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Strawberry Shortcake

Course Dessert
Prep Time 1 hour
Cook Time 35 minutes
Servings 8 slices

Ingredients

For the Vanilla Cake:

  • 2 ¼ cups all-purpose flour
  • 1 ½ teaspoons baking powder
  • ¼ teaspoon baking soda
  • ½ teaspoon salt
  • 10 tablespoons unsalted butter softened
  • 1 ½ cups granulated sugar
  • 3 eggs room temperature
  • 1 ½ tablespoons vanilla bean paste or extract
  • 1 cup buttermilk room temperature

For the Strawberries:

  • 3 cups fresh strawberries thinly sliced
  • ¼ cup + 2 tablespoons granulated sugar

For the Vanilla Bean Whipped Cream:

  • 1 ½ cups heavy whipping cream
  • ¾ cup powdered sugar
  • 1 ½ teaspoons vanilla bean paste or extract

Instructions

For the Vanilla Cake:

  • Preheat your oven to 350°F. Grease three 6-inch cake pans and line the bottoms with parchment paper.
  • In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
  • In a large bowl, cream together the butter and sugar with an electric mixer on high speed until fluffy (about 3-4 minutes).
  • Add the eggs and vanilla, and mix on medium-high speed until smooth and slightly fluffy (about 2-3 minutes). Scrape the bowl as needed.
  • Gradually add the flour mixture and buttermilk to the butter mixture, alternating between the two, until everything is combined and smooth. Scrape the bowl as necessary.
  • Divide the batter evenly among the prepared pans.
  • Bake for 29-32 minutes, or until a toothpick inserted in the center comes out clean.
  • Cool the cakes in the pans for 5 minutes, then transfer to a wire rack to cool completely.

For the Strawberries:

  • Place the sliced strawberries in a large bowl.
  • Sprinkle with sugar and gently stir to coat.
  • Cover and refrigerate for about an hour to let the sugar dissolve and create a syrup.
  • When ready to use, separate the strawberries from the juice.

For the Vanilla Bean Whipped Cream:

  • In a chilled large bowl, whip the heavy cream on high speed until soft peaks form (about 1 minute).
  • Sift in the powdered sugar and add the vanilla bean paste. Mix on low speed until combined, then on high speed until stiff peaks form (about 1 more minute).

Assembling the Cake:

  • Level the tops of the cake layers with a sharp knife if they have domed while baking.
  • Pour 2-3 tablespoons of strawberry syrup over the first cake layer.
  • Arrange a layer of sliced strawberries on top.
  • Spread about ⅓ of the whipped cream over the strawberries.
  • Add another layer of strawberries over the whipped cream.
  • Place the second cake layer on top and repeat the steps.
  • Add the final cake layer, top with the remaining whipped cream, and decorate with the remaining strawberries.
  • Drizzle with the leftover strawberry syrup and serve.