One of my favorite memories from growing up in California is going to strawberry festivals in summer – with tons of ripe, fresh, and sweet strawberries and the absolute best Strawberry Shortcake you could ever imagine. This simple and easy from-scratch Strawberry Shortcake takes me right back to those precious memories!

Don’t want all the extras in a recipe post? We provide a skip to recipe button in the top left corner, as well as a clickable table of contents, just below, to help make this page easier to navigate.

At Sweet C’s, I add lots of tips in all of my recipes – because I am a home cook without any formal training, and I find I am more confident making dishes when I understand why it works, and what each ingredient means to the flavor of a recipe – my goal is for even the most beginner home cook to feel empowered in the kitchen.

I want each reader to walk away with a solid knowledge of each recipe, with all of the tips I’ve gathered from extensive testing of each recipe. I also answer questions my friends and family have asked about my recipes, to help everyone better understand the processes we use – and why!

Easy Homemade Strawberry Shortcake Recipe

My favorite summery dessert is – and has always been – a simple, fresh, and delicious strawberry shortcake.

It’s easy to make strawberry shortcake from pre-made poundcake or angel food cake, whipped cream, and strawberry jams – but there is absolutely nothing better than from-scratch shortcake on a spring or summer day.

This recipe has a simple, lightly sweet and delicious poundcake, easy whipped cream topping, and sugary fresh strawberry mix that is perfectly balanced – sweet without being cloying, buttery and rich – while still feeling light and fluffy.

I love to serve strawberry shortcake with at BBQs or with grilled dinners (it’s awesome alongside Grilled Chicken Breasts, Smoked Brisket, and Chilean Seabass – or with our super popular everyday dinner, Baked Pork Tenderloin.)

How To Make Strawberry Shortcake

To make this recipe, you will need the following ingredients:

For the Sponge Cake:

• 2 cups all-purpose flour – Provides structure to the cake. All-purpose flour gives a soft but stable texture.
• 2 teaspoons baking powder – Acts as a leavening agent, creating lift and airiness in the sponge cake.
• 1/4 teaspoon salt – Enhances the overall flavor and balances the sweetness.
• 4 large egg yolks (room temperature) – Add richness and moisture while helping to create a tender crumb. The yolks also contribute to the cake’s golden color.
• 2 cups granulated sugar – Sweetens the cake and helps with moisture retention. It also assists in creating a soft and light texture.
• 1/2 cup whole milk – Adds moisture and contributes to the cake’s tenderness. The fat in the milk also enriches the flavor.
• 1/2 cup Greek yogurt – Provides additional moisture, a slight tang for flavor balance, and helps create a soft, tender crumb.
• 10 tablespoons unsalted butter (room temperature) – Adds richness and a smooth, buttery flavor while contributing to a moist, tender texture. The butter also helps with structure when creamed with sugar.

For the Strawberries:

• 16 oz fresh ripe strawberries, divided – The star ingredient. Fresh strawberries add natural sweetness, a juicy texture, and vibrant color. Some strawberries are used inside the cake, while others serve as decoration.
• 2 teaspoons granulated sugar – Helps macerate the strawberries, drawing out their juices to enhance flavor and softness.

For the Whipped Cream:

• 2 cups heavy whipping cream – The base for the whipped topping, adding a light and airy texture that complements the sponge cake.
• 1/4 cup granulated sugar – Sweetens the whipped cream, balancing the tartness of the strawberries and enhancing the overall dessert flavor.

How Everything Works Together:

• The sponge cake provides a soft, fluffy base with a balanced sweetness and slight richness.
• The strawberries add a fresh, juicy contrast that cuts through the richness of the cake and cream.
• The whipped cream brings lightness and creaminess, making the dessert airy and indulgent.

This combination results in a perfectly balanced dessert—moist, sweet, slightly tangy, and refreshing with every bite!

Once you’ve gathered your ingredients, we will use the following process:

For The Sponge Cake:

• Preheat oven to 350°F. If you are using bread pans, line with parchment paper so you can lift the cake out to slice. Generously spray with vegetable spray, especially if using cake pans.
• Sift together the Flour, Baking Powder, and Salt in a medium bowl. Set aside.
• In a mixing bowl, whip the Egg Yolks with an electric mixer on medium speed until bright yellow and creamy, 3-4 minutes.
• Slowly add Sugar while beating on medium speed, until fully incorporated. Add the Flour mixture to the Egg mixture and beat until well incorporated.
• In a small saucepan, heat the Milk, Greek Yogurt, and Butter until about 110°F, or the butter has just begun to melt.
• Add Milk mixture to the Flour-Egg mixture and beat on medium speed until just combined.
• Spoon the batter into the two cake pans, divided equally. Bake for about 25-30 minutes, or until the cakes spring back when touched.
• Remove from oven when done, and place on cooling rack.
• Allow to cool completely.

For the Strawberries:

• Rinse and dry Strawberries. Set aside 6 berries. Slice the remaining berries and place in small bowl. Add Sugar and stir. Set aside.
• Slice 6 Strawberries in half. Set aside.

For The Whipped Cream:

• In a medium size mixing bowl beat Cream and Sugar with an electric mixer at medium speed until stiff peaks form, about 2 minutes.
• Slice cake as desired, and place in a layer on plate. Generously cover cake layer with sliced Strawberries. Cover Strawberry layer with Whipped Cream. Cover whipped cream with halved Strawberries.

Serve & Enjoy:

Garnish as desired and serve. Enjoy!

Tips and Tricks for Perfect Strawberry Shortcake

For the Shortcake:

• Use cold butter – If making biscuits, keep the butter very cold to create flaky layers. Cut it into the flour until pea-sized pieces form. If using sponge cake, use room-temperature butter for a smooth texture.
• Don’t overmix the dough – Overworking batter leads to tough shortcake. Mix just until combined. For a perfect sponge cake, fold gently to keep it airy.
• Chill the dough before baking – This helps the butter stay solid until it hits the oven, ensuring light, fluffy biscuits.
• Use buttermilk or heavy cream – Buttermilk enhances tenderness and flavor in biscuits. Whole milk or Greek yogurt works well in sponge cake.
• Bake until golden brown – For sponge cake, bake at a lower temperature (325°F) to avoid overbrowning.

For the Strawberries:

• Use ripe, in-season strawberries – The sweeter the berries, the better the flavor.
• Macerate for extra juiciness – Toss strawberries with a bit of sugar and let them sit for at least 15-30 minutes. This draws out natural juices and creates a syrupy sauce.
• Add a splash of citrus or liqueur – A bit of lemon juice, orange zest, or Grand Marnier enhances the strawberries’ natural sweetness.

For the Whipped Cream:

• Use very cold heavy cream – Chilled cream whips faster and holds its shape better.
• Chill the mixing bowl and beaters – This helps the cream whip up light and fluffy.
• Whip to soft peaks, not stiff – Soft peaks create a light, creamy texture. Overwhipping can lead to a grainy consistency.
• Add flavor – A teaspoon of vanilla extract, a pinch of salt, or even a touch of powdered sugar enhances the whipped cream.

Assembly & Serving:

• Layer just before serving – To prevent soggy biscuits, assemble the shortcake just before eating.
• Split biscuits with a fork, not a knife – This creates a craggy texture that soaks up strawberry juices better.
• Garnish for extra flair – A sprig of mint, a dusting of powdered sugar, or a drizzle of strawberry syrup makes for a beautiful presentation.
• Let it rest for a few minutes – Allow the flavors to meld for an even more delicious bite.

Bonus Pro Tips:

• Want extra crunch? Brush biscuits with heavy cream and sprinkle with sugar before baking.
• Make ahead-friendly – Macerated strawberries and whipped cream can be prepped a few hours in advance and stored in the fridge.
• Try different variations – Add blueberries, use chocolate biscuits, or flavor the whipped cream with cinnamon or almond extract for a twist.

Follow these tips, and you’ll have a perfect homemade strawberry shortcake every time—flaky, fruity, and irresistibly delicious.

FAQs:

What to Serve With Strawberry Shortcake

Baked Ranch Seasoning Chicken Thighs

The Best Baked Pork Tenderloin Recipe

Easy Smash Burgers

Easy Smoked Beef Brisket Recipe