Strawberry Shortcake

This is absolutely the best strawberry shortcake recipe! It's easy to make, extremely moist, full of juicy strawberries, fluffy vanilla bean whipped cream, and drizzled with fresh strawberry syrup.

📝 Ingredients

• 2 1/4 cups (281 g) all-purpose flour, spooned and leveled
• 1 1/2 tsp baking powder
• 1/4 tsp baking soda
• 1/2 tsp salt
• 10 tbsp (140 g) unsalted butter, softened
• 1 1/2 cups (300 g) granulated white sugar
• 3 eggs, at room temperature
• 1 1/2 tbsp vanilla bean paste or extract
• 1 cup (240 ml) buttermilk, at room temperature
• 3 cups (420 g) fresh strawberries, thinly sliced
• 1/4 cup + 2 tbsp (75 g) granulated white sugar
• 1 1/2 cups (360 ml) heavy whipping cream
• 3/4 cup (98 g) powdered sugar
• 1 1/2 tsp vanilla bean paste or extract

👨‍🍳 Instructions

1. 1--- For the Vanilla Cake ---
2. 2Preheat oven to 350 degrees. Spray 3 6 inch cake pans with non stick spray and line the bottoms with parchment paper.
3. 3In a medium bowl, whisk together the all purpose flour, baking powder, baking soda and salt. Then set aside the dry ingredients.
4. 4In a large mixing bowl, cream together the butter and granulated white sugar with an electric hand mixer on high speed until fluffy, about 3-4 minutes. (If using a stand mixer, use the paddle attachment.)
5. 5Then add in the eggs and vanilla and mix on medium-high speed until smooth, pale in color and slightly fluffy, about 2-3 minutes. Scrape the sides of the bowl with a rubber spatula as needed.
6. 6Alternate adding the flour mixture and the buttermilk to the butter mixture a little at a time, until each has been added completely. Mix on low then medium speed just until the batter is combined and smooth, scraping the sides of the bowl as necessary.
7. 7Evenly distribute the cake batter among the parchment paper lined cake pans.
8. 8Bake the cakes for 29-32 minutes, or until a toothpick comes out clean from the centers.
9. 9Let the cakes cool in the pans for 5 minutes, then transfer the cake layers to a wire rack to completely cool.
10. 10--- For the Strawberries ---
11. 11Add the thinly sliced strawberries to a large bowl.
12. 12Sprinkle the sugar over the strawberries. Gently stir to coat the berries with sugar.
13. 13Cover the strawberries and let them chill in the fridge for around an hour to let all the sugar dissolve and create a lot of strawberry syrup.
14. 14Separate the strawberries from the juice when ready to use.
15. 15--- For the Vanilla Bean Whipped Cream ---
16. 16Add the heavy whipping cream to a chilled, large bowl and whip on high speed with an electric mixer until soft peaks form, about 1 minute.(If using a stand mixer, use the whisk attachment.)
17. 17Then sift in the powdered sugar and add in the vanilla bean paste. Mix on low speed until combined, then high speed until stiff peaks form, about 1 more minute.
18. 18--- Assembling the Cake ---
19. 19To make sure the cake layers will stack appropriately, the tops will most likely need to cut as they dome while baking. Using a sharp knife cut the domed tops off of each cake layer.
20. 20Pour 2-3 tbsp of strawberry syrup over the first cake layer.
21. 21Arrange a layer of sliced strawberries on top of the cake layer.
22. 22Add about 1/3 of the whipped cream on top of the strawberries.
23. 23Arrange another layer of strawberries over the whipped cream.
24. 24Add the second cake layer on top and repeat the steps.
25. 25Then add the remaining cake layer on top and top with the rest of the whipped cream. Top the cake with the remaining sliced strawberries. Drizzle the remaining strawberry juice over the cake and serve! (I topped the cake with whole strawberries for decoration.)