There is never a wrong time serving a Strawberry Shortcake, and it looks so elegant and lovely. Even novice bakers can perfect this classic dessert because it is easy to prepare and the baking methods is not complicated at all. The butter cake  has a wonderful firm and moist texture that is perfect for tiered designs. The sweetness of cream chantilly and juicy strawberries makes the whole cake absolutely divine!



Strawberry Shortcake
Serves 8
Prep Time
15 min
Cook Time
25 min
Total Time
35 min
Prep Time
15 min
Cook Time
25 min
Total Time
35 min
Butter Cake
  1. 2 1/4 cups All-purpose Flour, sifted
  2. 2 1/4 teaspoons Baking Powder
  3. 227 grams Unsalted Butter,
  4. 180 grams Granulated White Sugar
  5. 2 teaspoons Vanilla Extract
  6. 3 large Eggs + 3 large Egg Yolks
  7. 200 ml Whole Fresh Milk
Cream Chantilly
  1. 500 ml Whipping Cream
  2. 3/4 cup Granulated White Sugar
  3. 250 grams Fresh Strawberries, hulled and cut into slices
  1. Preheat oven to 180° C (350° F).
  2. Using a pastry brush, butter the bottom and sides of 7-inch round cake tins, then flour bottom and sides of cake tins, tapping out the excess. Chill in the fridge.
  3. Combine flour and baking powder in a medium bowl. Stir to combine, set aside.
  4. In a mixing bowl fitted with paddle attachment, cream the butter, sugar and vanilla extract on medium speed until creamy and fluffy; about 5 minutes.
  5. Beat in the eggs and yolks gradually into the mixing bowl; beating continuously until well combined.
  6. Reduce the mixer to low speed, add the flour mixture in thirds, alternating with milk in 2 additions, beginning with the flour mixture and ending with the flour mixture; beat until well incorporated. Do not overmix.
  7. Pour the batter evenly into prepared cake tins, and spread evenly using offset spatula.
  8. Put the cake tins on a baking tray. Bake in the oven for 20-25 minutes or until a cake tester inserted in the centre of the cake comes out clean.
  9. Remove from the oven and place the cake tins on a wire rack, and let cool the cake in tins for 10 minutes. Remove the cake from tins and return to wire rack to cool completely.
  10. Whip the cream until it forms of soft peak. Add the sugar, and mix in gently. Chill in the fridge until the cake is ready to assemble.
To Assemble
  1. Divide the whipped cream and strawberries into three parts.
  2. Place the cake on cake board. Spread the whipped cream, stopping about 1/4 inch from the edge of cake and top with sliced strawberries . Place the cake for second layer and press lightly, spread whipped cream and top strawberries. Same procedure for the third layer, but spread the whipped cream, going close to the edge of the cake. Garnish with the remaining sliced strawberries.
  1. If the fresh strawberries has sour taste and lacking in sweetness, try to coat it lightly with caster sugar.
Chef Sheilla