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.
How To Make Homemade Strawberry Shortcake
Making strawberry shortcake from scratch is much easier than you think.
Whip up the cake batter. Bake and let it cool completely. Yes, you have to use the oven for this but it’s totally worth it.
Wash and cut up the strawberries. Place in a saucepan with sugar and heat gently until the sugar dissolves. Remove from heat.
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 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 one a try and your friends and family will ask for it again and again.
Enjoy this strawberry shortcake dessert with friends and family! It’s perfect for summer barbecues.
Strawberry Shortcake Recipe
- 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
- 16 ounces Whipped cream topping
- 1/4 cup sugar
- 3 pounds fresh strawberries, sliced (reserve a few for decoration if you like)
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Preheat oven to 350 degrees F. Prepare a 9 x 13-inch baking pan with parchment paper as handles and baking spray; set aside.
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In a separate bowl, combine the salt, flour, baking powder and whisk; set aside.
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In the bowl of a mixer, cream together butter and 1 1/3 cup of sugar.
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Add eggs and vanilla extract and beat well.
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With the mixer on low speed, slowly alternate between adding dry ingredients and milk.
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Pour mixture into greased baking pan and bake for 20-25 minutes. Cool on a wire rack.
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Place sliced strawberries and 1/4 cup of sugar in medium saucepan over medium heat and stir gently until sugar is dissolved. Take off heat and set aside to cool slightly.
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Once 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 cut side up.
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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.
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Refrigerate for about 2 hours before serving.
More Delicious Recipes
Homemade Coconut Cream Pie
Lemon Cheesecake Shortbread Bars
Chocolate Tiramisu
Comments
Cathy Lawdanski
June 14, 2016Looks so good! One of my favorite summer treats!
DSTR
June 15, 2016Thank you so much, Cathy! Me too! 🙂
Joanna @ Everyday Made Fresh
June 15, 2016I love how you layered this! Strawberry shortcake is one of my favorites!! Thanks for sharing at The Wednesday Showcase!
DSTR
June 16, 2016It’s one of our favorites too! Thanks for coming by, Joanna!
Edye
June 15, 2016Oh my! This looks so yummy 😀
Blessings,
Edye | http://gracefulcoffee.wordpress.com
DSTR
June 16, 2016Thank you for coming by Edye! 🙂
Debbie Kitterman
June 15, 2016I 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!
DSTR
June 16, 2016Thank you so much, Debbie! I hope you enjoy the recipes. 🙂
Debbie
June 16, 2016This 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
DSTR
June 17, 2016🙂 I hope you find some nice strawberries and give this recipe a go! Thanks for coming by, Debbie!
Jennifer | The Deliberate Mom
June 16, 2016Oh 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
DSTR
June 17, 2016Thank you, Jennifer!
Miz Helen
June 17, 2016Your 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
DSTR
June 20, 2016Thank you so much, Miz Helen!
Molly
June 17, 2016Oh my that looks soooo damn good
Mollyxxx
DSTR
June 20, 2016Thanks, Molly! It was scrumptious!
Melissa Ruddy
June 18, 2016I am meal planning for the week and couldn’t pass this up! Me and the kids making this one today!
DSTR
June 20, 2016Oh, I hope you guys really enjoy this recipe! Thanks so much for coming by, Melissa!
Kathleen - Bloggers Lifestyle
June 18, 2016That is my kind of cake. Your cake looks so good and I could easily make it disappear.
Kathleen
Bloggers Pit Stop
DSTR
June 20, 2016Thanks, Kathleen! Unfortunately, we did make it disappear quickly.
April J Harris
June 19, 2016I 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!
DSTR
June 20, 2016hehe Yep, slicing cake in half is a true trick for me! Practice, practice, practice. Thanks so much, April!
April J Harris
June 20, 2016My pleasure! Just wanted to let you know I’ve featured this lovely summer treat at the Hearth and Soul Hop this week 🙂
DSTR
June 20, 2016Thank you so much, April! 🙂
Karen Grosz
June 19, 2016Thanks for linking up at Let’s Get Real Friday. What a decadent dessert.
DSTR
June 20, 2016Thank you so much, Karen!
Akaleistar
June 20, 2016That strawberry shortcake looks yummy!
DSTR
June 21, 2016Thank you!
Nikki Frank-Hamilton
June 21, 2016I 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!
DSTR
June 21, 2016LOL Nikki, the cake is easy to cut…no worries. Thanks so much!
Kim
June 21, 2016Really, 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
DSTR
June 22, 2016Thank you so much, Kim! 🙂
mary
June 22, 2016Strawberry shortcake is one of my family’s favorite summer desserts. This one looks so easy to make! I am pinning it to try later.
DSTR
June 22, 2016Mine too, Mary! Thanks so much for coming by!
Elaine
June 22, 2016One of my favorite summertime desserts!! Thanks for sharing on My 2 Favorite Things on Thursday! Hope to see you again tomorrow! Pinned!
DSTR
June 23, 2016Mine too, Elaine! Thank you!
The Better Baker
June 22, 2016Looks luscious…and no doubt it is. Thanks a million for sharing with us at Weekend Potluck. Keep ’em comin! =)
DSTR
June 23, 2016Thank you!
Your Inspired Design Link Party #41 ~ bluesky kitchen
June 23, 2016[…] 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 […]
[email protected]
June 23, 2016Congratulations on your yummy looking Strawberry Cake being featured at Your Inspired Designs Link Party. We love having you.
DSTR
June 23, 2016Awww, thank you so much Carol! 🙂
Miz Helen
June 24, 2016Congratulations!
Your recipe is featured on Full Plate Thursday this week! Enjoy your new Red Plate and your weekend.
Come Back Soon!
Miz Helen
DSTR
June 27, 2016Thank you so much, Miz Helen! 🙂
DSTR
June 27, 2016Not always, Jean. I don’t like the heavier biscuit cake, I prefer a lighter softer version. Thanks for coming by!
Jeri Adams
June 27, 2016I 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.
DSTR
June 27, 2016Jeri, 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!
Jeri Adams
June 27, 2016Your welcome….I definitely be giving this a try real soon and will let you know how everything went….
CJ Huang | Morsels of Life
June 27, 2016I’m loving this shortcake, especially the fresh strawberries! Looks delicious. 🙂 You’re also featured today on Inspire Me Monday. Congrats! 🙂
DSTR
June 27, 2016Thank you so much, CJ! 🙂
Kim
June 28, 2016This 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!! 🙂 🙂
DSTR
June 28, 2016The 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. 🙂
Carolyn
March 30, 2017I 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
DSTR
March 31, 2017Hi 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.
A
May 15, 2017You 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.
DSTR
May 16, 2017I 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! 🙂
Liz Jo
June 28, 2016oh yum! This looks so good!
Thanks for linking up with Welcome Home Wednesdays! Live every Wednesday at 7AM CT.
liz @ j for joiner
Courtney
August 12, 2016Quick question, what happens when you substitute buttermilk for the milk? Also, would I double this if I wanted to make 2 8″ cakes instead?
DSTR
August 15, 2016I’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!
Donna Stowell
August 14, 2016Ii’M GONNA make this cake today and was wonder how do you cut a cake 2 different directions and you got to layer it!!
DSTR
August 15, 2016Hi, 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!
Dawn
August 20, 2016I 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.
Dawn
August 19, 2016I 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.
DSTR
August 22, 2016I’m so glad you enjoyed the recipe, Dawn! Great tip on the round pan. 🙂
Susanne Roil
August 27, 2016You didn’t tell us how to make the whipped topping???
DSTR
August 29, 2016I used 16 ounces of cool whip (whipped cream topping). Thank you for coming by Susanne! 🙂
Susanne
August 29, 201616 oz cool whip with what???
DSTR
August 29, 2016Susanne, I’m sorry I don’t understand your question. I only used cool whip topping.
Susanne
August 29, 2016What was whipping cream for
DSTR
August 29, 2016It’s just cool whip topping spread over the strawberries.
Destiney
October 16, 2016Can you make this the night before?
DSTR
October 18, 2016Of course, Destiney! 🙂 Just be sure to refrigerate after assembling.
Charlene
January 17, 2017This looks so super yummy.
DSTR
January 18, 2017It is, Charlene! Thank you so much for dropping by!
Deena
January 20, 2017I tried this recipe for the first time a couple months ago and it was the best! Making it again today. Thank you!
DSTR
January 22, 2017I’m so happy you enjoy the recipe, Deena! Thank you so much for coming by and letting me know!
Angela
March 30, 2017You don’t tell what sugar goes in the cake and what goes into the strawberries.
DSTR
March 31, 2017Hi 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.
Colleen Massaro
April 2, 2017Can you use 2 round cake pans?
DSTR
April 3, 2017I have never tried 2 round pans, but you could certainly give it a try. Just adjust your baking time.
Your Inspired Design #41 - Diane and Dean DIY
April 4, 2017[…] 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 […]
Lizzie
May 6, 2017If you assemble this the night before will it get soggy?
DSTR
May 8, 2017No, Lizzie. It’s holds up beautifully!
Ruthie
May 15, 2017This looks amazing! Can you make it the night before or does it get soggy?
DSTR
May 16, 2017Hi, Ruthie! You certainly can make it the night before. There is not enough syrup to make it soggy. I hope you enjoy the cake!
TExpressions
May 22, 2017This 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.
DSTR
May 22, 2017Thank you so much for stopping by to let us know you enjoyed the cake! 🙂
Strawberry Shortcake – Recipe Gorilla
July 7, 2017[…] 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 […]
Jessica
December 2, 2017Could I use two small round cake pans? Would they be too small?
Looks amazing!
DSTR
December 3, 2017Hi 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!
Monalisa
April 7, 2018Hi 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 🙁
DSTR
April 9, 2018Hi, 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.
Monalisa
April 10, 2018thanks a lot. Will try 🙂
Brandi
May 18, 2018Just wondering if you add sugar to the whip cream or if it’s enough with the sugar in the srawberries?
DSTR
May 21, 2018Hi, 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!
Rosie
June 10, 2018Looks delish! How many days in advance can you make strawberry shortcake?
DSTR
June 11, 2018Hi, Rosie! I would suggest just 1 to 2 days ahead. Thanks so much for coming by!
Doris A. Zimmerman
August 20, 2018This was super delicious — however, I found that I had to bake it about an extra 10 minutes until the top started to become “golden”.
Kim
January 24, 2019Can cool whip be used for the frosting? My daughter wants this exact cake for her birthday 😏
DSTR
January 25, 2019You sure can!
Meg
February 6, 2019Will 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 🙂
DSTR
February 9, 2019Hey, 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.