Ultimate Strawberry Shortcake Recipe: Easy Homemade Layer Cake with Fresh Berries
Ultimate Strawberry Shortcake Recipe: Easy Homemade Layer Cake with Fresh Berries
This ultimate strawberry shortcake recipe delivers a classic summer dessert that’s perfect for beginners and experienced bakers alike. With layers of tender vanilla cake, fresh juicy strawberries, and fluffy whipped cream, this strawberry shortcake cake is the epitome of seasonal baking perfection.
Whether you’re planning a special occasion or simply craving a delicious berry dessert, this recipe walks you through every step to create bakery-worthy results. The cake comes together easily with simple ingredients, making it the ideal dessert for family gatherings, celebrations, or weekend baking projects.
Ingredients
For the Vanilla Cake:
- 2 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 1/2 cup unsalted butter, softened
- 1/2 cup vegetable oil
- 3 large eggs
- 1 cup whole milk
- 2 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 2 tsp pure vanilla extract
For the Strawberry Filling:
- 2 lbs fresh strawberries, hulled and sliced
- 1/4 cup granulated sugar
- 1 tbsp lemon juice
For the Whipped Cream:
- 2 cups heavy whipping cream
- 1/4 cup powdered sugar
- 1 tsp vanilla extract
Step-by-Step Instructions
Step 1: Prepare the Strawberry Mixture
In a medium bowl, combine sliced strawberries, 1/4 cup sugar, and lemon juice. Stir gently and let sit at room temperature for at least 30 minutes to allow the berries to release their natural juices. This creates the perfect sweet strawberry sauce for your strawberry shortcake.
Step 2: Make the Vanilla Cake
Preheat oven to 350°F (175°C). Grease and flour two 8-inch round cake pans. In a large mixing bowl, cream together butter and sugar until light and fluffy. Add eggs one at a time, mixing well after each addition. Mix in vegetable oil and vanilla extract.
Step 3: Combine Dry Ingredients
In a separate bowl, whisk together flour, baking powder, baking soda, and salt. Gradually add the dry ingredients to the butter mixture, alternating with milk. Begin and end with the dry ingredients, mixing just until combined.
Step 4: Bake the Cake Layers
Divide the batter evenly between the prepared pans. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean. Cool the cakes in pans for 10 minutes, then transfer to wire racks to cool completely.
Step 5: Whip the Cream
Using an electric mixer, beat the heavy cream until soft peaks form. Add powdered sugar and vanilla extract, then continue beating until stiff peaks form. Be careful not to over-whip.
Step 6: Assemble the Shortcake
Place one cake layer on a serving plate. Spread with half of the whipped cream, then top with half of the strawberry mixture. Place the second cake layer on top and repeat with remaining whipped cream and strawberries. For more dessert inspiration, check out our other cake recipes.
Expert Tips for Perfect Strawberry Shortcake
• Use room temperature ingredients for best cake texture
• Hull strawberries completely to prevent bitter taste
• Don’t overmix the cake batter – mix just until ingredients combine
• Chill your mixing bowl and beaters before whipping cream for better volume
• Serve immediately after assembling for best texture
• For a bakery-style finish, garnish with additional whole strawberries
Frequently Asked Questions
Can I make this cake ahead of time?
Yes! You can bake the cake layers up to 2 days in advance. Wrap them tightly in plastic wrap and store at room temperature. Assemble the shortcake just before serving.
What’s the difference between strawberry shortcake and strawberry cake?
Traditional strawberry shortcake uses a biscuit-like base, while this version features tender layer cake for easier slicing and serving.
Can I use frozen strawberries?
Fresh strawberries are best, but you can use frozen if thawed completely and drained well to remove excess liquid.
How long does strawberry shortcake last?
This dessert is best served immediately, but leftovers can be refrigerated for up to 2 days. The cake may soften slightly from the strawberry juices.
Ultimate Strawberry Shortcake Recipe: Easy Homemade Layer Cake with Fresh Berries
Ingredients
Method
- Prepare the strawberry mixture by combining sliced strawberries, 1/4 cup sugar, and lemon juice in a medium bowl. Let sit at room temperature for at least 30 minutes to allow the berries to release their natural juices.
- Make the vanilla cake by preheating oven to 350°F (175°C). Grease and flour two 8-inch round cake pans. In a large mixing bowl, cream together butter and sugar until light and fluffy, then add eggs one at a time, mixing well after each addition. Mix in vegetable oil and vanilla extract.
- Combine dry ingredients by whisking together flour, baking powder, baking soda, and salt in a separate bowl. Gradually add the dry ingredients to the butter mixture, alternating with milk, beginning and ending with the dry ingredients, mixing just until combined.
- Bake the cake layers by dividing the batter evenly between the prepared pans and baking for 25-30 minutes or until a toothpick inserted into the center comes out clean. Cool the cakes in pans for 10 minutes, then transfer to wire racks to cool completely.
- Whip the cream using an electric mixer to beat heavy cream until soft peaks form. Add powdered sugar and vanilla extract, then continue beating until stiff peaks form, being careful not to over-whip.
- Assemble the shortcake by placing one cake layer on a serving plate, spreading with half of the whipped cream, topping with half of the strawberry mixture, placing the second cake layer on top, and repeating with remaining whipped cream and strawberries.
