Fluffy Vanilla Strawberry Shortcake

Fluffy Vanilla Strawberry Shortcake is like a warm hug on a sunny afternoon—light, sweet, and brimming with fresh summer flavors. Each forkful of the tender vanilla cake brings a gentle crumb that melts in your mouth, while bursts of macerated strawberries add a juicy accompaniment that dances on your taste buds. The whipped cream layers peek out like little clouds, giving an airy creaminess that balances the subtle grain of cornmeal folded into the batter. This delicate texture is elevated by the bright, natural sweetness of strawberries that have been kissed by sugar and time, allowing their juices to seep into every layer.

Whether you’re looking for a centerpiece dessert at a backyard barbecue or a quiet treat to savor with a cup of coffee, this strawberry shortcake recipe feels both sophisticated and entirely approachable. There’s something truly comforting about slicing into those golden layers, revealing the luscious filling hiding within. I remember the first time I shared this dessert with friends—everyone paused mid-conversation, eyes widening at the sight of those vibrant red berries nestled between pillowy cake. It’s the kind of recipe you’ll want to bring out again and again, especially on sunny afternoons when strawberries are at their sweetest and life feels most joyful.

KEY INGREDIENTS IN FLUFFY VANILLA STRAWBERRY SHORTCAKE

Before diving into the baking magic, let’s take a closer look at the stars of this recipe. Each component plays a unique role in creating that perfect balance of texture and flavor—from the foundation of the cake to the finishing whipped cream and fruit topping. Understanding these ingredients will help you appreciate why the recipe works so beautifully and what you can tweak or substitute if inspiration strikes.

• All-purpose flour

The backbone of our cake’s structure, flour provides the gluten framework that gives the layers their tender, yet sturdy texture. It’s essential for that classic cake crumb.

• Cornmeal

Offering a subtle grain and hint of nuttiness, cornmeal adds a slight textural contrast that makes each bite more interesting and delightfully rustic.

• Granulated sugar

This everyday sweetener not only enhances the cake’s flavor but also helps create a light, golden crust during baking. It’s also used to macerate the strawberries, drawing out their juices.

• Baking powder

Acting as our leavening agent, baking powder ensures the cake rises beautifully, giving you those lofty, fluffy layers we all love.

• Salt

Just a pinch of salt balances the sweetness, heightens flavor, and keeps the cake from tasting flat.

• Unsalted butter

When cold and cubed, butter creates pockets of steam as it melts in the oven, contributing to a flaky, tender crumb in the cake.

• Whole milk

Adding moisture and richness, milk brings tenderness to the cake while helping to dissolve sugar and blend ingredients smoothly.

• Eggs

Binding everything together, eggs provide structure and richness. They also aid in creating a golden hue and silky texture.

• Vanilla extract

A splash of pure vanilla infuses the cake and whipped cream with warm, aromatic notes that tie all the flavors together.

• Fresh strawberries

The true crowning jewel—sweet, juicy, and vibrant. When tossed with sugar, they release natural juices that become the perfect fruity layer.

• Heavy cream

Whipped until soft peaks form, this cream becomes the luscious filling between layers and the fluffy topping that carries the strawberries.

• Powdered sugar

Lightens the whipped cream without adding grittiness, giving it a cloudlike texture and just the right amount of sweetness for balance.

HOW TO MAKE FLUFFY VANILLA STRAWBERRY SHORTCAKE

Baking this shortcake is a delightful journey from mixing the batter to building those beautiful layers. Get your ingredients prepped and tools ready, because once you start, it’s a smooth ride to sweet success!

1. Preheat your oven to 400°F (200°C). Grease and flour a 9-inch round cake pan to ensure the cake releases easily after baking.

2. In a large bowl, combine the flour, cornmeal, sugar, baking powder, and salt, whisking together to distribute each ingredient evenly.

3. Cut in the cold butter using a pastry cutter or two knives until the mixture resembles coarse crumbs—small butter pieces help create those tender pockets in the cake.

4. In a separate bowl, whisk together the milk, eggs, and vanilla extract until the mixture is smooth and slightly frothy.

5. Add the wet ingredients to the dry ingredients, and stir until just combined. Be careful not to overmix, or the cake could turn dense.

6. Pour the batter into the prepared pan and use a spatula to smooth the top evenly.

7. Bake for 20–25 minutes, or until a toothpick inserted into the center comes out clean and the top is golden.

8. While the cake bakes, toss the sliced strawberries with granulated sugar in a bowl and set aside to macerate, drawing out their sweet juices.

9. Once the cake is done, let it cool in the pan for about 10 minutes, then carefully transfer to a wire rack to cool completely.

10. As the cake cools, whip the heavy cream with powdered sugar and vanilla extract in a large bowl until soft peaks form, creating a light, fluffy whipped cream.

11. When the cake is fully cooled, slice it horizontally into two even layers.

12. Place the bottom layer on a serving plate and spread half of the whipped cream over it in an even layer.

13. Layer half of the macerated strawberries on top of the whipped cream, letting any juices drizzle over.

14. Place the second cake layer on top and repeat with the remaining whipped cream and strawberries.

15. Serve immediately or refrigerate for up to 2 hours before serving for a slightly chilled version.

SERVING SUGGESTIONS FOR FLUFFY VANILLA STRAWBERRY SHORTCAKE

When it comes to enjoying this shortcake, presentation and pairing elevate the experience. Whether you want to keep it simple or turn it into a festive showstopper, these serving ideas will help you impress your guests—or yourself!

• Dress each slice with a sprig of fresh mint and a light dusting of powdered sugar for an elegant, photo-ready touch.
• Pair a generous slice with a small scoop of vanilla bean ice cream for extra creaminess and a delightful temperature contrast.
• Serve on vintage dessert plates or pastel-colored dishes to complement the strawberry hues and emphasize that nostalgic charm.
• Accompany with a chilled glass of sparkling rosé or lemonade to balance the dessert’s sweetness and cleanse the palate between bites.

HOW TO STORE FLUFFY VANILLA STRAWBERRY SHORTCAKE

Storing this dessert properly ensures every bite is as fresh as the first. Since the shortcake involves whipped cream and juicy strawberries, you’ll want to protect against sogginess while maintaining that cloudlike texture.

• Refrigerate in an airtight container: Place the assembled shortcake in a cake keeper or large container with a tight-fitting lid. This prevents moisture loss and stops the cake from absorbing other fridge odors.
• Use wax paper layers: If storing cut slices, place wax paper between layers to avoid the whipped cream sticking and tearing the cake when you serve again.
• Consume within 2 days: For best texture and flavor, enjoy your shortcake within 48 hours. Beyond that, the cake can become dense and the strawberries overly soggy.
• Freeze unassembled components: If you want to prep in advance, freeze the cake layers (well-wrapped) and whip the cream fresh on the day of serving. Thaw layers at room temperature before assembly to maintain their original fluffiness.

CONCLUSION

We’ve journeyed through every delightful bite of Fluffy Vanilla Strawberry Shortcake—from the soft, golden cake enriched with a hint of cornmeal to the juicy, sugar-kissed strawberries and pillowy whipped cream that crowns each layer. You now have all the tools, techniques, and insider tips to bake this dessert with confidence, whether it’s your first time making cake from scratch or you’re looking to add a showstopping treat to your baking repertoire. The simple skill of cutting cold butter into dry ingredients, the magic of macerating berries, and the art of whipping cream to soft peaks all come together in a symphony of flavors that your friends and family will rave about. Don’t forget, you can sprinkle in a bit of lemon zest for a citrusy twist or serve with a chilled glass of bubbly rosé for a special occasion.

Feel free to print this article or save it for later—stash it in your favorite recipe binder or bookmark it in your browser. You’ll find a handy FAQ below to answer any lingering questions, from ingredient swaps to troubleshooting tips. If you give this recipe a try, I’d love to hear how it turned out! Drop your comments, questions, or feedback below, and let’s chat about your experience. Whether you nailed that fluffy texture on the first try or discovered a new garnish that elevates the flavors even more, your insights could help fellow bakers achieve their perfect strawberry shortcake. Happy baking!

Print Recipe

Fluffy Vanilla Strawberry Shortcake

Author: Emily Harper Courses: Dessert

Difficulty: Beginner Prep Time 30 mins Cook Time 25 mins Rest Time 10 mins Total Time 1 hr 5 mins

Calories: 450

Description

This fluffy vanilla strawberry shortcake features tender cake layers, juicy strawberries, and luscious whipped cream, perfect for any celebration or sweet craving.

Ingredients

Scale

1/2x 1x 2x 3x

• 2 cups all-purpose flour

• ¹⁄₄ cup cornmeal

• ¹⁄₂ cup granulated sugar

• 1 tablespoon baking powder

• ¹⁄₂ teaspoon salt

• ¹⁄₂ cup unsalted butter, cold and cut into small cubes

• ³⁄₄ cup whole milk

• 2 large eggs

• 1 tablespoon vanilla extract

• 1 1/2 pounds fresh strawberries, hulled and sliced

• ¹⁄₄ cup granulated sugar (for strawberries)

• 1 cup heavy cream

• 2 tablespoons powdered sugar

• 1 teaspoon vanilla extract (for whipped cream)

Instructions

1. Preheat your oven to 400°F (200°C). Grease and flour a 9-inch round cake pan.
2. In a large bowl, combine the flour, cornmeal, sugar, baking powder, and salt.
3. Cut in the cold butter using a pastry cutter or two knives until the mixture resembles coarse crumbs.
4. In a separate bowl, whisk together the milk, eggs, and vanilla extract.
5. Add the wet ingredients to the dry ingredients, stirring until just combined. Be careful not to overmix.
6. Pour the batter into the prepared cake pan and smooth the top with a spatula.
7. Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
8. While the cake is baking, toss the sliced strawberries with 1/4 cup granulated sugar in a bowl. Set aside to macerate.
9. Once the cake is baked, remove it from the oven and allow it to cool in the pan for about 10 minutes. Then transfer to a wire rack to cool completely.
10. While the cake is cooling, whip the heavy cream with powdered sugar and vanilla extract in a large bowl until soft peaks form.
11. Once the cake is fully cooled, slice it horizontally into two layers.
12. Place the bottom layer on a serving plate and generously spread half of the whipped cream over it.
13. Layer half of the strawberry mixture on top of the whipped cream.
14. Place the second cake layer on top and repeat with the remaining whipped cream and strawberries.
15. Serve immediately or refrigerate for up to 2 hours before serving.

Note

• For an extra touch, add a sprinkle of lemon zest to the batter for a refreshing citrus flavor.
• Make sure the butter is very cold, as this ensures a light, flaky cake texture.
• The cornmeal adds a subtle texture contrast and unique flavor to the cake.
• Allow the strawberries to macerate for at least 30 minutes to draw out their natural juices.

Keywords: strawberry shortcake, fluffy cake, vanilla dessert, summer dessert, whipped cream, fresh strawberries