CakesAmericanMedium

Strawberry Shortcake with Whipped Cream

Name: Strawberry Shortcake with Whipped Cream
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Yield: 8 servings
Cuisine: American
Ingredients: ½ cup (115 g) unsalted butter, softened, at room temperature, cut into small pieces; 1 cup (200 g) granulated sugar; 2 large eggs, at room temperature; 1 teaspoon (5 ml) vanilla extract; 1½ cups (190 g) all-purpose flour; 1¾ teaspoons (9 g) baking powder; ¼ teaspoon (1½ g) kosher salt; ½ cup (120 ml) whole milk, at room temperature; 2 pounds (900 g) fresh strawberries, hulled, halved or quartered if large; 3 tablespoons (37 g) granulated sugar; 2 cups (480 ml) heavy whipping cream, cold, chilled in the refrigerator; 2 tablespoons (25 g) granulated sugar; ½ teaspoon (2½ ml) vanilla extract

From the MyKitchenBank Kitchen

A classic American shortcake featuring tender, buttery sponge cake layers topped with fresh strawberries macerated in sugar and billowy homemade whipped cream. The shortcake is light and slightly sweet, allowing the fruit to shine while the cream adds richness and elegance.

Prep: 30 min
Cook: 25 min
Wait: 40 min
Total: 1 hr 35 min
Makes: 1 shortcake (8 servings)

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Ingredients

8 servings

For the shortcake
½ cup (115 g) unsalted butter, softened, at room temperature, cut into small pieces
1 cup (200 g) granulated sugar
2 large eggs, at room temperature
1 teaspoon (5 ml) vanilla extract
1½ cups (190 g) all-purpose flour
1¾ teaspoons (9 g) baking powder
¼ teaspoon (1.5 g) kosher salt
½ cup (120 ml) whole milk, at room temperature
For the filling
2 pounds (900 g) fresh strawberries, hulled, halved or quartered if large
3 tablespoons (37 g) granulated sugar
For the whipped cream
2 cups (480 ml) heavy whipping cream, cold, chilled in the refrigerator
2 tablespoons (25 g) granulated sugar
½ teaspoon (2.5 ml) vanilla extract

Equipment (8)

9-inch (23 cm) round cake pan
Medium and large mixing bowls
Hand mixer or stand mixer with whisk and paddle attachments
Rubber spatula
Measuring cups and spoons
Instant-read thermometer (optional)
Serrated knife for slicing cake
Shallow bowl for macerating strawberries

Steps

Before you start

Preheat oven to 350°F (175°C) about 15 minutes before baking
Bring all ingredients to room temperature, especially eggs and butter
Line a 9-inch (23 cm) round cake pan with parchment paper and lightly butter the sides
Wash and hull strawberries at least 20 minutes before assembly

1
Cream butter and sugar
- In a large bowl, combine the softened butter and 1 cup (200 g) granulated sugar.
- Using a hand mixer or stand mixer on medium-high speed, beat for 3–4 minutes until the mixture is pale, fluffy, and noticeably lighter in color.
- Stop and scrape down the bowl halfway through.
- This incorporates air, making the cake tender.
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Ready when: Mixture is pale and fluffy
Tip: Don't skip the creaming step—it's essential for a light, tender crumb.
2
Add eggs and vanilla
- With the mixer still running on medium speed, add the eggs one at a time, beating for about 30 seconds after each addition.
- Add the vanilla extract and beat briefly until just combined.
- The mixture will look slightly curdled at first but will smooth out as you continue mixing.
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Ready when: Mixture is smooth and creamy
Tip: Adding eggs slowly prevents curdling and ensures a smooth batter.
3
Combine dry ingredients
- In a medium bowl, whisk together the all-purpose flour (1.5 cups / 190 g), baking powder (1¾ teaspoons / 9 g), and kosher salt (¼ teaspoon / 1.5 g).
- Whisk for about 1 minute to evenly distribute the leavening agent and break up any lumps.
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Ready when: Dry ingredients are evenly mixed with no lumps
Tip: Sifting or whisking the dry ingredients ensures an even rise.
4
Alternate dry and wet ingredients
- Reduce mixer speed to low.
- Add half of the flour mixture to the wet ingredients and beat for 30 seconds.
- Pour in the milk (½ cup / 120 ml) and beat for another 30 seconds.
- Add the remaining flour mixture and beat on low until just combined, about 30 seconds.
- Stop the mixer and check that no streaks of flour remain but do not overmix.
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Ready when: Batter is smooth with no visible dry flour streaks
Tip: Overmixing develops gluten, making the cake tough. Mix only until combined.
5
Transfer and bakeOven 350°F / 175°C
- Pour the batter into the prepared 9-inch (23 cm) cake pan and smooth the top with a rubber spatula.
- Place in a preheated 350°F (175°C) oven and bake for 22–25 minutes.
- The cake is done when a toothpick inserted in the center comes out clean or with just a few moist crumbs, and the top springs back when lightly pressed.
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Ready when: Toothpick inserted in center comes out clean or with a few moist crumbs; top springs back when pressed
Tip: Start checking at 22 minutes; ovens vary. Don't open the door before this time.
6
Cool the cake
- Remove the cake from the oven and let it cool in the pan for 10 minutes.
- Then turn it out onto a wire rack and let it cool completely to room temperature, about 15 minutes.
- The cake must be completely cool before slicing and assembling.
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Ready when: Cake is completely cool and no longer warm to the touch
Tip: Cooling completely prevents the cream from melting and allows the cake to firm up for clean slicing.
7
Macerate strawberries
- While the cake cools, place the prepared strawberries (2 pounds / 900 g, halved or quartered) in a shallow bowl.
- Sprinkle with 3 tablespoons (37 g) granulated sugar and gently toss to combine.
- Let sit for at least 15 minutes at room temperature, stirring occasionally.
- The strawberries will release their juices, creating a light syrup.
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Ready when: Strawberries are glistening with released juice
Tip: Don't macerate too far in advance or the berries will become mushy; 15–30 minutes is ideal.
8
Whip the cream
- In a large, chilled bowl, combine the cold heavy whipping cream (2 cups / 480 ml) and 2 tablespoons (25 g) granulated sugar.
- Using a hand mixer or stand mixer fitted with a whisk attachment, whip on high speed for 2–3 minutes, until stiff peaks form.
- Add the vanilla extract (½ teaspoon / 2.5 ml) and whip for another 15 seconds to combine.
- Do not overbeat or the cream will turn to butter.
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Ready when: Cream forms stiff peaks that stand upright
Tip: Use a chilled bowl to whip cream faster and more easily. Stop as soon as stiff peaks form.
9
Slice the cake
- Using a serrated knife dipped in hot water and wiped clean between cuts, carefully slice the cooled cake horizontally into two equal layers.
- A rotating cake stand (if you have one) makes this easier.
- Work gently to avoid crumbling the cake.
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Ready when: Cake is cleanly sliced into two even layers
Tip: Use a long serrated knife and let it do the work—don't press down hard.
10
Assemble the shortcake
- Place the bottom cake layer on a serving plate.
- Spoon one-third of the macerated strawberries (with their juice) over the bottom layer and spread evenly.
- Add a generous dollop of whipped cream, about 1 cup (240 ml), and spread to cover the berries.
- Top with the second cake layer.
- Arrange the remaining strawberries on top of the cake and finish with a dollop of whipped cream in the center.
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Ready when: Cake is assembled with berries and cream visible
Tip: Assemble just before serving to keep the cake from becoming soggy. If made ahead, keep components separate and assemble at the last moment.
11
Serve immediately
- Slice the shortcake with a sharp, long knife (dipped in hot water and wiped clean between cuts) and serve at once.
- Each slice should have cake, cream, and berries.
- Serve any extra whipped cream and macerated strawberries on the side.
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Ready when: Cake is sliced and plated
Tip: Warm the knife between cuts to get clean slices that showcase the beautiful layers.

Good to know

Tips

For the fluffiest whipped cream, chill the bowl and beaters in the freezer for 10 minutes before whipping.
If your strawberries are very wet or not as sweet as desired, select riper berries and macerate them longer to develop more juice and sweetness.
The shortcake cake layers are delicate. If transporting, wrap them carefully and assemble at your destination.
For a fancier presentation, pipe the whipped cream using a pastry bag instead of spreading it, and garnish the top with a strawberry and a mint leaf.

Make ahead

The shortcake layers can be baked up to 1 day ahead. Wrap cooled cake layers tightly in plastic wrap and store at room temperature. The whipped cream and macerated strawberries are best made within a few hours of serving. For best results, assemble the shortcake no more than 30 minutes before serving to prevent the cake from becoming soggy.

Storage & reheating

Assembled shortcake: Cover loosely with plastic wrap and refrigerate for up to 4 hours (beyond this, the cake will absorb moisture and become soggy). Cake layers only: Wrap tightly in plastic wrap and store at room temperature for up to 1 day or freeze for up to 2 weeks (thaw at room temperature before using). Whipped cream: Use immediately or refrigerate in a covered container for up to 4 hours (it may weep slightly). Macerated strawberries: Cover and refrigerate for up to 8 hours; use within 1 day for best texture.

Substitutions

heavy whipping cream, cold → Greek yogurt mixed with a little whipped cream. For a tangier, lighter option, use equal parts Greek yogurt and whipped cream. The yogurt adds tang and fewer calories, though the texture is slightly less airy.
fresh strawberries, hulled → Fresh raspberries, blueberries, or a mix of berries. Any fresh berries work beautifully. Adjust the macerating time for smaller berries (raspberries only need 10 minutes).
vanilla extract → Almond extract (use half the amount, as it's more potent). Adds a subtle almond flavor that pairs well with strawberries. Use ½ teaspoon almond extract instead of 1 teaspoon vanilla.
whole milk, at room temperature → Buttermilk or whole milk substitute (oat or almond). Buttermilk adds slight tang; plant-based milks work but may affect texture slightly. Use the same amount.