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Martha Stewart Inspired Strawberry Shortcake

When spring arrives, I know I’ll be making this Martha Stewart-inspired strawberry shortcake recipe on repeat! With a calendar full of April and May birthdays—not to mention Mother’s Day celebrations—this cake is the ultimate crowd-pleaser. This cake is easy to make, looks beautiful on any dessert table, and tastes like the perfect bite of sunshine. Whether you’re planning a spring brunch, an afternoon tea, or a backyard celebration, this fresh strawberry shortcake recipe is sure to be your go-to showstopper dessert.

This recipe can also be used to make cupcakes, just adjust the cooking time to make sure they are not overcooked, and only fill the muffins 3/4 full with batter.

Martha Stewart’s Strawberry Shortcake (9-Inch Layer Cake)

  • Servings: 10–12
  • Difficulty: Easy
  • Print

This 9-inch layered strawberry shortcake is a springtime dream—light, fluffy, and bursting with juicy strawberries. Whether you’re celebrating a birthday, Mother’s Day, or just soaking up a sunny weekend, this easy spring dessert is guaranteed to be a showstopper.

Ingredients

  1. Cake:
    2. – ½ cup + 2 tbsp all-purpose flour – ½ tsp baking powder – 1 tsp coarse salt – 1 cup room temperature butter – 1 cup + 2 tbsp white sugar – 4 large eggs (room temperature) – ½ tsp vanilla extract – 6 tbsp sour cream or thick unsweetened Greek yogurt
  2. Filling:
    3. – Strawberry jam – 1 cup fresh strawberries, thinly sliced
  3. Stabilized Whipped Cream Frosting:
    4. – 2 cups heavy whipping cream (cold) – 2–3 tbsp powdered sugar (to taste) – 1 tsp vanilla extract – 1 tbsp unflavoured gelatin – 2 tbsp warm water

Directions

    🍰 Make the Cake:
  1. Preheat oven to 325°F (160°C).
  2. Grease and line the bottom of a 9-inch round cake pan with parchment paper.
  3. In a small bowl, whisk together the flour, baking powder, and salt.
  4. In a stand mixer, beat the butter and sugar on high for 8 minutes, until light and fluffy.
  5. Beat in the eggs one at a time, then add vanilla.
  6. Reduce mixer speed to low. Add the flour mixture in batches, alternating with the sour cream. Do not overmix.
  7. Pour batter into the prepared pan and smooth the top.
  8. Bake for 30 minutes or until a toothpick inserted in the center comes out clean.
  9. Let the cake cool completely in the pan, then transfer to a wire rack.

    10. 🧁 Prepare the Whipped Cream Frosting:

  10. In a small bowl, mix gelatin with warm water and let bloom for 5–10 minutes.
  11. Begin whipping the cold cream with powdered sugar and vanilla until it starts to thicken.
  12. Reheat the bloomed gelatin until it’s runny but not hot.
  13. Add the gelatin mixture to the cream just before soft peaks form.
  14. Continue whipping until stiff peaks form. Use immediately.

    15. 🍓 Assemble the Cake:

  15. Slice the cooled cake horizontally into two layers.
  16. Spread a layer of strawberry jam and arrange sliced strawberries over the bottom layer.
  17. Place the top layer back on and gently press down.
  18. Frost the entire cake with stabilized whipped cream.
  19. Garnish with additional fresh strawberries, if desired.

    💡 Tips:
  • Submerge cold eggs in warm water for 20 minutes to bring them to room temp.
  • Chill your bowl and beaters before whipping cream for best results.
  • Frost the cake right after making whipped cream for smoothest finish.

Kaitlin Shears
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