The Ultimate Homemade Strawberry Shortcake Cake Recipe: Perfect for Summer Gatherings
There’s nothing quite like a classic strawberry shortcake to evoke the warmth and joy of summer. This isn’t just any shortcake; it’s a magnificent, biscuit-like cake layered with intensely sweet, macerated strawberries and generous dollops of fresh, fluffy whipped cream. Forget individual servings – this show-stopping strawberry shortcake cake is designed to feed a crowd, making it the perfect centerpiece for any party, picnic, or family celebration. Its impressive appearance and irresistible flavor will have everyone asking for the recipe.
Why This Strawberry Shortcake Cake Recipe Stands Out
While many strawberry shortcake recipes exist, this “from scratch” version truly elevates the dessert experience. It might involve a little more effort than using a box mix, but the rewarding taste and superior texture are undeniably worth it. The key difference lies in the cake itself: this recipe produces a shortcake that’s closer in texture to a tender, buttery biscuit rather than a light, airy sponge cake. This unique characteristic is crucial for several reasons:
- Unmatched Texture: The biscuit-like cake layers offer a delightful crumb that is rich, slightly dense, and incredibly flavorful. It provides a satisfying contrast to the soft fruit and cream.
- Holds Up Beautifully: Unlike delicate sponge cakes that can become soggy when paired with juicy, macerated strawberries, our biscuit-style shortcake layers are robust. They absorb some of the strawberry juices without losing their structural integrity, ensuring every bite is perfect.
- Designed for Sharing: Instead of laboring over individual shortcakes, this recipe creates one magnificent, layered cake. This makes it infinitely more convenient and impressive for serving multiple guests at gatherings, saving you time and effort in presentation. It’s truly a crowd-pleaser that simplifies entertaining.
- Homemade Goodness: Starting from scratch ensures you control the quality of every ingredient, resulting in a fresh, authentic flavor that store-bought versions simply can’t match. The aroma of a freshly baked shortcake is an experience in itself!
Expert Tips and Frequently Asked Questions for Perfect Strawberry Shortcake
Achieving strawberry shortcake perfection is easier than you think with these expert tips and answers to common questions. Remember, the full ingredient list and precise measurements can be found in the printable recipe card at the end of this post.
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Shortening vs. Butter for the Cake:
This recipe calls for shortening, and we recommend sticking to it for the authentic biscuit-like texture. You can use regular or butter-flavored shortening. While it’s generally known that shortening and butter can be swapped in baking, substituting butter might result in a slightly different crumb structure—possibly more tender like a traditional cake, rather than the desired biscuit texture that holds up to the juicy strawberries. If you do experiment with butter, ensure it’s cold and cut into small pieces for best results when combining with flour.
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Choosing the Right Milk:
For the richest flavor and best texture in your shortcake, we highly recommend using whole milk. The higher fat content contributes to a tender, moist crumb. If whole milk isn’t available, 2% milk can be used as a suitable alternative. We have not tested this recipe with dairy-free milks, so we cannot guarantee the same results if you choose to use them.
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Maximizing Lemon Zest Flavor:
Lemon zest adds a beautiful, subtle brightness that perfectly complements the strawberries. Always zest your lemons *before* you juice or slice them, as it’s much harder to zest a juiced lemon. If you frequently use lemons, consider zesting several at once and freezing the zest in an airtight container for future use. You can also freeze the lemon juice in ice cube trays for easy portions later!
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Selecting and Preparing Strawberries – The Star Ingredient:
Since strawberries are the undisputed star of this dessert, their quality is paramount. Seek out gorgeous, plump, and perfectly ripe berries for the best flavor and sweetness. When preparing, reserve 6-8 of the nicest-looking berries for garnish. For a truly beautiful presentation, do not hull these garnish berries; the vibrant green leaves provide a lovely color contrast against the red berries and white cream. You can leave some whole and cut others in half, then pile them artfully on top of the finished cake. For the main filling, wash and hull the remaining berries, then cut them into quarters. Sprinkling them with sugar to macerate will draw out their juices, creating a delicious, syrupy filling that soaks into the shortcake layers.
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Homemade Whipped Cream vs. Cool Whip:
While a tub of Cool Whip offers convenience, we strongly advocate for making your own fresh whipped cream whenever possible. The difference in taste and texture is remarkable! Homemade whipped cream is light, airy, and has a delicate dairy flavor that perfectly balances the sweetness of the strawberries and cake. It’s surprisingly easy to make with heavy whipping cream and a touch of powdered sugar. The fresh quality truly makes a difference in the overall dessert experience.
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Making Ahead and Storage:
While strawberry shortcake is best enjoyed fresh, you can prepare components ahead of time. The shortcake layers can be baked a day in advance and stored at room temperature in an airtight container. The macerated strawberries can be made a few hours ahead and kept refrigerated. Whipped cream is best made just before assembly, but if necessary, it can be made a few hours in advance and kept chilled. Assemble the cake no more than 2-3 hours before serving for the freshest taste and best texture. Leftovers should be stored in the refrigerator and consumed within 1-2 days.
How to Assemble Your Irresistible Strawberry Shortcake Cake
Creating this beautiful layered strawberry shortcake is a straightforward process, and we’ve broken it down into easy-to-follow steps. For a visual guide, step-by-step photos are included below. Remember to refer to the printable recipe card further down for the complete list of ingredients and precise measurements.
Prepping Your Ingredients & Oven:
- First things first, preheat your oven to 450° F (232° C). This high temperature helps create that desired biscuit-like texture with a golden crust.
- Prepare a 9-inch round cake pan by buttering it thoroughly or coating it with baking spray. This ensures your shortcake layers release easily after baking.
Preparing the Strawberries and Whipped Cream:
- While your oven preheats, select 6-8 of the most visually appealing strawberries to reserve for garnishing your finished cake. Set these aside.
- Wash and hull the remaining strawberries. Hulling removes the green leafy top and the white core.
- Cut the hulled strawberries into quarters.
- In a medium bowl, sprinkle the cut strawberries with 1/3 cup of granulated sugar. Gently mash them slightly with a fork or potato masher. This process, called maceration, draws out the natural juices, creating a sweet, syrupy sauce that is essential for the classic strawberry shortcake filling. Allow them to sit for at least 15-20 minutes while you prepare the cake.
- In a separate, chilled bowl, combine the heavy whipping cream and 1 tablespoon of powdered sugar. Beat with a mixer at medium-high speed until medium-soft peaks form. The cream should be firm enough to hold its shape but still light and airy, not stiff. Avoid over-beating, as it can turn granular. Set this aside in the refrigerator.
Baking the Shortcake Layers:
- In a medium mixing bowl, combine all the shortcake ingredients: 1/4 cup granulated sugar, the all-purpose flour, shortening, milk, egg, baking powder, lemon zest, and salt.
- Using a hand mixer set to medium speed, beat the mixture until all ingredients are thoroughly combined and a soft, thick dough forms. This dough will be quite dense, not a pourable batter.
- Evenly spread the thick dough into your prepared 9-inch cake pan. Ensure it’s level for even baking.
- Bake for approximately 15 minutes, or until the top is golden brown and a wooden skewer inserted into the center comes out clean. Keep an eye on it to prevent over-baking, which can dry out the shortcake.
Assembling Your Masterpiece:
- Once baked, remove the cake from the oven and immediately invert it onto a plate or a clean cutting board. Allow it to cool for about 15 minutes. It’s important to split the cake while it’s still warm, as it will be more pliable.
- Using a long, serrated bread knife, carefully split the warm shortcake horizontally into two even layers. For an even cleaner cut, you can also use unflavored dental floss by wrapping it around the cake and pulling the ends to meet in the middle.
- Generously spread both halves of the split shortcake cake evenly with softened butter. This adds another layer of richness and moisture.
- Spoon half of the macerated strawberry mixture onto the bottom half of the buttered cake layer. Spread it gently to cover the surface.
- Carefully spread half of your freshly whipped cream over the strawberry layer.
- Place the second cake half on top. Spoon the remaining macerated strawberry mixture over the top, letting some of the delicious juices drizzle down the sides.
- Spread the remaining whipped cream evenly over the top layer of strawberries.
- Finally, decorate your magnificent strawberry shortcake cake with the reserved whole and halved fresh strawberries. Arrange them randomly for a natural, rustic, and inviting look.
Serve immediately and enjoy the delightful combination of tender shortcake, sweet strawberries, and luscious cream. For an even more immersive guide, watch the video tutorial embedded in this blog post to see this exquisite cake come to life.
More Irresistible Strawberry Recipes You’ll Love
Strawberries hold a special place in my heart; they are, without a doubt, my favorite fruit! Their versatility and vibrant flavor make them perfect for a wide array of desserts. If you’re as passionate about these ruby-red gems as I am, you’ll adore these other delightful strawberry recipes:
- Classic Individual Strawberry Shortcakes: For those times when you prefer the charming, mini version, these are perfect!
- Strawberry Dream Dessert: A light, airy, and incredibly refreshing dessert that lives up to its name.
- Strawberry Shortcake Trifle: Layers of shortcake, strawberries, and cream assembled in a beautiful trifle dish, ideal for a stunning presentation.
- Strawberry Lasagna: A no-bake, creamy, and fruity layered dessert that’s always a hit.
- Strawberry Bundt Cake: A moist and flavorful cake with a lovely strawberry swirl, perfect for any occasion.
This particular strawberry shortcake cake recipe is a cherished adaptation of a gem I discovered in my all-time favorite culinary reference, the Good Housekeeping Illustrated Cookbook. I’ve made a few beloved tweaks over the years, most notably enhancing the inner layers with an extra helping of fresh whipped cream, which truly elevates the experience. If I were limited to keeping just one cookbook from my extensive collection, this would undoubtedly be the one. Its timeless recipes and reliable techniques have been a cornerstone of my kitchen for years.
I absolutely adore baking and cooking, and sharing my most treasured recipes with you brings me immense joy! I understand how easy it is to forget to revisit a blog, so I’ve made it effortless for you to stay connected with my weekly newsletter. You can subscribe for free, and I’ll send a curated collection of delicious, tested recipes straight to your inbox every week. Never miss out on a new favorite!
Classic Layered Strawberry Shortcake Cake
IMPORTANT – For helpful tips, substitutions, and answers to common questions, scroll back up to read the Frequently Asked Questions (FAQs) section within the blog post!
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Ingredients
Shortcake Base
- ¼ cup granulated sugar
- 1 ¾ cups all-purpose flour
- ½ cup shortening
- ⅓ cup milk
- 1 large egg
- 1 tablespoon baking powder
- 1 teaspoon lemon zest
- ¾ teaspoon salt
Sweet Toppings & Filling
- 2 pounds strawberries divided (for macerating and garnish)
- ⅓ cup granulated sugar (for macerating strawberries)
- 4 tablespoons butter or margarine softened
- 2 cups heavy whipping cream
- 1 tablespoon powdered sugar (for whipped cream)
Essential Equipment
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Mixing bowls (medium and large)
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Electric Hand mixer
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Long serrated bread knife (or unflavored dental floss)
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Measuring cups and spoons
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9-inch round cake pan
Before You Begin: Key Preparation Notes
- Shortening – Regular or butter-flavored shortening works best for that ideal biscuit-like cake texture. While you can substitute with butter, note that the cake’s texture may become slightly more tender, less like a traditional shortcake biscuit and more like a standard cake. The goal here is a firm crumb that stands up to juicy berries.
- Milk – For the richest flavor and most tender cake, we highly recommend whole milk. 2% milk is an acceptable substitute. This recipe has not been tested with dairy-free alternatives.
- Lemon zest – Always zest your lemon before juicing! For efficiency, you can zest and then freeze the zest for later use. Similarly, lemon juice can be frozen in ice cube trays for easy portions.
- Strawberries – The star of the show! Choose plump, ripe, and beautiful berries. For a stunning garnish, select 6-8 perfect berries and do not hull them – the green leaves add a lovely color contrast. You can leave some whole and halve others for visual appeal on top of the cake. You might not use all reserved garnish berries.
- Heavy whipping cream – Freshly made whipped cream provides the best flavor and texture. However, for a quick alternative, you can use a tub of Cool Whip if preferred.
Instructions for the Best Strawberry Shortcake Cake
Preparation Steps
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Preheat your oven to 450° F (232° C). Thoroughly butter or spray a 9-inch round cake pan, ensuring every surface is coated for easy release.
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Garnish Prep: Carefully select 6-8 of the most appealing, unblemished strawberries and set them aside. These will be used for decorating the top of your cake.
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Macerated Strawberries: Wash and hull the remaining strawberries. Cut them into quarters. Place the quartered berries in a medium bowl and sprinkle with 1/3 cup of granulated sugar. Gently mash them slightly with a fork to help release their juices. This creates a flavorful, syrupy filling.1/3 cup granulated sugar
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Whipping Cream: In a separate chilled bowl, beat the 2 cups of heavy whipping cream and 1 tablespoon of powdered sugar with an electric mixer until medium-soft peaks form. The cream should be firm but not stiff. Refrigerate until ready to use.2 cups heavy whipping cream, 1 tablespoon powdered sugar
Crafting the Shortcake Layers
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In a large mixing bowl, combine the shortcake ingredients: 1/4 cup granulated sugar, 1 ¾ cups all-purpose flour, ½ cup shortening, ⅓ cup milk, 1 large egg, 1 tablespoon baking powder, 1 teaspoon lemon zest, and ¾ teaspoon salt.1/4 cup granulated sugar, 1 3/4 cups all-purpose flour, 1/2 cup shortening, 1/3 cup milk, 1 large egg, 1 tablespoon baking powder, 1 teaspoon lemon zest, 3/4 teaspoon salt
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Beat the mixture with an electric mixer at medium speed until all ingredients are well combined and a soft, thick dough forms. Spread this dense dough evenly into your prepared cake pan. Bake for 15 minutes, or until the top is golden brown and a toothpick inserted comes out clean.
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Remove the baked shortcake from the oven and immediately invert it onto a cooling rack or plate. Allow it to cool for 15 minutes. While still warm, carefully split the shortcake horizontally into two equal layers using a long, serrated bread knife or unflavored dental floss.
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Spread both halves of the warm cake evenly with the 4 tablespoons of softened butter.4 tablespoons butter or margarine
Assembling Your Delicious Shortcake
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Spoon half of your prepared macerated strawberry mixture onto the bottom buttered cake layer. Then, gently spread half of the chilled whipped cream over the strawberries.
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Carefully place the other buttered cake half on top. Spoon the remaining macerated strawberry mixture over this top layer, spreading it to the edges.
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Spread the remaining whipped cream evenly over the strawberries on top. To finalize, artistically garnish your beautiful shortcake with the reserved whole and halved fresh strawberries. Serve immediately and enjoy!
Nutrition Information (per serving)
The recipes on this blog are meticulously tested using a conventional gas oven and a gas stovetop to ensure consistent results. It’s important to remember that oven performance can vary, especially with older models, leading to inconsistent cooking and baking. We highly recommend using an inexpensive oven thermometer to verify that your oven truly reaches and maintains the correct temperature. If you use a toaster oven or a countertop oven, please note that their heat distribution might differ from a full-sized conventional oven, potentially requiring adjustments to your cooking or baking times. For recipes prepared with appliances like pressure cookers, air fryers, or slow cookers, specific links to the appliances we use are provided within their respective recipes. For baking recipes where ingredients are measured by weight, we strongly advise against using cup measurements as results may differ significantly, and we cannot guarantee success with this alternative method.