strawberry shortcake recipe

This Strawberry Shortcake Cake is an easy twist on the classic dessert with layers of moist vanilla cake, juicy strawberries and fluffy whipped cream!

Strawberry Shortcake Cake

(325 grams) all-purpose flour

tsp baking powder

tsp salt

(112 grams) unsalted Challenge butter, room temperature

(120 milliliters) vegetable oil

(310 grams) sugar

tbsp vanilla extract

eggs

(300 milliliters) milk

strawberries

tbsp (39 grams) sugar

(144 grams) powdered sugar

tsp vanilla extract

Prepare three 9 inch cake pans with parchment paper circles in the bottom and grease the sides. Preheat oven to 350°F (176°C).
2

. Combine the flour, baking powder and salt in a medium sized bowl and set aside.

. Add the butter, oil, sugar and vanilla extract to and large mixer bowl and beat together until light in color and fluffy, about 2 minutes. Do not skimp on the creaming time. You should visibly see a change in color and texture.

. Add the eggs one at a time, mixing until mostly combined after each. Scrape down the sides of the bowl as needed to be sure all ingredients are well incorporated.

. Add half of the dry ingredients to the batter and mix until mostly combined.

. Slowly add the milk and mix until well combined.

. Add the remaining dry ingredients and mix until well combined and smooth. Scrape down the sides of the bowl as needed to be sure all ingredients are well incorporated. Do not over mix the batter.

. Divide the batter evenly between the cakes pans and bake for 18-20 minutes, or until a toothpick comes out with a few crumbs.

. Remove the cakes from the oven and allow to cool for about 2-3 minutes, then remove to cooling racks to cool completely.

0. To make the strawberries, wash them and cut the stems off, then slice them.

1. Add the sliced strawberries and sugar to a large bowl and toss together. Set in the fridge for at least 1-2 hours to let the sugar bring out the juices from the berries. The longer it sits, the more juices you&#8217;ll have.

2. When you&#8217;re ready to put the cake together, make the whipped cream. Add the heavy whipping cream, powdered sugar and vanilla extract to a large mixer bowl and whip on high speed until medium to stiff peaks form.

3. To build the cake, place the first cake layer on a cake plate or other serving platter. Add a layer of whipped cream. I used Ateco tip 808 to pipe dallops around the outer edge of the cake, then filled it in. You could also just spread a layer of whipped cream.

4. Add about half of the strawberries on top of the whipped cream.

5. Add the second layer of cake, another layer of whipped cream and another layer of strawberries.

6. 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 could also drizzle that on top or serve it with the cake slices.

7. Refrigerate the cake until ready to serve. The cake layers and strawberries can be made up to a day ahead, but the cake is best if layered together the day it&#8217;ll be served.

OMG, this cake looks scrumptious......I'm going to try to make it for Mother's Day, I guarantee it will be a hit!

Wow love, 
you are incredible 
i made this yesterday and took it to my Gran's it reminded her of summer holidays in her childhood!
Thanx your twins are gorgeous😍

I only have two 9 inch pans, how should I save the batter while I wait? Any tips or thoughts? 😃

I just made this cake a couple days ago. And needless to say after 2 days it was completely gone. Now, my family and friends are asking me to make it again. It was a easy recipe to follow. And it came out beautifully. Thank you so much for sharing your recipe. It's now a regular part of my baking recipes. I luv it😍

My great nephew requested Strawberry Shortcake for his birthday. I found this recipe by searching on Pinterest. Everyone loved the cake. Even my other great nephew who doesn’t even like whipped cream. I have never made this before. The instructions were very easy to follow.

I made this for my teenage daughters birthday, and our family went crazy over it!!! My mom told me this recipe is definitely a keeper, and I agree!!! Thank you! 

Made this for Easter this year and came out fantastic.  I split it up dropped it off at my families’ front door and it was a huge hit.  I didn’t have the piping bags so just kind of put on the whip cream with a knife.  It made a two layer 8 inch cake for me but the layers were thicker. 

I had some butter chunks In the batter but that was baking error in my part and now I know the benefit of creaming the butter generously.   Thanks for a great recipe. 

This recipe is fabulous!  My cake is a bit dense as I missed your tip on how long to beat so will fix that next time. Even so the overall taste is phenomenal.  Thanks for the best recipe for my favorite kind of cake.

This was a really great recipe. It was easy to follow and you wrote the steps incredibly well to where I didn't have to really look anything else up. 
I measured all the ingredients by weight in grams. The only change I made was using 3 tablespoons of sugar for the strawberries instead of 4 (I don't like it too sweet) and I substituted the milk and cream for lactose free. I also didnt have 3 pans so I divided the batter into two pans and baked it for a little longer (about 6-7 extra minutes). Maybe a higher temperature would have worked that way for two pans but the cake turned out delicious and everything melded together well. I am honestly not a fan of cake but this one was REALLY good. Perfect level of sweetness. I wouldn't change a thing (other than what I did above for my own personal taste and my family being lactose intolerant and me only have 2 pans!) Great recipe. Here's a pic of how it turned out: https://imgur.com/a/VBnA4We

I loved this recipe! it's so simple yet delicious. The cake is so moist and fluffy!

Thank you so much! This was amazing!! No one eats fruit desserts in our house but the kids gobbled this up!!

Is the heavy cream at room temperature or cold when making the frosting? 

I made this cake, and it was delicious! I love the texture of the cake layers. This was my first time making strawberry shortcake and it was simple to follow, and came out better than I could have expected. Thank you so much for this recipe. I have a sweet tooth so I decided to add homemade strawberry topping into the layers. I would definitely recommend this recipe to others.

loved the cake, i just found the cake to be a tad dense. is that how its supposed to be ? everything else was phenomenal.

Hi there! I so love all your recipes but I for some reason every time make the your vanilla raspberry cake with the reverse creaming method) or this cake - I follow the recipes exactly and immediately they shrink in on the sides and kind of shrivel up. They still taste wonderful but they fail me more than they are a success looks wise. Do you have any idea why this is happening? 

I made this recipe and its so good! But instead of oil, I used melted butter and it still turned out great!! This is my go to recipe now. 

This is a great summer dessert! The vanilla cake is absolutely delicious. I made it as our Fourth of July dessert, so I added some blueberries. I only made two layers - the extra batter made 8 cupcakes, which I froze.

Gorgeous cake. Made this for my daughter's 17th birthday today. It was so delicious. Thank you!

Hi can you use vegetable shortening instead of veg oil ? 

This cake was amazing! My husband wanted strawberry shortcake for his Birthday. I was nervous as i had never made this before! The recipe, directions and hints were perfect! It came out wonderful and my husband and  family loved it! Thank you!!

This was absolutely delicious. It was my first attempt at a homemade strawberry shortcake and I will likely make it again. My only regret is that it isn't strawberry season but next strawberry season, I definitely see me making this again. And it was so beautiful!! I wish I could upload a picture!

How would you recommend transporting the cake. I wanna make it for a family function but I’m unsure how he will hold on a 40 min drive 

Hi Lindsay,

I use the metric system (I live in Europe) and noticed that in your recipe it says to use 1/2 cup of butter and then behind it it says 168 grams. But 1/2 cup of butter weighs 113 grams. I noticed someone named Marcia asked in a comment on June 21, 2020 @ 11:30 am if it was a typo but she never got a reply.

Hey there! I made your cake for a graduation and my family loved it! However, three layers was a lot for me to manage. Could I split the batter into two cake pans for a 2 layer cake instead of 3? Thanks!

Ive made this cake multiple times throughout these few months, and it just tastes so amazing! It turns out well everytime. I was wondering if i would be able to halve this recipe to make a 6 inch cake?

https://www.youtube.com/watch?v=1ljrZgoeBEc

This Strawberry Shortcake Cake is an easy twist on the classic dessert with layers of moist vanilla cake, juicy strawberries and fluffy whipped cream! The perfect dessert for fresh summer strawberries! Recipe: https://www.lifeloveandsugar.com/strawberry-shortcake-cake/

Strawberry Shortcake makes a classic dessert. Made of tender biscuits, topped with sweetened strawberries, and whipped cream, this simple strawberry shortcake is a favorite!

Strawberry Shortcake Recipe

granulated sugar, honey

Ingredient Cream Biscuits

whipped cream

Place strawberries into a large bowl. Toss with sugar, honey or maple syrup. Allow to sit lightly covered with plastic wrap to macerate.

Prepare biscuits according to directions. Allow biscuits to cool.

To serve, split each biscuit in half horizontally. Top the bottom half of each biscuit with strawberries, along with a bit of the juices. Place the top half of the biscuit on top of the strawberries and serve with a dollop of whipped cream on top.

This homemade strawberry shortcake recipe consists of a golden flaky biscuit piled high with macerated strawberries and sweetened whipped cream.

BEST Homemade Strawberry Shortcake

(250 grams) all-purpose flour

sugar

baking powder

(57 grams) cold salted butter, cubed

(250 milliliters) cold milk

lemon

(454 grams) strawberries, sliced

(250 milliliters) heavy cream

(50 grams) sugar

tsp (2.5 ml) vanilla extract

Preheat oven to 425F and line a baking sheet with parchment paper or silicone baking mat.

In a large bowl, combine flour, sugar and baking powder. Cut in butter until mixture resembles coarse crumbs. Whisk in the lemon zest. Add in the milk and stir until just combined.

Drop the dough by heaping tablespoonfuls into eight mounds onto the prepared baking sheet. Bake at 425° for 12-15 minutes or until lightly browned.

While the biscuits are in the oven, stir together strawberries and sugar in a medium bowl. Let stand at room temperature until juices are released, at least 30 minutes.

Using an electric mixer, beat the cream, sugar, and vanilla until soft peaks form.

Split biscuits in half horizontally. Spoon on some strawberries, a dollop of whipped cream, top with the other biscuit half. Garnish with more whipped cream and a strawberry if desired.

Perfection! The biscuit exterior was crispy and the inside soft and airy. It wasn’t overly sweet which made it the perfect canvas for the strawberries &amp; cream. I’ve been struggling to find a good recipe that didn’t use a lot of butter, heavy cream or eggs and I’m so happy I came across this! Thank you, thank you! 

Delicious and super easy. Added a little extra sugar to the batter to my own taste - would have been great without. Loved the lemon zest in the batter and how quickly it came together. Definitely my new go-to quick recipe!

This is the only shortcake I make now, delicious and easy!! Thank you. 

Overall, I like this recipe and biscuits turned out as expected, except the flavor was a bit flat for me. They need salt.  Salted butter just didn't make up the difference, so next time I'll add 1/8 tsp or so.

I'm making this today and I'm really excited. Thank you for sharing!

The recipe is basic and good however, 1 cup of milk is not 250mls. For one you can’t just convert your volume measurements to weight and expect it to work. That’s just as inaccurate as using vulpine to bake to begin with. It needs to be tested. But a conversion brings you to 236 mls (and change) so the standard is 240ml.  
If you did this recipe as it only using weight, it would be at 100% hydration which would be a soupy mess. Thankfully if you using byline a cup is rarely 125grams and more in the 135-160 area so folks aren’t having a problem. I don’t expect this comment to be published but only to alert you to the issues. Please correct it as it’s really inaccurate and it’s a shame. I’ll update my rating when it’s fixed.

I added 1/4 cup chopped strawberries to the mix for an extra berry burst of flavour. Turns out perfect!  Great recipe.  It is my go to during strawberry season in Ontario.

Just made the shortcake. They are fabulous! I did have to bake a few minutes more to get the golden brown.

I’ve never made a shortcake I really likes. This is the one. I love the biscuit style and not overly sweet. My daughter made a blueberry lemon sauce, and a ricotta cheese blend for crepes. This is what we put on top of the shortcake with fresh blueberries and strawberries. Thank you for sharing this recipe. 

https://content.jwplatform.com/videos/edSMmJ46.mp4

A golden flaky biscuit piled high with macerated strawberries and sweetened whipped cream.

Homemade Strawberry Shortcake

An amazing strawberry shortcake recipe that is perfect for summer celebrations. In less than an hour you can have this gorgeous cake ready.

Strawberry Shortcake

all-purpose flour

shortening

milk

lemon zest

salt

strawberries (divided)

butter

heavy whipping cream

Preheat oven to 450° F. Butter or spray a 9-inch round cake pan.

Remove 6-8 nice looking berries and set aside for garnish.

Wash and hull the remaining berries. Cut into fourths and sprinkle with 1/3 cup sugar to macerate, mash slightly.

Beat the heavy cream and powdered sugar until medium-soft peaks form. It should be firm but not stiff. Set aside.

Prepping

In a medium bowl, measure 1/4 cup sugar, flour, shortening, milk, egg, baking powder, lemon zest, and salt.

With mixer at medium speed, beat mixture until well combined and a soft dough forms. Spread the dough evenly into the prepared cake pan. Bake 15 minutes or until golden on top.

Remove cake from the oven and invert onto a plate. Using a bread knife, carefully split hot shortcake horizontally. You can also use plain (no flavorings) dental floss!

Spread both halves of the cake evenly with softened butter.

To Make the Shortcake

Spoon half of macerated strawberry mixture onto the bottom half of the cake. Spread half of the whipped cream on top of the berry layer.

Place other cake half on top and spoon remaining macerated strawberry mixture over the top.

Spread the remaining whipped cream over the macerated strawberries.

To decorate, garnish with the reserved strawberries.

Topping and Filling the Shortcake

https://embed.mediavine.com/videos/vidpqfzvaxez26bxqepc

An amazing strawberry shortcake recipe that is perfect for summer celebrations. Learn how to make the best strawberry shortcake ever.

Can diabetics eat strawberry shortcake? This easy sugar free strawberry shortcake recipe is a better fit for low carb diet plans.

Sugar Free Strawberry Shortcake (Diabetic Strawberry Shortcake)

¾ teaspoon cream of tartar

vanilla

Swerve, granular ((approximately 10 tablespoons))

flour

cooking oil spray of choice

strawberries,

Swerve, granular ((about 1 tablespoon))

Swerve, confectioners ((about 3 tablespoons))

fresh strawberries, chopped ((optional, but recommended))

preheat

Preheat the oven to 325°F (163°C). Spray 5-6 mini pie tins with cooking spray. (The number used will depend on how much your egg whites whip up.)

beat

Put the egg whites in a medium-sized bowl. Beat them with an electric hand mixer until they become foamy. It will only take a few minutes.

Add the salt, cream of tartar, and vanilla to the bowl and continue beating the egg whites until they form soft peaks. They’ll increase a lot in volume, just like when you make meringues. (Watch the video in the recipe card to see what they should look like!)

incorporate

Weigh the dry ingredients with a food scale. Gradually add the granulated Swerve and flours to the egg white mixture using a hand mixer. Ensure they are thoroughly incorporated into the egg whites. 

bake

Distribute the batter evenly between your prepared mini pie tins. Put them on an oven rack about ⅓ down from the top of the oven. Bake for 30 minutes in the preheated oven.  

cool

When they are finished, a toothpick inserted into one of the cakes should come out clean. Allow the angel food cakes to come to room temperature before filling, topping, and serving. 

To make angel food cake shortcakes:

chop

Chop the frozen strawberries small. Place them in a small saucepan and stir in some Swerve granular.

heat

Heat the strawberries and Swerve in a small pan on the stovetop until the strawberries warm and release some juice and the Swerve is fully dissolved. Chill until serving time.

To make sugar free strawberry shortcake filling:

Put heavy cream and Swerve confectioners in a clean bowl. With an electric hand mixer, beat until thick and thoroughly combined. It will take about 2-3 minutes. 

refrigerate

To make sugar free strawberry shortcake topping:

Cut each shortcake in half widthwise. Top the bottom half of each cake with some of the sweetened strawberries. Place the top half of each cake on top, creating a “sandwich.&quot;

Spoon some whipped topping on top of each strawberry shortcake. For additional color and flavor, I like to finish these desserts with chopped fresh strawberries. This is optional, but highly recommended if you can get fresh berries. 

To assemble strawberry shortcakes:

https://content.jwplatform.com/videos/11Lvadd2.mp4

Make sugar free strawberry shortcake from scratch!

sugar_free_strawberry_shortcake (720p).mp4

Macerated strawberries, whipped cream, and an amazing biscuit come together to make this  delicious classic dessert.

sugar ((67 grams))

all-purpose flour ((480 grams))

sugar ((50 grams))

Tbsp baking powder

½ tsp baking soda

cream (plus

buttermilk ((240 milliliters))

cream

Tbsp sugar

Wash, hull, and slice the strawberries

Place strawberries in a large bowl then sprinkle with sugar, mix, cover, and refrigerate for at least 30 minutes.

For the Macerated Strawberries:

In a large bowl combine the flour, baking powder, baking soda, salt, and sugar then whisk together. If using a food processor then pulse the ingredients together.

Whisk together the egg, buttermilk, and cream in a bowl or liquid measuring cup and set aside.

Add the cold cubed butter to the dry mixture then work it in with your hands until you have a crumbly mixture with lentil to almond-sized pieces of butter. If using a food processor then pulse a few times until butter is broken into large crumbs.

Pour the milk mixture on top of the flour mixture and mix (or pulse) until a shaggy dough starts to form.

Dump the dough out onto a clean surface generously sprinkled with flour. Work the dough just until it holds together then pat down to an inch in thickness. Use a floured 2 ½-3 inch biscuit cutter to cut the shortcakes out. Press straight down with the cutter and don’t twist; twisting seals the edge and prevents the shortcake from rising. Push together the scraps and cut the remaining shortcakes.

Transfer to baking sheets lined with parchment paper or Silpat. Brush tops, not sides, with cream and sprinkle with sugar.

Bake at 425F for about 15 minutes or until golden and puffed up.

Remove cakes from the oven and allow them to cool.

For the Cakes:

Mix cold cream, sugar, and vanilla in an electric mixer fitted with a whisk attachment on high until thickened.

For the Whipped Cream:

Cut the shortcakes down the middle then add a dollop of whipped cream and pile with strawberries then add the top on and finish with another dollop of whipped cream and more strawberries.

For the Assembly:

https://www.youtube.com/watch?v=dRdinLuopTo

This delicious Strawberry Shortcake recipe is absolutely delightful! What could be better than a ton of super-sweet strawberries, floating in whipped cream sandwiched in a perfectly fluffy, melt in your mouth biscuit? They’re so easy to make from scratch that you won’t want to buy the ones from the store ever again!

RECIPE: https://preppykitchen.com/strawberry-shortcake/

When strawberries are in season you NEED to make this strawberry shortcake recipe! They have the perfect balance of textures from the biscuit, Chantilly cream, fresh berries, and of course, the taste is delicious! Its a classic show-stopping dessert that works for any occasion. You won’t believe how easy it is to make these individual homemade strawberry shortcake from scratch.

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This easy Strawberry Shortcake recipe is everyone’s favorite summer dessert! Tender, sweet biscuits topped with macerated strawberries and freshly whipped cream make this the best Strawberry Shortcake EVER! Easy to make and perfect for small or large gatherings.

½ teaspoon cream of tartar (optional)

unsalted butter (cold,

whole milk (or buttermilk)

heavy cream

sugar (or turbinado sugar

strawberries (picked through, washed, trimmed and hulled)

heavy cream extra

vanilla extract

Preheat oven.

Combine dry ingredients.

Whisk together flour, sugar, salt, baking powder and cream of tartar (if using) in a large bowl. 

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