I have made a lot of desserts over the years. Some were fancy, some were total flops, and some just disappeared from my memory. This one stuck. Not because it’s complicated or impressive, but because it feels like something you actually want to eat again the next day.

I started making this strawberry shortcake cake during one very hot summer when turning on the oven felt like a bad decision every single time. But I wanted something fresh. Something soft and light, not heavy and sugary. This cake ended up being exactly that.

It’s not the traditional biscuit-style shortcake. I go with a soft white cake instead. That change alone makes it feel more like a celebration cake while still keeping that classic strawberries and cream vibe.

Every bite has fluffy cake, juicy strawberries, and clouds of whipped cream. Nothing complicated. Just good ingredients doing their thing.

Ingredients I Used for the Recipe

• 3 cups all-purpose flour - This gives the cake structure while still keeping it tender.
• 4 teaspoons baking powder - Helps the cake rise and stay fluffy.
• 1/2 teaspoon salt - Balances the sweetness so it doesn’t taste flat.
• 1 1/3 cups granulated sugar - Sweetens the cake and helps create that soft texture.
• 1/2 cup shortening - Makes the crumb light and moist. You can use butter if that’s what you have.
• 2 large eggs - Hold everything together and add richness.
• 2 1/2 teaspoons vanilla extract - Adds warmth and flavor to the cake.
• 1 cup milk - Keeps the batter smooth and helps create a soft cake.
• 16 ounces whipped cream topping - For layering and frosting. You can use homemade whipped cream if you prefer.
• 1/4 cup granulated sugar - Mixed with the strawberries to create a light syrup.
• About 3 quarts fresh strawberries, sliced - The star of the show. Fresh is best, but frozen can work.

How to make Starbucks Medicine Ball Recipe?

Step 1 - Prep the Pan and Oven

I start by preheating the oven to 350°F. Then I line a baking pan with parchment or foil and lightly grease it. I learned the hard way that skipping this step leads to cake sticking and frustration.

Step 2 - Mix the Dry Ingredients

In a bowl, I whisk together the flour, baking powder, and salt. Nothing fancy here. I just make sure it’s evenly combined so the cake rises properly.

Step 3 - Cream the Sugar and Shortening

In another bowl, I beat the shortening and sugar until it looks light and fluffy. This part matters more than it seems. If I rush it, the cake turns dense instead of soft.

Step 4 - Add Eggs and Vanilla

I add the eggs one at a time, mixing well after each one. Then I pour in the vanilla extract. At this point the batter already smells like a bakery.

Step 5 - Combine Wet and Dry Ingredients

With the mixer on low speed, I alternate adding the dry mixture and the milk. I don’t dump everything in at once. Slow mixing keeps the batter smooth and prevents overworking it.

Step 6 - Bake the Cake

I pour the batter into the prepared pan and bake it for about 20 to 25 minutes. When a toothpick comes out clean, it’s done. I let it cool completely before touching it.

Step 7 - Prepare the Strawberries

I slice the strawberries and place them in a saucepan with a little sugar. I warm them gently just until the sugar dissolves and the berries release their juices. This creates a light syrup without turning them mushy.

Step 8 - Slice and Layer

Once the cake is cool, I cut it into portions and slice each piece in half horizontally. Then I spread whipped cream on the bottom layer and spoon strawberries over it.

Step 9 - Finish with More Cream and Berries

I place the top layer back on and add more whipped cream and strawberries. I don’t try to make it look perfect. This is one of those desserts that looks better a little messy.

What I’ve Learned After Making This Over and Over

Fresh strawberries really do make a difference. When they’re in season, the flavor is brighter and sweeter. That said, I’ve made this in winter with frozen berries and nobody complained.

I used to overload the cake with too many strawberries because I thought more was better. Turns out that balance matters. Now I let the cake and cream share the spotlight.

Another thing I figured out is to never assemble it too early. If it sits too long, the juices start soaking into the cake. Still delicious, just softer than I like.

This is the kind of dessert that feels at home at everything. Birthdays, cookouts, random Sunday dinners when I want something sweet but not heavy.

Tips

• Let the cake cool completely before cutting. Warm cake will tear and crumble.
• Slice strawberries close to serving time so they stay fresh and don’t get watery.
• If using homemade whipped cream, whip it to soft peaks so it stays light.
• Don’t overmix the batter. Once combined, stop. Overmixing makes the cake tough.
• For easier layering, use a serrated knife to cut the cake horizontally.
• You can make the cake earlier in the day and assemble it just before serving.
• If you like a slightly richer flavor, substitute butter for shortening.

Why This Cake Always Feels Like Summer to Me

There’s something about strawberries and cream that just feels relaxed. Not flashy. Not dramatic. Just simple and satisfying.

I like desserts that don’t require a full day of effort or a sink full of dishes. This one comes together quickly, and it’s forgiving. Even when I rush parts of it, it still turns out good.

Sometimes I serve it neatly layered. Other times I scoop it into bowls like a casual trifle when I don’t feel like slicing. No one has ever objected.

If I had to describe this recipe in one word, it would be comforting. It’s the kind of thing people go back for without even thinking about it. And honestly, that’s exactly why I keep making it.