Classic Strawberry Shortcake

Yes—bake the cake layers up to 1 day ahead, wrap them tightly in plastic wrap, and store at room temperature. Whip the cream and assemble no more than 2 hours before serving or the cake will absorb too much moisture and become soggy.

Freeze the unfrosted cake layers up to 3 months wrapped tightly in plastic and aluminum foil. Do not freeze the assembled dessert with cream and berries, as the cream will separate and the cake will be mushy when thawed.

Frozen strawberries work well when thawed and patted dry to remove excess moisture; they'll release more juice than fresh, so drain them in a strainer before maceration. You can also substitute raspberries, blackberries, or a mix, adjusting sugar to taste—berries with less natural sugar may need an extra tablespoon.

Overmixing the batter develops too much gluten and traps excess air, which collapses during baking. Mix only until the dry ingredients are just incorporated and no streaks of flour remain—the batter should be thick and slightly lumpy.

A glass of sparkling wine, prosecco, or dessert wine pairs beautifully. For a casual meal, serve with cold milk or a cup of strong tea. No additional sides are needed.

Refrigerate assembled shortcake covered loosely for up to 2 hours; it will become increasingly soggy as time passes. Store unfrosted cake layers wrapped in plastic wrap at room temperature for 2 days or frozen up to 3 months. Do not reheat assembled shortcake; eat chilled or at room temperature, discarding any that sits more than 4 hours due to the dairy cream.