Name: Strawberry Shortcake Recipe
Prep time: 25 min
Cook time: 25 min
Total time: 50 min
Ingredients: 1 1/2 cups all-purpose flour; 2 tsp baking powder; 1/2 cup unsalted butter, softened; 3/4 cup granulated sugar; 2 large eggs; 1/2 cup whole milk; 1 tsp vanilla extract; 2 cups fresh strawberries, sliced; 2 tbsp granulated sugar (for macerating strawberries); 1 tsp lemon juice (optional); 1 cup heavy whipping cream; 2 tbsp powdered sugar (for whipped cream)

There’s something truly nostalgic about strawberry shortcake. For me, it instantly brings back the warmth of summer afternoons and the joy of sharing dessert with family. This recipe captures everything I love about classic strawberry shortcake—light and fluffy layers, creamy whipped filling, and fresh strawberries bursting with flavor.

I like to keep it rustic and elegant by skipping the heavy frosting and letting the natural beauty of the cake and fruit shine. Whether you’re hosting a garden party or just want a sweet treat to brighten the day, this strawberry shortcake is a stunning showstopper that tastes just as delightful as it looks.

Why You’ll Love This Strawberry Shortcake Recipe

Visually Stunning: With its naked layers and colorful topping, this cake looks impressive without any need for complicated decoration.
Fresh and Fruity: The combination of sweet strawberries and rich cream is the definition of summer in a bite.
No Frosting Fuss: No need for perfect piping—just layer, spoon, and stack.
Customizable: You can easily swap the fruit, tweak the cream, or use different cake bases.
Great for Any Occasion: From birthdays to bridal showers, this dessert fits the bill beautifully.

What Kind of Cake Should I Use for Strawberry Shortcake?

The beauty of strawberry shortcake is its versatility. Traditionally, shortcakes are made with a biscuit-like base, but I prefer a soft sponge or butter cake for an extra tender bite. A vanilla sponge holds up wonderfully to the layers of whipped cream and juicy berries, offering a balanced texture—light enough to melt in your mouth, yet sturdy enough to stack.

If you’re baking from scratch, a classic yellow cake or chiffon cake works well. For a quicker option, a quality store-bought pound cake or even angel food cake can be used. Just make sure it’s not overly sweet since the strawberries and cream add plenty of flavor on their own.

Options for Substitutions

No need to stress if you’re missing a few ingredients—this recipe is super forgiving and adaptable.

Cake Substitute: Swap sponge cake with angel food cake, pound cake, or even homemade biscuits for a more traditional version.
Whipped Cream: Use coconut whipped cream for a dairy-free twist or mascarpone whipped cream for a richer flavor.
Fruit Options: Blueberries, raspberries, or peaches can be used in place of strawberries, or added in for a mixed berry delight.
Sweetener: Maple syrup or honey can replace granulated sugar in the whipped cream or macerated berries.
Gluten-Free: A gluten-free vanilla cake mix or homemade gluten-free sponge cake can be used as a base.
Sugar-Free: Opt for a sugar-free sweetener in the cake and cream if you need a diabetic-friendly version.

Ingredients for This Strawberry Shortcake Recipe

Each ingredient in this strawberry shortcake plays a specific role in creating a dessert that’s light, flavorful, and visually irresistible.

All-Purpose Flour
Provides the structure for the cake. A good-quality flour ensures your layers are tender yet sturdy enough to stack.
Baking Powder
This leavening agent helps the cake rise and gives it a light, fluffy texture—essential for that melt-in-your-mouth feel.
Granulated Sugar
Adds sweetness to the cake and is also used to macerate the strawberries, drawing out their natural juices.
Eggs
Eggs bind the ingredients and contribute to the cake’s airy texture. They also help with the beautiful golden color of the sponge.
Unsalted Butter
Gives the cake richness and moisture. Make sure it’s softened for easy creaming.
Whole Milk
Adds moisture and helps create a soft crumb. Room temperature milk blends more smoothly with the batter.
Vanilla Extract
Enhances the overall flavor of the cake and pairs beautifully with strawberries and cream.
Heavy Whipping Cream
Whipped into soft peaks, it forms the luscious filling that makes each bite dreamy and cloud-like.
Fresh Strawberries
The star of the show—juicy, ripe, and vibrant. Sliced and lightly sweetened, they add a fresh burst of flavor.
Powdered Sugar
Lightly sweetens the whipped cream and helps it hold its shape.
Lemon Juice (optional)
A splash brightens the strawberries and enhances their natural sweetness during maceration.

Step 1: Prepare the Strawberries

Start by washing and hulling about 2 cups of fresh strawberries. Slice them evenly and place in a bowl. Add 1–2 tablespoons of granulated sugar and a teaspoon of lemon juice. Toss gently, then set aside to macerate. This will bring out their natural juices and make them extra flavorful.

Step 2: Make the Cake Batter

In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Stir in vanilla extract. In a separate bowl, whisk together the flour and baking powder. Add the dry ingredients to the wet in batches, alternating with milk. Mix until just combined—don’t overwork the batter.

Step 3: Bake the Cakes

Preheat your oven to 350°F (175°C). Grease and flour three 6-inch round cake pans, or use parchment paper at the bottom for easy release. Divide the batter evenly among the pans and smooth out the tops. Bake for 20–25 minutes or until a toothpick inserted in the center comes out clean. Let the cakes cool completely before removing from the pans.

Step 4: Whip the Cream

In a chilled bowl, pour in the heavy cream and add powdered sugar to taste (usually about 2 tablespoons). Using an electric mixer or stand mixer, whip on medium-high speed until soft peaks form. Don’t overbeat—it should be airy and pillowy, not stiff.

Step 5: Assemble the Layers

Place one cooled cake layer on a serving stand. Spread a generous amount of whipped cream on top, then spoon over a layer of the macerated strawberries. Repeat with the second and third layers. Finish with a crown of whipped cream, whole strawberries, and a few edible flowers if you’re feeling fancy.

Step 6: Chill Before Serving (Optional)

You can refrigerate the assembled cake for about 30 minutes before serving to let the layers set and the flavors meld together. But it’s equally delicious served right away.

How Long to Cook the Strawberry Shortcake

The cake layers for this strawberry shortcake bake at 350°F (175°C) for 20 to 25 minutes. Keep an eye on them starting at the 20-minute mark. A toothpick inserted in the center should come out clean, and the tops should be golden with a slight spring when gently touched.

If you’re baking in different-sized pans (like 8-inch instead of 6-inch), adjust the time accordingly—larger pans may require slightly less time due to thinner layers.

Tips for Perfect Strawberry Shortcake

Use Room Temperature Ingredients: For a smooth, well-blended batter, make sure your butter, eggs, and milk are at room temperature.
Don’t Overmix the Batter: Mix just until combined after adding flour and milk. Overmixing can lead to a dense, tough cake.
Chill the Bowl and Beaters for Whipped Cream: This helps the cream whip faster and hold its shape longer.
Macerate the Strawberries in Advance: Give them at least 30 minutes to sit in sugar. This enhances their flavor and creates that lovely syrup that soaks into the cake.
Level Your Cake Layers: If the tops are domed, trim them slightly with a serrated knife for better stacking and a professional finish.
Stabilize the Whipped Cream (Optional): Add a spoonful of mascarpone cheese or a sprinkle of instant pudding mix to make it hold longer—especially useful if serving outdoors.
Assemble Just Before Serving: This keeps the cake fresh and prevents sogginess.
Decorate with Intention: Use whole strawberries and edible flowers for a naturally elegant look without needing frosting or piping skills.

Watch Out for These Mistakes While Cooking

Strawberry shortcake may seem simple, but a few small missteps can affect the final result. Here are common mistakes to avoid:

Using Overripe Strawberries: While sweet, overly soft berries can turn mushy. Aim for firm, ripe strawberries for the best texture.
Skipping the Maceration Step: This quick process draws out the berries’ juices and amplifies flavor—don’t skip it!
Overbaking the Cake: Even a few extra minutes can dry out your cake layers. Check early and use the toothpick test.
Overwhipping the Cream: Once it turns grainy or stiff, you’ve gone too far. Stop at soft, fluffy peaks.
Underseasoning the Cream: A pinch of powdered sugar and vanilla gives it the perfect sweetness—plain cream can taste flat.
Uneven Layering: Spread the cream and berries to the edges of each layer to avoid a lopsided or dry bite.
Assembling While the Cake is Warm: Let the cake cool completely, or the cream will melt into a mess.
Storing Assembled Cake for Too Long: If not serving immediately, wait to assemble—it can become soggy if left for hours.

What to Serve With Strawberry Shortcake?

Strawberry shortcake is delightful on its own, but pairing it with complementary dishes or drinks can elevate your dessert game.

Freshly Brewed Coffee

The richness of coffee contrasts beautifully with the sweet and airy cake.

Sparkling Rosé or Champagne

A bubbly drink brings a refreshing pop that pairs well with berries and cream.

Berry Coulis

Drizzle extra sauce made from puréed berries around the plate for a restaurant-worthy presentation.

Vanilla Ice Cream

A scoop of ice cream turns this dessert into a decadent indulgence—perfect for hot days.

Lemon Curd

Add a dollop between layers or on the side to cut through the sweetness with some zesty tang.

Mint Garnish

Fresh mint adds a visual and aromatic lift. Tear a few leaves and sprinkle over the top.

Mini Shortcake Bites

Serve alongside mini versions made in muffin tins for a cute twist at parties.

Light Dessert Cocktails

Consider serving with a dessert wine like Moscato or a creamy liqueur such as Baileys.

Storage Instructions

Strawberry shortcake is best enjoyed fresh, but with a few precautions, you can store it without sacrificing too much texture or flavor.

Unassembled Components:
- Cake Layers: Wrap tightly in plastic wrap and store at room temperature for up to 2 days, or refrigerate for up to 5 days. You can also freeze them for up to 2 months—just thaw overnight in the fridge.
- Whipped Cream: Best made fresh, but can be stored in an airtight container in the fridge for up to 24 hours. Re-whip slightly if it deflates.
- Macerated Strawberries: Store in an airtight container in the fridge for up to 2 days. Stir before using to redistribute juices.
Assembled Cake:
Once assembled, the cake should be refrigerated and consumed within 24 hours for optimal texture. The layers may absorb moisture from the cream and berries over time, so it’s best served the same day. If storing, loosely cover with plastic wrap or a cake dome to prevent drying out.

Estimated Nutrition (Per Slice, based on 10 servings)

Keep in mind this is a general estimate and will vary based on specific brands and quantities used.

Calories: 370 kcal
Total Fat: 22g
Saturated Fat: 13g
Cholesterol: 105mg
Sodium: 160mg
Carbohydrates: 40g
Sugar: 27g
Protein: 5g
Fiber: 2g
Vitamin C: 35% DV (thanks to the strawberries)
Calcium: 6% DV
Iron: 8% DV

Frequently Asked Questions

Can I make the cake layers in advance?

Yes! You can bake the cake layers up to 2 days in advance. Wrap them tightly in plastic wrap and store at room temperature or refrigerate. You can also freeze them for up to 2 months—just let them thaw completely before assembling.

What’s the best way to whip cream so it holds its shape?

Use very cold cream, a chilled bowl, and beaters. Whip until soft peaks form. For extra stability, add a spoonful of mascarpone, cream cheese, or a stabilizer like powdered sugar or instant pudding mix.

Can I use frozen strawberries?

Fresh is best for presentation and texture, but if fresh strawberries aren’t available, thawed frozen berries will work for macerating or layering inside the cake. Just expect a softer texture.

How can I make this recipe dairy-free?

Use a dairy-free cake recipe or mix, and replace whipped cream with coconut whipped cream. Be sure to check that any substitutions (like plant-based butter) are compatible with baking.

Is this recipe good for special occasions?

Absolutely! Its rustic beauty and fresh flavor make it perfect for birthdays, brunches, baby showers, and even weddings.

What if I only have one cake pan?

Bake the batter in batches, letting each layer cool before reusing the pan. You can also bake a larger cake and slice it horizontally into layers with a serrated knife.

Can I reduce the sugar?

Yes, but reduce it slightly (no more than 25%) to avoid affecting the cake’s structure. You can also use a sugar substitute or sweeten the cream and berries to taste.

How do I keep it from becoming soggy?

Assemble shortly before serving, and don’t overdo the syrup from the strawberries. A light layer is flavorful, but too much can soak the cake.

Conclusion

Strawberry shortcake is one of those timeless desserts that captures everything good about simple ingredients: sweet, juicy fruit, tender cake, and airy whipped cream. It’s not about perfection—it’s about flavor, freshness, and charm. I love how this recipe balances elegance with ease. You don’t need to be a pastry chef to make something that looks and tastes beautiful.

Whether you’re celebrating something special or just want a slice of comfort, this strawberry shortcake will absolutely hit the spot. It’s proof that sometimes the simplest things are the most satisfying.