Strawberry Shortcake

By Yossy Arefi
June 11, 2014
162 Save

If you like it, save it!

Save and organize all of the stuff you love in one place.

Got it!

If you like something…

Click the heart, it's called favoriting. Favorite the stuff you like.

Got it!

Author Notes: This recipe makes an impressively tall, four-layer cake, perfect for celebrations. If that seems like too much cake for you, just freeze half of the cake wrapped in two layers of plastic wrap. You can defrost it, slice it in half, and fill it with berries and cream the next time the mood strikes you. If you choose to save the cake for later, make sure to cut the strawberries and cream in this recipe by half. Use the freshest, sweetest berries you can find; I love buying berries from the farmers market this time of year because they are bright red, all the way through to the core.

Try adding a couple of tablespoons of chopped mint, some lime zest, or a couple of teaspoons of rosewater to the strawberries for extra flavor.

Cake recipe adapted from Ina Garten.
Yossy Arefi

Serves: 10 to 12


  • 12 tablespoons unsalted butter, softened
  • 1 3/4 cups granulated sugar
  • 4 eggs
  • 3/4 cup sour cream or full-fat yogurt
  • Zest of one lemon
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 1/4 cup cornstarch
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt


  • 1 quart strawberries
  • 2 to 4 tablespoons granulated sugar
  • 8 ounces mascarpone cheese, softened
  • 2 cups heavy cream
  • 1 teaspoon vanilla extract
  1. Preheat oven to 350° F. Butter and flour two 8-inch cake pans.
  2. Sift the flour, cornstarch, baking soda, and salt together into a bowl.
  3. Cream butter and sugar together until light and fluffy, about 5 minutes. Add the eggs one at a time, mixing for 30 seconds after each addition. Add the sour cream, zest, and extract.
  4. Gently mix the flour into the butter mixture until just combined. Divide the batter between the prepared pans and bake for 25 to 30 minutes, or until a cake tester comes out clean. Cool the cakes in the pans for 10 minutes, then turn out onto a cooling rack to cool completely.
  5. While the cakes are cooling, hull and slice the strawberries. Sprinkle with 2 tablespoons sugar and stir gently. Taste the berries and add more sugar if they need more sweetness. Let the strawberries macerate for at least 15 minutes.
  6. Whip the cream to soft peaks, then add in 1 tablespoon of sugar and the vanilla extract. Gently fold in the mascarpone.
  7. To assemble the cake, slice each cake round horizontally to make 2 layers. Place a layer of the cake on a serving plate or pedestal, cover with a generous dollop of whipped cream and a third of the strawberries. Repeat with the remaining cake layers, making sure to save a spoonful of cream and a spoonful of strawberries to garnish the top. Enjoy immediately. This cake is best served on the day that it is made.

More Great Recipes:
Fruit|Dessert|Serves a Crowd|Spring|Summer|Fourth of July|Memorial Day