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.
Hey there! I’m a relatively beginner baker, and this is the first cake I’ve ever made. I love this cake! The recipe was so easy to follow, and even though I’m still a novice, my strawberry shortcake turned out delightful. Thank you for sharing this!!
Love this cake! I made a gigantic one for my father-in-law’s 90th birthday this weekend and I got great comments. “That’s the best cake I’ve ever had” was one of them!!! YEAHHH!!! I wish I could send you the picture!
Julie, we’re so happy everyone loved cake! Thank you!
Best strawberry shortcake ever. Easy to make, doesn’t get soggy and loved by all. Just made it again today for labor day. This must go in everyone’s recipe box, pinned or screenshot.
Awww, thanks so much, Mary! We’re so glad you liked it!
Can I use frozen strawberries?
I have never used frozen strawberries for this cake. But if you try them I suggest not dissolving the sugar over heat, just mix the strawberries with the sugar and let it dissolve own it’s own. Frozen berries tend to have a lot more water once thawed so I’m pretty sure the berry mixture will be more runny. I hope this helps.
This was my first Strawberry Shortcake. It was easy and tasted great.
Instead of using vanilla extract I used vanilla bean paste it tastes amazing also and vanilla extract and the strawberry syrup to the whip cream
Very delicious,
The shortcake I was looking for! Lighter than pound cake and not the dry biscuit texture. Nice for entertaining OR I just cut a small piece of cake, sliced in half and layered with the strawberries and whipped cream. Nice way to serve for a few people.
Jill
Does the milk get added to the eggs and vanilla? You don’t really explain that well. Do I end up with the dry and the wet ingredients that are alternated into the butter and sugar mixture?
Please see the recipe card at the bottom of the post. It will give you exact instructions.
In a separate bowl, combine the salt, flour, baking powder and whisk; set aside.
In the bowl of a mixer, cream together butter and 1 1/3 cup of sugar.
Add eggs and vanilla extract and beat well.
With the mixer on low speed, slowly alternate between adding dry ingredients and milk.
I would like to bake it in two 9 x 9 pans. How long would you suggest that I bake it for?
I suggest checking for doneness around 20 to 25 minutes.
How many cups (roughly)is 3 pounds of strawberries?
If you are talking whole strawberries maybe about 3 cups in 1 pound.
I had made shortbread cookies so was ready for the long mixing time when I add dry ingredients and milk alternating them patiently a small amount at a time. Perhaps I’m a slow cook and I don’t have an upright mixer, but it took me a good 30 minutes. I think the mixing time needs to be lengthened on the recipe thoygh. It’s certainly a test for me, but the results were scrumptious! I will serve it with cake cut into the number of guests I have tomorrow, sweetened strawberries and whipped cream on the side so they can serve themselves.
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.
Love this Strawberry Shortcake Recipe , this one seems super delicious and unique. Super excited to try this one
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.
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.