Strawberry Shortcake

This easy strawberry shortcake combines soft vanilla cake, airy whipped cream, and syrupy fresh strawberries for a delightful summer dessert.

Course Dessert, Snack

Cuisine American

Keyword Classic Dessert, Fresh Strawberries, Strawberry Shortcake, Summer Dessert, Whipped Cream

Prep Time 30

Cook Time 30

Total Time 1

Servings 8 servings

Calories 400kcal

2 cups all-purpose flour (Consider using 1/4 cup almond flour for a nutty flavor.)
2.5 teaspoons baking powder (Fresh baking powder is key for a fluffy cake!)
0.5 teaspoon salt (Just enough to balance all that sweetness.)
0.5 cup unsalted butter, softened (Room temperature butter blends best for a tender crumb.)
1 cup sugar (Regular granulated sugar; adjust based on sweetness of strawberries.)
2 large eggs
1 teaspoon vanilla extract (Pure vanilla is best.)
0.75 cup whole milk (Richness can be substituted with 2% milk.)

Preheat your oven to 350°F (175°C). Grease and line two 8-inch round cake pans.
In a medium bowl, whisk together flour, baking powder, and salt.
In a separate bowl, cream the softened butter and sugar until fluffy. Add the eggs and vanilla, mixing until smooth.
Add the dry ingredients to the wet, alternating with the milk until you have a smooth, thick batter.
Divide the batter evenly between the pans. Bake for 25–30 minutes, or until golden and a toothpick comes out clean. Let them cool completely.

Slice the strawberries and toss with 2 tablespoons of sugar. Let them sit for 15 minutes to macerate.

In a chilled bowl, whip the heavy cream with powdered sugar and a splash of vanilla until soft peaks form.

Slice the cooled cakes to make 3–4 thin layers. Layer cake, whipped cream, and strawberries until all ingredients are used.
Top with whipped cream, fresh strawberries, syrup, and optional garnishes.

Chill your bowl before whipping cream for best results. Assemble the cake just before serving to maintain texture.