Classic Strawberry Shortcake Delight

Welcome to the ultimate guide for creating an extraordinary Strawberry Shortcake! This isn’t just any shortcake; it’s a luxurious, 9×9-inch lemon-infused masterpiece, lavishly crowned with a silky whipped cream cheese topping and an abundance of vibrant, fresh strawberries. Forget everything you thought you knew about traditional strawberry shortcake, because this recipe elevates a beloved classic into an unforgettable dessert experience. The bright, zesty notes of the lemon cake create a harmonious symphony with the sweet, succulent strawberries and the rich, tangy whipped cream cheese, making it the quintessential treat for any occasion.

As strawberry season blossoms, bringing forth baskets of ripe, ruby-red berries from local farmer’s markets, there’s no better way to celebrate than with this exquisite lemon strawberry shortcake. This dessert truly captures the essence of summer, offering a refreshing blend of citrus, sweet berry, and creamy indulgence. It’s a significant upgrade from the basic biscuit-style shortcake, promising a lighter, more sophisticated, and utterly delicious outcome that will undoubtedly become your new favorite go-to recipe for showcasing fresh, seasonal produce.

If you’re eager to explore more delightful strawberry recipes, be sure to try our Strawberry Cookies, decadent Strawberry Brownies, and irresistible Strawberry Glazed Donuts. Each recipe is crafted to highlight the incredible versatility and flavor of fresh strawberries, ensuring your baking adventures are always sweet and successful.

Why This Lemon Strawberry Shortcake Recipe Stands Out

This lemon strawberry shortcake isn’t just a dessert; it’s an experience built on carefully selected components that work together to create perfection. Here’s a closer look at what makes this recipe truly special and why it consistently delivers rave reviews:

• Unbelievably Moist Lemon Cake: Unlike many dry shortcake bases, our lemon cake is designed for supreme tenderness and moisture. Its soft, airy crumb practically melts in your mouth, providing the ideal foundation for the luscious toppings. The inclusion of both butter and oil, along with buttermilk, ensures a cake that remains moist and flavorful for days, offering a delightful contrast to the creamy elements.
• Luxurious Whipped Cream Cheese Topping: This isn’t your average whipped cream. The innovative addition of cream cheese transforms a simple topping into a rich, velvety, and subtly tangy cloud of deliciousness. The cream cheese provides a delightful depth of flavor and a stable texture, ensuring your topping holds its form beautifully while adding a sophisticated tang that perfectly balances the sweetness of the cake and fruit.
• Bright and Zesty Lemon Cake Base: The lemon cake is a star in its own right. Infused with fresh lemon zest and juice, it offers a vibrant, citrusy burst that cuts through the richness of the cream and sweetness of the strawberries. This bright flavor profile elevates the entire dessert, ensuring each bite is refreshing and never overly sweet. It’s the best cake foundation for this elevated strawberry shortcake, providing a unique twist on a classic.
• Harmonious Flavor Combination: The magic of this recipe lies in the synergy of its components. The tartness of the lemon, the sweet succulence of fresh strawberries, and the creamy richness of the whipped cream cheese topping come together in perfect harmony, creating a multi-layered flavor profile that delights the palate with every spoonful. It’s a beautifully balanced dessert that caters to various taste preferences.

Essential Ingredient Notes for Success

To achieve the best possible results for your lemon strawberry shortcake, pay close attention to the quality and preparation of your ingredients. Here are some detailed notes to guide you, with a full list available in the comprehensive recipe card below:

• Unsalted Butter: Using unsalted butter allows you to control the overall salt content of your cake. It is absolutely crucial for the butter to be at room temperature, ideally pulled out of the refrigerator at least two hours before you begin baking. Room temperature butter creams beautifully with sugar, incorporating air that contributes to the cake’s light and fluffy texture.
• Oil: The addition of oil, such as canola, vegetable, or a light olive oil, is a secret weapon for ensuring an incredibly moist cake. While butter provides flavor, oil contributes to a tender crumb that stays fresh longer, preventing the cake from drying out.
• Large Eggs: Like butter, your large eggs should be at room temperature. This allows them to emulsify more effectively with the other ingredients, creating a smoother batter and a more cohesive cake structure. Take them out of the fridge at least two hours before you plan to bake.
• Buttermilk: Full-fat or reduced-fat buttermilk both work wonderfully in this recipe. Buttermilk adds a subtle tanginess that enhances the lemon flavor and reacts with the baking soda to create a beautifully tender and moist cake. Ensure it’s at room temperature for optimal mixing and activation of leavening agents.
• Cream Cheese: For the whipped topping, your cream cheese must be softened to room temperature. Cold cream cheese will result in a lumpy topping that’s difficult to beat smooth. Allow it to sit out for at least two hours for the best creamy consistency.
• Powdered Sugar: This is essential for a smooth, lump-free whipped cream cheese topping. Always sift your powdered sugar before adding it to the cream cheese mixture. This extra step ensures a silky, delightful texture without any gritty bits.
• Fresh Strawberries: The star of the show! This shortcake truly shines with fresh, ripe, juicy strawberries. Choose berries that are vibrant in color, fragrant, and firm but yielding to the touch. Since they are showcased prominently, select berries you would enjoy eating plain to guarantee the best flavor. Wash them thoroughly and hull them before chopping.

Step-By-Step Instructions: Crafting the Perfect Lemon Cake

Creating the moist and flavorful lemon cake base for this strawberry shortcake is a straightforward process when you follow these detailed steps. Precision and attention to detail will ensure a beautifully baked cake:

STEP 1: Prepare Your Baking Environment. Begin by preheating your oven to 350°F (175°C). This ensures a consistent baking temperature from the moment your cake enters the oven. Next, thoroughly spray a 9×9-inch square baking pan with a high-quality non-stick baking spray. For an extra layer of protection and easy removal, line the bottom of the pan with a piece of parchment paper cut to size, then spray the parchment paper again. This double-layer of non-stick ensures your cake will release perfectly.

STEP 2: Combine Dry Ingredients. In a medium-sized bowl, use a fine-mesh sieve to sift together the all-purpose flour, baking powder, baking soda, and salt. Sifting is crucial as it removes any lumps and aerates the dry ingredients, leading to a lighter, more tender cake crumb. Once sifted, whisk them together briefly to ensure they are well combined. Set this bowl aside.

STEP 3: Cream Butter, Oil, and Sugar. In a large mixing bowl, combine the room temperature unsalted butter, oil, and white granulated sugar. Using an electric mixer (either a stand mixer with a paddle attachment or a hand mixer), beat these ingredients together on high speed for a full 3 minutes. This creaming process is vital; it incorporates air into the mixture, which contributes to the cake’s lift and texture. The mixture should become visibly pale in color and light and fluffy.

STEP 4: Incorporate Wet Ingredients and Lemon Flavor. To the creamed butter mixture, add the fresh lemon zest, lemon juice, and room temperature large eggs. Mix these on medium speed until they are just combined. It’s perfectly normal for the batter to appear slightly curdled or separated at this stage due to the acidity of the lemon juice interacting with the fat. Don’t worry, it will come together in the next step.

STEP 5: Alternate Dry and Wet Batter Integration. This step requires careful mixing to avoid overdeveloping the gluten. Begin by adding approximately one-third of your sifted flour mixture to the wet ingredients. Mix on low speed until just barely combined – you should still see a few streaks of flour. Then, add half of the buttermilk and mix on low speed until almost combined. Repeat this process: add another third of the flour mixture, mix, then add the remaining buttermilk and mix. Finally, add the last of the flour mixture and mix on low speed until everything is just combined and no dry streaks of flour remain. Be careful not to overmix, as this can lead to a tough cake.

STEP 6: Bake to Golden Perfection. Gently spread the prepared cake batter evenly into your prepared 9×9-inch pan. Place the pan in the preheated oven and bake for 28 to 32 minutes. The cake is done when a wooden skewer or toothpick inserted into the very center comes out clean, with no wet batter attached. The top should be golden brown and spring back lightly when gently pressed.

STEP 7: Proper Cooling for Optimal Texture. Once baked, remove the cake from the oven and allow it to cool in the pan for 10 minutes. This crucial resting period allows the cake to set and firm up slightly, preventing it from breaking when transferred. After 10 minutes, carefully invert the cake onto a wire rack, remove the parchment paper, and let it cool completely. It is absolutely essential for the cake to be at room temperature before you apply any topping, otherwise, the whipped cream cheese will melt and slide off.

Step-By-Step Instructions: Whipped Cream Cheese and Strawberries

Now that your glorious lemon cake is cooling, it’s time to prepare the delectable toppings that complete this elevated strawberry shortcake. For the best results, an electric mixer is recommended, with a stand mixer providing superior power for whipping cream to stiff peaks.

STEP 1: Prepare Your Whipping Equipment. To ensure your heavy cream whips up light and airy with perfect stiff peaks, place a metal mixing bowl and your whisk attachment from your electric mixer into the freezer for at least 10-15 minutes. A thoroughly chilled bowl and whisk are critical for successful whipped cream.

STEP 2: Create the Cream Cheese Base. In a separate medium-sized mixing bowl, combine the room temperature cream cheese and pure vanilla extract. Using a hand mixer, beat these ingredients on high speed until the mixture is incredibly creamy and smooth, with no lumps remaining. Then, gradually add the sifted powdered sugar and continue to mix until the topping is perfectly smooth and well combined. The sifting of powdered sugar is important here to prevent any grittiness.

STEP 3: Whip the Heavy Cream. Retrieve your chilled metal bowl and whisk attachment from the freezer. Pour the very cold heavy cream into the bowl. Attach the whisk and beat the cream on high speed until it forms stiff peaks. Stiff peaks mean that when you lift the whisk, the peaks hold their shape firmly and do not droop. Be careful not to over-whip, which can turn it into butter.

STEP 4: Gently Fold the Topping Together. Delicately transfer the freshly whipped cream on top of your cream cheese mixture. Using a rubber spatula, gently fold the whipped cream into the cream cheese mixture. The key here is to be incredibly gentle, using an upward motion to incorporate the two without knocking out all the air you’ve just whipped into the cream. This gentle technique preserves the light, airy texture of the topping.

STEP 5: Sweeten and Macerate the Strawberries. In a clean bowl, combine your chopped fresh strawberries with the white granulated sugar. Gently toss them together. Let this mixture sit for about 5 minutes. This process, known as macerating, allows the sugar to draw out the natural juices from the strawberries, creating a beautiful, light syrup that enhances their flavor and adds an extra layer of sweetness and moisture to the shortcake.

STEP 6: Assemble and Serve Your Masterpiece. Once your lemon cake has completely cooled, spread an even and generous layer of the whipped cream cheese topping over the entire surface of the cake. Then, artfully arrange the macerated strawberries, including their lovely syrup, on top of the whipped cream cheese. For serving, use a sharp, clean knife to cut the shortcake into equal squares, ensuring each guest receives a perfect slice of this magnificent dessert.

Expert Baking Tips for a Flawless Strawberry Shortcake

Achieving baking perfection often comes down to a few critical details. Keep these expert tips in mind to ensure your lemon strawberry shortcake is nothing short of spectacular:

• Accurate Flour Measurement is Key: One of the most common causes of dry cakes is improperly measured flour. Always use the “spoon and level” method: gently spoon the all-purpose flour into your measuring cup until it overflows, then use the back of a knife or a straight edge to level it off. Never scoop your measuring cup directly into the flour bag, as this compacts the flour, adding too much to your recipe and resulting in a dense, dry cake. For ultimate accuracy, a kitchen scale is recommended.
• Ensuring Easy Cake Release from the Pan: To prevent your beautiful cake from sticking and tearing, meticulous pan preparation is essential. Start by thoroughly spraying the entire inside of your 9×9-inch pan with a good quality non-stick baking spray. Then, cut a piece of parchment paper to fit the bottom of the pan precisely and place it down. Spray the parchment paper again. Be incredibly thorough and make sure no spots are missed, as any bare patches can cause the cake to adhere and tear upon removal.
• Adjustments for High Altitude Baking: If you reside at a higher altitude, baking can be a bit different. Air pressure changes can affect how cakes rise and set. A common adjustment for high altitude baking is to add an extra 2 tablespoons of all-purpose flour to the cake batter. This additional flour helps strengthen the cake’s structure, preventing it from collapsing or becoming too crumbly due to the reduced atmospheric pressure.
• Gentle Handling of Whipped Mixtures: Both the whipped cream and the whipped cream cheese topping derive their light and airy texture from incorporated air. Once these mixtures are whipped to their desired consistency, handle them with extreme care. Any sudden impacts, aggressive stirring, or excessive handling can quickly deflate them, resulting in a dense, heavy topping. Use a rubber spatula and a gentle folding technique to maintain their airy volume.
• All Ingredients at Room Temperature: As mentioned in the ingredient notes, ensuring all your dairy ingredients (butter, eggs, buttermilk, cream cheese) are at room temperature is fundamental. Room temperature ingredients emulsify more effectively, creating a smoother, more uniform batter and a lighter, more tender cake crumb. Plan ahead and pull them out of the refrigerator at least two hours before you start baking.

Frequently Asked Questions About Strawberry Shortcake

We understand you might have some questions about making and enjoying this delicious lemon strawberry shortcake. Here are answers to some commonly asked questions:

Storing and Freezing Your Lemon Strawberry Shortcake

To keep your lemon strawberry shortcake fresh and delicious, proper storage is crucial. Store any leftover shortcake in an airtight container, such as a cake carrier, in the refrigerator. This will help maintain its freshness and prevent it from absorbing other odors from your fridge. When stored correctly, this delightful dessert will remain fresh and enjoyable for up to 5 days.

Freezing Components for Future Enjoyment

While the assembled strawberry shortcake with its delicate whipped cream cheese and fresh strawberry topping does not freeze well due to the textures of the cream and fruit, you can absolutely prepare the lemon cake layer ahead of time and freeze it. This is a fantastic way to break up your baking process and make assembly a breeze later on. Once the cake layer is fully cooled, wrap it tightly in multiple layers of plastic wrap to protect it from freezer burn. It can be frozen for up to 30 days. When you’re ready to use it, simply remove the cake from the freezer and let it thaw at room temperature for about 1 hour before decorating and serving.

Discover More Delicious Cake Recipes

If you’ve enjoyed baking this lemon strawberry shortcake, you’re in for a treat! Explore our collection of other incredible cake recipes, perfect for any celebration or just a sweet craving. From classic vanilla to rich chocolate and unique fruit-infused creations, there’s always a new baking adventure waiting for you. Dive into our recipe archives to find your next favorite dessert!

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Rated 5 out of 5 stars based on 5 reviews

Strawberry Shortcake

This strawberry shortcake features a 9×9-inch lemon cake base, generously topped with a rich whipped cream cheese frosting and an abundance of fresh, ripe strawberries. It’s a truly elevated take on a classic dessert.

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Prep Time: 20 mins

Cook Time: 15 mins

Total Time: 35 mins

Servings: 9 slices

Ingredients

Lemon Cake

• 2 1/4 cups All-purpose flour
• 2 1/2 tsp Baking powder
• 1/4 tsp Baking soda
• 1/2 tsp Salt
• 1/2 cup Unsalted butter, room temperature
• 3 TBSP Oil, canola or vegetable oil
• 1 cup White granulated sugar
• Zest of 3 lemons
• 2 TBSP Lemon juice, 2 lemons
• 3 Large eggs, room temperature
• 1 cup Buttermilk, room temperature

Whipped Cream Cheese

• 6 oz Cream cheese, room temperature
• 1 tsp Pure vanilla extract
• 3/4 cup Powdered sugar, sifted
• 1 cup Heavy cream, cold

Strawberries

• 1 lb Strawberries, fresh, washed, cut into small pieces
• 2 TBSP White granulated sugar

Instructions

Lemon Cake

1. Preheat the oven to 350℉. Spray a 9X9-inch square pan with baking spray. Line the bottom of the pan with parchment paper, spray again.
2. In a medium bowl, sift the flour, baking powder, baking soda, and salt. Set aside.
   2 1/4 cups All-purpose flour, 2 1/2 tsp Baking powder, 1/4 tsp Baking soda, 1/2 tsp Salt
3. Using a mixer, beat the butter, oil, and sugar on high speed for 3 minutes until pale in color. Add in the lemon zest, lemon juice, and eggs. Mix on medium speed until combined. It will appear separated, but that is normal.
   1/2 cup Unsalted butter, 3 TBSP Oil, 1 cup White granulated sugar, Zest of 3 lemons, 2 TBSP Lemon juice, 3 Large eggs
4. Add 1/3rd of the dry ingredients and half of the buttermilk and mix on low speed. Add another 1/3rd of the dry ingredients and the rest of the buttermilk. Then, finish with the rest of the dry ingredients.
   1 cup Buttermilk
5. Spread the batter into the pan. Bake for 28-32 minutes until a toothpick inserted comes out clean.
6. Let the cake sit in the hot pan for 10 minutes before transferring a cooling rack. Let it cool completely before decorating.

Whipped Cream Cheese

1. Place a metal bowl and whisk attachment in the freezer for 10 minutes.
2. In a medium bowl using a hand mixer, beat the cream cheese and vanilla on high speed until creamy. Add in the sifted powdered sugar and mix until smooth.
   6 oz Cream cheese, 1 tsp Pure vanilla extract, 3/4 cup Powdered sugar
3. Pour the heavy cream into the cold bowl. Beat on high speed until stiff peaks form. Pour the whipped cream on top of the cream cheese mixture. Use a rubber spatula to gently fold it in. Make sure to be gentle to not knock the air out of the whipped cream.
   1 cup Heavy cream

Strawberries

1. In a bowl, add the chopped strawberries and sugar. Let it sit for 5 minutes.
   1 lb Strawberries, 2 TBSP White granulated sugar
2. Spread the whipped cream cheese over the cake. Top with the strawberries.

Notes

Flour- Make sure flour is spooned and leveled or use a kitchen scale. Compacted flour can dry out the cake.

High altitude baking- Add an extra 2 TBSP of flour.

Pull out dairy ingredients 2 hours before baking.

Calories: 533kcal, Carbohydrates: 67g, Protein: 6g, Fat: 32g, Saturated Fat: 17g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 10g, Trans Fat: 0.4g, Cholesterol: 79mg, Sodium: 375mg, Potassium: 204mg, Fiber: 2g, Sugar: 30g, Vitamin A: 1008IU, Vitamin C: 31mg, Calcium: 148mg, Iron: 2mg

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