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Homemade strawberry shortcake with layered cake, fresh strawberries, and whipped cream on white plate
liya

Classic Strawberry Shortcake with Fresh Berries & Whipped Cream

This strawberry shortcake recipe combines fluffy homemade cake layers, fresh macerated strawberries, and airy whipped cream. A timeless American dessert that’s fast, nostalgic, and perfect for summer gatherings.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 55 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 285
Ingredients Method Notes

Ingredients
  

  • 2 cups all-purpose flour
  • 1 cup granulated sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter softened
  • 3/4 cup milk
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 2 cups fresh strawberries sliced
  • 2 tablespoons granulated sugar for berries
  • 1 cup heavy whipping cream
  • 2 tablespoons powdered sugar

Method
 

  1. Preheat oven to 350°F (175°C). Grease and flour two 8-inch cake pans.
  2. Whisk flour, sugar, baking powder, and salt in a bowl.
  3. Add butter, milk, eggs, and vanilla. Beat with mixer for 2 minutes until smooth.
  4. Divide batter between pans and bake 25–30 minutes until golden and toothpick comes out clean.
  5. Cool in pans 10 minutes, then transfer to wire racks.
  6. Slice strawberries and toss with 2 tablespoons sugar. Let sit 15 minutes.
  7. Whip cream and powdered sugar until stiff peaks form (3–4 minutes).
  8. Assemble: Place one cake layer, spread half whipped cream, half berries, then repeat with second layer.
  9. Serve immediately or refrigerate up to 2 hours before serving.

Notes

Use fresh, firm strawberries for best results. Ensure cakes are completely cool before assembly to prevent melting whipped cream.