Strawberry Shortcake From Scratch

Strawberry Shortcake - This easy strawberry shortcake recipe has 2 layers of perfectly light and fluffy cake soaked with strawberry syrup, topped with whipped cream.

Strawberry shortcake is a must have during the spring and summer months.  A fluffy cake layered with strawberries and topped with whipped cream!

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 strawberry shortcake from scratch, look no further. This recipe is quick and easy, and so cool and delicious.

Easy Strawberry Shortcake

Strawberry Shortcake - This easy strawberry shortcake recipe has 2 layers of perfectly light and fluffy cake soaked with juicy strawberries, topped with whipped cream.

How to Make Strawberry Shortcake from Scratch

Making strawberry shortcake from scratch is much easier than you think.

  1. Preheat oven to 350 degrees F.
  2. Prepare a 9 x 13-inch cake pan with parchment paper as handles and baking spray; set aside.
  3. In a medium bowl, whisk the flour, baking powder, and salt. Set aside.
  4. In a large bowl, cream together the butter and 1 1/3 cup of granulated sugar.
  5. Add eggs and vanilla extract beat well.
  6. With the mixer on low speed, slowly alternate between adding dry ingredients and milk.
  7. Pour the sponge cake batter into greased baking pan and bake for 20-25 minutes. Until golden brown and a toothpick inserted in the center comes out clean.
  8. Cool on a wire rack.

Strawberry Shortcake - This easy strawberry shortcake recipe has 2 layers of perfectly light and fluffy cake soaked with juicy strawberries, topped with whipped cream.

Wash and cut up the strawberries.

Place in a saucepan with 1/4 cup granulated sugar and heat gently until the sugar dissolves.  Remove from heat.

Strawberry Shortcake - This easy strawberry shortcake recipe has 2 layers of perfectly light and fluffy cake soaked with juicy strawberries, topped with whipped cream.

Once the cake 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 cake back into the pan with the cut side up.  Spread half of the strawberries with syrup over the cake.

Strawberry Shortcake - This easy strawberry shortcake recipe has 2 layers of perfectly light and fluffy cake soaked with juicy strawberries, topped with whipped cream.

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.

You can also make your own whipped topping. Whip 1 1/2 cups of whipping cream, 3 tablespoons powdered sugar, and 1/2 teaspoon vanilla extract until soft peaks form.

Summer desserts have never been easier. Give this one a try and your friends and family will ask for it again and again.

Strawberry Shortcake - This easy strawberry shortcake recipe has 2 layers of perfectly light and fluffy cake soaked with juicy strawberries, topped with whipped cream.

 

 

Enjoy this dessert with friends and family! It’s perfect for summer barbecues.

Strawberry Shortcake Recipe From Scratch

Print Recipe
4.89 from 18 votes

Strawberry Shortcake

Strawberry Shortcake - This easy strawberry shortcake recipe has 2 layers of perfectly light and fluffy cake soaked with juicy strawberries, topped with whipped cream.
Prep Time15 mins
Cook Time25 mins
Total Time40 mins
Course: cake, Dessert
Cuisine: American
Keyword: from scratch, shortcake, strawberry
Servings: 12
Author: Don't Sweat The Recipe

Ingredients

Cake

  • 1/2 cup unsalted butter, softened
  • 1 1/3 cup sugar
  • 2 egg
  • 2 1/2 teaspoons vanilla extract
  • 1/2 teaspoon salt
  • 3 cups all-purpose flour
  • 4 teaspoons baking powder
  • 1 cup milk

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.
  • 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.
  • 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 slightly.
  • 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.
  • Refrigerate for about 2 hours before serving.

Notes

You can also make your own whipped topping.
Whip 1 1/2 cups of whipping cream, 3 tablespoons confectioners' sugar, and 1/2 teaspoon vanilla extract until soft peaks form.
 
Nutrition facts will depend on what type of ingredients you use. This is just an estimate. We do our best to give you nutritional information as correct as possible. Please feel free to calculate for yourself.

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Comments

  1. Reply

    Looks so good! One of my favorite summer treats!

    1. Reply

      Thank you so much, Cathy! Me too! 🙂

  2. Reply

    I love how you layered this! Strawberry shortcake is one of my favorites!! Thanks for sharing at The Wednesday Showcase!

    1. Reply

      It’s one of our favorites too! Thanks for coming by, Joanna!

  3. Reply

    Oh my! This looks so yummy 😀

    Blessings,
    Edye | http://gracefulcoffee.wordpress.com

    1. Reply

      Thank you for coming by Edye! 🙂

  4. Reply

    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!

    1. Reply

      Thank you so much, Debbie! I hope you enjoy the recipes. 🙂

  5. Reply

    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

    1. Reply

      🙂 I hope you find some nice strawberries and give this recipe a go! Thanks for coming by, Debbie!

  6. Reply

    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

    1. Reply

      Thank you, Jennifer!

  7. Reply


    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

    1. Reply

      Thank you so much, Miz Helen!

  8. Reply


    Oh my that looks soooo damn good

    Mollyxxx

    1. Reply

      Thanks, Molly! It was scrumptious!

  9. Reply

    I am meal planning for the week and couldn’t pass this up! Me and the kids making this one today!

    1. Reply

      Oh, I hope you guys really enjoy this recipe! Thanks so much for coming by, Melissa!

  10. Reply


    That is my kind of cake. Your cake looks so good and I could easily make it disappear.

    Kathleen
    Bloggers Pit Stop

    1. Reply

      Thanks, Kathleen! Unfortunately, we did make it disappear quickly.

  11. Reply


    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!

    1. Reply

      hehe Yep, slicing cake in half is a true trick for me! Practice, practice, practice. Thanks so much, April!

      1. Reply


        My pleasure! Just wanted to let you know I’ve featured this lovely summer treat at the Hearth and Soul Hop this week 🙂

        1. Reply

          Thank you so much, April! 🙂

  12. Reply

    Thanks for linking up at Let’s Get Real Friday. What a decadent dessert.

    1. Reply

      Thank you so much, Karen!

  13. Reply

    That strawberry shortcake looks yummy!

    1. Reply

      Thank you!

  14. Reply


    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!

    1. Reply

      LOL Nikki, the cake is easy to cut…no worries. Thanks so much!

  15. Reply

    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

    1. Reply

      Thank you so much, Kim! 🙂

  16. Reply

    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.

    1. Reply

      Mine too, Mary! Thanks so much for coming by!

  17. Reply

    One of my favorite summertime desserts!! Thanks for sharing on My 2 Favorite Things on Thursday! Hope to see you again tomorrow! Pinned!

    1. Reply

      Mine too, Elaine! Thank you!

  18. Reply


    Looks luscious…and no doubt it is. Thanks a million for sharing with us at Weekend Potluck. Keep ’em comin! =)

    1. Reply

      Thank you!

  19. Reply

    […] last but not least, the strawberry shortcake recipe I was talking about. Don’t sweat the recipe has the recipe from scratch and if it tastes as good as it looks the last 10 pounds I am trying to […]

  20. Reply

    Congratulations on your yummy looking Strawberry Cake being featured at Your Inspired Designs Link Party. We love having you.

    1. Reply

      Awww, thank you so much Carol! 🙂

  21. Reply


    Congratulations!
    Your recipe is featured on Full Plate Thursday this week! Enjoy your new Red Plate and your weekend.
    Come Back Soon!
    Miz Helen

    1. Reply

      Thank you so much, Miz Helen! 🙂

  22. Reply

    Not always, Jean. I don’t like the heavier biscuit cake, I prefer a lighter softer version. Thanks for coming by!

  23. Reply

    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.

    1. Reply

      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!

      1. Reply

        Your welcome….I definitely be giving this a try real soon and will let you know how everything went….

  24. Reply

    I’m loving this shortcake, especially the fresh strawberries! Looks delicious. 🙂 You’re also featured today on Inspire Me Monday. Congrats! 🙂

    1. Reply

      Thank you so much, CJ! 🙂

  25. Reply


    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!! 🙂 🙂

    1. Reply

      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. 🙂

      1. Reply

        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

        1. Reply

          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.

          1. 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.

          2. 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! 🙂

  26. Reply

    oh yum! This looks so good!

    Thanks for linking up with Welcome Home Wednesdays! Live every Wednesday at 7AM CT.

    liz @ j for joiner

  27. Reply

    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?

    1. Reply

      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!

  28. Reply

    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!!

    1. Reply

      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!

    2. Reply

      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.

  29. Reply


    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.

    1. Reply

      I’m so glad you enjoyed the recipe, Dawn! Great tip on the round pan. 🙂

  30. Reply

    You didn’t tell us how to make the whipped topping???

    1. Reply

      I used 16 ounces of cool whip (whipped cream topping). Thank you for coming by Susanne! 🙂

  31. Reply

    16 oz cool whip with what???

    1. Reply

      Susanne, I’m sorry I don’t understand your question. I only used cool whip topping.

  32. Reply

    What was whipping cream for

    1. Reply

      It’s just cool whip topping spread over the strawberries.

  33. Reply

    Can you make this the night before?

    1. Reply

      Of course, Destiney! 🙂 Just be sure to refrigerate after assembling.

  34. Reply

    This looks so super yummy.

    1. Reply

      It is, Charlene! Thank you so much for dropping by!

  35. Reply


    I tried this recipe for the first time a couple months ago and it was the best! Making it again today. Thank you!

    1. Reply

      I’m so happy you enjoy the recipe, Deena! Thank you so much for coming by and letting me know!

  36. Reply

    You don’t tell what sugar goes in the cake and what goes into the strawberries.

    1. Reply

      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.

  37. Reply

    Can you use 2 round cake pans?

    1. Reply

      I have never tried 2 round pans, but you could certainly give it a try. Just adjust your baking time.

  38. Reply

    […] last but not least, the strawberry shortcake recipe I was talking about. Don’t sweat the recipe has the recipe from scratch and if it tastes as good as it looks the last 10 pounds I am trying to […]

  39. Reply

    If you assemble this the night before will it get soggy?

    1. Reply

      No, Lizzie. It’s holds up beautifully!

  40. Reply

    This looks amazing! Can you make it the night before or does it get soggy?

    1. Reply

      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!

  41. Reply


    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.

    1. Reply

      Thank you so much for stopping by to let us know you enjoyed the cake! 🙂

  42. Reply

    […] Save Print Prep time 15 mins Cook time 25 mins Total time 40 mins Easy strawberry shortcake dessert. Fluffy cake layered with strawberries and whipped cream topping. Author: Don’t Sweat The Recipe Recipe type: Dessert Serves: 12 servings Ingredients […]

  43. Reply


    Could I use two small round cake pans? Would they be too small?

    Looks amazing!

    1. Reply

      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!

  44. Reply


    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 🙁

    1. Reply

      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.

      1. Reply


        thanks a lot. Will try 🙂

  45. Reply

    Just wondering if you add sugar to the whip cream or if it’s enough with the sugar in the srawberries?

    1. Reply

      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!

  46. Reply

    Looks delish! How many days in advance can you make strawberry shortcake?

    1. Reply

      Hi, Rosie! I would suggest just 1 to 2 days ahead. Thanks so much for coming by!

  47. Reply


    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”.

  48. Reply

    Can cool whip be used for the frosting? My daughter wants this exact cake for her birthday 😏

    1. Reply

      You sure can!

  49. Reply

    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 🙂

    1. Reply

      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.

  50. Reply

    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!

  51. Reply


    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?

    1. Reply

      Hi, Susan! So happy to hear you love the cake! I don’t see why not, give it go and let us know.

  52. Reply


    sounds great! i’m a little confused by what slice vertically and then horizontally means though. could you please clarify? 🙂

    1. Reply

      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.

  53. Reply

    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!

    1. Reply

      Glad you liked it! Thanks, Tracey!

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