Strawberry Shortcake Recipe From Scratch
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.
Enjoy this easy strawberry shortcake dessert with friends and family! It’s perfect for summer barbecues.
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
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.
Cover tightly and store in the refrigerator for up to 3 days.
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
Strawberry Shortcake 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
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.
I made this for July 4th and it was a huge hit. The cake is very tender. It’s like a cross between cake and biscuit. I didn’t cut it up. Just served a square and cut it in each bowl adding berries and whipped cream. I will definitely make this again!
Glad you liked it! Thanks, Tracey!
sounds great! i’m a little confused by what slice vertically and then horizontally means though. could you please clarify? 🙂
Hi, Jamie! Watch the video in the post and it will show you exactly what you do to slice the cake. We no longer cut it horizontally. It was strictly a step to make it easier to handle. You just want to cut it in half “lengthwise” to place the strawberries and cream in the middle. I hope this helps.
Wow – so easy and oh so delish! Since this is a dense dry cake, do you think that it would work for tres leches cake?
Hi, Susan! So happy to hear you love the cake! I don’t see why not, give it go and let us know.
I made this wonderful recipe for my ladies bible study group and everyone really enjoyed it. The only adjustment I made was adding some buttermilk 1/2 cup to loosen the batter for the cake. It came out perfectly! It’s a keeper!
Will it makes a difference in the texture if I don’t shift the flour ? My son wanted me to make this for his birthday this weekend. Looks very yummy. Thank you for sharing your recipe 🙂
Hey, Meg. There is no need to sift the flour. You only need to “In a separate bowl, combine the salt, flour, baking powder, and whisk; set aside.” You just need to whisk the dry ingredients together. I hope this helps.
Can cool whip be used for the frosting? My daughter wants this exact cake for her birthday 😏
You sure can!
This was super delicious — however, I found that I had to bake it about an extra 10 minutes until the top started to become “golden”.
Looks delish! How many days in advance can you make strawberry shortcake?
Hi, Rosie! I would suggest just 1 to 2 days ahead. Thanks so much for coming by!
Just wondering if you add sugar to the whip cream or if it’s enough with the sugar in the srawberries?
Hi, Brandi! No, I don’t add extra sugar to the whipped cream topping. It’s sweet enough for us as is. Thanks so much for coming by!
Hi everyone! I am very beginner at baking and I found your lovely recipe to make it for my hubby. Unfortunately I baked it for almost an hour and after I took it out, the middle was still raw. Do you have any idea what I did wrong? I remember I tried another fluffy cake and happened the same. I follow the directions to the point and still the cake doesnt come up fully even after extended time in the oven 🙁
Hi, Monalisa! For a more accurate measurement, spoon your ingredients into the cup with a spoon and level it off with the back of a knife. This will ensure the flour won’t be packed too tightly. I hope this helps. All of our recipes are measured this way.
thanks a lot. Will try 🙂
Could I use two small round cake pans? Would they be too small?
Looks amazing!
Hi Jessica! If you are using standard 9″ pans it should work fine. (I haven’t prepared it this way personally.) I hope you enjoy the shortcake!
This is my favorite cake so far.
I saw this cake and just had to try it. So there I was at 8pm last night baking a cake. The recipe is simple and easy to remember and the cake tastes great!!! Thanks for sharing.
Thank you so much for stopping by to let us know you enjoyed the cake! 🙂
This looks amazing! Can you make it the night before or does it get soggy?
Hi, Ruthie! You certainly can make it the night before. There is not enough syrup to make it soggy. I hope you enjoy the cake!
If you assemble this the night before will it get soggy?
No, Lizzie. It’s holds up beautifully!
Can you use 2 round cake pans?
I have never tried 2 round pans, but you could certainly give it a try. Just adjust your baking time.
You don’t tell what sugar goes in the cake and what goes into the strawberries.
Hi Angela, I have updated the recipe. 1 1/3 cup of sugar go in the cake batter. 1/4 cup of sugar goes into the strawberries. Thanks for bringing this to my attention.
I tried this recipe for the first time a couple months ago and it was the best! Making it again today. Thank you!
I’m so happy you enjoy the recipe, Deena! Thank you so much for coming by and letting me know!
This looks so super yummy.
It is, Charlene! Thank you so much for dropping by!
Can you make this the night before?
Of course, Destiney! 🙂 Just be sure to refrigerate after assembling.
What was whipping cream for
It’s just cool whip topping spread over the strawberries.
16 oz cool whip with what???
Susanne, I’m sorry I don’t understand your question. I only used cool whip topping.
You didn’t tell us how to make the whipped topping???
I used 16 ounces of cool whip (whipped cream topping). Thank you for coming by Susanne! 🙂
I made this and it’s wonderful. Tasty , light and refreshing on a hot summer night. I did not do my berries on the stovetop with the sugar. Instead, I stirred in 1 tablespoon of sugar into the diced berries. It tasted perfect as I do not like to use a lot of sugar. I also froze my finished dessert and took it out of the freeezer a little bit in advance and wow, how nice. A fresh yet frozen treat. Awesome recipe. Thank you. Oh, I also halved the batter recipe and baked it in an round spring cake pan. Removal to slice in half was a breeze. I returned it to the spring pan to assemble then froze.
I’m so glad you enjoyed the recipe, Dawn! Great tip on the round pan. 🙂
Ii’M GONNA make this cake today and was wonder how do you cut a cake 2 different directions and you got to layer it!!
Hi, Donna. 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 cake back into the pan with cut side up. Spread half of the strawberries with syrup over the cake. Thank you for coming by!
I think she cuts the oblong cake in half to easily lift two smaller pieces out of the pan and then slices them horizontally to form the layer. Then puts the two bottom pieces back in the pan. Creates the layers and then adds the top pieces of the cake and finishes the layers. I used a spring form pan to bake mine and therefore I didn’t have a huge slab of cake to try and remove. My post and review is below.
Quick question, what happens when you substitute buttermilk for the milk? Also, would I double this if I wanted to make 2 8″ cakes instead?
I’m not sure how buttermilk might turn out. I don’t think you would need to double the recipe for 2 8″ pans. It should work out perfectly. Thanks for coming by, Courtney!
Can you make this the day before a party or will the cool whip melt
Yes, you can. Be sure to refrigerate the cake.