla extract
1 cup whole milk
1/4 cup sour cream
Whipped Cream:
2 cups heavy whipping cream
1/2 cup powdered sugar
1 tsp vanilla extract
Strawberry Filling:
2 1/2 cups fresh strawberries, sliced
2 tbsp sugar
1 tsp lemon juice (optional)
Optional Garnish:
Whole strawberries
Edible flowers
Instructions
- Prep Strawberries: Slice and toss strawberries with sugar and lemon juice. Set aside for 20–30 minutes to draw out the juices.
- Make Cake Batter: Preheat oven to 350°F (175°C). Grease three 8-inch pans. Cream butter and sugar. Add eggs, vanilla. Alternate adding dry ingredients and milk-sour cream mixture.
- Bake the Cakes: Divide batter into pans. Bake 25–30 minutes or until a toothpick comes out clean. Cool completely.
- Whip Cream: Beat chilled heavy cream until thickening. Add sugar and vanilla. Beat until soft peaks form.
- Assemble Cake: Layer cake, whipped cream, and strawberries. Repeat for all layers. Top with whipped cream, whole berries, and flowers.
- Chill: Refrigerate the cake for at least 30 minutes before slicing to set the layers.