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A single layer of my favorite yellow cake provides the perfect base for saucy strawberries and pillowy whipped cream in this easy strawberry shortcake recipe.
Why you’ll love this recipe
I just adore strawberry shortcake for dessert in the spring and summer, and I’ve made it every which way over the years before landing on this easy yet elevated approach. It’s got:
- One layer of my favorite yellow cake, adapted from The Silver Palate, which incorporates a bit of white wine into the batter for a nuanced flavor profile and a beautifully tender crumb
- A generous layer of strawberries (fresh or frozen!) lightly coated in a simple silky sauce to amp up the flavors and the luxury just a bit
- Gently sweetened, gently whipped cream dolloped judiciously on top
What you’ll need
Here’s a glance at the ingredients you’ll need to make this recipe.
For the cake
- Despite what’s pictured here, you’ll only need two eggs. (This photo shows ingredients for my two-layer cake, but we’re only making one layer today.)
- The wine contributes beautiful, complex undertones to the flavor of this cake. No one will be able to place it, but everyone will know it’s special. Its acidity also creates an impeccably tender crumb. Use a nice, dry white wine that you like to drink. Any style is fine. I tend to default to one of my favorite bottles of New Zealand Sauvignon Blanc.
- Safflower oil is my neutral-tasting vegetable oil of choice. You can substitute another oil that has similar properties, such as canola, sunflower, peanut, corn, or vegetable oil blend.
For the strawberries
- You can use fresh or frozen strawberries, which means you can make this admittedly summery dessert any time of year. If using fresh, you’ll hull them first — meaning you’ll use a paring knife to remove the leaves, stem, and any woody white inner parts.
- You’ll divide the water into two parts, adding some right away and reserving some to stir with the cornstarch.
- The amount of cornstarch is just enough to thicken the sauce into a silky drape for the berries and the cake. Unlike flour, cornstarch thickens a sauce almost immediately, so you’ll only need to simmer for a minute or so after adding.
For the whipped cream
- Use heavy cream or heaving whipping cream (in the U.S.) or double cream (in the U.K.).
- You can use granulated sugar (shown) or powdered sugar, whichever you’ve got on hand.
How to make it
Here’s a glance at what you’ll do to make this easy strawberry shortcake recipe.
- First you’ll bake one layer of cake and let it cool completely. You can do this up to a few days in advance if you like.
- Next, you’ll make the saucy strawberries.
- Right before serving, you’ll whip the cream.
- Plate wedges of the cake and layer with strawberries and whipped cream. That’s it!
Expert tips and FAQs
Can I make this recipe in advance? What about leftovers?
Since the cake is oil-based, it keeps very well for several days at room temperature. You can definitely make that element in advance, tightly sealed once it’s completely cooled.
You can make the berries earlier in the day, keep them in the pot, and gently reheat shortly before serving time.
It’s best to whip the cream and assemble the dessert right before serving.
Leftover elements can be stored separately for several days — the cake at room temperature and the strawberries and whipped cream in the fridge. Reheat strawberries on the stovetop or in the microwave until just warm. You can refresh the whipped cream by pouring in a bit of additional heavy cream and whisking or whipping gently until it regains a nice, pillowy consistency.
More favorite strawberry desserts
Easy Strawberry Shortcake
A single layer of my favorite yellow cake provides the perfect base for saucy strawberries and pillowy whipped cream in this easy strawberry shortcake recipe.
Ingredients
For the cake
- 2 eggs
- 1 cup sugar
- ½ cup safflower oil
- ½ cup dry white wine
- 1 teaspoon vanilla extract
- 1 ¼ cups all-purpose flour
- 1 ¼ teaspoons baking powder
- ¼ teaspoon fine sea salt
For the strawberries
- 2 pounds strawberries, fresh or frozen
- ¼ cup sugar
- 6 tablespoons water, divided
- 2 teaspoons cornstarch
For the whipped cream
- 1 cup heavy cream
- 2 tablespoons sugar
- 1 teaspoon vanilla extract
Instructions
For the cake
- Preheat oven to 350°F with a rack in the center.
- Butter and flour a 9-inch round cake pan.
- In a large bowl or the bowl of a stand mixer, beat together the eggs and sugar for 30 seconds.
- On low, beat in the oil, wine, and vanilla until combined.
- Add the flour, baking powder, and salt and beat on low until incorporated.
- Pour batter into prepared pan.
- Bake for about 28 minutes, until a tester comes out with just a few crumbs clinging to it and the cake has slightly pulled away from the sides of the pan. You may hear the cake crackling a bit.
- Cool in pan on a cooling rack for five minutes before turning out to cool completely.
For the strawberries
- If using fresh strawberries, remove and discard their hulls.
- Place the strawberries, sugar, and 1/4 cup of the water into a medium-sized pot and set over medium heat.
- Cook, stirring frequently, until the sugar dissolves. Then leave to simmer, stirring occasionally, until strawberries have softened but are still holding their shape.
- While the strawberries cook, stir together the remaining two tablespoons of water and the cornstarch until perfectly smooth.
- When strawberries are soft, stir cornstarch mixture into the pot. Simmer for a minute or so until slightly thickened.
- Let cool to just warm (or room temperature) before serving.
For the whipped cream
- Add the cream, sugar, and vanilla to a large mixing bowl or the bowl of a stand mixer fitted with the whisk.
- Beat, starting on a slower speed to avoid splashing and working your way up to medium high, until cream is whipped to your liking. I prefer soft peaks for strawberry shortcake, but it's up to you. (See notes below for details.)
To assemble the strawberry shortcake
- Cut the cake into wedges and plate each wedge. Top with strawberries and whipped cream. Serve immediately.
Notes
- The wine contributes beautiful, complex undertones to the flavor of this cake. No one will be able to place it, but everyone will know it’s special. Its acidity also creates an impeccably tender crumb. Use a nice, dry white wine that you like to drink. Any style is fine. I tend to default to one of my favorite bottles of New Zealand Sauvignon Blanc.
- Safflower oil is my neutral-tasting vegetable oil of choice. You can substitute another oil that has
- You can use fresh or frozen strawberries, which means you can make this admittedly summery dessert any time of year. If using fresh, you’ll hull them first — meaning you’ll use a paring knife to remove the leaves, stem, and any woody white inner parts.
- You’ll divide the water into two parts, adding some right away and reserving some to stir with the cornstarch.
- The amount of cornstarch is just enough to thicken the sauce into a silky drape for the berries and the cake. Unlike flour, cornstarch thickens a sauce almost immediately, so you’ll only need to simmer for a minute or so after adding.
- Use heavy cream or heaving whipping cream (in the U.S.) or double cream (in the U.K.).
- In the whipped cream, you can use granulated sugar (shown) or powdered sugar, whichever you’ve got on hand.
- Since the cake is oil-based, it keeps very well for several days at room temperature. You can definitely make that element in advance, tightly sealed once it’s completely cooled.
- You can make the berries earlier in the day, keep them in the pot, and gently reheat shortly before serving time.
- It’s best to whip the cream and assemble the dessert right before serving.
- If you plan for your party to finish the whole dessert in one sitting, you could layer the dessert first and then cut it into wedges — but it won’t keep well this way. I prefer the presentation of individual cake wedges, which also gives your crowd the opportunity to choose their own ratios, if you’re into that sort of thing.
Nutrition
Serving: 13 1/2-inch wedge, Calories: 493kcal, Carbohydrates: 60g, Protein: 5g, Fat: 26g, Saturated Fat: 8g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 13g, Trans Fat: 0.02g, Cholesterol: 75mg, Sodium: 166mg, Potassium: 250mg, Fiber: 3g, Sugar: 41g, Vitamin A: 510IU, Vitamin C: 67mg, Calcium: 86mg, Iron: 2mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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