Delicious homemade strawberry shortcake with fresh strawberries, whipped cream, and fluffy cake layers.

Strawberry Shortcake recipe

By Alina • January 25, 2026 • Reading time: 7 min

Tip: save now, cook later.

Strawberry Shortcake is a classic dessert that brings together sweet, juicy strawberries, fluffy whipped cream, and soft, buttery biscuits or cake layers. It’s bright, fresh, and just the right amount of sweet, making it perfect for warm weather or any time you want a little taste of summer. The combination of textures—from the tender cake to the creamy topping and the pop of fresh berries—makes each bite so delightful.

I love making strawberry shortcake because it’s simple but feels special every time. One of my favorite tips is to let the strawberries sit with a little sugar before assembling, so they get nice and juicy. It’s also a great recipe to tweak depending on what you have on hand—sometimes I swap the biscuits for sponge cake or even store-bought cupcakes, and it’s just as good! The whipped cream is always the best part for me; I like making it fresh and a little sweetened, which makes the whole dessert feel light and irresistible.

When I serve strawberry shortcake, I like to do it in individual glasses or small bowls, so everyone gets a perfect mix of strawberries, cream, and cake in every spoonful. It’s a dessert that always sparks smiles, whether it’s a casual family dinner or a special gathering with friends. There’s something about the bright red berries and fluffy cream that just screams celebration, even if the day is an ordinary one.

Key Ingredients & Substitutions

Strawberries: Fresh, ripe strawberries are key here for sweetness and juiciness. If fresh aren’t available, frozen thawed strawberries work too but drain excess liquid first to avoid soggy cake.

Sour Cream or Yogurt: This keeps the cake moist and tender. Greek yogurt is a good substitute, or you can try buttermilk for a slightly tangier flavor.

Butter & Sugar: Butter adds richness and sugar balances tartness. For dairy-free, use vegan butter. You can swap granulated sugar with coconut sugar or a sugar substitute if needed.

Whipping Cream: Cold heavy cream whips into fluffy topping. If you want a lighter option, try whipping a mix of cream and mascarpone or use coconut cream for a dairy-free choice.

How Do You Get the Perfect Fluffy Cake Layers?

The cake layers need to be light and tender to balance the juicy strawberries and whipped cream. Here’s my simple approach:

Beat the butter and sugar together really well until pale and fluffy – this traps air for a lighter cake.
Add eggs one at a time, beating well after each to keep the batter smooth.
Alternate adding dry ingredients and sour cream to keep moisture and avoid overmixing, which can toughen the cake.
Bake in the center of the oven for even heat and test with a toothpick; it should come out clean but the cake stays moist.
Cool completely before assembling to prevent whipped cream from melting.

Patience here really pays off for that soft, crumbly texture that makes strawberry shortcake so special.

Equipment You’ll Need

Mixing bowls – for combining ingredients easily and in stages.
Electric mixer or handheld beaters – helps you whip the butter, eggs, and cream smoothly and quickly.
6- or 8-inch round cake pans – perfect size for making the shortcake layers.
Spatula – great for folding the batter gently and spreading the whipped cream evenly.
Wire rack – lets the cake layers cool evenly without getting soggy underneath.
Knife and cutting board – for slicing the strawberries thinly and neatly.

Flavor Variations & Add-Ins

Swap strawberries with fresh raspberries or mixed berries for a different fruit twist that still pairs great with cream.
Add lemon zest to the cake batter for a fresh citrus note that brightens the flavor.
Mix in a teaspoon of almond extract to the whipped cream for a subtle nutty aroma that complements the strawberry.
Stir in chopped fresh basil or mint with the strawberries for an herbal hint that adds complexity.

Strawberry Shortcake Recipe

Ingredients You’ll Need:

For the Shortcake Cake Layers:

1 cup all-purpose flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 cup (1 stick) unsalted butter, softened
3/4 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1/2 cup sour cream or plain yogurt

For the Strawberry Filling:

1 pound fresh strawberries, hulled and thinly sliced
1/4 cup granulated sugar

For the Whipped Cream:

1 cup heavy whipping cream, cold
2 tablespoons powdered sugar
1 teaspoon vanilla extract

To Garnish:

Powdered sugar for dusting
Whole strawberries (optional)

How Much Time Will You Need?

This recipe takes about 15 minutes for preparation and around 20-25 minutes for baking, plus an extra 30 minutes to macerate the strawberries and time to cool the cakes completely. Altogether, expect roughly 1 to 1½ hours from start to finish.

Step-by-Step Instructions:

1. Prepare the Strawberries:

In a bowl, mix the sliced strawberries with 1/4 cup sugar. Toss them gently and let sit at room temperature for about 30 minutes. This rest time helps the strawberries release their natural juices and become sweet and juicy.

2. Make the Shortcake Layers:

Preheat your oven to 350°F (175°C). Grease and flour two 6-inch or 8-inch round cake pans. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.

In a large bowl, beat the softened butter and sugar together until light and fluffy (about 3-4 minutes). Add the eggs one at a time, beating well after each, then stir in the vanilla extract.

Add the flour mixture in two additions, alternating with the sour cream—start and end with the flour mixture. Mix just until combined to keep the batter tender.

Divide the batter evenly between the prepared pans and smooth the tops. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes before turning them out onto a wire rack to cool completely.

3. Make the Whipped Cream:

In a cold bowl, beat the heavy whipping cream, powdered sugar, and vanilla extract until soft peaks form. Be careful not to overbeat.

4. Assemble the Shortcake:

Place one cake layer on a serving plate. Spread a generous layer of whipped cream over it, followed by a layer of macerated strawberries with their juices. Add the second cake layer on top and repeat the whipped cream and strawberries layer.

Finally, garnish with extra sliced strawberries arranged on the top and dust with powdered sugar. For a charming touch, add a whole strawberry on top.

5. Serve:

Serve your strawberry shortcake immediately for the best texture and freshness, or chill in the refrigerator for up to a few hours before serving.

Enjoy your homemade strawberry shortcake—fluffy cake, sweet cream, and juicy strawberries all in every bite!

Can I Use Frozen Strawberries Instead of Fresh?

Yes, you can use frozen strawberries, but be sure to thaw them completely and drain any excess liquid before using. This helps prevent the cake from becoming soggy.

How Should I Store Leftover Strawberry Shortcake?

Store leftovers in an airtight container in the refrigerator for up to 2 days. The whipped cream may soften the cake over time, so it’s best enjoyed fresh or within a day.

Can I Make the Cake Layers Ahead of Time?

Absolutely! Bake the cake layers a day in advance and wrap them tightly in plastic wrap. Keep them refrigerated until ready to assemble for fresher results.

What Can I Substitute for Heavy Cream in the Whipped Cream?

If you don’t have heavy cream, use full-fat coconut cream chilled and whipped for a dairy-free alternative. Keep in mind the flavor will be slightly different but still delicious!