A classic strawberry shortcake recipe is one of the most beloved desserts in American baking. With soft vanilla cake layers, sweet fresh strawberries, and fluffy whipped cream frosting, this dessert perfectly balances lightness and indulgence. Every bite combines moist cake, juicy berries, and creamy frosting to create a refreshing treat that feels both comforting and elegant.
What makes this homemade treat even better is that this strawberry shortcake recipe is simple to prepare while delivering bakery-quality results. Fresh strawberries are gently mixed with strawberry jam to intensify their flavor, while the whipped cream frosting adds a creamy texture that perfectly complements the fruit.
Among popular strawberry desserts, this cake remains a timeless favorite for birthdays, summer gatherings, and family celebrations. If you love classic dessert recipes made with fresh fruit, this strawberry shortcake recipe will quickly become one of your favorite strawberry dessert recipes.
Why This Strawberry Shortcake Recipe Is So Popular
There are many versions of strawberry shortcake, but this strawberry shortcake recipe stands out for several reasons.
Perfectly Moist Vanilla Cake
The cake layers are soft, tender, and flavorful thanks to sour cream and oil in the batter. This ensures the cake stays moist while still being light enough to balance the strawberries and cream.
Fresh Strawberry Filling
Instead of overly sweet fillings, this strawberry shortcake recipe uses fresh strawberries combined with a small amount of strawberry jam. This simple step enhances the natural sweetness of the fruit while creating a juicy filling.
Creamy Stabilized Whipped Frosting
The frosting is made with cream cheese and whipped cream, giving it a smooth texture that holds its shape longer than traditional whipped cream. The result is a frosting that tastes light yet rich.
Beautiful Yet Easy to Make
Although the finished cake looks impressive, this strawberry shortcake recipe is beginner-friendly and easy to prepare at home.
Ingredients for Strawberry Shortcake Recipe
This homemade strawberry dessert uses simple ingredients that come together to create a delicious cake.
Cake Ingredients
2½ cups all-purpose flour, spooned and leveled
3 teaspoons baking powder
½ teaspoon salt
1¾ cups granulated sugar
½ cup vegetable or canola oil
2 large eggs, room temperature
2 large egg whites, room temperature
2½ teaspoons pure vanilla extract
½ teaspoon almond extract (optional but recommended)
⅔ cup sour cream
¾ cup milk, preferably whole or 2%
These ingredients create a soft vanilla cake that forms the base of this strawberry shortcake recipe.
Strawberry Filling
3 cups fresh strawberries, sliced or diced
2 tablespoons strawberry jam
Whole strawberries for garnish (optional)
Fresh berries give this strawberry shortcake recipe its bright, fruity flavor.
Whipped Cream Frosting
8 ounces cream cheese, softened
1 cup powdered sugar
¾ teaspoon vanilla extract
2¼ cups heavy whipping cream, very cold
This frosting is creamy, stable, and slightly tangy, making it perfect for fruit-based desserts and ideal for this strawberry shortcake recipe.
How to Make Strawberry Shortcake Recipe
1: Prepare the Cake Batter
Preheat your oven to 350°F (175°C).
In a medium bowl, whisk together the flour, baking powder, and salt until well combined. Set the mixture aside.
Using a stand mixer or hand mixer, beat together the sugar, oil, eggs, egg whites, vanilla extract, and almond extract until smooth. Add the sour cream and mix until fully incorporated.
Add half of the dry ingredients to the batter and mix until just combined. Slowly pour in the milk while mixing. Add the remaining flour mixture and mix gently until smooth.
Be careful not to overmix the batter, as this can make the cake dense. Proper mixing is key to achieving the soft texture that makes this strawberry shortcake recipe so delicious.
2: Bake the Cake Layers
Line three 8-inch round cake pans with parchment paper and lightly grease them.
Divide the batter evenly between the pans and gently tap the pans on the counter to remove air bubbles.
Bake for 18–22 minutes, or until a toothpick inserted in the center comes out clean. Rotate the pans if necessary to ensure even baking.
Allow the cake layers to cool completely before assembling your strawberry shortcake recipe.
3: Prepare the Strawberry Filling
In a bowl, combine the sliced strawberries with the strawberry jam. Toss gently until the berries are coated.
Set aside until ready to assemble the cake.
This mixture enhances the flavor of the strawberries and creates a juicy filling typical of many strawberry desserts.
4: Make the Frosting
In a large mixing bowl, combine the cream cheese, powdered sugar, and vanilla extract. Beat until smooth.
While the mixer is running, slowly pour the cold heavy whipping cream down the side of the bowl. Continue beating until stiff peaks form.
Cold cream is essential for achieving a thick and fluffy frosting for this strawberry shortcake recipe.
How to Assemble Strawberry Shortcake
Place one cake layer on a serving platter.
Spread one-third of the frosting evenly over the cake, then add about 1¼ cups of the strawberry filling.
Place the second cake layer on top and repeat the process.
For the final layer, spread the remaining frosting over the cake and arrange the remaining strawberries in the center. Garnish with whole strawberries if desired.
Once assembled, this strawberry shortcake recipe becomes a beautiful centerpiece and one of the most impressive dessert recipes you can serve.
Tips for the Best Strawberry Shortcake Recipe
Use Fresh, Ripe Strawberries
Fresh strawberries provide the best flavor for this strawberry shortcake recipe.
Do Not Overmix the Batter
Overmixing can make the cake tough instead of light and fluffy.
Keep the Cream Very Cold
Cold heavy cream whips faster and creates a thicker frosting.
Slice the Cake with a Sharp Knife
A clean, sharp knife helps keep the layers neat when serving.
Variations of Strawberry Shortcake
This versatile strawberry shortcake recipe can easily be adapted in different ways.
Strawberry Shortcake Sheet Cake
Bake the batter in a 9×13 inch pan for a simple version that’s easier to serve at parties.
Chocolate Strawberry Shortcake
Add cocoa powder to the batter for a chocolate twist.
Biscuit Strawberry Shortcake
Use sweet biscuits instead of cake layers for a more traditional version.
Mixed Berry Shortcake
Add raspberries or blueberries to the strawberry filling for a colorful variation.
How to Store Strawberry Shortcake
This strawberry shortcake recipe tastes best the day it is assembled, but it can still be stored properly.
Refrigeration
Store the cake in the refrigerator for up to 2 days.
Bring to Cool Room Temperature
Allow the cake to sit for about 20 minutes before serving so the texture softens slightly.
Make Ahead Tips
You can prepare some components ahead of time:
Bake the cake layers one day in advance
Store the frosting in the refrigerator
Assemble the cake on the day you plan to serve it
Nutritional Information (Approximate)
Per serving:
Calories: 585 kcal
Carbohydrates: 60 g
Protein: 7 g
Fat: 36 g
Saturated Fat: 23 g
Sugar: 37 g
Fiber: 2 g
Values may vary depending on ingredients used.
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Final Thoughts
This strawberry shortcake recipe is a perfect example of how simple ingredients can create an unforgettable dessert. With soft vanilla cake layers, fresh strawberries, and light whipped cream frosting, it’s a refreshing treat that works for almost any occasion.
Whether you’re exploring new strawberry dessert recipes or searching for classic dessert recipes to add to your collection, this strawberry shortcake recipe is guaranteed to impress your family and guests.
If you enjoy fruit-based desserts, this homemade strawberry shortcake will quickly become a favorite that you return to again and again.
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Strawberry Shortcake Recipe – The Ultimate Homemade Strawberry Dessert
- Total Time: 42 mins
- Yield: 12 servings
- Diet: Vegetarian
Description
- This classic strawberry shortcake recipe combines soft vanilla cake layers with juicy fresh strawberries and creamy whipped frosting for an unforgettable dessert perfect for summer gatherings or family celebrations.
Ingredients
- Cake Ingredients:
2½ cups all-purpose flour, spooned and leveled
3 teaspoons baking powder
½ teaspoon salt
1¾ cups granulated sugar
½ cup vegetable or canola oil
2 large eggs, room temperature
2 large egg whites, room temperature
2½ teaspoons pure vanilla extract
½ teaspoon almond extract (optional)
⅔ cup sour cream
¾ cup milk, preferably whole or 2%Strawberry Filling:
3 cups fresh strawberries, sliced or diced
2 tablespoons strawberry jam
Whole strawberries for garnish (optional)Whipped Cream Frosting:
8 ounces cream cheese, softened
1 cup powdered sugar
¾ teaspoon vanilla extract
2¼ cups heavy whipping cream, very cold
Instructions
- Prepare the Cake Batter:
Preheat oven to 350°F (175°C). Whisk together flour, baking powder, and salt. Beat sugar, oil, eggs, egg whites, vanilla, almond extract, and sour cream until smooth. Gradually mix in dry ingredients and milk, being careful not to overmix.Bake the Cake Layers:
Line three 8-inch round cake pans with parchment paper. Divide batter evenly. Bake 18–22 minutes or until a toothpick comes out clean. Cool completely.Prepare the Strawberry Filling:
Combine sliced strawberries with strawberry jam. Toss gently and set aside.Make the Frosting:
Beat cream cheese, powdered sugar, and vanilla until smooth. Slowly add cold heavy cream and beat until stiff peaks form.Assemble the Cake:
Place one cake layer on a serving platter. Spread frosting, add strawberry filling. Repeat with second layer. Top with remaining frosting and garnish with strawberries.
Notes
- Use fresh, ripe strawberries for the best flavor. Keep heavy cream very cold to ensure thick, fluffy frosting. Do not overmix cake batter to keep layers tender. Slice with a sharp knife for neat layers.
- Prep Time: 20 mins
- Cook Time: 22 mins
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 585
- Sugar: 37 g
- Sodium: 360 mg
- Fat: 36 g
- Saturated Fat: 23 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 60 g
- Fiber: 2 g
- Protein: 7g
- Cholesterol: 110 mg