Go Back
+ servings
Side view of strawberry shortcake.
Print Recipe
5 from 4 votes

Strawberry Shortcake

This strawberry shortcake is a 9X9-inch lemon cake topped with whipped cream cheese and fresh strawberries. This is elevated strawberry shortcake.
Prep Time20 minutes
Cook Time15 minutes
Total Time35 minutes
Servings: 9 slices
Calories: 533kcal

Ingredients

Lemon Cake

  • 2 ¼ cups All-purpose flour
  • 2 ½ teaspoon Baking powder
  • ¼ teaspoon Baking soda
  • ½ teaspoon Salt
  • ½ cup Unsalted butter room temperature
  • 3 tablespoon Oil canola or vegetable oil
  • 1 cup White granulated sugar
  • Zest of 3 lemons
  • 2 tablespoon Lemon juice 2 lemons
  • 3 Large eggs room temperature
  • 1 cup Buttermilk room temperature

Whipped Cream Cheese

  • 6 oz Cream cheese room temperature
  • 1 teaspoon Pure vanilla extract
  • ¾ cup Powdered sugar sifted
  • 1 cup Heavy cream cold

Strawberries

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

Instructions

Lemon Cake

  • 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.
  • In a medium bowl, sift the flour, baking powder, baking soda, and salt. Set aside.
    2 ¼ cups All-purpose flour, 2 ½ teaspoon Baking powder, ¼ teaspoon Baking soda, ½ teaspoon Salt
  • 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.
    ½ cup Unsalted butter, 3 tablespoon Oil, 1 cup White granulated sugar, Zest of 3 lemons, 2 tablespoon Lemon juice, 3 Large eggs
  • Add ⅓rd of the dry ingredients and half of the buttermilk and mix on low speed. Add another ⅓rd of the dry ingredients and the rest of the buttermilk. Then, finish with the rest of the dry ingredients.
    1 cup Buttermilk
  • Spread the batter into the pan. Bake for 28-32 minutes until a toothpick inserted comes out clean.
  • 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

  • Place a metal bowl and whisk attachment in the freezer for 10 minutes.
  • 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 teaspoon Pure vanilla extract, ¾ cup Powdered sugar
  • 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

  • In a bowl, add the chopped strawberries and sugar. Let it sit for 5 minutes.
    1 lb Strawberries, 2 tablespoon White granulated sugar
  • 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 tablespoon of flour.
Pull out dairy ingredients 2 hours before baking.

Nutrition

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