Strawberry Shortcake Recipe
Nothing screams “summer” more than a good slice of Strawberry Shortcake. The light, airy, and fruity treat topped with the freshest strawberries is (quite literally) a piece of cake to make, and will be the perfect dessert to bring to your next summer potluck. Here’s how to do it!
Prep Time: 1 hour
Cook Time: 20 minutes
Total Time: 1 hour 20 minutes
Yield: 12-14 slices
- 2 1/2 cups (325g) all-purpose flour
- 2 1/2 tsp baking powder
- 1/2 tsp salt
- 1/2 cup (168g) unsalted butter, room temperature
- 1/2 cup (120ml) vegetable oil
- 1 1/2 cups (310g) sugar
- 1 tbsp vanilla extract
- 4 large eggs
- 1 1/4 cups (300ml) milk
- 1 pound fresh strawberries (insert link to product)
- 3 tbsp (39g) sugar
- 2 1/2 cups (600ml) heavy whipping cream
- 1 1/4 cups (144g) powdered sugar
- 2 tsp vanilla extract
- Wash and cut off the stems from your strawberries then slice them.
- In a bowl, toss together the sliced strawberries and sugar, then allow them to sit in the fridge for 1-2 hours to bring out the juices from the berries. The longer it sits, the more juices you’ll have.
- Prepare three 9 inch cake pans with parchment paper circles in the bottom and grease the sides. Preheat the oven to 350°F (176°C).
- In a bowl, combine the flour, baking powder, and salt. Set aside.
- In another bowl, add the butter, oil, sugar, and vanilla extract and beat together until it becomes fluffy and light in color.
- Slowly add the eggs one at a time and mix. Once the eggs are incorporated, alternately and slowly add in the dry ingredients and milk, and mix until smooth and well-combined. Make sure not to overmix the batter.
- Divide the batter evenly between the cake pans and bake for 18-20 minutes, or until a toothpick inserted in the center of the cake comes out clean. Allow to cool for about 2-3 minutes, then remove to completely cool on a wire rack.
- In a bowl, whip the heavy whipping cream, sugar, and vanilla extract on high speed until stiff peaks form. Set aside.
- To build the cake, place the first cake layer on a cake plate or a serving platter. Spread a layer of whipped cream and add about half of the strawberries on top of it. Add the second layer of cake, another layer of whipped cream and another layer of strawberries.
- Add the final layer of cake, then finish it off with some whipped cream swirls and fresh strawberries. If you have any leftover juices from the sliced strawberries, you can use it to drizzle on top of the cake.
Note: The cake layers and strawberries can be made up to a day ahead, but the cake is best if layered together the day it’ll be served.
Want to go ‘next-level’ with your Strawberry Shortcake Recipe? Why not try using fresh strawberries! Check out our complete guide to growing your own strawberries at home here.