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.
Looks so good! One of my favorite summer treats!
Thank you so much, Cathy! Me too! 🙂
I love how you layered this! Strawberry shortcake is one of my favorites!! Thanks for sharing at The Wednesday Showcase!
It’s one of our favorites too! Thanks for coming by, Joanna!
Oh my! This looks so yummy 😀
Blessings,
Edye | http://gracefulcoffee.wordpress.com
Thank you for coming by Edye! 🙂
I love strawberry shortcake and I especially love how you layered yours in this recipe – plus its all on one pan – win-win for potlucks and party gatherings. I also checked out several of your other recipes and will be pinning them as well as this one. Thanks so much!
Thank you so much, Debbie! I hope you enjoy the recipes. 🙂
This is going to sound really daft (especially as I like baking), but I always thought strawberry shortcake was made with shortbread (I’m almost embarrassed!).
If I find some nice strawberries (they’re not nice at the moment), I’ll give this ago. It looks really nice.
xx
🙂 I hope you find some nice strawberries and give this recipe a go! Thanks for coming by, Debbie!
Oh no – now I’m CRAVING strawberry shortcake! This looks and sounds so amazing… and simple is exactly what I like!
Thanks for sharing (and for linking up to the #SHINEbloghop).
Wishing you a lovely day.
xoxo
Thank you, Jennifer!
Your Strawberry Shortcake looks fantastic! Hope you have a very special Fathers Day Weekend and thanks so much for sharing with Full Plate Thursday.
Come Back Soon!
Miz Helen
Thank you so much, Miz Helen!
Oh my that looks soooo damn good
Mollyxxx
Thanks, Molly! It was scrumptious!
I am meal planning for the week and couldn’t pass this up! Me and the kids making this one today!
Oh, I hope you guys really enjoy this recipe! Thanks so much for coming by, Melissa!
That is my kind of cake. Your cake looks so good and I could easily make it disappear.
Kathleen
Bloggers Pit Stop
Thanks, Kathleen! Unfortunately, we did make it disappear quickly.
I love Strawberry Shortcake – and yours looks scrumptious! It is difficult slicing cakes in half but you have done a wonderful job here! Thank you for sharing this recipe with us at the Hearth and Soul Hop. Pinned!
hehe Yep, slicing cake in half is a true trick for me! Practice, practice, practice. Thanks so much, April!
My pleasure! Just wanted to let you know I’ve featured this lovely summer treat at the Hearth and Soul Hop this week 🙂
Thank you so much, April! 🙂
Looks amazing! I making for Fathers Day. Can I make it the day before or should I do it that day? Thank you so much for the recipe!
Shouldn’t be a problem at all. 🙂
Thanks for linking up at Let’s Get Real Friday. What a decadent dessert.
Thank you so much, Karen!
That strawberry shortcake looks yummy!
Thank you!
I don’t mind the hot weather, but desserts like these are always welcome. This would be a great July 4th treat, throw in a few blueberries and you have the red, white and blue theme down. It looks so good in layers like this, and other than cutting the cake, cause I’m a klutz, it looks fairly simple! YUM!
LOL Nikki, the cake is easy to cut…no worries. Thanks so much!
Really, you had me at strawberries, but then you went and threw shortcake into the mix! By far, my favorite summer dessert. I’ll be featuring your strawberry shortcake tomorrow morning on You Link It, We Make It! Thank you for sharing another wonderful recipe and for linking up with us! Happy Wednesday! – Kim @ knockitoffkim.com
Thank you so much, Kim! 🙂
Strawberry shortcake is one of my family’s favorite summer desserts. This one looks so easy to make! I am pinning it to try later.
Mine too, Mary! Thanks so much for coming by!
One of my favorite summertime desserts!! Thanks for sharing on My 2 Favorite Things on Thursday! Hope to see you again tomorrow! Pinned!
Mine too, Elaine! Thank you!
Looks luscious…and no doubt it is. Thanks a million for sharing with us at Weekend Potluck. Keep ’em comin! =)
Thank you!
Congratulations on your yummy looking Strawberry Cake being featured at Your Inspired Designs Link Party. We love having you.
Awww, thank you so much Carol! 🙂
Congratulations!
Your recipe is featured on Full Plate Thursday this week! Enjoy your new Red Plate and your weekend.
Come Back Soon!
Miz Helen
Thank you so much, Miz Helen! 🙂
Not always, Jean. I don’t like the heavier biscuit cake, I prefer a lighter softer version. Thanks for coming by!
I really want to make this yummy looking dessert. All my cake pans are 9 x 13. I don’t have a 9 x 11 pan. Would the cake come out okay using the 9 x 13 pan? Thanks.
Jeri, thank you for bringing this to my attention. It is a 9×13 pan. I have corrected the recipe. 🙂 I’m so glad you stopped by!
Your welcome….I definitely be giving this a try real soon and will let you know how everything went….
This recipe was perfect. The cake soaked up the strawberry juices and still held together and didn’t get mushy.
I’m loving this shortcake, especially the fresh strawberries! Looks delicious. 🙂 You’re also featured today on Inspire Me Monday. Congrats! 🙂
Thank you so much, CJ! 🙂
This looks fantastic!! Our family are strawberry shortcake junkies this time if year! I like this new idea of making it immensely!
My only question, and I certainly don’t mean to offend at all. Does the cake get soggy at all? I only ask as my mom is particularly picky sometimes! Lol Anyway, thank you for this great idea, and I’ll definitely try it at home for my family!! 🙂 🙂
The cake does soak up the strawberry syrup but not all the way through to the bottom. We like it this way but you could place the whipped topping on first. Thank you so much for coming by, Kim! I hope your family enjoys this recipe. 🙂
I noticed you have 11/3 sugar and 1/4 cup of sugar. How much is suppose to go in the cake part and hoe much goes in the strawberries
Hi Carolyn, I have updated the recipe. 1 1/3 cup of sugar goes in the cake batter. 1/4 cup of sugar goes into the strawberries. Thanks for bringing this to my attention.
You should also update the recipe step 2 says to mix all of the dry ingredients and place aside and step 3 says to mix sugar and butter together. It doesn’t appear to have messed up my recipe but I added the sugar to the dry ingredients. Since step 2 said to add all of the dry ingredients and I consider sugar to be dry. Thanks! It’s in the oven now, but I’m excited it looks good.
I have updated the recipe. Sugar is most always creamed with butter in a cake and/or cookie recipe. Thank you and I hope you enjoy the cake! 🙂
oh yum! This looks so good!
Thanks for linking up with Welcome Home Wednesdays! Live every Wednesday at 7AM CT.
liz @ j for joiner
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.
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.
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. 🙂
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! 🙂
16 oz cool whip with what???
Susanne, I’m sorry I don’t understand your question. I only used cool whip topping.
What was whipping cream for
It’s just cool whip topping spread over the strawberries.
Can you make this the night before?
Of course, Destiney! 🙂 Just be sure to refrigerate after assembling.
This looks so super yummy.
It is, Charlene! Thank you so much for dropping by!
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!
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.
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.
If you assemble this the night before will it get soggy?
No, Lizzie. It’s holds up beautifully!
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!
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! 🙂
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!
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 🙂
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!
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!
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”.
Can cool whip be used for the frosting? My daughter wants this exact cake for her birthday 😏
You sure can!
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.
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!
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.
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.
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!
Can this be frozen with the cream?
You can freeze the cake portion, but not the strawberry filling or whipped cream. The frozen strawberry filling will change in texture and become too runny for the cake.
Is there anyway to adjust the recipe to make 2 9in circle cakes?
You can try two 8-inch round pans. I’ve never done it but it should work.
Love this Strawberry Shortcake Recipe , this one seems super delicious and unique. Super excited to try this one
How deep is the pan ? Inches? Please
Prepare a 9 x 13-inch cake pan with parchment paper as handles and baking spray; set aside.