Spring is a delightful season, even if the weather can’t decide between sun, rain, wind, or an occasional dusting of snow. That unpredictable mix means you should always keep a jacket handy, but it also brings one consistent blessing this year: strawberries. These berries have been especially sweet and deep red—perfect for a classic dessert.
Strawberry shortcake is one of those timeless treats: a tender, buttery cake layered with juicy strawberries and lightly sweetened whipped cream. It’s simple to make from scratch, and the results are spectacular. If you can soften butter and use a mixer, you can make this cake. The recipe below is adapted from the cookbook Always In Season and yields a tender bundt-style cake that pairs perfectly with fresh berries.
Strawberry Shortcake
Time: 15 min prep + 75 min baking
Yield: 12–15 servings
Recipe adapted from Always In Season
Note: The cake can be made a day ahead and often tastes even better the next day. For best results, slice and sugar the strawberries about 15 minutes before serving so they become juicy, and whip the cream just before serving for the freshest texture.
Ingredients — Cake
1 cup (2 sticks) unsalted butter, softened
3 cups granulated sugar
3 cups all-purpose flour, sifted
1/2 teaspoon salt
6 large eggs
1 cup heavy whipping cream, divided
1 teaspoon pure vanilla extract
1 teaspoon lemon extract (or lemon zest)
Ingredients — Strawberries & Whipped Cream
2–3 pounds fresh strawberries, hulled and sliced
3–4 tablespoons granulated sugar (for berries)
3 cups heavy whipping cream (for topping)
4 tablespoons powdered or granulated sugar (for cream)
1 teaspoon vanilla extract (for cream)
Pinch of salt
Make the Cake
1. Preheat oven to 325°F (160°C). Grease a bundt pan with a nonstick spray that contains flour, or grease and dust with flour.
2. In a stand mixer fitted with the paddle attachment (or using a large bowl and hand mixer), cream 1 cup softened butter and 3 cups sugar together on medium speed until light and fluffy, about 3 minutes.
3. While the butter and sugar are creaming, whisk together 3 cups flour and 1/2 teaspoon salt in a bowl to combine.
4. Add eggs to the creamed mixture two at a time, mixing briefly after each addition until incorporated.
5. With the mixer on low, add half of the flour mixture and mix about 30 seconds. Pour in 1/2 cup heavy cream and mix. Add the remaining flour mixture, then the final 1/2 cup of cream. Increase speed and beat until the batter is smooth and glossy, about 2–3 minutes.
6. Mix in 1 teaspoon vanilla and 1 teaspoon lemon extract just until combined.
7. Pour batter into the prepared bundt pan and smooth the top. Bake at 325°F for about 75 minutes, or until a toothpick inserted into the center comes out clean. Oven times vary; begin checking at 65 minutes.
8. Let the cake rest in the pan for 5 minutes, then invert onto a wire rack to cool completely before slicing.
Prepare the Strawberries and Whipped Cream
1. For the whipped cream, chill the bowl and whisk if possible. Pour 3 cups cold heavy cream into the chilled bowl, add 4 tablespoons sugar, 1 teaspoon vanilla, and a pinch of salt. Whip with a whisk attachment until soft to medium peaks form, about 2–3 minutes. Avoid overwhipping.
2. Wash and hull the strawberries, then slice them. Toss the sliced berries with 3–4 tablespoons granulated sugar and let sit about 15 minutes so they release their juices and become syrupy.
3. To serve, cut the cooled cake into slices. Layer or top each slice with a generous spoonful of macerated strawberries and a dollop or pipe of whipped cream. Serve immediately for best texture and freshness.
Tips
– Make the cake ahead; it often improves after resting overnight. – Sugar the strawberries shortly before serving. – Whip the cream just before serving to keep it light and fluffy.
Enjoy your homemade strawberry shortcake!
