Easy Strawberry Shortcake Recipe with Fresh Strawberries

I didn’t grow up eating strawberry shortcake. In fact, we didn't have strawberries in Cuba. But everything changed when I moved to New York City.

There was a small specialty corner store just steps from my apartment that made the most perfect strawberry shortcake I had ever tasted. The cakes were soft but slightly crisp at the edges, the strawberries were glossy and sweet, and the whipped cream was perfect.

I became obsessed!

Some afternoons, I’d stop by “just to look” and leave with a slice. It quickly became my comfort dessert after long workdays and late subway rides. When I eventually moved out of that apartment, I realized how much I missed that strawberry shortcake. So I started experimenting in my own kitchen, determined to recreate that bakery-style magic at home.

After many test batches, tweaks, and taste tests, this easy homemade strawberry shortcake recipe was born. It’s buttery, fluffy, perfectly sweet, and layered with juicy strawberries and whipped cream that holds its shape beautifully.

Today, I’m sharing my go-to strawberry shortcake recipe with you, the one that brings me right back to that tiny NYC corner store.

Strawberry shortcake is a classic dessert, especially popular during spring and summer when strawberries are at peak sweetness.

Some versions use pound cake, angel food cake, while others use shortcake biscuits. I like to use a traditional vanilla cake recipe I learned from my grandma and use in all my cakes.

Ingredients For The Homemade Strawberry Shortcake

Ingredients For The Shortcake

• 2 cups all-purpose flour

• 2 ½ teaspoons of baking powder

• 1/3 teaspoon salt

• 1 ½ cups of white sugar

• ½ cup of unsalted butter, softened

• 4 eggs, room temperature

• 1/3 cup vegetable or canola oil

• 1 tablespoon vanilla extract

• 1 cup of whole milk

Ingredients For The Strawberry Filling

• 4 cups fresh strawberries, sliced

• 3 cups granulated sugar

Ingredients For The Whipped Cream

• 2 cups heavy whipping cream

• 1 ½ teaspoons of pure vanilla extract

• ¾ cup powdered sugar

• 2-3 tablespoons of instant vanilla pudding

How To Make Strawberry Shortcake (Step By Step)

How to Make The Strawberry Filling

The strawberries are the heart of any good strawberry shortcake recipe.

Start by washing and slicing your fresh strawberries. Place them in a large bowl and sprinkle with granulated sugar. Gently toss until evenly coated.

Cover your bowl and let the strawberries sit in the fridge for at least 30-45 minutes. This process, called macerating, draws out their natural juices and creates that glossy, syrupy texture. My grandma used to do it all the time for desserts using mangos or pineapples, or even for fruit to top yogurt parfaits. This is what makes homemade desserts, and this strawberry shortcake, truly yummy.

Tip: If your strawberries aren’t super sweet, allow them to macerate for even longer.

How to Make The Strawberry Shortcake Cake Layers

Preheat your oven to 350°F. Grease and line two 9-inch round cake pans with parchment paper for easy removal.

You can use one deeper baking dish if preferred. However, because it is deeper, the center takes longer to bake, which can cause the edges to brown more quickly. For evenly baked, soft, and fluffy strawberry shortcake layers, two round pans are ideal.

Mix The Dry Ingredients

In a large bowl, mix together flour, salt, and baking powder

Whisking helps evenly distribute the baking powder, which is key for achieving a light and tender homemade strawberry shortcake texture.

Set aside.

Cream The Butter and Sugar 

In a separate large bowl, use a hand mixer or stand mixer to whisk the sugar and softened butter together on medium speed until light, pale, and fluffy (about 3-4 minutes).

This step incorporates air into your batter, creating a soft, tender strawberry shortcake base.

Add the eggs one at a time, mixing on low to medium speed after each addition until fully incorporated.

Stir in the oil and vanilla extract, mixing until smooth.

Optional Traditional Method (Hand Mixer Required)

My grandmother made her version slightly differently. My granny separated the egg whites from the yolks and did not use butter.

Here’s how she did it:

1. Using a hand mixer, she whipped the egg whites in a clean bowl until they were almost fluffy (soft peaks).

2. She gradually added the sugar while continuing to mix until well combined.

3. Then she added the egg yolks (one by one), oil, vanilla extract, and 1 teaspoon of orange juice.

4. Finally, she gently folded in the dry ingredients by hand using a spatula.

I’ve tested this homemade strawberry shortcake recipe both ways, with the creamed butter method and with whipped egg whites, and for this recipe, I didn’t find a significant difference in texture. Both create a soft, moist cake layer. So feel free to use whichever method you prefer.

Combine Wet and Dry Ingredients

Alternate adding the dry ingredients and milk (or buttermilk) into the wet mixture, beginning and ending with the dry ingredients.

Gently fold the cake mixture with a spatula until just combined. The batter should be smooth with no lumps.

Avoid overmixing, as this can develop too much gluten and make the cake dense instead of light and fluffy, which is not what you want for the best strawberry shortcake.

Bake The Strawberry Shortcake Layers

Divide the batter evenly between the pre-buttered cake pans. Smooth the tops with a spatula.

Bake for 23-35 minutes, or until a toothpick inserted into the center comes out clean.

Remove the pans from the oven and allow your cakes to cool in the pans for about 10-12 minutes before transferring to a wire rack. Let the cake layers cool completely before assembling your homemade strawberry shortcake with fresh strawberries and whipped cream.

Proper cooling ensures clean layers and prevents the whipped cream from melting during assembly.

How to Make the Whipped Cream

If you want a bakery-style strawberry shortcake that holds its shape, stabilized whipped cream is the secret, and it’s incredibly easy to make.

In a chilled mixing bowl, use a mixer to beat the heavy whipping cream on medium speed until soft peaks form. With the mixer running on medium-low, add the instant vanilla pudding and mix well. Then slowly add the powdered sugar and vanilla extract, continuing to beat until smooth and fluffy.

The instant pudding acts as a stabilizer, helping the whipped cream stay firm and structured. If you are making a layered strawberry shortcake for a party and need it to hold for several hours, this is the best method to use.

That said, I personally love a more natural, homemade look for my spring and summer strawberry shortcakes. Most of the time, I skip the instant vanilla pudding and simply whip heavy cream with powdered sugar and vanilla bean paste. It’s softer, lighter, and feels a little more like me.

Both methods work well. 

How To Assemble Homemade Strawberry Shortcake

Once the cake has completely cooled:

When making a layered strawberry shortcake, place your first cake layer on your cake plate and spread a layer of whipped cream on top, extending it to the edges. Spoon a generous layer of macerated strawberries over the whipped cream, allowing some of the juices to soak into both the whipped cream and the cake.

You can also start with the strawberries, followed by a layer of whipped cream on top. Then add your next cake layer and repeat the process, finishing with extra strawberries on top of the cake.

For individual servings, cut the cake into slices or squares.

Refrigerate for at least 30 minutes before serving to allow everything to set.

Tips For The Best Strawberry Shortcake

• Use ripe, in-season strawberries for the best flavor.

Ripe, in-season strawberries are naturally sweeter and juicier, which makes a big difference in homemade strawberry shortcake. If your strawberries are slightly underripe, you may need to add extra sugar.

• Do not overmix the batter to keep the cake tender.

Overmixing the flour can create too much gluten, making your strawberry shortcake dense rather than soft and fluffy. Mix until the ingredients are combined, with no visible lumps.

• Chill your mixing bowl before making whipped cream.

Cold tools help the cream whip faster and hold its structure better.

Easy Strawberry Shortcake Recipe Variations

If you prefer a more traditional biscuit-style strawberry shortcake, you can substitute the cake with homemade sweet biscuits. Simply combine flour, cold butter, sugar, baking powder, salt, and heavy cream until a dough forms. Cut into rounds and bake until golden. 

If you love an extra-moist strawberry shortcake, brush the cake layers lightly with some of the strawberry syrup before assembling. This enhances the fresh strawberry flavor and gives you that bakery-style finish.

For a lighter version, you can:

• Reduce the sugar in the strawberry filling

• Use Greek yogurt whipped cream for a tangier twist

You can also turn this cake into:

• Individual strawberry shortcake cups

• Strawberry shortcake trifle

• Sheet pan strawberry shortcake for gatherings

• Mini strawberry shortcake for parties

Equipment To Use For Strawberry Shortcake

• 9-inch round cake pans

• Mixing bowls (large and medium)

• Electric hand mixer or stand mixer

• Spatula

• Whisk set

• Serrated knife (for layering)

If making biscuit-style shortcake, a pastry cutter is also helpful.

Storage And Serving Tips

Store your assembled strawberry shortcake in the refrigerator for up to 3-4 days. 

You can serve your cake with a cup of herbal tea or a scoop of ice cream on the side.

If you make this homemade strawberry shortcake recipe, save it, share it, and come back to it whenever you need a dessert.

Yield: 12

Author: Prancier

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Strawberry Shortcake

Strawberry shortcake made with sweet macerated strawberries and fresh whipped cream.

Prep time: 20 MinCook time: 30 MinTotal time: 50 Min

Ingredients

For the Cake

• 2 cups all-purpose flour
• 2 ½ teaspoons of baking powder
• 1/3 teaspoon salt
• 1 ½ cups of white sugar
• ½ cup of unsalted butter, softened
• 4 eggs, room temperature
• 1/3 cup vegetable or canola oil
• 1 tablespoon vanilla extract
• 1 cup of whole milk and 1 tbsp of lemon juice or 1 cup of buttermilk

For the Strawberry Filling

• 4 cups fresh strawberries, sliced
• 3 cups granulated sugar

For the Whipped Cream

• 2 cups heavy whipping cream
• 1 ½ teaspoons of pure vanilla extract
• ¾ cup powdered sugar
• 2-3 tablespoons of instant vanilla pudding

Instructions

Prepare the strawberries

1. In a bowl, combine sliced strawberries and granulated sugar. Toss gently and let sit for 30-45 minutes to release their juices

Make the Cake

1. Preheat oven to 350°F (175°C). Grease and line two 9-inch round cake pans.
2. In a bowl, whisk together flour, baking powder, and salt.
3. In a separate bowl, use a hand mixer to cream butter and sugar until light and fluffy. Add eggs one at a time, mixing well after each addition. Mix in oil and vanilla extract.
4. Alternate adding dry ingredients and milk to the wet mixture. Mix just until combined.
5. Divide batter evenly between pans and bake for 25–35 minutes, or until a toothpick inserted comes out clean.
6. Cool completely before assembling.

Make the Whipped Cream

1. For stabilized whipped cream: Beat heavy cream until soft peaks form. Add pudding mix, powdered sugar, and vanilla. Continue beating until thick and fluffy.
2. For classic whipped cream: Beat heavy cream until soft peaks form, then add powdered sugar and vanilla. Beat until stiff peaks form.

Assemble

1. Place one cake layer on a serving plate. Spread whipped cream evenly on top, then spoon macerated strawberries over it. Add the second cake layer and repeat. Finish with extra strawberries on top.
2. Refrigerate for 30 minutes before serving.

Notes

• Use ripe, in-season strawberries for the best flavor.
• Do not overmix the batter to keep the cake tender.
• Chill your bowl before whipping cream for better structure.

Nutrition Facts

Calories

709

Fat

30 g

Sat. Fat

15 g

Carbs

108 g

Fiber

2 g

Net carbs

106 g

Sugar

89 g

Protein

6 g

Sodium

207 mg

Cholesterol

120 mg

Nutrition information is automatically calculated and should be used as an estimate. Use your own calculations when needed.

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