Strawberry Shortcake With Old-Fashioned Hot Milk Cake Layers

Quick Recipe Version (TL;DR)

• Yield: 8–10 servings (one 9-inch layered shortcake)
• Prep Time: 25 minutes
• Cook Time: 25–28 minutes
• Total Time: 1 hour 30 minutes (includes cooling and 30 minutes for strawberries)

Quick Ingredients

• 1 1/2 lb (680 g) fresh strawberries, hulled and sliced
• 1/3 cup (67 g) granulated sugar + 1 cup (200 g) granulated sugar (divided)
• 1 tbsp (15 ml) fresh lemon juice
• 3 large eggs (room temperature)
• 1 1/2 cups (195 g) all-purpose flour
• 2 tsp baking powder
• 1/2 tsp fine salt (divided)
• 1/2 cup (120 ml) whole milk
• 6 tbsp (85 g) unsalted butter
• 2 tsp vanilla extract (divided)
• 1 1/2 cups (360 ml) cold heavy cream
• 3 tbsp (24 g) powdered sugar

Do This

• 1. Macerate strawberries with 1/3 cup sugar + lemon juice for 30 minutes.
• 2. Heat oven to 350°F (177°C). Grease and line a 9-inch round cake pan.
• 3. Whip eggs + 1 cup sugar until thick and pale; fold in flour, baking powder, and salt.
• 4. Heat milk + butter until steaming hot; stir into batter with vanilla.
• 5. Bake 25–28 minutes. Cool 10 minutes in pan, then cool completely on a rack.
• 6. Whip heavy cream + powdered sugar + vanilla to medium peaks.
• 7. Split cake, layer with whipped cream and strawberries, then serve.

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Why You’ll Love This Recipe

• Hot milk cake bakes up light and tender, like a sponge but richer and sturdier for layering.
• Macerated strawberries create their own glossy syrup that soaks gently into the cake.
• Classic whipped cream keeps it simple, fresh, and old-fashioned in the best way.
• It’s impressive enough for guests but totally doable with basic tools and ingredients.

Grocery List

• Produce: 1 1/2 lb (680 g) fresh strawberries, 1 lemon (for 1 tbsp juice)
• Dairy: whole milk, unsalted butter, heavy cream, eggs
• Pantry: granulated sugar, powdered sugar, all-purpose flour, baking powder, fine salt, vanilla extract

Full Ingredients

For the macerated strawberries

• 1 1/2 lb (680 g) fresh strawberries, hulled and sliced (about 5–6 cups sliced)
• 1/3 cup (67 g) granulated sugar
• 1 tbsp (15 ml) fresh lemon juice
• Pinch of fine salt

For the old-fashioned hot milk cake (9-inch round)

• 3 large eggs, room temperature
• 1 cup (200 g) granulated sugar
• 1 1/2 cups (195 g) all-purpose flour, spooned and leveled
• 2 tsp baking powder
• 1/4 tsp fine salt
• 1/2 cup (120 ml) whole milk
• 6 tbsp (85 g) unsalted butter
• 1 1/2 tsp vanilla extract

For the classic whipped cream

• 1 1/2 cups (360 ml) heavy cream, very cold
• 3 tbsp (24 g) powdered sugar
• 1/2 tsp vanilla extract
• Pinch of fine salt

Optional for finishing

• Extra sliced strawberries for the top
• 1–2 tbsp strawberry syrup from the bowl (to drizzle)

Step-by-Step Instructions

Step 1: Macerate the strawberries

In a medium bowl, combine the sliced strawberries, 1/3 cup (67 g) granulated sugar, lemon juice, and a pinch of salt. Stir well, then let sit at room temperature for 30 minutes, stirring once or twice. The berries will soften and release a bright red syrup.

Tip: If your strawberries are very juicy, this will make extra syrup (great for spooning over each slice).

Step 2: Prep the pan and preheat the oven

Arrange an oven rack in the center. Preheat the oven to 350°F (177°C).

Grease a 9-inch round cake pan (at least 2 inches deep). Line the bottom with parchment paper, then lightly grease the parchment. This cake is tender, and the parchment makes release easy.

Step 3: Whip eggs and sugar until thick and pale

In a large mixing bowl (or a stand mixer bowl), combine the eggs and 1 cup (200 g) granulated sugar. Beat on medium-high speed for 4–5 minutes, until the mixture becomes pale, thick, and ribbons briefly sit on the surface before dissolving.

This step builds lift and gives the hot milk cake its light, sponge-like texture.

Step 4: Combine the dry ingredients, then fold them in

In a separate bowl, whisk together the flour, baking powder, and 1/4 tsp salt.

Sprinkle the dry mixture over the egg-sugar mixture in 2 additions, gently folding with a spatula after each addition. Fold just until you no longer see dry flour. Overmixing will deflate the batter.

Step 5: Heat the milk and butter until steaming hot

In a small saucepan, combine the milk and butter. Heat over medium heat until the butter melts and the milk is steaming hot (small bubbles around the edges, but not a rolling boil), about 2–3 minutes. Remove from heat and stir in the vanilla.

Pouring hot milk into the batter helps create a uniquely tender crumb and a little extra richness compared to a typical sponge cake.

Step 6: Add the hot milk mixture and bake

With the mixer on low (or while folding gently by hand), slowly pour the hot milk mixture into the batter. Mix just until smooth and combined. The batter will be fairly thin.

Immediately pour the batter into the prepared cake pan and smooth the top.

Bake at 350°F (177°C) for 25–28 minutes, until the top is golden and a toothpick inserted in the center comes out clean (or with a few dry crumbs).

Step 7: Cool completely, then split the cake

Cool the cake in the pan for 10 minutes. Run a thin knife around the edge, then invert onto a rack. Peel off the parchment and turn the cake right-side up. Cool completely, about 45 minutes.

Once fully cool, use a long serrated knife to slice the cake horizontally into 2 even layers. Take your time and keep the knife level.

Step 8: Whip the cream and assemble the shortcake

In a cold mixing bowl, combine the heavy cream, powdered sugar, vanilla, and a pinch of salt. Whip to medium peaks (it should hold its shape but still look creamy and soft), about 2–4 minutes depending on your mixer.

To assemble: place the bottom cake layer on a serving plate. Spread on about half of the whipped cream. Spoon on about half of the strawberries, letting some syrup drizzle into the cream.

Top with the second cake layer. Add the remaining whipped cream and pile the remaining strawberries on top. Drizzle a little extra strawberry syrup over the top just before serving.

Pro Tips

• Room-temperature eggs whip higher. If your eggs are cold, place them in warm water for 5–10 minutes, then dry before cracking.
• Don’t let the hot milk cool. Once it’s steaming hot, add it right away so it emulsifies into the batter and keeps the texture tender.
• Medium peaks for the best layering. Overwhipped cream looks grainy and spreads poorly; stop when it’s smooth and holds soft structure.
• Slice the cake only when fully cool. Warm cake is more likely to tear and compress.
• Save syrup for serving. A little soak is delicious, but too much too early can make the layers slide.

Variations

• Lemon strawberry shortcake: Add 1 tsp finely grated lemon zest to the cake batter (fold in with the flour). Add another 1 tsp zest to the strawberries.
• Vanilla-bean whipped cream: Replace vanilla extract with 1 tsp vanilla bean paste (or scrape 1/2 vanilla bean) for a classic speckled look.
• Mixed berry version: Use 1 lb strawberries + 1/2 lb blueberries or raspberries. Keep the same sugar and lemon, and macerate for 20–30 minutes.

Storage & Make-Ahead

Best the day it’s assembled: Strawberry shortcake is at its peak within a few hours of layering, when the cake is still light but just starting to drink in a little berry syrup.

Make ahead options: Bake the hot milk cake up to 1 day ahead, cool completely, wrap tightly, and store at room temperature. Macerate the strawberries up to 8 hours ahead and refrigerate (bring to cool room temperature before assembling). Whip cream up to 2 hours ahead and refrigerate in a covered bowl; re-whisk briefly by hand if needed.

Storing leftovers: Store assembled leftovers covered in the refrigerator for up to 2 days. The cake will soften as it sits (still tasty, just less fluffy).

Nutrition (per serving)

Approximate, based on 10 servings: 430 calories, 20 g fat, 58 g carbohydrates, 3 g fiber, 40 g sugar, 6 g protein, 180 mg sodium.