The Ultimate Classic Strawberry Shortcake Recipe You’ll Love

Strawberry shortcake embodies summer’s sweetest symphony, dancing between delicate pastry and vibrant fruit.

Soft, crumbly biscuits form the foundation of this beloved dessert, creating a perfect canvas for luscious berries.

Rich cream converts these simple ingredients into an extraordinary culinary experience that speaks directly to comfort and indulgence.

Rustic yet elegant, this recipe captures the essence of home-style baking with its pure, straightforward approach.

Each component plays a crucial role in building layers of flavor and texture that complement one another beautifully.

The magic happens when fresh, ripe strawberries meet tender shortcake, creating a harmonious blend that feels both nostalgic and exciting.

Generations have celebrated this classic dessert, passing down techniques that elevate simple ingredients into something truly memorable.

Strawberry Shortcake That Feels Like Summer

• Create a Cloud-Like Sponge Cake: This recipe delivers an incredibly light, airy sponge cake that practically melts in your mouth. The careful technique of whipping egg whites separately creates a delicate texture that's both soft and bouncy, making each bite feel like a heavenly cloud.
• Burst with Fresh Strawberry Flavor: The homemade strawberry simple syrup and fresh strawberry layers infuse the dessert with intense, natural fruit essence. Every slice promises a vibrant burst of sweet-tangy strawberry goodness that connects you directly to summer's freshest produce.
• Master a Showstopping Dessert: Despite its elegant appearance, this strawberry shortcake is surprisingly achievable for home bakers. The step-by-step process breaks down complex techniques into manageable stages, allowing even novice bakers to create a restaurant-worthy dessert that will impress family and friends.
• Customize Your Sweet Masterpiece: The recipe offers flexibility with optional strawberry puree and multiple layering techniques, giving you creative freedom to personalize your dessert. Whether you're preparing for a summer party or a quiet weekend treat, this shortcake adapts perfectly to any occasion.

What You’ll Need for Strawberry Shortcake

• All-Purpose Flour: Provides structure and texture for the light sponge cake.
• Baking Powder: Helps the cake rise and become fluffy.
• Salt: Enhances overall flavor and balances sweetness.
• Eggs: Fundamental for creating a light, airy cake texture.
• Granulated Sugar: Adds sweetness and helps with cake structure.
• Vegetable Oil: Keeps the cake moist and tender.
• Water: Helps blend ingredients and maintain moisture.
• Vanilla Extract: Adds depth and classic flavor to the cake.
• Lemon Juice: Stabilizes egg whites during whipping.

• Fresh Strawberries: Primary flavor and decorative element.
• Granulated Sugar: Creates sweet syrup and helps macerate strawberries.
• Water: Base for simple syrup.
• Cornstarch: Thickens strawberry puree.

• Heavy Cream: Creates light and fluffy whipped texture.
• Cream Cheese: Adds richness and stability to whipped cream.
• Powdered Sugar: Sweetens and helps stabilize frosting.
• Vanilla Extract: Enhances overall flavor profile.

Making the Best Strawberry Shortcake

Step 1: Prepare Baking Equipment

Preheat the oven to 350°F and line a 9-inch cake pan with parchment paper.

Gather all your ingredients and tools before you begin.

Step 2: Create Dry Ingredient Mix

In a bowl, combine flour, baking powder, and salt.

Whisk to blend evenly and set aside.

Step 3: Whip Egg White Mixture

Use a stand mixer with the whisk attachment to beat egg whites and lemon juice until foamy.

Slowly add sugar and continue whipping until stiff, glossy peaks form.

Step 4: Prepare Egg Yolk Mixture

In a separate bowl, whisk egg yolks with the remaining sugar until fluffy and pale.

Gradually mix in oil, water, and vanilla extract until smooth.

Step 5: Combine Cake Batter

Sift one-third of the dry mixture into the yolk mixture and gently fold.

Add one-third of the whipped egg whites and fold again.

Repeat in batches until everything is fully combined.

Pour the batter into your prepared cake pan.

Step 6: Bake Sponge Cake

Bake for 25 to 30 minutes or until a toothpick inserted comes out clean.

Cool the cake completely at room temperature before slicing.

Step 7: Create Strawberry Simple Syrup

In a saucepan, combine water, sugar, and chopped strawberries.

Heat over medium, stirring until the sugar dissolves, then cool and set aside.

Step 8: Prepare Optional Strawberry Puree

Cook strawberries and sugar in a pan until soft.

Mix cornstarch with water and stir it in, then boil briefly.

Blend until smooth and let the puree cool completely.

Step 9: Make Whipped Cream Frosting

Chill your mixing bowl and whisk for a few minutes.

Beat cream cheese, powdered sugar, and vanilla until smooth.

Slowly add the cream and whip until stiff peaks form.

Step 10: Assemble Strawberry Shortcake

Slice the cake horizontally into three even layers.

Brush each layer with the strawberry syrup.

Spread whipped cream over each layer and top with sliced strawberries.

Stack the layers, then cover the top and sides with the remaining whipped cream.

Optional: Drizzle with strawberry puree for decoration.

Sweet Tips for Fluffy Shortcake

• Whip Egg Whites Precisely: Beat egg whites at room temperature for maximum volume and stability, ensuring a light, airy sponge cake texture.
• Control Syrup Absorption: Brush cake layers gently with simple syrup to prevent soggy edges while adding delightful strawberry flavor.
• Chill Cream Carefully: Refrigerate mixing bowl and whisk before making whipped cream to help it hold peaks and maintain a smooth consistency.
• Slice Cake Evenly: Use a long serrated knife and rotate the cake slowly for uniform layers that stack beautifully and look professional.
• Fresh Strawberry Selection: Choose ripe, bright red strawberries with no white or green spots for the most intense, sweet flavor in your shortcake.

Save and Reheat Shortcake Without a Fuss

• How to Store and Reheat Leftovers
• Refrigeration: Carefully wrap the strawberry shortcake in plastic wrap or store in an airtight container. Keeps fresh for 2-3 days in the refrigerator. The whipped cream and fresh strawberries may soften slightly, but the cake will remain delicious.
• Freezing: Slice the cake before freezing for easier portioning. Wrap each slice individually in plastic wrap, then place in a freezer-safe container. Freeze up to 1 month. Thaw in the refrigerator overnight before serving.
• Reheating: Serve chilled or at room temperature for best flavor. Avoid microwaving, as it can make the cake soggy and ruin the delicate texture. Let the cake sit at room temperature for 15-20 minutes before enjoying to restore its original softness and taste.

What Goes Best with Strawberry Shortcake

• Boost Sweet Harmony: Pair this classic strawberry shortcake with a crisp, chilled Moscato d'Asti. Its light bubbles and sweet notes complement the dessert's fruity profile, creating a delightful taste explosion.
• Elevate Flavor Contrast: Serve alongside a refreshing lavender lemonade. The herbal undertones and citrus brightness cut through the cake's richness, providing a palate-cleansing experience.
• Spark Creamy Companion: Enjoy with a scoop of vanilla bean gelato. The smooth, intense vanilla enhances the strawberry's natural sweetness while adding an extra layer of luxurious texture.
• Refresh with Sparkling Twist: Pair with a chilled rosé champagne. Its delicate pink hue and light effervescence beautifully mirror the dessert's elegant strawberry tones, creating a sophisticated dessert moment.

Fun Changes to Strawberry Shortcake

• Berry Bonanza: Swap strawberries with a mix of raspberries, blueberries, and blackberries for a vibrant multi-berry version that bursts with summer flavors.
• Citrus Splash: Add orange zest to the sponge cake batter and replace some simple syrup with fresh orange juice for a bright, tangy flavor profile.
• Chocolate Lover's Dream: Fold cocoa powder into the cake batter and drizzle chocolate ganache between layers for a rich, decadent transformation of the classic shortcake.
• Tropical Paradise: Incorporate coconut extract into the whipped cream and top with caramelized pineapple chunks for a Hawaiian-inspired dessert that transports you to a sunny beach.

Classic Strawberry Shortcake Recipe

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.9 from 35 reviews

• Total Time: 1 hour 15 minutes
• Yield: 8 1x

Print Recipe

Pin Recipe

Description

Classic Strawberry Shortcake blends sweet California strawberries with delicate buttermilk biscuits and billowy whipped cream. Southern summer desserts rarely come more delightful, inviting you to savor each heavenly spoonful of this timeless American treat.

---

Ingredients

Scale 1x2x3x

Primary Ingredients:

Flour and Dry Ingredients:

• 1 ⅔ cups (400 ml) all-purpose flour
• 1 teaspoon (5 ml) baking powder
• ¼ teaspoon (1.25 ml) kosher salt

Eggs and Sugar:

• 4 large eggs, separated, at room temperature
• 1 cup (200 g) granulated sugar

Liquid and Fat Ingredients:

• ¼ cup (60 ml) vegetable oil
• ¼ cup (60 ml) warm water
• ½ teaspoon (2.5 ml) lemon juice or white vinegar
• 1 teaspoon (5 ml) vanilla paste or extract

Fruit Ingredients:

• ½ lb (226 g) strawberries (for puree)
• 1 lb (454 g) fresh strawberries, sliced
• ½ cup (75 g) sliced strawberries
• 3 tablespoons (45 g) sugar

Syrup and Thickening Ingredients:

• ¾ cup (180 ml) water
• ¾ cup (150 g) granulated sugar
• ½ tablespoon (7.5 ml) cornstarch
• 1 tablespoon (15 ml) water

Cream Ingredients:

• 4 oz (113 g) cream cheese
• ¾ cup (90 g) powdered sugar
• 1 teaspoon (5 ml) vanilla paste or extract
• 4 cups (960 ml) cold heavy wh

Cook Mode Prevent your screen from going dark

---

Instructions

1. Preheat the oven to 350°F (180°C) and prepare a 9-inch (22.86 centimeters) cake pan by lining it with parchment paper.
2. In a medium mixing bowl, sift together all-purpose flour, baking powder, and salt to ensure a smooth, lump-free dry mixture.
3. Separate egg whites into a clean stand mixer bowl and add lemon juice. Whip at medium-high speed until foamy and soft peaks begin to form.
4. Gradually incorporate half a cup (100 grams) of granulated sugar into the egg whites, continuing to whip until stiff, glossy peaks develop.
5. In a separate large bowl, whisk egg yolks with the remaining half cup (100 grams) of sugar until the mixture becomes pale and fluffy.
6. Gently blend vegetable oil, water, and vanilla extract into the yolk mixture until thoroughly combined.
7. Carefully fold one-third of the flour mixture into the yolk mixture, then incorporate one-third of the whipped egg whites. Repeat this process until all ingredients are evenly integrated.
8. Pour the batter into the prepared pan and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
9. Allow the cake to cool completely on a wire rack before proceeding with further preparation.
10. For the strawberry simple syrup, combine water, sugar, and fresh strawberries in a saucepan over medium heat, stirring until the sugar dissolves completely.
11. Remove the syrup from heat and let it cool to room temperature. Strain if desired for a smoother consistency.
12. To create the strawberry puree, cook strawberries and sugar in a saucepan until they release their juices.
13. Mix cornstarch with water to create a slurry, then add to the strawberry mixture. Bring to a brief boil to thicken.
14. Transfer the mixture to a blender and puree until smooth. Refrigerate to cool.
15. Prepare the whipped cream frosting by chilling the mixer bowl and whisk attachment beforehand.
16. Beat cream cheese, powdered sugar, and vanilla extract until smooth and creamy.
17. Gradually add heavy cream, whipping at high speed until stiff peaks form.
18. Carefully slice the cooled cake horizontally into three even layers.
19. Brush each layer generously with the prepared strawberry simple syrup.
20. Apply a layer of whipped cream frosting and arrange fresh sliced strawberries between each cake layer.
21. Cover the entire cake with remaining whipped cream frosting, creating a smooth exterior.
22. Optionally drizzle or decorate with the prepared strawberry puree for an elegant finishing touch.

Notes

• Cake Texture Secret: Whip egg whites separately to create an incredibly light, airy sponge cake with perfect rise and delicate crumb.
• Temperature Tip: Allow cake to cool completely before assembling to prevent cream from melting and ensure stable layers.
• Syrup Soak Technique: Generously brush each cake layer with strawberry simple syrup to enhance moisture and intensify fruity flavor.
• Make-Ahead Magic: Prepare individual components like syrup and puree a day in advance to streamline final assembly.
• Decoration Pro: Use fresh, ripe strawberries and minimal whipped cream for a classic, elegant presentation that showcases natural fruit beauty.
• Serving Suggestion: Serve chilled and consume within 24 hours for optimal taste and texture of this delightful summer dessert.

• Prep Time: 45 minutes
• Cook Time: 30 minutes
• Category: Desserts
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 8
• Calories: 450 kcal
• Sugar: 35 g
• Sodium: 120 mg
• Fat: 28 g
• Saturated Fat: 16 g
• Unsaturated Fat: 10 g
• Trans Fat: 0.5 g
• Carbohydrates: 45 g
• Fiber: 2 g
• Protein: 6 g
• Cholesterol: 130 mg