LongHorn Steakhouse Strawberry Cream Shortcake Recipe

There are few desserts that capture the essence of summer better than strawberry shortcake. Sweet, juicy berries layered with fluffy cake and whipped cream create a combination that’s timeless and irresistible. If you’ve ever enjoyed the LongHorn Steakhouse Strawberry Cream Shortcake, You know how beautifully refreshing this dessert can be.

Today, we’re elevating the classic shortcake into a show-stopping three-layer cake that looks as impressive as it tastes. Instead of biscuits, we’re using a light vanilla cake that balances sweetness with just the right texture, just like the Newk’s Strawberry Cake. Paired with a stabilized whipped cream frosting and juicy strawberries, it’s every bit as indulgent as the restaurant version.

This recipe is surprisingly easy to make, even though it looks bakery-worthy. With simple ingredients and a few careful steps, you’ll have a dessert that’s perfect for birthdays, gatherings, or a weekend treat.

My Personal Experience With This LongHorn Steakhouse Strawberry Cream Shortcake Recipe

The first time I tried this cake, I was immediately reminded of the Strawberry Cream Shortcake at LongHorn Steakhouse but this homemade version felt even fresher and more flavorful. The balance of buttery vanilla cake with layers of sweet, juicy strawberries made it unforgettable.

What I loved most was the stabilized whipped cream. Unlike traditional whipped cream, it held up beautifully, even after chilling in the refrigerator. No sliding layers, no sogginess just a light, creamy texture that tied everything together.

I’ve made this recipe several times, like the LongHorn Steakhouse Chicken Tenders and it has quickly become a family favorite. It’s one of those cakes that disappears within hours, leaving everyone asking when I’ll bake it again.

Ingredients Required for LongHorn Steakhouse Strawberry Cream Shortcake Recipe

Gather all the following ingredients, before you start making this LongHorn Steakhouse Strawberry Cream Shortcake

• ½ cup unsalted butter, softened
• ½ cup neutral oil (avocado, canola, or vegetable)
• 1 ½ cups granulated sugar
• 4 large eggs (room temperature)
• 1 tablespoon vanilla extract
• 3 cups all-purpose flour
• 1 tablespoon baking powder
• ½ teaspoon salt
• 1 ¼ cups buttermilk
• 2 lbs fresh strawberries (½ lb reserved for garnish, rest chopped)
• 3 tablespoons granulated sugar
• 1 ½ teaspoons unflavored gelatin
• 2 tablespoons cold water
• 2 ¼ cups heavy cream
• ¾ cup powdered sugar
• 1 ½ teaspoons vanilla extract

Kitchen Utensils Required

1. Electric hand mixer or stand mixer
2. Mixing bowls (large & medium)
3. 3 (8-inch) round cake pans
4. Parchment paper rounds
5. Cooling rack
6. Spatula
7. Serrated knife (for slicing)
8. Piping bag with 848 tip (optional for decoration)

Preparation & Cooking Time

Prep time: 40 minutes
Cook time: 25 minutes
Cooling time: 1 hour
Assembly & decorating: 30 minutes
Total time: ~2 hours 30 minutes

Copycat LongHorn Steakhouse Strawberry Cream Shortcake Recipe

Just follow this simple step by step guideline to make your homemade version of LongHorn Steakhouse Strawberry Cream Shortcake in a delicious way.

Step 1: Prepare the Cake Batter: Preheat your oven to 350°F (175°C). Grease and line three 8-inch cake pans with parchment paper. In a large bowl, cream together softened butter, oil, and sugar until light and fluffy. Add eggs one at a time, followed by vanilla extract. In another bowl, whisk flour, baking powder, and salt. Alternate folding in the dry ingredients with buttermilk, beginning and ending with flour, until just combined.

Step 2: Bake the Cakes: Divide the batter evenly into the prepared pans. Smooth the tops with a spatula and bake for 24–26 minutes, or until a toothpick inserted in the center comes out clean. Let cakes cool in pans for 10–15 minutes, then transfer to a wire rack to cool completely.

Step 3: Prepare the Strawberries: Set aside ½ lb of strawberries for garnish. Hull and chop the remaining berries into bite-sized pieces, sprinkle with sugar, and let sit 15 minutes to release juices.

Step 4: Make the Stabilized Whipped Cream: Bloom gelatin in cold water, melt gently, and let cool slightly. In a chilled bowl, whip heavy cream, powdered sugar, and vanilla until it thickens. Slowly drizzle in gelatin, then beat to stiff peaks.

Step 5: Assemble the Cake: Level the cakes if needed. Place one layer on a plate, spread whipped cream, pipe a border, and fill with half the macerated strawberries. Repeat with the second layer.

Step 6: Frost & Garnish: Top with the final cake layer, lightly frost with whipped cream, and decorate with piped swirls and halved strawberries. Chill 30 minutes before serving.

Delicious Ways to Customize and Serve This LongHorn Steakhouse Strawberry Cream Shortcake

Here are some Variations and Customizations ideas you can try to enjoy this LongHorn Steakhouse Strawberry Cream Shortcake deliciously

1. With a Scoop of Vanilla Bean Ice Cream
We once paired a slice of this cake with a scoop of creamy vanilla bean ice cream, and it felt like a classic diner-style treat but far more elegant.

2. Drizzled with Homemade Strawberry Sauce
We tried blending a few extra macerated strawberries into a sauce, then drizzling it over each slice. It added a glossy finish and even more berry flavor.

3. Topped with Fresh Mint Leaves
For a spring brunch, we placed a couple of mint sprigs on each serving. The freshness of the mint lifted the sweetness perfectly.

4. Served with Sparkling Rosé
When we made this cake for a summer dinner party, a chilled glass of sparkling rosé was the ultimate pairing it balanced the strawberries beautifully.

5. Layered with Chocolate Shavings
Once, we added dark chocolate curls on top. The slight bitterness of chocolate with the sweet cream and berries was unforgettable.

6. Alongside a Cappuccino
During one afternoon coffee break, we realized this cake is divine with a cappuccino. The frothy coffee and whipped cream frosting were a perfect duo.

7. With Lemon Zest Garnish
A light dusting of lemon zest gave the cake a refreshing twist that we loved, especially in hot weather.

8. Paired with Fresh Berries on the Side
We served it once with blueberries and raspberries on the plate for extra color and flavor variety.

9. As a Mini Dessert in Glasses
We once turned leftovers into mini trifles, layering cake cubes, cream, and strawberries in glasses it was a hit at a picnic.

10. With a Scoop of Strawberry Sorbet
For an extra fruity version, we paired it with strawberry sorbet. The cold, tangy sorbet with the creamy cake was pure heaven.

Some Notable Tips and Tricks on This LongHorn Steakhouse Strawberry Cream Shortcake Recipe

Here are some tips and tricks you should follow when trying this recipe.

1. Read the recipe first.
Before you start, read the whole recipe. It helps you know what’s coming next.

2. Bring eggs to room temp.
Cold eggs don’t mix as well. Let them sit out for a bit before using.

3. Use real buttermilk.
It makes the cake soft and yummy. If you don’t have it, mix milk with a little lemon juice.

4. Don’t rush the mixing.
Cream the butter, oil, and sugar until fluffy. This makes the cake light.

5. Be gentle with the batter.
When you fold in flour and buttermilk, stir slow. Don’t overmix or the cake gets tough.

6. Prep the pans well.
Grease, flour, and use parchment paper. This helps the cake pop right out.

7. Check with a toothpick.
Stick it in the middle of the cake. If it comes out clean, it’s ready!

8. Chill your bowl for whipped cream.
A cold bowl helps the cream whip faster and stay fluffy.

9. Drain the berries a little.
If strawberries are too juicy, the cake may get soggy. A slotted spoon helps.

10. Let it rest before cutting.
Chill the cake 15–30 minutes before slicing. It holds together better and looks pretty.

How to Store and Reheat Leftover LongHorn Steakhouse Strawberry Cream Shortcake Properly?

If you have any leftover (hopefully you don’t have) you can process them properly as follows,

Store the cake covered in the refrigerator for up to 3 days. For the best flavor, enjoy it within 24 hours. Do not freeze once assembled, as the strawberries may release excess liquid. Serve chilled for the freshest taste.

FAQs on this Copycat LongHorn Steakhouse Strawberry Cream Shortcake Recipe

When you give this LongHorn Steakhouse Strawberry Cream Shortcake Recipe a try, you might have a few questions. Don’t worry-we’ve rounded up answers to the most common ones to help you out.

1. Can I use frozen strawberries instead of fresh?

We’ve tried it, and while it works in a pinch, fresh strawberries are best. Frozen ones release more liquid, which can make the cake soggy.

2. Do I have to use buttermilk?

We love the flavor buttermilk adds. If you don’t have it, mix 1 cup of milk with 1 tablespoon of lemon juice or vinegar. Let it sit for 5 minutes, and it works just fine.

3. Can I make the cake layers ahead of time?

Yes! We often bake the cake layers a day early. Just wrap them well in plastic and keep at room temp until you’re ready to assemble.

4. How do I keep the whipped cream stable?

The secret is gelatin. We’ve found that adding a little unflavored gelatin keeps the cream fluffy and helps the cake hold its shape.

5. What if I don’t have three cake pans?

We’ve baked the batter in two pans before and just cut each layer in half. It still works you’ll just need to adjust bake time slightly.

6. Can I use store-bought whipped topping?

We’ve tried it for a shortcut, and it works, but homemade stabilized whipped cream tastes so much fresher.

7. How long does the cake last?

We recommend eating it within 2–3 days. The strawberries start releasing juice after that, and the cake gets too soft.

8. Can I add other fruits?

Yes! We once added blueberries and raspberries along with strawberries, and it was delicious.

9. How do I slice the cake neatly?

From our experience, a serrated knife works best. Wipe the blade between cuts for clean slices.

10. Can I freeze this cake?

We don’t recommend freezing once it’s assembled. The strawberries and cream don’t thaw well. But you can freeze the plain cake layers ahead of time with no problem.

This LongHorn Steakhouse Strawberry Cream Shortcake Recipe brings the perfect mix of elegance and nostalgia to your table. With its fluffy vanilla layers, juicy strawberries, and cloud-like whipped cream, it’s a dessert worth sharing at any celebration. Don’t forget to share this recipe with fellow dessert lovers who adore strawberries as much as we do.

We’d love to hear how this recipe turns out for you! Give it a try, then drop a comment below to share your thoughts and tips with us.

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