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Homemade strawberry shortcake with a fresh strawberry on a white plate.
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4.70 from 113 votes

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.
Prep Time15 minutes
Cook Time25 minutes
Total Time40 minutes
Course: cake, Dessert
Cuisine: American
Keyword: easy, from scratch, shortcake, spring, strawberry, summer
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)

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

Calories: 834kcal | Carbohydrates: 153g | Protein: 9g | Fat: 18g | Saturated Fat: 11g | Cholesterol: 82mg | Sodium: 190mg | Potassium: 262mg | Fiber: 9g | Sugar: 113g | Vitamin A: 573IU | Calcium: 187mg | Iron: 3mg