Strawberry Shortcake Cake Recipe, Easy American Dessert in 50 Minutes
Prep: 25 min | Cook: 25 min | Total: 50 min | Serves: 8 | Difficulty: Medium
Why you will love this: It’s way better than store-bought, and the shortcake soaks up the strawberry juices perfectly without getting soggy.
You asked for a great strawberry shortcake cake recipe, and I’ve got you. This is the one I make every summer when berries are perfect, and it never fails to disappear. It’s the real deal, a proper buttery shortcake that’s a dream with juicy strawberries and cream. It’s less fussy than a layer cake but feels just as special, and honestly, it’s easier than you think. If you’re a pancake person, you’ll appreciate the tender crumb here, though it’s a whole different vibe from my fluffy Japanese souffle pancakes.
The magic is in the layers. You get sweet berries, pillowy cream, and that slightly dense, rich shortcake all in one bite. It’s the dessert you want on a warm day, and it comes together in about an hour. Let’s make it.
Key Facts About Strawberry Shortcake Cake
- Uses 1 pound of fresh strawberries.
- Bakes in a 9-inch round pan for 25 minutes.
- Requires 1 cup of heavy cream for the topping.
- Yields 8 generous slices.
- Uses both baking powder and baking soda for the perfect rise.
What You Need for Strawberry Shortcake Cake Recipe
- For the shortcake: 2 cups all-purpose flour, 1/3 cup granulated sugar, 1 tbsp baking powder, 1/2 tsp baking soda, 1/2 tsp salt, 6 tbsp cold unsalted butter (cubed), 3/4 cup cold buttermilk, 1 large egg, 1 tsp vanilla extract.
- For the strawberries: 1 lb fresh strawberries (hulled and sliced), 3 tbsp granulated sugar.
- For the whipped cream: 1 cup heavy whipping cream, 2 tbsp powdered sugar, 1 tsp vanilla extract.
For the best results, use a high-quality vanilla extract. It makes a huge difference in both the cake and the cream.
How to Make Strawberry Shortcake Cake Recipe
First, prep your strawberries. Toss the sliced berries with the 3 tablespoons of sugar in a bowl and set them aside to macerate. They’ll get nice and juicy. Preheat your oven to 400°F and grease a 9-inch round cake pan.
Step 1: Make the Shortcake Batter
Whisk the flour, sugar, baking powder, baking soda, and salt in a large bowl. Cut in the cold butter with a pastry cutter or your fingers until the mixture looks like coarse crumbs. In another bowl, whisk the cold buttermilk, egg, and vanilla. Pour the wet ingredients into the dry and stir just until a shaggy dough forms. Don’t overmix.
Step 2: Bake the Shortcake
Dump the dough into your prepared pan. Gently pat it out to fill the pan evenly. Bake for 22-25 minutes, until the top is golden and a toothpick comes out clean. Let it cool in the pan for 10 minutes, then turn it out onto a wire rack to cool completely. This patience is key, or the whipped cream will melt.
Step 3: Whip the Cream and Assemble
While the cake cools, make the whipped cream. Using a chilled bowl and beaters, whip the heavy cream, powdered sugar, and vanilla until stiff peaks form. To assemble, slice the cooled shortcake in half horizontally with a serrated knife. Place the bottom half on a plate. Spoon half of the macerated strawberries and their juices over it. Spread half the whipped cream on top. Place the second cake layer, then top with the remaining whipped cream and strawberries. Serve immediately. It’s a showstopper, but still feels homey, like a good Moroccan chicken tagine does for dinner.
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Tips for Perfect Strawberry Shortcake Cake
Keep Everything Cold
Cold butter and buttermilk are non-negotiable for a tender shortcake. They create steam pockets as they bake, giving you that perfect texture. If your kitchen is warm, chill your bowl and beaters for the whipped cream too.
Don’t Skip the Maceration
Letting the strawberries sit with sugar is what creates that amazing syrup. It’s the secret to a moist, flavorful cake. Give them at least 20 minutes while you make the batter. If you love fruit in your breakfast, you’ll love this technique for my blueberry lemon ricotta pancakes too.
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Frequently Asked Questions
Can I make this ahead of time?
You can prep the parts. Bake the shortcake up to a day ahead and store it wrapped at room temp. Macerate the strawberries and whip the cream a few hours before serving, keeping them separate in the fridge. Assemble right before you eat.
Why buttermilk?
Buttermilk adds a slight tang and tenderness you can’t get with regular milk. It reacts with the baking soda for a better rise.
Can I use frozen strawberries?
I don’t recommend it for the topping. Thawed frozen berries are too mushy and watery. Stick with fresh for the best texture and flavor.
I hope you love this strawberry shortcake cake as much as we do. It’s pure happiness on a plate. Let me know how yours turns out.
Strawberry Shortcake Cake
Ingredients
Method
- In a medium bowl, combine the sliced strawberries, 1/4 cup granulated sugar, and lemon juice. Stir gently, then set aside to macerate for at least 30 minutes. The sugar will draw out the juices, creating a sweet syrup.
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper. In a large bowl, whisk together the flour, 1/4 cup sugar, baking powder, and salt. Using a pastry cutter or your fingers, cut in the cold butter until the mixture resembles coarse crumbs with some pea-sized pieces.
- In a small bowl, whisk together 2/3 cup cold heavy cream, the egg, and vanilla. Pour into the flour mixture and stir with a fork until a shaggy dough forms. Turn out onto a lightly floured surface and gently knead 3-4 times until it comes together. Pat into an 8-inch circle, about 3/4-inch thick. Cut into 8 wedges. Place wedges on the prepared baking sheet, brush tops with a little heavy cream, and sprinkle with a pinch of sugar. Bake for 20-25 minutes, until golden brown. Let cool completely on a wire rack.
- While the shortcake cools, make the whipped cream. In a chilled bowl, using a hand mixer or stand mixer with the whisk attachment, beat the 1 1/2 cups heavy cream, 1/4 cup powdered sugar, and vanilla on medium-high speed until stiff peaks form.
- Once the shortcake wedges are completely cool, carefully split each one in half horizontally using a serrated knife. Place one shortcake bottom on a serving plate. Spoon a generous amount of the macerated strawberries and their syrup over it. Top with a large dollop of whipped cream. Place the matching shortcake top gently over the cream. Repeat with remaining wedges to make 8 individual servings.
- Top each assembled cake with an extra spoonful of whipped cream and a few reserved strawberry slices or a whole strawberry. Dust lightly with powdered sugar and serve immediately.
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If you made this Strawberry Shortcake Cake, please leave a comment below and let me know how it turned out.
