Classic Layered Strawberry Shortcake
This is the best way to use fresh strawberries, trust me! With juicy, sweet strawberries and fluffy whipped cream sandwiched between layers of tender cake, this Classic Layered Strawberry Shortcake is sure to wow your family and friends! Whether you’re a seasoned baker or just starting out, this recipe is easy to follow and yields impressive results that are sure to delight your taste buds!
I pretty much only make easy dessert recipes. One of the great things about strawberry shortcake is that it’s incredibly simple to make, even for home chefs who may not have a lot of experience in the kitchen. The cake is made with just a few simple ingredients and is mixed together in minutes. The strawberries are simply sliced and tossed with a bit of sugar and lemon juice to create a sweet, tangy sauce that complements the cake perfectly, and the homemade whipped cream can be assembled and ready in just a few minutes.
Watch how to make Strawberry Shortcake
Strawberry shortcake is also incredibly versatile! It can be served in a variety of ways, from a classic layered cake to individual servings in jars or glasses. It can be dressed up with additional toppings like chocolate chips, nuts, or even balsamic vinegar for a more sophisticated twist. And of course, it’s always delicious on its own.
So whether you’re looking for a simple dessert for a family gathering or want to impress your friends with a beautiful layered cake, strawberry shortcake is the perfect choice!
If you’re intimidated by a layered cake and want to try the same recipe in a different presentation, then you gotta try my Strawberry Shortcake Trifle.
Ingredients you’ll need
You probably have most of the ingredients on hand aside from finding the freshest, most delicious strawberries you can get your hands on!
How To Make Layered Strawberry Shortcake From Scratch
I much prefer using fresh berries for this Strawberry Shortcake recipe, but if the berries aren’t good you can opt for frozen and defrosted.
Recipe Tips
- When cutting the strawberries, make sure they are all the same size so they stay uniform.
- Sift the dry ingredients together before adding the heavy cream.
- Use heavy whipping cream that is very cold. This will help the cream whip up faster and create a light and fluffy texture.
- Use a serrated knife to cut the cake in half horizontally.
- For a beautiful presentation, add extra sliced strawberries and a sprinkle of lemon zest on top of the finished cake. You can also serve extra whipped cream and strawberries on the side for guests to add to their individual servings.
Variations
- Add a splash of your favorite liqueur, such as Grand Marnier or Amaretto, to the strawberries before assembling the cake.
- For a gluten-free option, substitute the cake flour with a gluten-free flour blend and adjust the leavening agents accordingly.
- Add a touch of balsamic vinegar to the strawberry mixture. The tangy and sweet combination will create a deliciously complex taste.
Storing and Freezing
To store leftover strawberry shortcake, wrap the cake tightly in plastic wrap and store it in the refrigerator for up to 3 days. The whipped cream may deflate a bit, but the cake and strawberries will still be delicious. Be sure to cover the exposed cake with plastic wrap to prevent it from drying out.
Freezing is not recommended as the texture and taste of the whipped cream and strawberries will change when thawed.
Classic Layered Strawberry Shortcake
- Prep Time: 15 minutes
- Cook Time: 20-25 minutes
- Total Time: 0 hours
- Yield: 8 1x
- Category: Dessert
- Method: Oven
Description
This is the best way to use fresh strawberries, trust me! With juicy, sweet strawberries and fluffy whipped cream sandwiched between layers of tender cake, this Classic Layered Strawberry Shortcake is sure to wow your family and friends! Whether you’re a seasoned baker or just starting out, this recipe is easy to follow and yields impressive results that are sure to delight your taste buds!
Ingredients
For the berries
- 1 1/2 pounds strawberries (quartered)
- 2 tablespoons sugar
- 1 tablespoon lemon juice
For the shortcake
- 2 cups cake flour
- 1 tablespoon baking powder
- 1/4 teaspoon baking soda
- 2 tablespoons sugar
- 3/4 teaspoon salt
- 2 cups heavy cream
For the whipped cream
- 2 cups heavy whipping cream (very cold)
- 1/4 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 teaspoon lemon zest
Instructions
- Preheat the oven to 400 degrees. In a bowl add the strawberries, sugar, and lemon juice and gently stir to combine. Set aside. The sugar and lemon juice will help bring out the natural juices in the berries and create a light sauce.
- In a separate bowl sift together the flour, baking powder, baking soda, sugar, and salt. Add the heavy cream and stir to combine. Mixture will be sticky. Pour mixture into an 8 inch round pan and bake for 20-25 minutes. Remove from oven and place on cooling rack to cool completely.
- Meanwhile make the whipped cream. In a bowl or stand alone mixer, beat the cold whipped cream until soft peaks form. Add powdered sugar, vanilla, and lemon zest and beat another 1-2 minutes.
- Once the cake has cooled use a serrated knife and cut the cake in half, creating two circles, one on top of the other. Scoop a large spoonful, (or two or three) of the whipped cream onto the bottom layer of the cake. Top with the strawberry mixture. Place the other cake on top, creating a sandwich, and add more whipped cream and berries to the top of the cake. Slice and serve with any leftover whipped cream or berries.
Wow! I made this for my boss’s 60th birthday and she said it was the best she’s ever had. Reminded her of what her mom used to make. Everyone loved it, including myself. That was back in April. I’ve made it 3 times since – it’s a hit every time and people ask for the recipe. Easy to make too!
This is amazing!! SO happy to hear!
My daughter requested a ‘strawberry cake’ for her birthday; I made this one, and it’s an immediate family favourite. Thanks, Laney!
Oh I love that so much! Happy birthday to your daughter!
Absolutely fabulous!
This recipe was the perfect combo of sweet berries and not overly-sweet scone-like cake. I did not have 8 inch pans and so I made 1.5 times the dough and cooked it for a bit longer in a 9 inch pan. This gave me “two” cakes of perfect height. We also used 2 pounds of strawberries. Completely phenomenal! It will become a regular for parties and special occasions. Thank you for sharing this fabulous recipe, Laney!
Thank you Lauren! Love that it’ll be a part of your regular rotation!
Is there such a thing as “heavy cream”? I went to 4 grocery stores and could only find “heavy whipping cream”. So I used 1 cup of 1/2 n 1/2, and 1 cup of heavy whipping cream for the cake.
Sorry, it’s heavy whipping cream it’s the same thing.
I’ve never made strawberry shortcake before, but the lemon on the strawberries and the biscuit recipe were PERFCT. 10/10 do recommend. I made this for myself, and I will likely eat it all by EOD tomorrow.
Yay!!! I’m so glad you enjoyed
Can this be baked in a rectangle cake pan?
Sure!
You MUST try this recipe!! Seriously, one of the best dessert I have ever had, and I made it! My strawberries weren’t even that good, but this recipe is so flavorful and forgiving. I can’t wait to try it with peak freshness strawberries from a farmer’s market… I’m sure it’ll be out of this world good!
Thanks for the amazing review, Alysha!! And I’m so glad you loved it!
Do you have to use cake flour or can you use all-purpose?
If you use all purpose flour it will change the texture a bit but should still work
Quick question- just noticed the cake has no butter or eggs, but it still sets up and is able to be cut (because I would think it would come out super hard and would just crumble)? Thanks so much!
It works! It’s more like a biscuit texture
This was fun to make, and easy too! I just finished frosting it and I can’t wait to try it!
Yay!! Thank you for leaving a 5 star review!
There was no mention of whether or not to grease and flour the pan. Should I?
Sorry about that! Yes you can grease the pan