Strawberry Shortcake

Strawberry Shortcake: Light Fresh Dessert with Berries and Cream

Delight in a light, fresh strawberry shortcake with juicy berries, whipped cream, and soft cake. Easy recipe for every skill level! Strawberry shortcake is a classic dessert that feels fresh and bright. Soft sponge layers meet sweet berries and fluffy cream in every bite.
You don’t need fancy tools or hours in the kitchen to make this treat. Even a beginner can follow these clear steps for perfect results.

Why you’ll love this recipe

• Ready in under 45 minutes
• Soft, tender cake that melts in your mouth
• Fresh strawberries bring natural sweetness
• Whipped cream adds light, airy texture
• Simple ingredients you likely have at home

Ingredients
(Serves 4)

For the cake:
— 1 cup all-purpose flour (125 g)
— 2 tablespoons granulated sugar (25 g)
— 2 teaspoons baking powder (8 g)
— 1/4 teaspoon salt
— 1 large egg, room temperature
— 1/2 cup milk (120 ml)
— 2 tablespoons unsalted butter, melted (30 g)

For the whipped cream and berries:
— 1 cup heavy whipping cream (240 ml), cold
— 2 tablespoons powdered sugar (15 g)
— 1 teaspoon vanilla extract (5 ml)
— 2 cups fresh strawberries, sliced (300 g)
— Optional: mint leaves for garnish

How to make it

1. Preheat your oven to 400°F (200°C). Lightly grease an 8-inch (20 cm) round baking pan.
2. In a mixing bowl, whisk flour, sugar, baking powder, and salt until well combined.
3. In a separate bowl, beat the egg with milk and melted butter.
4. Pour wet ingredients into the dry mix. Stir gently until just combined. Do not overmix.
5. Spread the batter evenly in the prepared pan.
6. Bake for 12–15 minutes, until the top is golden and a toothpick comes out clean. Let the cake cool in the pan for 5 minutes, then transfer to a wire rack.
7. While the cake cools, make the whipped cream. In a cold bowl, pour the heavy cream, powdered sugar, and vanilla extract. Whip with a hand mixer on medium speed until soft peaks form.
8. Slice the cooled cake horizontally into two layers. Place one layer on a serving plate.
9. Spread half of the whipped cream on the first layer. Top with half of the strawberries.
10. Place the second cake layer over the berries. Add the rest of the whipped cream. Arrange remaining strawberries on top. Garnish with mint leaves if you like.
11. Serve immediately or chill for 20 minutes for a cooler dessert.

Tips and common mistakes

— Don’t overmix the cake batter; it keeps the sponge light.
— Use cold cream and a chilled bowl for stable whipped cream.
— If your strawberries are very juicy, pat them dry to avoid soggy cake.
— Let the cake cool fully before adding cream to prevent melting.

Substitutions

— Swap heavy cream for whipped coconut cream (for dairy-free).
— Use frozen berries (thawed and drained) if fresh aren’t available.
— Replace half of the all-purpose flour with whole wheat flour for a heartier cake.

Storage instructions

— Keep any leftovers in an airtight container in the fridge.
— Eat within 2 days for best texture.
— The cake may soften over time, so enjoy it soon!

FAQ

Q: Can I make the cake layers ahead of time?
A: Yes. Bake and cool the layers, then wrap them tightly and freeze for up to 1 week. Thaw before assembling.

Q: How can I make a larger shortcake?
A: Double the ingredients and bake in a 9×13-inch pan. Increase baking time to 18–20 minutes.

Q: Why did my whipped cream turn grainy?
A: You might have over-whipped it. Stop when you see soft peaks and creamy texture.

Q: Can I use a stand mixer for the whipped cream?
A: Absolutely. Use the whisk attachment and watch closely to avoid over-whipping.

Sometimes it’s just too hot to turn on the oven! On those days, our no-bake cheesecake cups are a sophisticated, cool treat that requires zero baking. If you don’t mind a quick bake, our easy lemon loaf cake is wonderfully soft and moist, bringing a bright citrus zing to your table. Both are much easier to master than they look, making them perfect for beginner bakers.