Description
Strawberry Shortcake is a classic dessert featuring soft, tender cake layers, fresh juicy strawberries, and fluffy cream cheese frosting. Perfect for summer gatherings, family desserts, or a special treat, this Strawberry Shortcake is approachable for home cooks and bursting with flavor in every bite.
Ingredients
Cake:
2½ cups all-purpose flour, spooned and leveled
3 teaspoons baking powder
½ teaspoon salt
1¾ cups granulated sugar
½ cup vegetable or canola oil
2 large eggs, at room temperature
2 large egg whites, at room temperature
2½ teaspoons pure vanilla extract
½ teaspoon almond extract (optional)
⅔ cup sour cream
¾ cup milk (whole or 2%), at room temperature
Filling:
3 cups fresh strawberries, sliced or diced, divided
2 tablespoons strawberry jam
Additional whole strawberries for garnish (optional)
Frosting:
8 ounces cream cheese, softened to cool room temperature
1 cup powdered sugar
¾ teaspoon vanilla extract
2¼ cups heavy whipping cream, very cold
Instructions
Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
In a medium bowl, combine the flour, baking powder, and salt, stirring until evenly mixed.
In a large bowl, beat sugar, oil, eggs, egg whites, vanilla, and almond extract until smooth.
Add sour cream and milk, mixing gently until fully combined.
Gradually fold the dry ingredients into the wet mixture until just combined.
Divide batter evenly between pans and bake 25–30 minutes, or until a toothpick comes out clean.
Cool cakes in pans 10 minutes, then transfer to wire racks to cool completely.
Mix 2 cups of sliced strawberries with strawberry jam and let sit 15 minutes.
Whip cream cheese, powdered sugar, and vanilla until smooth. Gradually whip in cold heavy cream until stiff peaks form.
Assemble the cake: layer one cake, spread frosting, add macerated strawberries, place second cake layer, cover with frosting, and garnish with whole strawberries if desired.
Notes
Use fresh, ripe strawberries for the best flavor.
Chill frosting before spreading to make it easier to handle.
Level cake layers if they dome while baking.
Assemble cake just before serving for freshest results.
Store leftovers in the refrigerator for up to three days, covered loosely.
- Prep Time: 25 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 408
- Sugar: 30g
- Sodium: 457mg
- Fat: 18g
- Saturated Fat: 11g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 59g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 57mg
Keywords: strawberry shortcake, classic dessert, summer cake, homemade strawberry dessert