Strawberry Shortcake Slice with Whipped Cream

This strawberry shortcake slice keeps the flavors everyone loves—sweet berries, billowy cream, and a tender cake base—but serves them in neat, bakery-style wedges. It is a great choice when you want a dessert that feels festive enough for guests and simple enough for a weekend bake.

Recipe at a glance

• Yield: 9 slices
• Pan size: 8-inch square pan
• Prep time: 25 minutes
• Bake time: 28 to 32 minutes
• Cooling/chill time: 1 hour 15 minutes
• Total time: About 2 hours

Ingredients

For the strawberries

• 1 pound fresh strawberries, hulled and sliced
• 3 tablespoons granulated sugar
• 1 tablespoon fresh lemon juice

For the cake

• 1 1/2 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon fine salt
• 1/2 cup unsalted butter, softened
• 3/4 cup granulated sugar
• 2 large eggs, room temperature
• 2 teaspoons vanilla extract
• 1/2 cup sour cream, room temperature
• 1/4 cup whole milk, room temperature

For the whipped cream

• 1 cup cold heavy whipping cream
• 2 tablespoons powdered sugar
• 1 teaspoon vanilla extract

Instructions

1. Prepare the strawberries. In a medium bowl, stir together the sliced strawberries, sugar, and lemon juice. Set aside at room temperature for 20 to 30 minutes, stirring once or twice, until the berries look glossy and release plenty of juice.
2. Heat the oven. Position a rack in the center of the oven and preheat to 350°F. Lightly grease an 8-inch square pan and line it with parchment, leaving a little overhang on two sides for easy lifting.
3. Mix the dry ingredients. Whisk the flour, baking powder, and salt together in a small bowl.
4. Cream the butter and sugar. In a large bowl, beat the softened butter and granulated sugar with a hand mixer or stand mixer on medium speed for 2 to 3 minutes, until pale and fluffy.
5. Add the eggs and flavorings. Beat in the eggs one at a time, scraping the bowl as needed. Mix in the vanilla extract.
6. Finish the batter. Add the sour cream and mix until combined. Add the dry ingredients in two additions, alternating with the milk, and mix just until the batter is smooth and thick. Do not overmix.
7. Bake. Spread the batter evenly in the prepared pan and smooth the top. Bake for 28 to 32 minutes, until the top is lightly golden and the center springs back when gently touched. A toothpick inserted in the center should come out with a few moist crumbs, not wet batter.
8. Cool completely. Let the cake cool in the pan for 15 minutes, then lift it out using the parchment and transfer it to a wire rack. Cool until fully room temperature before topping, about 45 minutes.
9. Make the whipped cream. In a chilled bowl, whip the heavy cream, powdered sugar, and vanilla on medium-high speed until soft to medium peaks form. The cream should hold gentle swoops but still look smooth and supple. Stop before it turns grainy.
10. Assemble and slice. Cut the cake into 9 squares. Top each piece with a spoonful of strawberries and their juices, then finish with whipped cream. For cleaner slices, chill the assembled cake for 15 to 20 minutes before serving, especially if the kitchen is warm.

Tips

• For the neatest presentation, spoon most of the strawberry juices over the cake just before serving so the crumb stays tender instead of soggy.
• If you want a slightly richer flavor, swap the sour cream for full-fat Greek yogurt.
• To make the cake more berry-forward, add a few thin strawberry slices between the cake and cream just before serving.

Serving ideas

Serve each slice on a dessert plate with an extra spoonful of berries, a small mint sprig, or a dusting of powdered sugar. A scoop of vanilla ice cream also works nicely if you want a more celebratory finish.

Storage notes

Store the plain cake, tightly wrapped, at room temperature for 1 day or in the refrigerator for up to 3 days. Keep the strawberries and whipped cream separate in covered containers in the refrigerator for up to 2 days. For the best texture, assemble slices just before serving. Leftover assembled slices are best eaten within 24 hours, while the cream is still light and the cake has not soaked up too much juice.

Make-ahead plan

The cake can be baked a day in advance and cooled completely before wrapping. The strawberries can macerate up to 6 hours ahead, and the whipped cream can be whipped a few hours ahead and kept chilled. Assemble at the last minute for the cleanest, most elegant slices.

Sources

• King Arthur Baking: Giant Strawberry Shortcake