Strawberry Shortcake in Steps

This hearty strawberry shortcake cake brings together all the nostalgic flavors of summer in one delightful dessert. The combination of light fluffy cake, fresh juicy strawberries, and clouds of whipped cream creates a dessert that's both elegant and comforting.

I first made this cake for my daughter's birthday after she requested something with fresh berries. The look on her face when she took that first bite made this recipe an instant family tradition. Now it appears at nearly every summer gathering we host.

Ingredients

• All purpose flour provides the perfect structure for our cake layers without becoming too dense
• Granulated sugar balances sweetness throughout the cake without overpowering the berries
• Baking powder ensures a beautiful rise for light fluffy layers
• Salt enhances all the flavors and balances the sweetness perfectly
• Unsalted butter adds richness and tenderness to the cake layers
• Whole milk creates moisture and richness in the cake batter
• Large eggs provide structure and binding for a perfect cake texture
• Vanilla extract enhances the flavor profile with warm aromatic notes
• Fresh strawberries are the star of the show offering bright juicy sweetness
• Heavy whipping cream whips into pillowy clouds of barely sweetened topping
• Powdered sugar stabilizes the whipped cream and adds just enough sweetness

Step-by-Step Instructions

Prepare the Pans and Oven

Preheat your oven to 350°F and thoroughly grease two 8inch round cake pans. I like to line the bottoms with parchment paper for easy release. This preparation step ensures your cakes will come out perfectly intact.

Mix the Dry Ingredients

Whisk together your flour, sugar, baking powder, and salt in a large bowl until thoroughly combined. Make sure to break up any lumps in the dry ingredients for a smooth batter. This creates an evenly distributed base for your cake.

Create the Batter

Add the softened butter, milk, eggs, and vanilla to your dry mixture. Beat at medium speed for about 1 minute until just smooth. Be careful not to overmix as this can develop too much gluten and make your cake tough rather than tender.

Bake to Perfection

Divide the batter evenly between your prepared pans using a scale or measuring cups for precision. Bake for 25 to 30 minutes until golden and a toothpick inserted in the center comes out clean. The cakes should spring back lightly when touched.

Cool Completely

Allow the cakes to cool in their pans for about 10 minutes before carefully turning them out onto wire racks to finish cooling. Complete cooling is crucial before assembly to prevent the whipped cream from melting.

Whip the Cream

In a chilled bowl, whip the heavy cream with powdered sugar until stiff peaks form. This usually takes about 3 minutes with an electric mixer. The cream should hold its shape when you lift the beaters but still look smooth and creamy.

Assemble the Cake

Place one cake layer on a serving plate. Spread half the whipped cream over it leaving a small border. Arrange half the sliced strawberries in an even layer. Top with the second cake layer and repeat the cream and strawberry layers.

Final Touches

For the most beautiful presentation, save a few perfect strawberry slices to arrange decoratively on top. A light dusting of powdered sugar just before serving adds an elegant finishing touch.

Bookmark

This recipe showcases the natural sweetness of strawberries which is why I always insist on using the ripest berries available. The first time I made this for my grandmother she closed her eyes with her first bite and said it reminded her of the cakes her mother made when strawberries came into season on their farm. That moment cemented this recipe as a family treasure.

The Secret to Perfect Whipped Cream

Creating billowy clouds of whipped cream is essential for this strawberry shortcake cake. Start with everything cold your heavy cream, mixing bowl, and even beaters should spend at least 15 minutes in the refrigerator before whipping. Begin mixing at a low speed to prevent splattering, then gradually increase to medium high. Stop as soon as you achieve stiff peaks that hold their shape when you lift the beaters. The addition of powdered sugar not only sweetens but also stabilizes your whipped cream so it maintains its structure longer. For a special touch, add a teaspoon of vanilla extract to complement the cake flavors. Remember that whipped cream is at its best within a few hours of making, which is why this cake shines brightest when freshly assembled.

Make Ahead Options for Busy Bakers

While strawberry shortcake cake is best enjoyed fresh, you can prepare several components ahead of time to make assembly a breeze when needed. The cake layers can be baked up to three days in advance if wrapped tightly in plastic wrap and stored at room temperature. For longer storage, freeze the cooled layers for up to one month just thaw overnight in the refrigerator before using. Strawberries can be sliced and lightly sugared up to 8 hours before assembly keep them refrigerated to maintain freshness. The whipped cream should always be made just before assembly, as it begins to lose volume after a few hours. With these preparations, you can have this stunning dessert ready in minutes when guests arrive. Simply assemble the components and enjoy the accolades without the lastminute stress.

Seasonal Fruit Variations

While classic strawberry shortcake cake celebrates the bright flavor of spring and summer berries, this versatile recipe adapts beautifully to other seasonal fruits. In late summer, try using sliced peaches or nectarines for a stunning variation that captures their honeyed sweetness. Fall brings opportunities for thinly sliced apples tossed with cinnamon or pears with a hint of cardamom. During winter months, citrus segments like blood orange or grapefruit create a vibrant alternative. For year round options, mixed berries including raspberries, blackberries, and blueberries create a jewel toned beauty. The cake base remains the same across these variations, but consider adjusting the sweetness in your whipped cream to complement the natural sweetness of your chosen fruit. Each variation brings its own personality to this beloved dessert while maintaining the perfect balance of tender cake, fresh fruit, and creamy topping.

Your Questions Answered About This Recipe

→ Can I make the cake layers ahead of time?

Yes! The cake layers can be baked a day ahead and stored at room temperature, tightly wrapped in plastic. You can even freeze them for up to a month - just thaw overnight before assembling. However, it's best to whip the cream and slice the strawberries shortly before serving for optimal freshness.

→ Why did my whipped cream deflate or turn runny?

This typically happens when your cream, bowl, or beaters weren't cold enough before whipping. For best results, chill your bowl and beaters in the freezer for 15 minutes before whipping. Also, be careful not to overwhip - stop as soon as stiff peaks form. If it does deflate, you can try rechilling it and adding 1 tablespoon of additional powdered sugar when rewhipping.

→ Can I use frozen strawberries instead of fresh?

While you technically can use thawed frozen strawberries, they release significantly more liquid than fresh berries, which can make your cake soggy. If using frozen, pat them very dry with paper towels and consider tossing with a teaspoon of cornstarch to absorb excess moisture. For best flavor and texture, fresh seasonal strawberries are strongly recommended.

→ How long does this cake stay fresh?

This cake is at its absolute best when served within 2 hours of assembly. It can be stored in the refrigerator for up to 24 hours before the whipped cream begins to weep and the texture changes. After 2 days, the cake layers become noticeably denser and the berries continue releasing juices. This dessert does not freeze well once assembled.

→ What's the best way to ensure my cake layers are light and fluffy?

For the most tender cake layers, make sure your butter and eggs are at room temperature before mixing. Mix the batter just until the ingredients are incorporated - overmixing develops gluten and creates a tougher cake. Also, ensure your baking powder is fresh (test by dropping a small amount in hot water - it should fizz vigorously).

→ Can I add other fruits besides strawberries?

Absolutely! While traditional shortcake features strawberries, you can create delicious variations with other berries like raspberries, blueberries, or blackberries. Sliced peaches or nectarines also work beautifully in summer. You can use a single fruit or create a medley for more complex flavors. Just keep in mind that juicier fruits may need a light dusting of cornstarch to prevent excessive moisture.