There’s something utterly captivating about a well-made strawberry shortcake. This dessert, with its delicate layers of fluffy cake, fresh strawberries, and sweetened whipped cream, offers a harmonious blend of flavors and textures that is both indulgent and refreshing. Whether you’re celebrating a special occasion or simply enjoying a quiet afternoon treat, this classic dessert never fails to impress. Its versatility makes it perfect for a casual family gathering, a chic summer party, or even a romantic dinner for two.

Ingredients Overview

The magic of strawberry shortcake lies in its simplicity, with three primary components that come together beautifully: the cake layers, sliced strawberries, and whipped cream.

The cake itself is made with cake flour, butter, sugar, eggs, and buttermilk, creating a tender crumb that melts in your mouth. Using cake flour is crucial for achieving that soft, delicate texture, and if cake flour isn’t available, a simple mix of all-purpose flour and cornstarch can substitute in a pinch. Butter, softened to room temperature, is essential for creaming with sugar to create a light and airy base, and the buttermilk adds a slight tanginess that balances the sweetness perfectly. Room-temperature eggs blend more easily into the batter, ensuring a uniform texture.

For the strawberry component, fresh strawberries are sliced and lightly sweetened, drawing out their natural juices to create a delightful syrup. This simple maceration process elevates the fruit’s flavor, making it juicy and aromatic.

Finally, the whipped cream brings it all together. Chilling the mixing bowl and beaters ensures the cream whips up light and fluffy, forming the perfect cushion between each layer of cake and strawberries.

Step-by-Step Instructions for the Perfect Strawberry Shortcake

The secret to an exceptional strawberry shortcake is in the careful preparation of each component, combined in a way that showcases their best qualities.

To start, the cake layers require some attention to detail. Greasing and flouring the pans, along with lining them with parchment paper, ensures a smooth release once baked. Creaming the butter and sugar until it’s light and fluffy creates the structure of the cake, while adding the eggs one at a time helps maintain that structure, preventing a dense texture. When alternating the dry ingredients with the buttermilk, always begin and end with the dry; this technique helps to keep the batter smooth and well-incorporated.

The sliced strawberries, sweetened just enough, develop a natural syrup as they sit. This simple step infuses the cake with fresh berry flavor, allowing each bite to burst with juicy sweetness. Ensuring the strawberries are sliced thinly also helps them release more juice, which will soak into the cake layers beautifully.

Whipping the cream to the perfect consistency is crucial. Starting on low speed prevents splatters, and gradually increasing the speed helps achieve those soft peaks that hold their shape without becoming stiff. Overwhipping can quickly turn your cream grainy, so keeping a close watch is key.

Assembling the cake is where your creativity can shine. After poking small holes in the cake layers, you’ll pour over the strawberry juices, letting them seep in for added moisture and flavor. Layering whipped cream and strawberries between the cakes not only adds visual appeal but also balances the textures, creating a light, luscious bite every time.

Recipe Tips & Frequently Asked Questions

Avoid Common Mistakes:

Overmixing the batter can result in a dense cake; mix just until combined.
Keep an eye on the whipped cream soft peaks are ideal; overwhipping can lead to a heavy texture.

Perfect Cake Texture:

Alternating between dry and wet ingredients keeps the batter smooth, preventing clumps.
Room-temperature ingredients mix more evenly, creating a consistent crumb.

Enhancing Strawberry Flavor:

Add a splash of lemon juice to the strawberries for a tangy twist that enhances their natural sweetness.
Allow the strawberries to sit with sugar for at least 15 minutes to develop a syrupy consistency.

Storage Tips:

Store this strawberry shortcake in an airtight container in the fridge. For best results, remove from the fridge about an hour before serving to allow the cake and cream to soften slightly.

What to Serve With This Recipe:

Pair with a light, fruity sparkling wine, such as Prosecco, to complement the dessert’s sweetness without overwhelming it.
For a non-alcoholic option, iced tea or a fruity lemonade provides a refreshing balance.
Serve alongside a fresh fruit salad to enhance the summery feel of the shortcake.

Frequently Asked Questions:

If making in advance, store the cake and whipped cream separately to avoid sogginess. Assemble shortly before serving.
No cake flour? Substitute with a mix of all-purpose flour and cornstarch.
To prevent the cake from becoming soggy, layer with the strawberries just before serving.

Variations and Customizations

Feel free to play with the flavors of this versatile dessert. Swap the strawberries for a medley of berries, like blueberries or raspberries, for a burst of color and taste. You can also experiment with infusing the whipped cream with citrus zest or a dash of almond extract for a hint of nuttiness. The cake itself can be adapted with flavors like cocoa for a chocolatey twist or a hint of lemon zest for added freshness.

Storing and Reheating Leftovers

Keep any leftover shortcake fresh by storing it in the fridge, covered, to prevent it from drying out. Before serving, a fresh dollop of whipped cream and a few more strawberries will revive any leftover slices. For longer storage, freeze the cake layers and strawberries separately; just remember to thaw them gently in the fridge overnight before assembling.

With this Strawberry Shortcake recipe, you’ll find joy in every step, from whipping the cream to assembling the layers of soft cake and juicy berries. It’s a timeless treat that never fails to delight, no matter the occasion.

Strawberry Shortcake

Strawberry Shortcake combines light, fluffy cake layers with sweetened whipped cream and juicy strawberries for a classic, refreshing dessert perfect for any occasion.

Print Pin Rate

Course: Dessert

Cuisine: American

Prep Time: 15

Cook Time: 25

Servings:

Author: Jessica Harmon

Ingredients

Cake Layers

3 cups 342g cake flour (we use Swan’s Down, bleached; avoid self-rising flour)
½ teaspoon 2g baking powder
½ teaspoon 3g salt
1 ½ cups 339g unsalted butter, softened (equivalent to 3 sticks)
3 cups 600g granulated sugar
5 large eggs at room temperature (to quickly bring to room temperature, place in a bowl of warm water for about 5 minutes)
1 cup 235g buttermilk
2 teaspoons 8g vanilla extract

Sliced Strawberries

4 cups 578g fresh strawberries, thinly sliced
3 tablespoons 37g sugar

Sweetened Whipped Cream

2 cups 480g heavy cream or whipping cream
½ cup 58g powdered sugar
2 teaspoons 8g vanilla extract

Instructions

Preparing the Cake Layers

Begin by greasing and flouring three 8-inch round cake pans. For extra ease, line the bottom of each pan with parchment paper.
Preheat your oven to 350°F (175°C).
In a medium-sized bowl, whisk together the cake flour, baking powder, and salt. Set this dry mixture aside for later use.
Using an electric mixer fitted with a paddle attachment, cream the softened butter on medium speed until it becomes smooth. Gradually add the sugar and continue to beat until the mixture turns light and fluffy, which should take about 3 to 5 minutes.
Incorporate the eggs one at a time, mixing thoroughly after each addition until the yolks are well blended into the batter.
Stir the vanilla extract into the buttermilk.
With the mixer set to low speed, add the flour mixture to the butter and sugar batter alternately with the buttermilk. Start and finish with the dry ingredients, making three additions of the dry mix and two of the buttermilk.
Evenly divide the cake batter among the three prepared pans.
Bake in the preheated oven for 20-25 minutes or until a toothpick inserted into the center of the cakes comes out clean or with just a few moist crumbs. You can also test doneness by gently pressing the center of the cake; it should spring back when touched. Baking times may vary slightly.
Allow the cakes to cool in the pans on a wire rack for 10 minutes before carefully inverting them onto the rack to cool completely.

Preparing the Sliced Strawberries

In a medium-sized bowl, combine the sliced strawberries with the sugar. Stir well, cover the bowl with plastic wrap, and refrigerate until ready to use. The sugar will draw out the juices from the strawberries, creating a lovely syrup.

Making the Sweetened Whipped Cream

Chill your mixing bowl and whisk attachment in the freezer for about 10 minutes to ensure your cream whips perfectly.
Pour the heavy cream, powdered sugar, and vanilla extract into the chilled bowl. Begin beating at low speed, gradually increasing to medium-high as the cream thickens. This should take approximately 1 ½ minutes, resulting in soft peaks that slightly bend over when the whisk is lifted. Be careful not to overbeat.

Assembling the Strawberry Shortcake

Once the cake layers are completely cool, start the assembly. Place one of the cake layers onto your serving base or cake stand.
Using a wooden skewer or the tines of a fork, poke small holes across the top of the cake layer. This will help the strawberry juices absorb into the cake.
Spread a layer of the prepared sweetened whipped cream over the cake layer, ensuring an even coverage. Reserve enough whipped cream for the remaining layers and the top.
Add a layer of the sugared strawberries, making sure to include some of the juices.
Repeat the process for the next cake layer, once again poking holes, spreading whipped cream, and adding strawberries.
Top with the final cake layer, then generously spread the remaining whipped cream over the top.
Garnish with whole or additional sliced strawberries on top. If desired, press thinly sliced strawberries around the sides of the cake for an extra touch of color and flavor.
Store the assembled cake in the refrigerator under a cake dome or in an airtight container. For the best texture and flavor, remove from the refrigerator about one hour before serving.