Strawberry Shortcake in a Charlotte Pan

That whipped cream isn’t just a topping-it’s the luxurious bridge back to the full symphony of this amazing Strawberry Shortcake. If the vanilla cake is the steady cello section grounding the dessert, and the macerated strawberries are the bright violins that hit every vibrant high note, then the whipped cream is the rich clarinet—the warm, mid-tone instrument that weaves it all together and makes the music whole.

Today, I’m going to give you every bit of every tip that you need to achieve shortcake perfection with this incredibly simple cake base, the most plush whipped cream, and macerated strawberries that just scream that “SUMMER HAS ARRIVED.”

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About This Cake

When I was a kid, strawberry shortcake was about a once-a-year event. It was rare. Treasured. If it happened (and I do mean if), it was the kind of dessert that showed up only at the absolute peak of summer: when the strawberries were so fragrant, you could smell them before you saw them. And perfect strawberries were in such abundance that nobody would miss the ones sacrificed to a dessert.

This recipe is an ode to those strawberry shortcakes of my youth. Elusive. Rich. Crave-worthy. Slightly maddening, especially as you watched adults get the choice pieces and wondered if there would be anything left for you.

It’s nostalgic without being plain. A little luxe without being showy. And when made in a Charlotte pan? It turns the humble shortcake into a centerpiece.

✨Recipe-at-a-Glance✨

Before we dive into the how, here’s a quick overview of what you’re working with:

• Level: Beginner-Friendly
• Prep Time: 30 minutes
• Bake Time: 35–45 minutes
• Cooling Time: 90 minutes
• Total Time: ~3 hours
• Yields: 10–12 slices
• Pan Size: 6-cup Charlotte pan
• Special Equipment: Charlotte pan, digital scale, balloon whisk or stand mixer
• Flavor Profile: Soft buttermilk vanilla cake with plush stabilized whipped cream and a tangy-sweet strawberry topping
• No More Soggy Cake: Stabilized whipped cream creates a plush but sturdy barrier that prevents the strawberries from soaking through the cake.

Ingredient Spotlight: Unflavored Gelatin

Let’s take a moment to celebrate a behind-the-scenes hero in this dessert: unflavored gelatin.

While it might not sound luxurious, it solves one of the most frustrating problems for strawberry shortcake lovers—the dreaded soggy bottom. Stabilizing your whipped cream with just a bit of unflavored gelatin gives it structure and strength, so it prevents juicy strawberries from turning your cake to mush.

And here’s the best part: it does all of that while preserving the whipped cream’s soft, swoon-worthy texture. Luxurious and sturdy? We love a multitasker.

Here’s why it works: unflavored gelatin blooms into a gel when hydrated and gently heated, forming a fine, flexible network throughout the whipped cream. That network helps the cream hold its shape longer, even under the weight and moisture of macerated strawberries—giving you structure without sacrificing softness.

Beginners Start Here

This recipe is as approachable as it is luxurious. With just a few simple techniques to help ease any intimidation that you might feel, it’s perfect for a weekday bake or a relaxed weekend project. A few key techniques will make all the difference:

• Creaming Butter and Sugar: This tutorial will help you get the light, fluffy texture needed for the base.
• All-Purpose Flour Matters: Your flour choice makes a difference in both texture and flavor. For a deep dive on why, check out this flour test with Gold Medal Unbleached All-Purpose Flour and this side-by-side comparison of King Arthur vs. White Lily. I tested with all three, and for this cake, I actually loved the Gold Medal Unbleached All-Purpose Flour msot.
• Decorative Pan Tips: If you’re using a Charlotte pan (or any decorative loaf pan), here’s how to get the best results. These tips will help you achieve a sharp release and highlight the beauty of every ridge and curve.
• Sifting Matters: This quick technique will make a huge impact on your final texture. It breaks up clumps, aerates your flour, and ensures a smooth, even crumb.

Mastering these small steps brings out the best in every layer of this dessert.

Technique Spotlights: Whipped Cream and Macerated Strawberries

Stabilized Whipped Cream: Light but Mighty

Of all the components, the whipped cream deserves special attention.

This whipped cream isn’t for piping—it’s meant to drape. You want it plush and luxe: soft enough to spoon generously over the shortcake, but with enough backbone to hold up the strawberries. Whip past soft peaks, but stop before stiff ones. Look for elegant swoops, not peaks that stand at attention.

The most important thing you can do when whipping cream—especially with a machine—is to stay with it. Your eyes are tools here. Don’t walk away, even for a moment. Cream goes from perfect to over-whipped in a heartbeat.

Here’s how we give that whipped cream a little backbone in this recipe: unflavored gelatin. Just a touch, bloomed and gently warmed, helps form an invisible structure in the cream. It keeps the texture cloud-soft, but strong enough to hold back the juices from the strawberries—so you get a plush, beautiful topping without a soggy sponge beneath it.

If you’re not quite sure what ‘medium peaks’ actually look like, or you’re nervous about over-whipping, I’ve got you. Head over to this quick whipped cream tutorial for a full video and photo breakdown. You’ll see exactly what to look for—and more importantly, when to stop.

The whipped cream should feel indulgent but not dense. Light, but not airy. A perfectly held sigh.

Macerated Strawberries: Simple, Gentle, Intentional

Macerating strawberries means drawing out their juices with a bit of sugar—creating a syrupy softness without cooking them. While we sometimes add acid (lemon juice or vinegar) for this process, for this specific dessert, we skip the acid altogether. No lemon juice. No vinegar. Why? Because we want the strawberries to retain their bright, clean flavor and their texture and shape.

This is a celebration of summer fruit, and the goal is minimal manipulation. The sugar softens the berries slightly and coaxes out their natural juices, adding just enough luxury without sacrificing texture.

Let them sit for about 30 minutes, then drain the syrup. That moment is key. Any longer and the berries will soften too much and start to collapse. For this dessert, they should still have a bit of body—something to bite into between soft sponge and lush cream.

Tools You’ll Need

Before you begin, gather a few kitchen essentials. These tools will make your process smoother and your results more consistent:

• Charlotte Pan – for that gorgeous scalloped shape that turns your shortcake into a centerpiece. The deep crevices catch the light and give the final dessert that extra wow factor. If you don’t have one, a standard loaf or 6-cup Bundt pan works just fine—just be sure the top is level so the whipped cream stays put.
• Digital Kitchen Scale – ensures consistent, accurate bakes every single time. Measuring by weight instead of volume helps you avoid common mistakes and brings pro-level precision to your home kitchen.
• Balloon Whisk, Stand Mixer, or Immersion Blender with a Whisk Attachment – helps achieve that perfect whipped cream texture. Whether you’re whisking by hand or using a mixer, the goal is medium peaks that are plush enough to spoon but stable enough to hold strawberries.

Without further ado, it’s my pleasure to present to you: my Strawberry Shortcake in a Charlotte Pan.

Strawberry Shortcake in a Charlotte Pan

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This strawberry shortcake—baked in a Charlotte pan—features a plush vanilla cake, stabilized whipped cream (no soggy bottoms here!), and gently macerated strawberries that celebrate peak summer fruit. Simple steps, rich flavor, and nostalgic joy in every bite.

• Total Time: ~3 hours total
• Yield: 10–12 slices 1x

Ingredients

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For the Cake:

• 192 grams (1 1/2 cups) all-purpose flour
• 1/2 teaspoon kosher salt
• 1/4 teaspoon baking soda
• 114 grams (1/2 cup) unsalted butter, room temperature
• 1/2 tablespoon neutral oil (I like avocado oil for baking)
• 250 grams (1 1/4 cups) granulated sugar
• 1/2 vanilla bean pod, or 1/2 tablespoon pure vanilla extract
• 3 eggs, room temperature
• 114 grams (1/2 cup) full-fat sour cream, room temperature
• 1 tablespoon white vinegar

For the Macerated Strawberries:

• 454 grams (3 cups, or 1 dry pint) fresh strawberries, hulled and sliced
• 66 grams (1/3 cup) granulated sugar
• 1/2 teaspoon pure vanilla extract
• 1/4 teaspoon salt

For the Stabilized Whipped Cream:

• 1 teaspoon unflavored gelatin
• 1 tablespoon water
• 250 grams (1 cup) heavy cream, cold
• 55 grams (1/2 cup) confectioner’s sugar
• 1/8 teaspoon fine sea salt

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Instructions

To Make the Cake:

1. Preheat your oven to a true 325°F. Give your oven enough time to reach the true temperature. If you’re not sure if your oven is reaching the right temperature, an oven thermometer is extremely helpful!
2. Sift together the all-purpose flour, baking soda, and kosher salt. Set aside.
3. Combine the granulated sugar and vanilla bean (if using) in a deli container or small bowl. Massage the vanilla beans with the sugar until fragrant (or put the top on the deli container and shake until combined!)
4. Combine the sour cream and vinegar and set aside. If you’re using vanilla bean, add the vanilla bean pod to the sour cream and vinegar mixture for the time being.
5. Add butter and neutral oil to a large mixing bowl, or the bowl of your stand mixer. Using either a hand or stand mixer, blend the butter and oil until it’s fully combined smooth. Add the granulated sugar and cream the butter and sugar until light and fluffy. (Not sure how to properly cream butter and sugar? Check out this great technique post that explains it!) Scrape the sides and bottom of the bowl with a spatula as needed to ensure even mixing.
6. Add eggs, one at a time, mixing until well combined after each egg. Scrape the sides and bottom of the bowl as needed to ensure even mixing.
7. Add the vanilla extract (if using) and mix until combined. 
8. Add half of the flour mixture and mix until nearly combined. 
9. Add all of the sour cream/vinegar mixture (don’t forget to remove the vanilla bean pod first!) to the batter and mix until nearly combined. 
10. Add the second half of the flour mixture and mix until nearly combined. Use a stiff spatula to scrape the sides and bottom of the bottom of the bowl, and then gently stir the batter until it’s smooth and cohesive.
11. Grease your pan as you normally would, and add the batter to the pan. Gently tap the pan several times on the countertop to help the batter snuggle into the pan design.
12. Bake for 35-45 minutes, or until the center of the cake is 212°F in the center. Alternatively, the cake is done when a toothpick inserted into the top comes out with just a few moist crumbs.
13. Allow the cake to cool in the pan for ten minutes, then invert onto a cooling rack to cool completely. Allow the cake to cool completely before finishing with the whipped cream and strawberries.

To Make the Macerated (No-Cook) Strawberries:

1. Add strawberries, granulated sugar, vanilla extract, and salt to a medium bowl.  
2. Stir to coat strawberries with the sugar mixture. Allow to remain on the countertop for 30 minutes, then drain the macerating liquid from the strawberries into a separate container.

To Make the Stabilized Whipped Cream:

1. Place the gelatin and water in a small microwaveable bowl.  Stir to combine completely.  Microwave for 10 seconds ONLY.  Set aside.
2. Place cold heavy cream, fine sea salt and confectioner’s sugar into a large mixing bowl, or the bowl of a stand mixer.  Stir gently until the confectioner’s sugar and fine sea salt are completely covered in heavy cream.
3. Mix at a medium pace with a balloon whisk or in the bowl of your mixer for 1-2 minutes, or until very soft peaks form.  
4. Add the gelatin/water mixture to the soft peaks and continue mixing on high speed (or keep working that balloon whisk!) for another 30-40 seconds.
5. Allow to rest in the refrigerator for 10 minutes before scooping onto cake.

To Build the Strawberry Shortcake:

1. Dollop a thick layer of whipped cream on top of the cake. Spread evenly, making a very slight bowl shape with the whipped cream. Spoon a generous amount of the macerated strawberries on top of the whipped cream. If desired, drizzle a little bit of macerating syrup on top of the berries.
2. You can enjoy this dessert immediately, but I recommend placing it in the refrigerator for up to 12 hours to allow flavors in the dessert time to beautifully blend together.
3. Enjoy within 3 days; refrigerate leftovers immediately.

Notes

• The whipped cream in this recipe is stabilized with unflavored gelatin to provide structure and stop strawberry juices from soaking into the cake. It holds the fruit beautifully—without sacrificing that plush texture.

• Bake until the center reaches 212°F, or a toothpick comes out with moist crumbs.

• Let the cake cool completely before adding whipped cream and strawberries.

• Adjust sugar in the strawberries to taste—you can add as much as 100 grams (1/2 cup) total  if they’re out of season. or if you just want a sweeter dessert.

• Whipped cream should be plush and luxe. Try to avoid stiff peaks. If you get stiff peaks, though, USE IT ANYWAY. 😊 

• Author: Shani
• Prep Time: 30 minutes (active)
• Cook Time: 35-45 minutes
• Category: dessert

Final Crumbs

So here we are, at the quiet heart of summer.

This classic summertime cake doesn’t try too hard. It just is—soft, cool, quietly stunning. Like long weekends, friends staying to wash dishes while drinking wine, and children playing loudly in the yard.

Strawberry shortcake is a dessert to make when the fruit demands it—when the strawberries are so sweet and red they look painted. Let the fruit lead. Let the sugar and cream follow.

Serve it cold. Let the cream and strawberries sink in a little. Maybe even let it sit overnight. Some things are better when they’ve had time to get cozy together.

And if someone hums while they slice it? You’ve done it right.