Strawberry Shortcake

Homemade strawberry shortcake always reminds me of the early days of summer—when berries are at their juiciest and weekends feel longer than usual.

This recipe makes a tall, tender shortcake that’s just sweet enough to balance the whipped cream and fresh strawberries layered in between.

Every bite is soft, buttery, and full of fresh flavor, exactly how a real strawberry shortcake should taste.

I’ve made this cake for birthdays, Sunday gatherings, and those quiet evenings when you just want to bake something that feels like home.

The shortcake layers are thick and golden, with just the right crumb—not dry, not overly soft.

Once cooled, they hold the whipped cream beautifully without turning soggy.

The strawberries are sliced and tossed in sugar until their juices start to collect at the bottom of the bowl, creating the syrupy layer that soaks right into the cake.

What makes this one special is that everything is made from scratch with ingredients you can feel good about. It doesn’t need decoration or frosting tricks.

The layers speak for themselves—baked to a gentle golden color, filled with hand-whipped cream, and topped with berries that taste like the season.

Serve it fresh, and it will disappear faster than you expect. It’s the kind of dessert that feels like someone cared enough to slow down and make it right.

Classic Strawberry Shortcake Recipe

Ingredients

For The Shortcake Layers

2 cups all-purpose flour (sifted)
1 tablespoon baking powder
½ teaspoon baking soda
½ teaspoon salt
3 tablespoons granulated sugar
½ cup unsalted butter, chilled and cubed
¾ cup full-fat plain yogurt or thick cultured buttermilk
1 large egg
1½ teaspoons pure vanilla extract

For The Whipped Cream

1½ cups heavy whipping cream, chilled
3 tablespoons powdered sugar (or to taste)
1 teaspoon vanilla extract

For The Strawberries

1½ pounds fresh strawberries
2 to 3 tablespoons sugar (adjust based on sweetness of strawberries)

1 teaspoon lemon juice (optional, for a slight tang)

Instructions

Preheat your oven to 350°F (175°C). Grease and lightly flour two 8-inch round cake pans, or line them with parchment paper.
In a large bowl, whisk together the flour, baking powder, baking soda, salt, and granulated sugar.
Add the cold butter cubes to the flour mixture. Use a pastry cutter or your fingers to rub the butter into the dry ingredients until the mixture looks like coarse crumbs with pea-sized bits.

In a small bowl, mix the yogurt, egg, and vanilla extract until smooth.
Pour the wet mixture into the dry ingredients and stir just until a soft dough forms. Do not overmix.
Divide the dough evenly between the two prepared pans and gently press to level the tops without compressing too much.

Bake for 18 to 22 minutes or until the tops are lightly golden and a toothpick inserted in the center comes out clean.
Let the shortcake layers cool in the pans for 5 minutes, then carefully remove and place them on a wire rack to cool completely.
While the cakes are cooling, prepare the strawberries. Rinse, dry, hull, and slice the strawberries. Place them in a bowl, sprinkle with sugar, and lemon juice if using. Toss well and let them sit for 15 to 20 minutes so they release their juices.

For the whipped cream, pour chilled cream into a mixing bowl. Add powdered sugar and vanilla. Beat using a hand mixer or stand mixer until soft, fluffy peaks form. Be careful not to overwhip.
To assemble: Place one shortcake layer on your serving plate. Spread half of the whipped cream over it, then layer with half of the sliced strawberries.
Gently place the second shortcake layer on top. Add the remaining whipped cream and finish with the rest of the strawberries, arranging them naturally for a rustic look.

Serve immediately for best flavor and texture. If needed, refrigerate for a short time before serving, but allow the cake to sit at room temperature for 10–15 minutes before slicing.

How Do I Keep The Strawberry Shortcake Layers From Drying Out?

The texture of the shortcake is one of the most important parts of this dessert. Here’s how to keep it tender and moist even after baking:

Don’t Overbake: Keep a close eye on the oven. Baking too long will dry out the shortcake. Take it out as soon as the top turns light golden and a toothpick comes out clean.

Cool On A Wire Rack: Let the cakes cool completely on a wire rack so steam doesn’t get trapped underneath. Trapped steam can lead to a soggy bottom or rubbery texture.
Wrap Well If Storing: If you’re baking the layers ahead of time, wrap each one tightly in plastic wrap after it cools. Store them at room temperature for up to 1 day or refrigerate for 2 to 3 days.
Warm Slightly Before Serving: If the shortcake feels a bit firm from being stored, you can warm the layers in the oven at 300°F for 5 to 7 minutes. This brings back the soft texture without drying them out.

How Do I Make Whipped Cream That Holds Its Shape?

Good whipped cream is fluffy but stable. These tips will help you get perfect results every time:

Use Cold Cream: Always start with chilled heavy cream. Cold cream whips faster and holds its shape better.
Chill The Bowl: If possible, chill your mixing bowl and beaters for 10–15 minutes before whipping.

Add Powdered Sugar: Powdered sugar helps to stabilize the cream so it doesn’t weep or collapse too quickly.
Whip Until Soft Peaks Form: Stop whipping when the cream forms soft peaks that hold their shape. Overwhipping can turn it grainy or even turn it into butter.
Use Right Away Or Chill: Use the whipped cream within a few hours or refrigerate it until serving time. It’s best made fresh on the same day you serve the shortcake.

Can I Make This Strawberry Shortcake In Advance?

Yes, but timing matters for keeping the flavors and textures just right.

Shortcake Layers: You can bake them up to 2 days in advance. Store wrapped at room temperature or refrigerate them. For longer storage, freeze and thaw when ready to use.
Whipped Cream: Make the whipped cream the day you plan to serve the cake. It can last 1 day in the fridge but may need re-whipping if it softens.

Strawberries: Slice and sugar the strawberries no more than a few hours before serving. If made too early, they release too much liquid and can get mushy.
Assembly: Always assemble the cake just before serving. Assembling early can make the cake soggy because of the moisture from cream and strawberries.

Can I Use Frozen Strawberries Instead Of Fresh?

Fresh strawberries are ideal, but frozen can work if you follow these tips:

Thaw First: Let the strawberries thaw completely in a bowl at room temperature or in the fridge overnight.
Drain Excess Liquid: After thawing, strain the berries gently to remove extra water. Frozen strawberries release more liquid than fresh ones.
Add Sugar And Let Sit: Just like with fresh berries, mix thawed strawberries with sugar and give them time to macerate so they develop some syrup.

Texture Will Be Softer: The taste is still good, but the texture will be softer than fresh strawberries, so the shortcake may turn slightly more moist.

How Should I Store Leftover Strawberry Shortcake?

If you’ve made more than you can eat in one sitting, here’s how to store the leftovers safely:

Refrigerate Promptly: Always store leftover cake in the refrigerator, covered with plastic wrap or in an airtight container.

Keep It Assembled For One Day: Assembled shortcake with cream and strawberries can stay fresh for up to 24 hours in the fridge, though the layers will absorb some of the moisture.
Separate Layers For Longer Storage: If you know you’ll have leftovers, store the cake, cream, and strawberries separately and assemble fresh portions when ready to eat.
Freezing Not Recommended Fully Assembled: Freezing the full cake isn’t ideal due to the whipped cream and strawberries. However, you can freeze the baked shortcake layers alone for up to 2 months.

What’s The Best Way To Slice Strawberries For This Recipe?

The shape and thickness of your strawberry slices can affect how they sit on the cake and how juicy each bite feels.

Use Even Slices: Try to slice all strawberries into similar thickness so they lay evenly on the cream and don’t sink in.
Avoid Chopping Too Small: Small pieces can get lost in the whipped cream and turn mushy faster. Stick to medium-thin slices for the right bite.

Save Pretty Tops For Garnish: Reserve the best-looking slices for the top layer of the cake to make it visually appealing.
Toss Gently With Sugar: Mix with sugar softly to avoid breaking them. This helps create syrup while keeping their shape intact.

Can I Use Another Fruit Instead Of Strawberries?

If strawberries aren’t available, you can still make a delicious shortcake using other fruits. Some fruits work better than others in this type of cake.

Use Juicy Berries: Blueberries, raspberries, and blackberries are great options. They’re juicy and sweet and pair well with whipped cream.
Stone Fruits Work Too: Fresh peaches, nectarines, or cherries (pitted and sliced) are also good choices, especially when in season.
Mix Fruits For Color And Flavor: You can even mix fruits like strawberries and raspberries for extra depth of flavor and a pretty finish.

Avoid Hard Or Dry Fruit: Apples or pears don’t work well raw in this recipe because they lack the juiciness that helps soften the shortcake.

Can I Make This Recipe Without Eggs?

Yes, you can bake the shortcake without eggs, and it will still turn out soft and tasty. Here’s how to adjust:

Use Yogurt Or Buttermilk: Increase the yogurt or buttermilk slightly to replace the moisture from the egg.

Use Baking Powder Generously: Eggless shortcakes may need a little extra lift, so ensure your baking powder is fresh and properly measured.
Don’t Overmix The Dough: Mix just enough to bring it together. Overmixing makes eggless baked goods dense or chewy.

Why Is My Shortcake Dough Sticky Or Too Dry?

The texture of your dough is the key to how your shortcake will bake. Here’s how to get it right every time:

Sticky Dough Means Too Much Liquid: Add a tablespoon of flour at a time until it comes together but still feels soft.
Dry Dough Means Too Much Flour: Add a teaspoon of yogurt or cream at a time if the dough feels crumbly or won’t hold.
Measure Flour Correctly: Use the spoon-and-level method instead of scooping directly from the bag to avoid packing too much flour.