Strawberry Shortcake – gorgeous three-layered classic dessert featuring sweet yellow cakes filled with a cream cheese filling and macerated strawberries. Perfect for summer BBQ, potlucks and birthday parties!
Don’t let the summer end without making this ultimate strawberry dessert. If you still have more fresh strawberries sitting in your kitchen right now, I say, make the most out of it by making this classic Strawberry Shortcake which is sure to impress your family and guests. You can serve this during backyard BBQs, potlucks or at birthday parties – plus point if the celebrant is a huge strawberry lover!
What is a Shortcake?
Shortcake is a sweet cake typically made with flour, sugar, salt, baking powder and/or baking soda, butter, cream or milk and eggs. It is said that the first shortcake recipe appeared in an English cookbook dated 1588. The name shortcake itself comes from the English word “short” which means to make crisp with fat (like lard or butter). While shortcakes these days come in different forms, I prefer the round yellow crumbly cake for ease of baking and presentation purposes. Or you can also use my Vanilla Cake recipe as cake layers.
What is The Difference Between a Shortcake and Cake?
Although they both look the same for the untrained eyes, it all comes down to texture. Shortcake is more crumbly and crisp, while cake, most of the time, is rich, light and airy.
Strawberry Shortcake Ingredients
You don’t need to worry about the ingredients ’cause all of them are baking staple and pretty much easy to work on. For the strawberry shortcake layers you’ll need:
- all purpose flour
- baking powder
- baking soda
- salt
- unsalted butter (try your best to use the unsalted ones so you can easily adjust the salt proportion in this cake)
- granulated sugar (you can’t replace it with honey or whatsoever )
- eggs
- heavy cream (for nice sturdy peaks to hold up the strawberries well; make sure to take it out for the fridge right before using)
- vanilla extract
- and powdered sugar (as garnishing)
Strawberry Shortcake Filling
As for the whipped cream cheese filling, you only need 5 ingredients which you simply mix and cream altogether. Nothing complicated here. You’ll need:
- cream cheese (I use the Philadelphia brand for my cream cheese)
- powdered sugar (or confectioner’s sugar; different from the usual granulated sugar)
- salt
- heavy cream
- vanilla extract
How Do You Prepare Strawberries for Strawberry Shortcake?
To prepare the strawberries for this recipe, they need to be rinsed and patted dry to remove any debris, dirt or chemicals. Then hull them by removing the green leafy portion of a strawberry including its pale white surrounding. Slice up the strawberries, then place them in a large bowl and cover with granulated sugar. This method is popularly called macerating which makes the strawberries get nice and juicy.
It’s best if you leave it to macerate between 30 minutes to an hour OR while you prepare the shortcake layers. Macerating the berries longer than an hour will make it too mushy and we don’t want that!
Can I Use Frozen Strawberries?
DO NOT use frozen strawberries as it has too much moisture and would not do well for this Strawberry Shortcake recipe. Pat them dry to draw out any excess moisture or you’ll end up with a runny filling.
Can You Make Strawberry Shortcake Ahead of Time?
Yes, you can, although it’s not really a complete “make-ahead” version. What I mean is that you can only prepare a thing or two and assemble them altogether on the day of serving. To make this recipe ahead, you can:
- Slice the strawberries ahead and store them in a paper towel lined plate or sheet pan with paper towels in between layers and store in the fridge for 24 hours.
- Bake the cakes, let them cool and wrap them tightly in a plastic wrap and store at room temperature for up to 24 hours.
- When ready to serve, macerate the sliced strawberries while you cream together the filling and then start assembling as per instructions.
More Indulgent Dessert Recipes For You
- Fruit Tart
- Coconut Cake (with video)
- Strawberry Trifle
- Easy Peach Cobbler
- Creme Brulee
- Chocolate Covered Strawberries (with video)
- Coconut Macaroons
BROWSE my other dessert recipes HERE!
How To Make Strawberry Shortcake
Shortcake Layers
Preheat oven to 350°F. Generously grease 3 9-inch round cake pans with baking spray and set aside. In a medium bowl, sift together the all-purpose flour, baking powder, baking soda and salt. Set aside. In a large mixing bowl and using a hand mixer, cream together the softened butter and granulated sugar for about 4-5 minutes until creamy and fluffy. Add the eggs one at a time lightly beating after each addition. Scrape the sides of the bowl periodically so all ingredients will combine.
Add the sifted dry ingredients alternately with the heavy cream and vanilla extract. Beat on medium speed until all has come together, then increase the speed of the mixer and beat for 1-2 minutes.
Divide dough evenly between the prepared pans.
Place into the oven and bake for 20-25 minutes or until a toothpick inserted into the center comes back clean. Remove cakes from the oven and let them cool completely on a wire rack.
Strawberry Shortcake Filling
Place sliced strawberries in a bowl and sprinkle with sugar, let them macerate for about 1 hour. Set aside so some juice will form while you prepare the filling.
In a medium size mixing bowl, cream together the cream cheese, sugar and salt until creamy using a hand mixer for about 3-5 minutes. Add the heavy cream and vanilla extract, beat on medium-high for 3-5 minutes or until stiff peaks form.
How to Assemble Strawberry Shortcake
Center one cake on a cake stand. Top with 1/2 of sliced strawberries and top with 1/3 whipped cream. Repeat the process with the other cakes ending with whipped cream. Garnish with whole berries or cut in half as desired. Chill thoroughly for at least 1 hour or so before serving. Store leftovers in the refrigerator chilled.
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Strawberry Shortcake
Ingredients
- 3 cups (375 g) all purpose flour
- 1 tablespoon (14 g) baking powder
- ½ teaspoon (3 g) baking soda
- ½ teaspoon (2.5 g) salt
- 10 oz (283 g) unsalted butter , softened
- 1 ¼ cups (225 g) granulated sugar
- 4 large eggs
- 1 cup (240 g) heavy cream
- 1 teaspoon (4 g) pure vanilla extract
- 2 pounds (907 g) strawberries (Reserve some for garnishing), hulled and sliced
- 2 tablespoon (25 g) granulated sugar
Whipped Cream Filling
- 8 oz (240 g) cream cheese
- ½ cup (62 g) powdered sugar
- ¼ teaspoon (1 g) salt
- 2 cups (480 g) heavy cream
- 1 teaspoon (4 g) pure vanilla extract
Instructions
- Preheat oven to 350°F (177°C). Generously grease 3 9-inch round cake pans with baking spray and set aside.
- In a medium bowl, sift together the all-purpose flour, baking powder, baking soda and salt. Set aside.
- In a large mixing bowl and using a hand mixer, cream together the softened butter and granulated sugar for about 4-5 minutes until creamy and fluffy.
- Add the eggs one at a time lightly beating after each addition. Scrape the sides of the bowl periodically so all ingredients will combine.
- Add the sifted dry ingredients alternately with the heavy cream and vanilla extract. Beat on medium speed until all has come together, then increase the speed of the mixer and beat for 1-2 minutes.
- Divide dough evenly between the prepared pans. Place into the oven and bake for 20-25 minutes or until a toothpick inserted into the center comes back clean. Remove cakes from the oven and let them cool completely on a wire rack.
- Place sliced strawberries in a bowl and sprinkle with sugar, let them macerate for about 1 hour. Set aside so some juice will form while you prepare the filling.
- In a medium size mixing bowl, cream together the cream cheese, sugar and salt until creamy using a hand mixer for about 3-5 minutes. Add the heavy cream and vanilla extract, beat on medium-high for 3-5 minutes or until stiff peaks form.
- To assemble: Center one cake on a cake stand. Top with 1/2 of sliced strawberries and top with 1/3 whipped cream. Repeat the process with the other cakes ending with whipped cream. Garnish with whole berries or cut in half as desired.
- Chill thoroughly for at least 1 hour or so before serving. Store leftovers in the refrigerator chilled.
Tips & Notes:
- You can also use raspberries, blueberries and blackberries or a combination of your
favorite berries for this recipe. - Do not allow the strawberries in the sugar for too long, else the berries will become too mushy. 30 minutes to I hour will give you a perfectly macerated strawberries.
- When making the whipped cream topping, do not over beat the mixture else it is going to cuddle. Stop beating as soon as stiff peaks form.
Nutrition Information:
Jazz says
Turned out great! Tasted like perfection. Not too sweet like other recipes.
Immaculate Bites says
Thank you, Jazz! I’m happy you enjoyed this 🙂
Margaret says
Hi Imma
This was a great recipe- just delicious. But are you ok? The past couple of recipes from you, the comments and instructions don’t sound like your happy, bubbly self. Hope all is well. Looking forward to the next recipe.
Take care.
imma africanbites says
Awww. Thank you for your concern, Margaret. Truly appreciate it. I’m just swamped with work while also training someone to help me around the blog. Wishing you a lovely weekend!
MsAnn says
Hi Margaret,
So you made this and it was delicious? Not that I doubt ANY of Imma’s recipes because all the ones i’ve made are spectacular! Thinking of trying soon.
Emilia says
Yummy !