Strawberry Shortcake Cake

Name: Strawberry Shortcake Cake
Prep time: 1 h
Cook time: 30 min
Total time: 1 h 30 min
Yield: 12 servings
Cuisine: American
Ingredients: 1 tbsp (14 g) unsalted butter, softened, for greasing the pans; 2 cups (250 g) all-purpose flour, spooned into the cup and leveled; 2½ tsp (10 g) baking powder; ¼ tsp (1 g) baking soda; ¾ tsp (4 g) fine salt; ¾ cup (1½ sticks) (170 g) unsalted butter, at room temperature, cut into 1-inch pieces; 1¼ cups (250 g) granulated sugar; 3 large (150 g) large eggs, at room temperature; 2 tsp (10 ml) pure vanilla extract; 1 cup (240 ml) buttermilk, at room temperature, shaken well; 1½ lb (700 g) strawberries, hulled and sliced ¼ inch (6 mm) thick; ¼ cup (50 g) granulated sugar; 1 tbsp (15 ml) fresh lemon juice; 2½ cups (600 ml) heavy cream, very cold, straight from the fridge; 1 cup (8 oz) (225 g) mascarpone cheese, cold; ½ cup (60 g) powdered sugar, sifted if lumpy; 2 tsp (10 ml) pure vanilla extract; 7 oz (200 g) whole strawberries, about 8 medium berries, rinsed and dried, stems left on if desired, halved lengthwise

From the MyKitchenBank Kitchen

Two tender buttermilk vanilla layers are brushed with strawberry juice, then stacked with juicy macerated berries and billowy mascarpone whipped cream. It has all the charm of classic strawberry shortcake in a cake you can slice for a crowd.

Prep: 1 hr
Cook: 30 min
Wait: 2 hr 15 min
Total: 3 hr 45 min
Makes: 1 two-layer 8-inch (20 cm) cake (12 slices)

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Ingredients

12 servings

For the cake
1 tbsp (14 g) unsalted butter, softened, for greasing the pans
2 cups (250 g) all-purpose flour, spooned into the cup and leveled
2½ tsp (10 g) baking powder
¼ tsp (1 g) baking soda
¾ tsp (4 g) fine salt
¾ cup (1½ sticks) (170 g) unsalted butter, at room temperature, cut into 1-inch pieces
1¼ cups (250 g) granulated sugar
3 large (150 g) large eggs, at room temperature
2 tsp (10 ml) pure vanilla extract
1 cup (240 ml) buttermilk, at room temperature, shaken well
For the strawberry filling
1½ lb (700 g) strawberries, hulled and sliced ¼ inch (6 mm) thick
¼ cup (50 g) granulated sugar
1 tbsp (15 ml) fresh lemon juice
For the whipped cream
2½ cups (600 ml) heavy cream, very cold, straight from the fridge
1 cup (8 oz) (225 g) mascarpone cheese, cold
½ cup (60 g) powdered sugar, sifted if lumpy
2 tsp (10 ml) pure vanilla extract
For decorating
7 oz (200 g) whole strawberries, about 8 medium berries, rinsed and dried, stems left on if desired, halved lengthwise

Equipment (9)

Two 8×2-inch (20×5 cm) round cake pans
Parchment paper
Stand mixer with paddle and whisk, or hand mixer and large bowls
Medium bowl for the strawberries
Fine-mesh sieve
Wire cooling rack
Offset spatula
Long serrated knife (to level the layers, if needed)
Pastry brush

Steps

Before you start

Set the butter, eggs and buttermilk out 1 hour ahead so they reach room temperature (about 68°F/20°C). This gives a smooth batter and an even crumb.
Plan on about 3¾ hours in total. Most of that is cooling, which the cake needs before it is filled. Warm cake melts the cream.
Use ripe, fragrant strawberries. Hull them and pat them dry after rinsing, because extra water thins the juice.
Chill the mixing bowl and whisk (or beaters) for 15 minutes before whipping the cream.

1
Prep oven and pansOven 350°F / 175°C
- Position a rack in the center of the oven and heat to 350°F (175°C).
- Grease the bottom and sides of two 8×2-inch (20 cm) round pans with the 1 tablespoon softened butter.
- Trace a pan on parchment paper, cut out two circles, and press one into the bottom of each pan.
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Ready when: Pans are evenly greased and fully lined with parchment on the bottom.
Tip: Use pans at least 2 inches deep. Shallower pans can overflow.
2
Macerate the strawberries
- In a medium bowl, gently toss the 700 g sliced strawberries with ¼ cup (50 g) sugar and the lemon juice.
- Leave at room temperature while the cake bakes and cools, stirring once or twice.
- Do not refrigerate them, since they release juice better at room temperature.
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Ready when: Sugar has dissolved and the berries sit in a pool of glossy red syrup.
Tip: Slice berries evenly so they layer flat between the cake and cream.
3
Whisk dry ingredients
- In a medium bowl, whisk together the flour, baking powder, baking soda and salt for 30 seconds until evenly combined.
- Set aside.
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Ready when: No streaks of baking powder or soda remain.
4
Cream butter and sugar
- In the bowl of a stand mixer fitted with the paddle, beat the room-temperature butter and 1¼ cups (250 g) sugar on medium-high speed for 4 to 5 minutes.
- Stop and scrape the bowl once or twice.
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Ready when: The mixture is pale, fluffy and visibly lighter in color, like thick frosting.
Tip: Don't rush this step. The trapped air gives the cake its lift and soft crumb.
5
Beat in eggs
- With the mixer on medium speed, add the eggs one at a time, beating for 30 seconds after each.
- Add the 2 teaspoons vanilla in the cake group and beat 15 seconds more.
- Scrape down the bowl.
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Ready when: The mixture looks smooth and creamy with no slick puddles of egg.
Tip: If the mixture looks curdled, your eggs were too cold. Keep going, because it will come together once the flour is added.
6
Mix and fill pans
- Turn the mixer to low.
- Add the flour mixture in three parts, alternating with the buttermilk in two parts, beginning and ending with flour.
- Mix just until each addition disappears.
- Finish by folding once or twice with a spatula.
- Divide the batter evenly between the pans (about 650 g each, if you weigh), and smooth the tops.
- Rap each pan on the counter twice to release large air bubbles.
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Ready when: The batter is thick, smooth and pourable, with no dry flour streaks.
Tip: Overmixing after the flour goes in makes the cake tough, so stop as soon as it is combined.
7
Bake the layersOven 350°F / 175°C
- Bake at 350°F (175°C) for 28 to 32 minutes, rotating the pans front to back at the 20-minute mark only if your oven bakes unevenly.
- Don't open the oven before 20 minutes.
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Ready when: The tops are pale golden and spring back when pressed gently. A toothpick in the center comes out clean or with a few dry crumbs, and the edges just begin to pull from the pan (about 205°F/96°C inside).
Tip: A sunken center means the cake was underbaked or the oven door was opened too soon.
8
Cool the layers
- Cool the cakes in their pans on a wire rack for 15 minutes.
- Run a thin knife around the edges, invert onto the rack, peel off the parchment, then turn right side up.
- Cool completely, about 60 more minutes.
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Ready when: The layers feel neutral to the touch on the bottom, with no warmth at all.
Tip: If the tops are domed, level them with a serrated knife after cooling.
9
Whip the cream
- In a chilled large bowl, combine the cold heavy cream, cold mascarpone, powdered sugar and 2 teaspoons vanilla.
- Start on low speed with a whisk attachment for 30 seconds, then increase to medium-high and whip for 2 to 3 minutes.
- Stop as soon as it holds shape.
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Ready when: Stiff-but-soft peaks hold when the whisk is lifted, and the cream looks smooth rather than grainy.
Tip: Stop before it looks grainy. Overwhipped cream turns buttery and cannot be spread smoothly.
10
Drain the berries
- Set a fine-mesh sieve over a bowl and pour in the macerated strawberries.
- Let them drain for 5 minutes, then reserve the juice.
- Measure out about 3 tablespoons (45 ml) of juice for brushing the cake.
- The rest can be saved for serving.
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Ready when: The berries are glossy but no longer dripping.
Tip: Drained berries keep the cream layer from turning watery and sliding.
11
Assemble the cake
- Place one layer on a serving plate.
- Brush it with half the reserved juice.
- Spread about one-quarter of the whipped cream over the top, then scatter on all the drained sliced strawberries in an even layer.
- Spread another one-quarter of the cream over the berries.
- Top with the second layer, bottom side up so the top is flat, and brush with the remaining juice.
- Cover the top and sides with the remaining cream, using an offset spatula.
- Arrange the halved strawberries on top.
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Ready when: The cake stands straight, with evenly covered sides and a neat ring of berries on top.
Tip: Leave a ½-inch (1 cm) border of cream-free edge around the berries so they don't squeeze out when you stack the layers.
12
Chill and slice
- Refrigerate the finished cake, uncovered, for 30 minutes so the cream sets and the layers settle.
- Slice with a long knife dipped in hot water and wiped dry between cuts.
- Serve with spoonfuls of the leftover strawberry juice.
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Ready when: The cream feels firm and holds its shape when touched lightly.
Tip: Wiping the knife between cuts keeps the slices neat.

Good to know

Tips

Weigh the flour if you can. Too much flour is the most common cause of a dry cake.
Pat the berries dry after rinsing and before slicing. Wet berries make the cream runny.
If your kitchen is warm, chill the assembled cake for the full 30 minutes, or up to 2 hours, so the cream stays firm.
For clean sides, chill the cake for 15 minutes after a thin first coat of cream, then add the final layer.

Make ahead

"Bake the layers up to 1 day ahead. Cool completely, wrap each tightly in plastic wrap, and keep at room temperature. Or freeze them for up to 2 months and thaw, wrapped, at room temperature for about 2 hours. Macerate the berries and whip the cream on the day of serving for the best texture. Assemble 2 to 6 hours before serving."

Storage & reheating

"Refrigerate the assembled cake, loosely covered, for up to 2 days. The berries soften and release juice over time, so it is freshest on day 1. Bring slices out of the fridge for 20 minutes before serving. Unfrosted layers keep at room temperature for 1 day, or frozen for up to 2 months. Frosted cake is not recommended for freezing, because the berries turn watery when thawed."

Substitutions

buttermilk → whole milk plus lemon juice. Stir 1 tablespoon lemon juice into 1 cup (240 ml) whole milk and let it sit 5 minutes before using.
mascarpone cheese → full-fat cream cheese. Use 225 g softened cream cheese beaten smooth with the powdered sugar first. The flavor will be tangier.
strawberries → mixed berries. Raspberries and sliced strawberries work. Use fewer, because raspberries release more juice and are more delicate.
all-purpose flour → cake flour. Use 280 g cake flour for a finer crumb and omit nothing else.