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 servings
Ingredients: 2 cups all-purpose flour; 1 cup granulated sugar; 1 tablespoon baking powder; 1/2 teaspoon salt; 1/2 cup unsalted butter, softened; 1 cup milk; 1 teaspoon vanilla extract; 2 large eggs; 1 pound fresh strawberries, hulled and sliced; 1/4 cup granulated sugar; 1 tablespoon lemon juice; 1 cup heavy cream; 1/4 cup powdered sugar; 1 teaspoon vanilla extract; Zest of 1 orange (optional)

Highlighted under: Delicious Desserts Made Simple

I absolutely adore making this Valentine's Day Strawberry Shortcake! Every year, I look forward to creating this delightful treat that combines fluffy vanilla layers, luscious cream, and fresh strawberries. The process brings me so much joy, especially when I see the smiles on my loved ones' faces as they dig into this colorful dessert. It's a showstopper for any romantic occasion, and I love experimenting with the layering and presentation to make it truly special. Trust me, once you try it, you'll want to make it for every celebration!

Created by

Ella

Last updated on 2026-01-15T11:07:30.334Z

Making my Valentine's Day Strawberry Shortcake has become a cherished tradition in our family. Each time I prepare it, I try to perfect the balance between the light, airy cake and the fresh strawberries. It's all about using in-season berries for that vibrant flavor, and I often experiment with different creams to give it a personalized touch. This year, I added a hint of orange zest to the cream, which took it to a whole new level!

One detail that makes a huge difference is letting the strawberries macerate with a little sugar beforehand. This enhances their natural sweetness and creates a lovely syrup that soaks into the cake layers. It’s a simple step but one that elevates the entire dessert experience, making it juicy and decadent.

        Why You Will Love This Recipe
        Fluffy cake layers that melt in your mouth
Fresh strawberries provide a sweet and tart contrast
Perfect for impressing that special someone on Valentine's Day

      

Understanding the Ingredients

The quality of your strawberries can make or break this dessert. Opt for ripe, seasonal strawberries that are sweet and fragrant. If strawberries aren’t in season, you can substitute them with other berries like raspberries or blueberries for an equally delightful shortcake. Just remember to adjust the sugar based on the fruit's natural sweetness; these changes not only affect flavor but also the final syrup consistency.

Fresh whipped cream is crucial for that light, airy texture that complements the cake layers. Use a chilled bowl and chill the cream beforehand to help it whip better. An important note: avoid over-whipping, as this can lead to grainy cream. Stop whipping once you reach soft peaks—this will ensure your cream remains light and fluffy, enhancing the overall mouthfeel of the shortcake.

Perfecting Your Layers

When slicing your cake layers, it’s best to use a serrated knife and do so while the cake is completely cool. This will not only give you a clean cut but also prevent the layers from crumbling. If the cakes have domed on top, leveling them off will allow for a more stable and visually appealing dessert. Consider placing toothpicks in the top layer before cutting; this will guide you for even slicing.

Layering is where the magic happens. When spreading the whipped cream, work gently so you don't compress the cake. Spread a generous amount to ensure every bite has that luscious creaminess. Following up with a layer of strawberries creates a beautiful contrast, both in flavor and color, making it irresistible. To further elevate presentation, drizzle some of the strawberry syrup over the final layer; this adds both visual appeal and an extra burst of flavor.

Ingredients

Gather these fresh and delightful ingredients to create the perfect Valentine’s Day treat!

For the Cake

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

For the Strawberries

1 pound fresh strawberries, hulled and sliced
1/4 cup granulated sugar
1 tablespoon lemon juice

For the Whipped Cream

1 cup heavy cream
1/4 cup powdered sugar
1 teaspoon vanilla extract
Zest of 1 orange (optional)

Make sure your ingredients are fresh for the best flavor!

Instructions

Follow these simple steps to assemble your delicious Strawberry Shortcake.

Prepare the Strawberries

In a bowl, combine the sliced strawberries, sugar, and lemon juice. Toss gently and let sit for about 30 minutes, allowing the strawberries to generate their own syrup.

Make the Cake Batter

Preheat your oven to 350°F (175°C). In a mixing bowl, cream together the butter and sugar until light and fluffy. Add the eggs one at a time, mixing well after each addition.

Then stir in the milk and vanilla.

Combine Dry Ingredients

In another bowl, whisk together the flour, baking powder, and salt. Gradually add to the wet ingredients, mixing until just combined.

Bake the Cake

Pour the batter into greased and floured round cake pans. Bake for 25 minutes or until a toothpick inserted comes out clean. Let the cakes cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.

Whip the Cream

In a chilled bowl, beat the heavy cream, powdered sugar, vanilla, and orange zest (if using) until soft peaks form.

Assemble the Shortcake

Once the cake is cool, slice each layer in half horizontally. Place one layer on a serving plate, spread a layer of whipped cream, then add a portion of the strawberries. Repeat with the next two layers and finish with whipped cream and more strawberries on top.

Enjoy your beautiful and delicious Strawberry Shortcake!

Pro Tips

For added flavor, try infusing the cream with a splash of your favorite liqueur before whipping. This can elevate the flavor profile and make your dessert even more indulgent.

Storage Tips

If you're preparing your shortcake in advance, it's best to store the components separately. Keep the cake layers in an airtight container at room temperature to maintain their fluffiness—avoid refrigeration, as it can dry them out. The whipped cream can be stored in the fridge for a couple of days; just re-whip it lightly before serving to restore that airy texture.

The prepared strawberries can also be stored in the fridge, but ideally, it's best not to mix them with the cream until you're ready to serve. Leftover shortcake can be assembled and stored in the fridge for a few hours, but it’s important to remember that the cake layers will tend to absorb moisture from the cream and syrup, altering the texture. For the best experience, serve fresh.

Creative Variations

While strawberries are the classic choice, feel free to experiment with other fruits. Consider peaches or a medley of mixed berries for a refreshing twist. You can also infuse the whipped cream with flavors like almond extract or espresso powder for a unique spin. A touch of cocoa powder in the cake batter could turn this treat into a chocolate version, pairing beautifully with raspberries.

For a healthier version, you might try a gluten-free cake mix or replace some of the all-purpose flour with almond or coconut flour. This could alter the texture slightly, but it’s a fun way to include different flavors. Sweetening naturally with honey or maple syrup can also add a new layer of complexity without compromising on taste.

Questions About Recipes

→ Can I make the cake ahead of time?

Yes, you can bake the cake a day in advance and store it wrapped in plastic wrap at room temperature. Just assemble it on the day you plan to serve!

→ What can I substitute for strawberries?

You can use other berries like raspberries, blueberries, or even peaches, depending on the season!

→ How do I store leftover shortcake?

Leftover shortcake can be stored in the refrigerator in an airtight container for up to 2 days. The whipped cream may lose some volume, so it’s best to serve fresh.

→ Can I freeze the cake?

Yes, baked layers can be frozen for up to 3 months. Thaw them in the refrigerator before assembling.