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A slice of old-fashioned strawberry shortcake ready to serve
Abby Smolarsky | Belle Antiquarian

Strawberry Shortcake Cake

A classic Southern strawberry shortcake cake adapted from How to Cook Like a Southerner by Johnnie Gabriel. Tender cake layers, sweetened strawberries, and fresh whipped cream make this an easy, nostalgic dessert for summer gatherings. Includes make-ahead and freezer-friendly tips.
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Prep Time 15 minutes
Cook Time 30 minutes
Chill/Rest Time 6 hours
Total Time 6 hours 45 minutes
Servings: 9 servings
Course: Dessert
Ingredients Equipment Method Notes

Ingredients
  

  • 3 one-pound cartons fresh strawberries washed, hulled, and sliced (or frozen)
  • ¾ cup granulated sugar for strawberries or to taste
  • ½ cup milk
  • 1 Tbsp butter
  • 2 large eggs
  • 1 cup granulated sugar for cake
  • 1 tsp vanilla extract
  • 1 cup sifted all-purpose flour
  • 1 tsp baking powder
  • ¼ tsp salt
  • 2-3 cups heavy cream
  • ¼-⅓ cup powdered sugar optional

Equipment

  • Stand mixer with paddle attachment
  • 8 x 8-inch baking pan
  • Mixing bowls
  • Saucepan
  • Wire cooling rack

Method
 

  1. Six to eight hours before serving, place strawberries in a large bowl and sprinkle with sugar. Cover and refrigerate until syrupy.
  2. Preheat oven to 350 °F. Grease and flour an 8 x 8-ince baking pan.
  3. Heat milk and butter in a small saucepan over medium-low heat until butter melts
  4. Beat eggs in a stand mixer with paddle attachment until thickened. Add sugar and vanilla; beat well.
  5. In a small bowl, stir together flour, baking powder, and salt. Add to egg mixture and mix on low speed.
  6. With mixer running on low, slowly add warm milk mixture. Mix just until combined.
  7. Pour batter into prepared pan and bake 25 to 30 minutes, until a tester inserted in the center comes out clean.
  8. Cool in a pan 10 minutes, then turn out onto a wire rack to cool completely.
  9. Whip cream in a chilled bowl, gradually adding powdered sugar if desired, until soft peaks form.
  10. Cut cake into 9 equal pieces. Slice each horizontally. Assemble with strawberries, syrup, and whipped cream. Garnish with a strawberry slice if desired.

Notes

Using Frozen Strawberries: Thaw completely and drain excess liquid. Simmer strawberries for 10 to 15 minutes until softened and syrupy. Cool before serving.
Make-Ahead and Freezer Instructions: Wrap cooled cake tightly in plastic wrap and then foil. Freeze up to 2 months. Thaw at room temperature for 1 to 2 hours. For best texture, warm unwrapped cake in a 300* oven for 10 to 15 minutes before serving.