Strawberry Shortcake
This Strawberry Shortcake Cake takes the beloved classic dessert and transforms it into one beautiful, shareable cake. Instead of individual biscuits or small servings, this version features one large, tender cake layered with juicy strawberries and fluffy whipped cream. It’s the perfect dessert for spring and summer gatherings when fresh strawberries are at their sweetest and most flavorful.
The base of the cake is light, buttery, and slightly tender—similar to a traditional shortcake but baked as a single large cake layer. The texture is soft enough to absorb the strawberry juices while still holding its shape when sliced. This balance creates that familiar strawberry shortcake experience but in a more elegant presentation that’s ideal for celebrations, birthdays, or family dinners.
Fresh strawberries are the star of the dessert. When sliced and lightly sweetened, they release their natural juices, creating a simple strawberry syrup that soaks gently into the cake. This process intensifies the berry flavor and ensures that every bite tastes bright, fresh, and perfectly balanced between sweet and slightly tart.
A generous layer of freshly whipped cream completes the cake. Lightly sweetened whipped cream adds a creamy richness that complements both the soft cake and the juicy strawberries. Its airy texture keeps the dessert feeling light and refreshing, even after a hearty meal.
This Strawberry Shortcake Cake is also wonderfully simple to assemble. Once the cake has cooled, the strawberries and their juices are spooned over the top. Followed by a thick layer of whipped cream. Some bakers like to add extra strawberries on top for a beautiful finish that highlights the freshness of the ingredients.
Perfect for entertaining, this cake brings together the timeless flavors of strawberries, cream, and tender cake in one stunning dessert. Each slice captures the classic charm of strawberry shortcake while offering the convenience and beauty of a single large cake.
Strawberry shortcake takes a homemade sweet yellow cake and tops it with fresh strawberries and fresh whipped cream.
Using parchment paper to line your cake pan before baking is the success to removing the cake easily. Store bought whipped cream is pretty good but if you want to impress take time to make homemade whipped cream.
Strawberry Shortcake
Ingredients
- 1 ½ cups all-purpose flour
- 1 ½ tsp baking powder
- ¼ tsp table salt
- ¾ cup sugar-plus 1 Tbsp (separate)
- ⅔ cup milk-I used almond milk
- 2 eggs
- 6 tbsp butter
- 1 ½ tsp vanilla
- 2 cups strawberries
- 2 cups whipping cream
- ½ cup powdered sugar
- 1 tsp vanilla
- mint-garnish
Instructions
- Preheat to 350'. Spray a 9" round cake pan with cooking spray. Line with parchment paper and spray with cooking spray again.
- Melt butter and set aside.
- In a medium bowl, whisk flour, baking powder, salt and 3/4 cup sugar. In a large bowl, whisk milk, eggs, melted butter and vanilla.
- Add the flour mixture to the milk mixture and stir until combined with a spatula. Scrape batter into the cake pan and smooth the top.
- Bake until a toothpick comes out clean, about 26-30 minutes. Transfer cake pan to a cooling rack. Cool for 2 hours.
- Hull and slice your strawberries then add them to a medium bowl along with 1 tablespoon of sugar. Toss to coat with sugar and set aside while the cake cools.
- About 20 minutes before the cake is cooled start your whipped cream. You can make it 2 hours ahead and keep it in the fridge. Use your stand mixer and add the whipping cream, powdered sugar and vanilla. Use the wire whisk on low and turn up to high as the cream firms up. Beat for 60-90 seconds until stiff peaks form.
- After cake is cooled, turn it out onto a a serving plate. Top with whipped cream and then layer on the strawberries. Top with mint and serve,