The best strawberry shortcakes are made with a biscuit base, but I took the idea and ran with it, creating a towering layer cake worthy of your fanciest summer soiree—although it is as easy to make as the traditional version. Bonus: The cheater’s whipped cream filling is stable at room temperature, thanks to the addition of cream cheese, so no worries about it weeping or deflating if the cake doesn’t all get eaten right away (although it probably will).
Makes one very tall 9-inch shortcake
Difficulty: Easy
Make Ahead and Storage: The components for this recipe can all be made ahead and stored for up to 1 day—biscuits wrapped tightly in plastic wrap, at room temperature, and the strawberries and cream refrigerated in separate airtight containers. Once assembled, the cake should be kept refrigerated and served within 1 day.
1. Preheat the oven to 350°F / 175°C, with a rack in the middle. Grease three 9-inch round cake pans (see Pro Tip).
2. Make the biscuit layers: In the bowl of a food processor, pulse together the flour, brown sugar, baking powder, baking soda, and salt. Add the butter and pulse until the bits of butter are about the size of peas. Transfer the mixture to a large bowl.
3. In a container with a spout (such as a liquid measure) or in a medium bowl, whisk together the buttermilk, eggs, egg yolk, and vanilla. Make a well in the center of the flour mixture and pour in the buttermilk mixture. Use your hands to mix enough to begin moistening the flour mixture, then knead gently just until the mixture forms a homogeneous dough. Take care not to overwork the dough.
4. Divide the dough evenly among the prepared pans (about 525 g per pan). Press into an even layer—if the dough is sticky and hard to handle, lightly moisten your hands with water. Sprinkle each layer with turbinado sugar.
5. Bake until the biscuits are golden brown on the surface and a toothpick inserted into the center comes out clean, 28 to 32 minutes. Cool the biscuits in the pans for 20 minutes, then turn out onto wire racks to cool completely.
6. Prepare the strawberries: In a large bowl, gently toss together the strawberries, granulated sugar, lemon zest, and lemon juice. Let macerate at room temperature for at least 30 minutes and up to 1 hour, stirring occasionally.
7. Meanwhile, make the whipped cream: In the bowl of a stand mixer fitted with the whisk attachment (or in a large bowl, using a hand mixer), whip the cream cheese and powdered sugar until light and fluffy, 2 to 3 minutes. With the mixer running on low speed, add the cream in a slow, steady stream, then whip on medium speed until medium peaks form. Add the vanilla and mix on low speed to combine.
8. Assemble the cake: Place one biscuit layer on a cake stand or platter. Top it with 1½ cups of the whipped cream, spreading it evenly, followed by one third of the strawberries. Repeat with the remaining biscuit layers, cream, and strawberries. Drizzle the juices from the strawberry bowl over the finished cake, or drizzle a little on each wedge when serving.
✻ Why It Works
The layers for this shortcake are a tweak on my favorite Drop Biscuits, which boast a lightly, delicately crisp exterior and a soft interior that is only faintly sweet. Drop biscuits have a higher moisture content than traditional biscuits. The brown sugar also helps keep the biscuits soft and moist.
★ Pro Tip
If you don’t have three cake pans, just divide your dough into 3 pieces and press into disks. The dough can be refrigerated until you’re ready to bake (up to 6 hours), so you can bake the layers in batches.