Strawberry Shortcake (2024)

ByLeigh Harris Published: March 3, 2023March 3, 2023 Updated onMarch 3, 2023

Strawberry shortcake is a must-have during the spring and summer months. A fluffy yellow cake layered with strawberries and topped with whipped cream!

Why You’ll Love This

It’s not too sweet and perfectly light.

I absolutely despise hot weather so desserts like this almost make the summer heat bearable. Almost.

So if you’re looking for an easy way to make a strawberry shortcake from scratch, look no further. This strawberry shortcake recipe is quick and easy, and so cool and delicious.

Some of our other favorite Spring and Summer desserts are Easy Key Lime Pie, Lemon Cheesecake Bars with Shortbread Crust, Meyer Lemon Bundt Cake, and Blueberry Pie.

Easy Strawberry Shortcake Video

Key Ingredients

Shortcake – Unsalted butter, granulated sugar, eggs, milk, vanilla extract, all-purpose flour, baking powder, and salt. Shortening can be used in place of butter. But we highly recommend real butter!
Strawberries – Fresh strawberries and sugar. Use fresh strawberries for this recipe! You will achieve a much fresher and tastier flavor.
Whipped Topping – We are using store bought whipped topping. But you can make homemade whipped cream.

How to Make Strawberry Shortcake

Making a strawberry shortcake from scratch is much easier than you think. I think this is the best strawberry shortcake recipe, moist fluffy cake, sweet juicy strawberries, and whipped cream!

Preheat the oven to 350 degrees F.

Prepare a 9 x 13-inch cake pan with parchment paper as handles and baking spray; set aside.

In a medium bowl, whisk the flour, baking powder, and salt. Set aside.

Cream the butter and 1 1/3 cups of granulated sugar in a large bowl using an electric mixer. Add eggs and vanilla extract and beat well.

With the mixer on low speed, slowly alternate between adding dry ingredients and milk.

Pour the sponge cake batter into greased baking sheet and bake for 20-25 minutes until golden brown and a toothpick inserted in the center comes out clean.

Cool on a wire rack.

Wash, hull, and cut the strawberries. Place in a saucepan with 1/4 cup granulated sugar and heat gently until the sugar dissolves. Remove from heat and cool completely.

Once the shortcake is completely cooled, remove it from the pan. This part can be tricky. I ended up slicing the cake in half vertically and then in half horizontally.

Place the bottom half of the shortcake back into the pan with the cut side up. Spread half of the strawberries with syrup over the cake.

Then spread half of the whipped cream topping over the strawberry layer and repeat with the top half of the cake. Refrigerate for at least 2 hours before serving.

Summer desserts have never been easier. Give this sponge cake topped with whipped cream and strawberries a try, and your friends and family will ask for it again and again.

Tips

Measure the flour correctly. Aerate, spoon, and swoop level.
Use room temperature eggs, milk, and butter. They will blend better in the batter.
You can also make your own whipped topping. Using an electric mixer whip 1 1/2 cups of heavy cream, 3 tablespoons powdered sugar, and 1/2 teaspoon vanilla extract until soft peaks form. Fresh whipped cream!

Variations

Add about 1 teaspoon of lemon zest or lemon juice to the whipped topping.
You can change the flavor using blueberries, raspberries, or even blackberries.

FAQs

Can you Make Strawberry Shortcake Ahead of Time?

You can make the shortcake and keep it covered at room temperature. The strawberries and whipped cream need to be refrigerated. Assemble a few hours before serving.
With that said I have made assembled this cake the night before, covered it tightly, and refrigerated it until ready to serve the next day. It does not get soggy.
You can also make the shortcake, slice it into individual servings, slice each serving horizontally, top it with strawberries, and whipped cream, and repeat.

Storing

Cover tightly and store in the refrigerator for up to 3 days.

Freezing

Do not freeze the assembled cake. The whipped topping and strawberries will weep liquids.
You can freeze the sponge cake (without toppings), wrapped tightly in plastic wrap, then place it in a freezer-safe container or bag, and freeze it for up to 2 months for the best quality.

More Strawberry Recipes

Fresh Strawberry Cupcakes

Strawberry Pretzel Salad

Fresh Strawberry Pie

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Strawberry Shortcake Recipe

This easy strawberry shortcake recipe has 2 layers of perfectly light and fluffy cake soaked with juicy strawberries, topped with whipped cream.

4.70 from 114 votes

Print Pin Rate

Course: cake, Dessert

Cuisine: American

Prep Time: 15 minutes minutes

Cook Time: 25 minutes minutes

Total Time: 40 minutes minutes

Servings: 12

Calories: 834kcal

Author: Don’t Sweat The Recipe

Ingredients

Cake

1/2 cup unsalted butter softened
1 1/3 cup sugar
2 large egg room temperature
2 1/2 teaspoons vanilla extract
1/2 teaspoon salt
3 cups all-purpose flour
4 teaspoons baking powder
1 cup milk room temperature

Topping and middle layer:

16 ounces Whipped cream topping

Strawberry filling layers:

1/4 cup sugar
3 pounds fresh strawberries, sliced (reserve a few for decoration if you like)

US Customary – Metric

Instructions

Preheat oven to 350 degrees F. Prepare a 9 x 13-inch baking pan with parchment paper as handles and baking spray; set aside.
In a separate bowl, combine the salt, flour, baking powder and whisk; set aside.
1/2 teaspoon salt, 3 cups all-purpose flour, 4 teaspoons baking powder
In the bowl of a mixer, cream together butter and 1 1/3 cup of sugar.
1/2 cup unsalted butter, 1 1/3 cup sugar
Add eggs and vanilla extract and beat well.
2 large egg, 2 1/2 teaspoons vanilla extract
With the mixer on low speed, slowly alternate between adding dry ingredients and milk.
1 cup milk
Pour mixture into greased baking pan and bake for 20-25 minutes. Cool on a wire rack.
Place sliced strawberries and 1/4 cup of sugar in a medium saucepan over medium heat and stir gently until the sugar is dissolved. Take off heat and set aside to cool.
3 pounds fresh strawberries, sliced, 1/4 cup sugar
Once the cake is cooled completely, remove it from the pan using the parchment handles. Slice in half vertically then again in half horizontally. Place the bottom half back into the baking pan with the cut side up.
Spread half of the strawberries with syrup evenly over the cake, then spread half of the whipped cream topping over the strawberries. Repeat with the top half of the cake. Finish with the remaining whipped cream topping and decorate with reserved strawberries, if desired.
16 ounces Whipped cream topping
Refrigerate for about 2 hours before serving.

Notes

Homemade Whipped Cream – Whip 1 1/2 cups of whipping cream, 3 tablespoons of confectioners’ sugar, and 1/2 teaspoon vanilla extract until soft peaks form.

Make Ahead – See FAQs in the post.

Storing – Cover tightly and store in the refrigerator for up to 3 days.

Freezing – Do not freeze the assembled cake. The whipped topping and strawberries will weep liquids.
You can freeze the sponge cake (without toppings), wrapped tightly in plastic wrap, then place it in a freezer-safe container or bag, and freeze it for up to 2 months for the best quality.

Nutrition