Strawberry Shortcake Recipe | Making Your Own Compote!

You can’t go wrong with this delicious strawberry shortcake recipe!

Who doesn’t love a yummy strawberry shortcake?! This recipe is amazing because every element is made completely from scratch, including the delicious strawberry basil compote. Perfect for a summer afternoon treat!


  • Cake
    • 1 1/4 cups (148g) cake flour
    • 2/3 cup (130g) granulated sugar
    • 1 tsp baking powder
    • 1/4 tsp salt
    • 1/4 cup (4 Tablespoons; 60g) unsalted butter, cubed and softened to room temperature
    • 1 tsp pure vanilla extract
    • 1/2 cup (120ml) whole milk, at room temperature and divided
    • 1 large egg, at room temperature
    • 2 Tbs (30ml) canola oil
  • Strawberry Compote
    • 1 cup fresh strawberries, diced
    • 2 tablespoons granulated sugar
    • 1 tablespoon fresh basil
    • 1 teaspoon cornstarch
    • 1 teaspoon lemon juice
  • Whipped Cream
    • 1 cup (240ml) cold heavy cream or heavy whipping cream
    • 2 Tablespoons confectioners’ sugar or granulated sugar
    • 1/2 teaspoon pure vanilla extract
  • Garnish
    • Sliced Strawberries
    • Chopped Basil


  1. Prepare the Strawberry Basil Compote: Add the diced strawberries, sugar, cornstarch, fresh basil, lemon juice to a large saucepan over medium-low heat. Simmer for about 20 minutes, stirring frequently until thickened.
  2. Transfer the compote to a glass jar and allow to cool to room temperature. Store in the fridge for up to a week.
  3. Make the cake: Preheat the oven to 350°F. Grease an 8-inch cake pan and line with parchment paper, then grease the parchment paper.
  4. Sift the cake flour, sugar, baking powder, and salt in the bowl of a stand mixer. Add the butter, vanilla, and 1/4 cup milk. Mix on medium speed until the dry ingredients are moistened, about 1 minute. Stop the mixer and scrape down the sides and bottom of the bowl.
  5. Whisk the remaining milk, the egg, and oil together. With the mixer running on medium speed, add the egg mixture in 2 additions, mixing for about 15 seconds between. Stop the mixer and scrape down the sides and bottom of the bowl if needed, then mix for about 15 more seconds or until batter is completely combined. Avoid over-mixing. Some small lumps are OK.
  6. Pour batter into cake pan. Bake for 20-22 minutes or until the cake is baked through. To test for doneness, insert a toothpick into the center of the cake. If it comes out clean, it’s done. Cool cake completely in the pan set on a wire rack.
  7. When the cake is just about cooled, mix the sliced strawberries, jam, basil, and sugar together. Let it sit at room temperature or in the refrigerator so the strawberries release some of their juices.
  8. Make the whipped cream when the cake is cooled: Using a stand mixer fitted with a whisk attachment, whip the heavy cream, sugar, and vanilla extract on medium-high speed until medium peaks form, about 3-4 minutes.
  9. Place the cooled cake on your serving plate. Pile whipped cream on top, then gently spread it out to the edges. Top with strawberries.
  10. Slice and serve cake immediately or refrigerate for up to 4 hours before serving. Enjoy!

Notes: This single layer vanilla cake uses the reverse creaming method, which guarantees a uniquely moist and soft crumb.

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