3-layer Strawberry Shortcake Recipe

Preheat and prepare pans

Preheat oven to 375°F (190°C). Lightly grease three 8-inch round cake pans (or line with parchment). If you have only one or two pans, bake in batches.

Mix dry ingredients

In a large bowl whisk together 2.5 cups all-purpose flour, 1/4 cup granulated sugar, 1.5 tsp baking powder, and 1/2 tsp salt until well combined.

Cut in butter

Add 3/4 cup cold cubed unsalted butter to the flour mixture. Using a pastry cutter or two forks (or pulse briefly in a food processor), cut the butter into the dry ingredients until mixture resembles coarse crumbs with pea-sized pieces of butter remaining.

Combine wet ingredients

In a separate bowl whisk together 3/4 cup whole milk, 1/2 cup buttermilk, 2 large eggs, and 1 tsp vanilla until blended.

Form batter

Make a well in the dry ingredients, pour in the milk/egg mixture and stir gently with a spatula until just combined. Do not overmix — batter will be slightly thick but pourable. Scrape sides and fold a few times until homogeneous.

Divide and bake

Divide batter evenly among the three prepared pans (use a kitchen scale for accuracy or eyeball roughly equal portions). Smooth tops. Bake in preheated 375°F (190°C) oven for 14–18 minutes, or until tops are golden and a toothpick inserted into the center comes out clean. Rotate pans halfway through if your oven bakes unevenly.

Cool layers

Remove pans to a wire rack and let layers cool 10 minutes in pans, then run a knife around edges and invert onto racks to cool completely. If layers dome slightly, trim with a serrated knife to create flat surfaces for stacking.

Macereate strawberries

Place 4 cups hulled and sliced strawberries in a bowl. Add 1/2 cup granulated sugar and 1 tbsp lemon juice. Stir and let sit at room temperature for 20–30 minutes. The strawberries will release juice and become slightly saucy.

Optional thickening

If you prefer a thicker filling, mix 1 tsp cornstarch with 1 tbsp cold water to form a slurry. Transfer the macerated berries and their juices to a small saucepan, bring to a gentle simmer over medium heat, stir in the slurry, and cook 1–2 minutes until the sauce thickens. Cool to room temperature before using.

Chill equipment

For best results chill a mixing bowl and beaters in the fridge for 10–15 minutes so the cream whips up faster and holds peaks.

Whip cream

Pour 2 cups cold heavy cream into chilled bowl. Add 1/4 cup powdered sugar and 1 tsp vanilla extract. Using an electric mixer on medium-high speed, whip until soft to medium peaks form (stiff peaks if you want a firmer frosting). Do not overbeat or you’ll get butter.

Level layers

Place the first shortcake layer on a serving plate or cake board, cut side up if you inverted them. If needed, level the top with a serrated knife to make a flat surface.

First layer: cream and berries

Spread about one third of the whipped cream evenly over the first layer (roughly 1/3 of the whipped cream). Spoon about one third of the macerated strawberries and some of their juices over the cream, leaving a 1/2-inch border from the edge to prevent spillover.

Stack second layer

Place the second shortcake layer on top, press gently to settle. Repeat: spread another third of whipped cream, then another third of the strawberries and juices.

Top layer and finish

Place the final shortcake layer on top. Spread remaining whipped cream over the top and sides as desired. Arrange the extra 1 cup halved strawberries on top for garnish. If desired, dust lightly with 1 tsp powdered sugar.

Chill before serving

Refrigerate the assembled cake for at least 30 minutes to let layers set and flavors meld. Serve within 24 hours for best texture — whipped cream will begin to release moisture over time.