Valentine's Day Strawberry Shortcake

Name: Valentine's Day Strawberry Shortcake
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Yield: 8.0
Ingredients: 2 cups all-purpose flour; 1 cup granulated sugar; 1/2 cup unsalted butter, softened; 1 cup milk; 3 1/2 teaspoons baking powder; 1 teaspoon vanilla extract; 1/2 teaspoon salt; 3 large eggs; 3 cups fresh strawberries, hulled and sliced; 1/4 cup granulated sugar; 2 cups heavy whipping cream; 1/4 cup powdered sugar; 1 teaspoon vanilla extract

Highlighted under: Fresh Baking Recipes

I love creating desserts that add a touch of romance to any occasion, and this Valentine's Day Strawberry Shortcake does just that! Combining fluffy vanilla cake with fresh strawberries and whipped cream creates a delightful treat that’s perfect for sharing. Every bite bursts with sweetness and freshness, making it an ideal dessert for your special celebration. I usually prepare this cake with my partner, and the joyous process of layering the ingredients makes it a wonderful way to bond while indulging in something delicious.

Created by

Anna

Last updated on 2026-01-15T11:49:29.921Z

When I first made this strawberry shortcake for Valentine's Day, I was amazed at how simple yet impressive it turned out. I experimented with different ratios of sugar and cream and discovered that a touch of vanilla enhances the strawberries' flavor remarkably. The fluffy texture of the cake perfectly complements the creamy layers, creating a delightful mouthfeel.

One tip I can recommend is to let the strawberries macerate in sugar for at least 15 minutes before assembling the cake. This process draws out their juices, creating a delicious syrup that seeps into the layers, elevating the overall flavor. Trust me, it's worth the wait!

        Why You'll Love This Recipe
        Layer upon layer of fluffy cake and juicy strawberries
Easy to make, yet looks like a showstopper on the table
A beautiful way to celebrate love with a homemade dessert

      

Ingredients

For the Cake

2 cups all-purpose flour
1 cup granulated sugar
1/2 cup unsalted butter, softened
1 cup milk
3 1/2 teaspoons baking powder
1 teaspoon vanilla extract
1/2 teaspoon salt
3 large eggs

For the Strawberries

3 cups fresh strawberries, hulled and sliced
1/4 cup granulated sugar

For the Whipped Cream

2 cups heavy whipping cream
1/4 cup powdered sugar
1 teaspoon vanilla extract

Instructions

Preparation Steps

Prepare the Strawberries

In a bowl, combine the sliced strawberries with 1/4 cup sugar. Stir and let sit for at least 15 minutes to create a syrup.

Make the Cake Batter

Preheat the oven to 350°F (175°C). In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs, one at a time, then stir in the vanilla.

Combine Ingredients

In a separate bowl, mix flour, baking powder, and salt. Gradually add to the creamed mixture, alternating with the milk, beginning and ending with the flour. Mix until just combined.

Bake the Cake

Pour the batter into two greased 9-inch round cake pans. Bake for 25 minutes, or until a toothpick inserted in the center comes out clean. Let cool for 10 minutes in the pan before transferring to wire racks to cool completely.

Whip the Cream

In a mixing bowl, beat the heavy cream with powdered sugar and vanilla until soft peaks form.

Assemble the Shortcake

Once the cakes are cool, place one layer on a serving plate. Spread a layer of whipped cream, followed by a layer of strawberries. Top with the second layer of cake and repeat the process.

Finish with whipped cream and additional strawberries on top.

Enjoy Your Shortcake!

Pro Tips

To make this cake ahead of time, you can bake the layers a day in advance. Just store them tightly covered at room temperature until you are ready to assemble them.

Questions About Recipes

→ Can I use frozen strawberries?

While fresh strawberries are preferred for their flavor and texture, you can use frozen strawberries. Just make sure to thaw and drain them well.

→ How long does the strawberry shortcake last?

It's best enjoyed the day it's made, but it can last in the fridge for up to two days. The layers may become soggy if left too long.

→ Can I make gluten-free shortcake?

Yes, you can substitute all-purpose flour with a gluten-free blend. Just ensure that it can be used for baking.

→ How do I store leftovers?

Store any leftover shortcake in an airtight container in the fridge to keep it fresh.