Strawberry Shortcake is a summery dessert that’s easy to make! This recipe is made as a full cake with lemony shortcake, piled high with sweet whipped cream and delicious fresh strawberries!
Strawberry Shortcake just tastes like summer!
It’s a light dessert packed with fresh flavors.
This version is super easy to make in a cake form you’ll love!
Great for gatherings, holidays or just to make the day a little bit more special.
What is Strawberry Shortcake?
It’s layers of cake, strawberries and whipped cream that come together for an impressive dessert.
The shortcake is biscuit-like, which pairs perfectly with the strawberries and whipped cream for a fresh and sweet taste.
This dessert is fruity and light with plenty of strawberry flavor.
This version of the classic dessert recipe is in cake form instead of individual shortcake desserts.
Easy Dessert Recipe for Beginners
This recipe is also beginner-friendly if it’s your first time making strawberry shortcake.
Making it as a cake makes the recipe easier and faster than individual desserts.
After making this version you’ll be ready to try these individual Berry Buttermilk Shortcakes!
Recipe Ingredients
- fresh Strawberries
- Granulated sugar
- All-purpose flour (regular or gluten-free measure-for-measure flour blend)
- Baking powder
- Salt
- Lemon zest
- Shortening
- Egg
- Whole milk
- Vanilla Extract
- Heavy cream
Make it Regular or Gluten-Free
This recipe has been tested with each regular All Purpose Flour and a gluten-free measure-for-measure flour blend.
The results were fantastic in both cases.
Macerating Strawberries
Adding sugar to fresh berries and letting them sit is called ‘mascerating’ them.
This process brings out more sweetness which is great if all the strawberries aren’t completely sweet.
It also softens the strawberries too.
It does release moisture from the strawberries.
So use a slotted spoon when scooping them onto the shortcake to keep the shortcake from becoming soggy.
How to Make Strawberry Shortcake – Step-by-Step
STEP 1: Preheat oven to 425 degrees F. Grease a round 9-inch cake pan.
STEP 2: Place the sliced strawberries in a bowl (photo 1) with 1/3 cup granulated sugar (photos 2-3). Toss to coat (photo 4). Set aside.
STEP 3: In a large mixing bowl stir together the flour, baking powder, 1/4 cup granulated sugar, and salt (photo 5). Stir in the lemon zest (photos 6-7).
STEP 4: Cut in the shortening with a mixer or pastry blender (photo 8). It will resemble coarse granules.
STEP 5: In a separate bowl whisk together the egg, milk and vanilla extract (photo 9). Stir into the dry ingredients (photo 10) forming a thick dough-like batter (photo 11).
STEP 6: Spoon into the prepared pan (photo 12). Bake for 15-20 minutes until the top is golden and a toothpick inserted comes out clean (photo 13).
STEP 7: Cool the shortcake in the pan on a cooling rack for 15 minutes. Remove it from the pan, place onto the cooling rack for 10 more minutes.
Slice the shortcake through the middle making 2 layers (photo 14); allow both layers to cool fully on the cooling rack.
STEP 8: Prepare the whipped cream (photo 15). Spread half of it onto the bottom layer of the shortcake (photo 16). Spread to the edges (photo 17).
STEP 9: With a slotted spoon scoop half of the strawberries onto the whipped cream (photo 18).
STEP 10: Place the top layer of shortcake onto the strawberries. Repeat with the remaining whipped cream and strawberries (photo 19). Serve within an hour of making.
Pro Tips for a Perfect Strawberry Shortcake
Save some Strawberries
Before starting the recipe, reserve a handful of strawberries to use as garnish for your finished cake.
Cool the Shortcake Completely
After the shortcake bakes it will cool in the pan. Then out of the pan on a cooling rack.
Last it will fully cool after being sliced into two layers.
Allowing it to cool completely will create the most sturdy consistency.
This is particularly important if making the shortcake gluten-free.
Use a Sharp Knife to cut your cake
When cutting your cake in half, be sure to use a very sharp knife.
A long serrated knife, like a bread knife, works great!
Work to cut your cake evenly across the middle so that it cuts apart cleanly.
Slice through the upper middle
When slicing the shortcake into two layers, make a cut about halfway up the cake.
This will make the top layer slightly larger than the bottom.
Your top layer will be rounded and should be thick enough to hold together when placed on top of your cake.
Use a Slotted Spoon
When dishing the strawberries onto the shortcake use a slotted spoon.
The process of macerating the strawberries, tossing them with sugar, yield liquid.
To keep the shortcake from becoming soggy, scooping the strawberries and allowing the liquid to drain first is best.
Best Eaten when Freshly Made
Summery Strawberry Shortcake is best eaten when freshly made. Actually within an hour of making it.
If in a hot or humid climate assembling it at the last minutes will keep it looking its best.
Leftovers are delicious but the consistency of the shortcake and strawberries aren’t as good.
Storing Leftovers
Strawberry Shortcake is best served within an hour of making it.
When left longer the cake will soak up the moisture from the berries, and the whipped cream will begin to deflate.
Sliced strawberries quickly become unappealing too.
If you have leftovers there is no harm storing them in an airtight container in the refrigerator to enjoy another bite the next morning. But that’s probably the end of it.
More Strawberry Recipes You’ll Love!
- Happy Day Cake with Strawberry Whipped Cream Frosting
- How to Make Strawberry Frosting
- Strawberry Cake
- Strawberry Jam Panna Cotta
- Strawberry Stuffed French Toast
- Fresh Strawberry Pie
- Strawberry Vodka
Try these Recipes too!
- All Butter Pie Crust
- Blueberry Coffee Cake with Crumble Topping
- Lemon Baked Custard with Sponge Cake Top
- Cornbread Recipe – with 6 Variations!
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Kevin says
What a great Summer dessert! I cannot wait to make it!
Anne Marie says
What a perfect dessert for a spring party! We are having lots of friends over this weekend for a bonfire and this will be such a treat.
Catalina says
This is a cake that is fresh and delicious. Love the flavor!
wilhelmina says
This shortcake is divine! It is one of my favorite summer time dessert and I loved this version!
Catalina says
Deliciousness! So perfect for the spring and for my kid’s birthday! Love it!
Kita Bryant says
I haven’t had strawberry shortcake in ages! Gosh, I always forget how pretty it can be. Dying for a piece now.
Kimberly says
This tutorial was very helpful with all the tips for achieving a perfect strawberry shortcake, yum!
Heather says
Strawberry shortcake is my all-time favorite dessert! I would love to make this for the family!
Sherry says
Strawberry Shortcake is one of my all-time favorite summer desserts. There’s just something about fresh berries and whipped cream layered between shortcake that makes me go yum!
Erin | Dinners,Dishes and Dessert says
This Strawberry Shortcake looks absolutely delicious! Yummy!
Amanda says
These look absolutely decadent I have to try them!
Brianne says
Strawberry shortcake is my favorite dessert of all time. I make it all the time. I can’t wait to try this recipe.
Beth Pierce says
I LOVE strawberries! This is soon to be my favorite. Thanks!
cathy says
Our favorite summer dessert….it is absolutely delicious!
Jill says
Oh my gosh, yum! This strawberry shortcake was amazing. Thanks for the recipe!
Michelle says
This cake is right up my street! It’s such a great summer treat. It looks delicious, I can’t wait to make it! Pinned x
Eden says
Strawberry shortcake is our favorite! This was delicious! Can’t wait to make it again!
Perdita says
Hi Toni! Perdita here . ..a friend of mine wants to make a Peach Pie (using frozen peaches) but doesn’t know how
to do it . . .I couldn’t help her, because I have never made a Peach Pie! What do you suggest she do?
Toni Dash says
Hi Perdita! I sent you an email!
Rita Lochner says
Love strawberry shortcake! Since it needs to be eaten best right away & ok the next morning and since there are only 2 of us is it possible to cut the recipe in half?
Perhaps bake less time & cut in half putting one half on top of the other?
Or bake less time then don’t cut layers at all?
Or put batter in some of the cups in a large muffin tin?
Other ideas?
Toni Dash says
Hi Rita. I have two ideas.
A clarification though on eating it the next day. That’s just so you don’t have to discard it. The shortcake will become soggy from the berry juices and slices strawberries don’t stay nice long. So this is definitely a make it and eat it dessert.
1. Take a look at this similar recioe that makes individual Berry Shortcakes. It might be easier to control the amount as you are describing.
2. For this recipe you could make the shortcake as described in the recipe. Make half of the strawberries and whipped cream. When the shortcake is done cut the two layers in half, assemble the shortcake with two halves, the strawberries and whipped cream. It will look like the shortcake in the photos but cut in half down the middle. It would serve 4.
Wrap up the remaining shortcake to make another one or wrap tightly and freeze for future use.
Rachael Yerkes says
Such a delicious cake and just in time for strawberry season. Love it so much!
Tania | Fit Foodie Nutter says
What a beautiful way of using up seasonal strawberries! I wish I were indulging into a slice of this with a big cup of tea! It looks so beautiful too.
Dannii says
I love any kind of strawberry dessert and this looks lovely and summery.
veenaazmanov says
This is absolutely delicious and presentation superb. Love your recipe too.
Aimee Shugarman says
I love how easy this summer time dessert is to make. This was a huge hit for dessert and will be made again SOON with all the fresh berries in season!
Lauren Kelly says
This is my absolute favorite dessert! Everyone else can have all of the chocolate ones and I will choose this every single time!