Classic Strawberry Shortcake

Total Time:
1 hr 35 min
55 min
40 min

8 servings

  • For the cake:
  • 5 tablespoons unsalted butter, melted, plus more for the pan
  • 1 1/3 cups all-purpose flour, plus more for dusting
  • 1 1/4 cups granulated sugar
  • 1 1/4 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 1/2 teaspoons vanilla bean paste (or seeds from 1/2 vanilla bean)
  • 2 large eggs, at room temperature, beaten
  • 3/4 cup whole milk, at room temperature
  • 1/2 teaspoon finely grated lemon zest
  • For the toppings and filling:
  • 1 1/2 quarts strawberries, hulled
  • 1 tablespoon strawberry jelly
  • 3 tablespoons confectioners' sugar
  • 1 tablespoon fresh lemon juice
  • 1 1/2 cups cold heavy cream
  • 1/4 teaspoon vanilla extract
  • Preheat the oven to 350 degrees F. Butter an 8-inch-round cake pan, then line the bottom with parchment paper; butter the parchment and dust with flour, tapping out the excess.

  • Make the cake: Whisk the flour, granulated sugar, baking powder and salt in a medium bowl until combined. Whisk the melted butter, vanilla bean paste, eggs, milk and lemon zest in a medium bowl until just smooth. Add the wet ingredients to the dry ingredients and stir with a wooden spoon until incorporated. Pour the batter into the prepared pan and bake until a toothpick inserted into the middle comes out clean, 35 to 40 minutes. Transfer to a rack and let cool 10 minutes in the pan, then turn out of the pan onto the rack and let cool completely.

  • Meanwhile, make the toppings and filling: Halve 16 strawberries. Whisk 1 tablespoon water and the strawberry jelly in a medium bowl until smooth. Add the halved strawberries and toss to coat; set aside. Thinly slice the remaining strawberries, then toss with 2 tablespoons confectioners' sugar and the lemon juice in another medium bowl; set aside. Beat the heavy cream, the remaining 1 tablespoon confectioners' sugar and the vanilla extract in a bowl with a mixer on medium-high speed until soft peaks form. Refrigerate the whipped cream until ready to assemble.

  • Carefully cut the cake in half horizontally with a serrated knife. Place the bottom half cut-side up on a platter. Drizzle the juices from the sliced berries over the cut sides of both cake halves. Fold a few tablespoons of the whipped cream into the sliced berries; spoon over the bottom cake layer. Cover with the other cake layer, then top with the remaining whipped cream. Top with the halved strawberries and their juices.

  • Photograph by Anna Williams

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    This recipe is featured in:

    Memorial Day