This Strawberry Shortcake Cake uses a traditional biscuit for the cake and is layered with vanilla whipped cream and juicy strawberries. It’s the perfect summertime dessert and perfect for crowds!
I had a VERY hard time deciding whether I should make this cake with a biscuit cake or use a vanilla sponge cake. As you can see I went with the biscuit to keep it more like a traditional strawberry shortcake.
Strawberry shortcake is one of my favorite summertime desserts. It’s easy to make even though it’s all homemade! I also have these Strawberry Shortcake Cups if you are looking for a really easy handheld dessert. And if you are looking for the traditional Strawberry Shortcake I’ve got you covered!
Ingredients
BISCUIT CAKE: you will need all purpose flour, sugar, baking powder, salt, butter, egg, and milk.
STRAWBERRIES: For the strawberries it’s pretty simple- ripe strawberries and sugar. The sugar helps draw out the juices from the strawberries creating a delicious syrup that’s perfect for drizzling over the cake.
WHIPPED CREAM: Cold heavy whipping cream, powdered sugar, and vanilla
How To Make The Biscuit Cake
Start by preheating the oven to 425 degrees F. Grease an 8″ or 9″ round cake pan.
In a medium bowl combine the dry ingredients (all purpose flour, 3 tablespoons sugar, baking powder, and salt. Cut in the butter until you have coarse crumbs (a little bigger than the size of peas).
Make a well in the center and add the milk and egg. Stir just until combined and all the flour is moistened.
Using lightly floured hands lightly press the batter into the prepared pan into an even layer. Bake for 18-20 minutes or until golden brown. Cool partially on a wire rack.
How To Make The Filling
STRAWBERRIES: Remove the strawberry stem and slice. Toss them with 1/3 cup of sugar. Set aside to let the sugar work its magic to draw out the juices. I like to do this step before starting anything so there is plenty of time for juices to form.
WHIPPED CREAM: In the bowl of your stand mixer combine the heavy whipping cream, powdered sugar, and vanilla. Beat on high speed until stiff peaks form. This is not a stabilized whipped cream so it will not hold up in the heat for very long. If you prefer here is a recipe for stabilized whipped cream.
How To Assemble A Strawberry Shortcake Cake
Slice the partially cooled cake in half placing one half on a cake stand or whatever you prefer to use to serve the cake. Top with half of the whipped cream and spread in an even layer. Spoon half of the strawberries on top and drizzle with a little of the juice.
Top the strawberries with the top half of the cake and top with the remaining whipped cream. Spread and make a bowl out of the whipped cream to help hold the strawberries on top of the cake. Top with the remaining strawberries and drizzle with juice if desired.
Tips And Suggestions
- Use ripe strawberries for the best flavor! To find ripe strawberries: look for bright red strawberries with no green or white shoulders. They should be firm to the touch not mushy and the leaves should not be brown or wilted. Look at the bottom of the container to make sure there are no signs of mold or squished berries.
- Tips to make the best homemade whipped cream: Use heavy whipping cream. So this means it needs to have 36-40% butterfat. This will make sure it doubles in size and holds its shape when whipped. Also, cold cream whips up faster and taller.
- Just to let you know your cake slices are not going to be ultra neat and tidy and that’s because it’s a biscuit and not a sponge cake.
- Change things up by stirring in a litte lemon or orange zest with the strawberries. Add 3-4 tablespoons of strawberry jam or even a splash of vanilla to the strawberries.
- You can brush the top of the cake with heavy cream and sprinkle with coarse sugar before baking. Can also add a splash of vanilla to the biscuit dough.
FAQs
Yes, the biscuit cake can be made up to 3 days in advance (be sure to wrap well with plastic wrap to prevent it from drying out. The strawberries can be made up to 1 day in advance and the whipped cream can be made up to 1 day in advance. Store both the refrigerator.
This is best served immediately after assembly but can be stored in the refrigerator for up to 5 hours and still look good. Leftovers can be stored covered in the refrigerator for up to 3 days.
More Great Summertime Desserts
- Berry Coconut Trifle
- No Churn Strawberry Ice Cream
- Brownie Ice Cream Cake
- Tres Leches Cake
- Grilled Peaches
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Strawberry Shortcake Cake
Ingredients
STRAWBERRIES
- 2 pounds (908g) fresh strawberries
- ⅓ cup (75g) granulated sugar
BISCUIT CAKE
- 2¾ cups (390g) all purpose flour
- 3 tablespoons sugar
- 1 tablespoon baking powder
- ½ teaspoon salt
- ½ cup (113g) COLD butter, cut into small pieces
- 1 cup (235ml) milk
- 1 large egg, lightly beaten
WHIPPED CREAM
- 2 cups (475ml) COLD heavy whipping cream
- ⅓ cup (40g) powdered sugar
- 1 tablespoon vanilla
Instructions
STRAWBERRIES
- Remove the stem and slice the strawberries. Combine with the ⅓ cup of sugar in a medium bowl, set aside.
BISCUIT CAKE
- Preheat oven to 425°F. Grease an 8" or 9" round cake pan; set aside.
- In a medium bowl combine the flour, sugar, baking powder, and salt. With a pastry blender or two knives cut the butter into the flour mixture until it resembles coarse crumbs.
- Make a well in the center and add the milk and egg. Stir just until combined and all flour is absorbed. Pat the dough into an even layer in the prepared pan. Bake for 18-20 minutes or until lightly golden. Cool partially.
WHIPPED CREAM
- In the bowl of your stand mixer combine the heavy whipping cream, powdered sugar, and vanilla. Beat on high until stiff peaks form.
ASSEMBLY
- Cut partially cooled cake in half and place bottom half on a cake stand. Top with half of the whipped cream then half of the strawberries. Spoon juice over strawberries if desired. Top with cake top and spread remaining whipped cream on top creating a bowl to hold the strawberries. Spoon remaining strawberries on top. Serve immediately.
Notes
- MAKE-AHEAD: the biscuit cake can be made up to 3 days in advance (be sure to wrap well with plastic wrap to prevent it from drying out. The strawberries can be made up to 1 day in advance and the whipped cream can be made up to 1 day in advance. Store both the refrigerator.
- STORAGE: This is best served immediately after assembly but can be stored in the refrigerator for up to 5 hours and still look good. Leftovers can be stored covered in the refrigerator for up to 3 days.
The recipe doesn’t explain what to do with the butter. I assume it goes into the biscuit but when and how should it be mixed?
Sorry about that! I corrected my mistake. Hope you enjoy!
This is soooo good and the strawberries have been real tasty this year.
Thanks Grandma!!
Looks wonderful. Must get to the store to get some strawberries. I prefer the biscuit cake for a shortcake.
Thanks Grandma!!