Description

Indulge in the ultimate summer dessert with this classic Strawberry Shortcake recipe! Made with a soft, buttery cake base, fluffy whipped cream, and juicy fresh strawberries, it’s the perfect treat for sunny days, BBQs, and beachside picnics. Ideal for anyone looking for a refreshing and fruity dessert. Strawberry shortcake, summer dessert, fresh strawberry cake, whipped cream cake.

Ingredients

For the Cake:

2 1/2 cups all-purpose flour
2 1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1 cup unsalted butter, softened
1 3/4 cups granulated sugar
4 large eggs
1 tbsp vanilla extract
1 cup buttermilk

For the Filling & Frosting:

2 cups heavy whipping cream
1/4 cup powdered sugar
1 tsp vanilla extract
2 1/2 cups fresh strawberries (hulled and halved)
1/2 cup strawberry jam or glaze

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Instructions

Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
In a bowl, whisk together flour, baking powder, baking soda, and salt.
In a large mixing bowl, cream butter and sugar until light and fluffy.
Beat in the eggs one at a time, then stir in vanilla extract.
Alternate adding the dry ingredients and buttermilk to the butter mixture, starting and ending with the dry ingredients. Mix until just combined.
Divide the batter evenly between the prepared pans and bake for 25–30 minutes, or until a toothpick comes out clean.
Let the cakes cool completely in pans for 10 minutes, then transfer to wire racks to cool fully.
For the frosting, whip heavy cream with powdered sugar and vanilla extract until stiff peaks form.
Place one cake layer on a serving plate. Spread a thin layer of strawberry jam, followed by a layer of whipped cream and fresh strawberries.
Top with the second cake layer, then frost the top with whipped cream and decorate with remaining strawberries and glaze.

Notes

Chill your mixing bowl and beaters for best whipped cream results.
You can substitute the jam with a quick homemade strawberry compote.
Best served the same day for freshest texture.