Description

This showstopping strawberry shortcake is a dreamy dessert layered with soft vanilla cake, clouds of whipped cream, and juicy, macerated strawberries. Perfect for spring and summer, it’s an ideal choice for a quick breakfast treat, easy dinner party finale, or as a light and healthy snack. Whether you’re looking for breakfast ideas, dinner ideas, or a simple food idea to impress, this easy recipe blends fresh flavors and effortless beauty. Each bite brings a burst of sunshine, with tender cake soaked just enough in berry syrup and topped with airy sweetness. Irresistibly nostalgic and naturally elegant, it’s a recipe you’ll come back to again and again.

Ingredients

Scale

1 1/2 cups all-purpose flour
2 tsp baking powder
1/2 cup unsalted butter, softened
3/4 cup granulated sugar
2 large eggs
1/2 cup whole milk
1 tsp vanilla extract
2 cups fresh strawberries, sliced
2 tbsp granulated sugar (for macerating strawberries)
1 tsp lemon juice (optional)
1 cup heavy whipping cream
2 tbsp powdered sugar (for whipped cream)

Instructions

Preheat oven to 350°F (175°C). Grease and line three 6-inch cake pans.
In a bowl, combine flour and baking powder. Set aside.
In a mixing bowl, cream together butter and sugar until light and fluffy.
Add eggs one at a time, mixing well. Stir in vanilla extract.
Alternately add flour mixture and milk to the batter, mixing just until combined.
Divide batter evenly among pans and smooth tops. Bake for 20–25 minutes.
While cakes cool, macerate sliced strawberries with 2 tbsp sugar and lemon juice.
In a cold bowl, whip heavy cream and powdered sugar until soft peaks form.
Once cakes are completely cooled, layer them with whipped cream and strawberries.
Top with extra cream, whole strawberries, and optional mint or flowers.

Prep Time: 25 minutes
Cook Time: 25 minutes