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Strawberry Shortcake

The Best STRAWBERRY SHORTCAKE CAKE recipe featuring a moist white layer cake filled with strawberries and whipped cream topping. An easy quintessential summer dessert cake with freshly sliced strawberries and cream.

Strawberry shortcake cake on a white plate. A double layer of white cake with sliced strawberries and whipped cream filled in the center. It's topped with more sliced strawberries in juice and whipped cream. Text on top in red and white reads strawberry shortcake.

The perfect Strawberry Shortcake for a delicious summer dessert. A classic summer cake made with plenty of strawberry flavor. This light tasting cake is great to make for spring and summer holidays like Mother’s Day, Easter, Memorial Day, Fourth of July, and Labor Day. It’s also great for all those summer graduation parties, potlucks, served as a birthday cake, BBQ dinner parties, and just about every other special occasion. While shortcakes can traditionally be made with a biscuit cake, I like a moist white cake instead.

It’s that time of year again where fresh strawberries regularly appear in our diet. Strawberries make a great addition to dishes like salad recipes, smoothies, shakes, pies, cakes, cupcakes, ice cream, in my favorite Strawberry Dessert Bars, just to name a few.  

They can jazz up any old dish and bring the flavor to their head by adding strawberries.  In fact, if you like strawberries, this Strawberry Poke Cake is a must! If you love this recipe, check out our Strawberry Shortcake Cupcake recipe that is sure to please everyone!

Strawberry Shortcake Cake -  Strawberry shortcake recipe served on a white plate with white burlap. A decadent two layer white cake with sliced strawberries in a sugar sauce and whipped cream frosting.

If you live in the south, then you know this dessert recipe is a must during those hot and humid summer months. Sit back and relax with a cold glass of sweet tea and enjoy this simple and gourmet cake recipe that is sure to please!


  1. Cream shortening and sugar.
  2. Beat in eggs one at a time.
  3. Beat in vanilla extract.
  4. Whisk together flour, baking powder, and salt.
  5. Slowly mix in a little of the dry ingredients at a time, alternating with milk.
  6. Bake in 350°F oven for 20-25 minutes.
  7. Slice strawberries and heat them on the stove with sugar.
  8. Cut cake in half horizontally.
  9. Spread on the whipped cream topping.
  10. Spoon strawberries on top.
  11. Add the top layer of the cake.
  12. Frost with more whipped cream and strawberries.
  13. Slice and serve.
Strawberry Shortcake - A close up view of strawberry shortcake served as a square piece of cake on a white plate. Whipped cream and sliced strawberries in the center layer of the cake. Topped with more whipped cream and strawberries on top.


■ STRAWBERRIES: You’ll need plenty of strawberries for this recipe. Use fresh strawberries over frozen berries. However, if the strawberry selection isn’t the best, opt to use frozen strawberries or frozen strawberries in syrup.

Typically, I make this cake when strawberries are the juiciest in spring and summer, but I have been known to make this cake for birthdays during the winter months, too.

■ WHIPPED CREAM: Can be homemade from scratch with heavy whipping cream and sugar, or store bought whipped cream topping works just as well.

■ FLOUR: Nothing fancy. All-purpose flour gives this cake a delicate enough crumb.

Strawberry Shortcake Layer Cake - Strawberry shortcake served on a white plate with square slices in the background with a purple backdrop. The cake slice in the frost is a double layer with a whipped cream and strawberry center and more whipped cream frosting on top with sliced strawberries in sauce.

■ SUGAR: You’ll need 1⅓ cups of sugar to make this two layer cake. Granulated sugar has a clean flavor and is evenly ground which helps it incorporate well with butter during creaming. The sugar aerates the butter and dissolves easily into this double layer spring cake.

■ EGGS: Eggs will bind the cake ingredients together and add a little richness.

■ VANILLA EXTRACT: Use quality vanilla extract for the best tasting white cake recipe. Skip imitation vanilla extract. Since it’s a white cake, you’ll want to be sure to taste quality vanilla flavor.

■ MILK: Adds moisture to the cake so the crumb isn’t dry.

■ SHORTENING: Using shortening in this recipe yields a cake that is incredible light tasting and moist. Quality butter may be substituted.

Using fresh strawberries

With all the extra strawberries from the farmer’s market, I’ve been on a strawberry baking spree these past few weeks.  It’s no wonder this is my favorite season and for a good reason! No matter how many strawberries I have in the fridge, I keep coming home with more and using them in new and traditional recipes.

Easy Strawberry Shortcake - A close up view of strawberry shortcake layers. White cake filled with whipped cream and pieces of strawberries in the center. Topped with another layer of white cake and a thick frosting of whipped cream topping and layers of sliced strawberries in sauce.

Use Pure Vanilla Extract

Vanilla is a flavor used mostly in desserts like cookies, cakes, and cupcakes. It’s sold as pure vanilla extract and imitation varieties that include the classic brown hue and a clear form as well. Pure vanilla extract comes from a few geographical locations around the world including Mexico, Madagascar, Tahiti, Indonesia, and Uganda. My favorites include Mexico and Madagascar. Vanilla has its own distinctive flavor profile and characteristics that can range from a creamy sweet flavor (Madagascar) to sweet with a hint of a woody spice and notes (Mexico), and finally, fruity and flowery (Tahitian).

Pure vanilla has around 250 flavor compounds. Imitation vanilla has just one. Choosing real vanilla will add a noticable flavor difference to this shortcake. It’s highly recommended to use it while baking a white delicate cake. Plus, tasters will appreciate the aroma and taste in each bite.

Strawberry Season

Strawberries make a great addition to cakes. With the arrival of summer comes fresh strawberry picking. If you’re anything like me and gather family and friends up to go strawberry picking, this recipe is a great way to use up any extra strawberries you may have after making jam, canning, and salads.

If you’re looking for more reasons to eat strawberries, here are just a few. Strawberries boost immunity, fight wrinkles, fight bad cholesterol, reduce inflammation, regulate blood pressure, aid in weight management and may help to prevent cancer.

A quicker strawberry shortcake dessert salad version . . .

This white layer cake with strawberry sauce filling takes 35 minutes to make from top to bottom. If you’re short on time but still want to enjoy this dessert, try my Strawberry Shortcake Fluff Salad. It features classic pound cake pieces with fresh strawberries, whipped cream, and mini marshmallows in an easy and quick to make dessert salad.

Strawberry Shortcake

The Best STRAWBERRY SHORTCAKE CAKE recipe featuring a moist white layer cake filled with strawberries and whipped cream topping. The quintessential summer dessert cake with freshly sliced strawberries and cream.
3.67 from 3 votes
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Course: Dessert
Cuisine: American
Keyword: Fresh Fruit Cake, Layer Cake, strawberries and cream cake, Strawberry shortcake
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 12 servings
Calories: 452kcal


  • ½ cup shortening
  • 1⅓ cup granulated sugar
  • 2 large eggs
  • tsp vanilla extract
  • ½ tsp salt
  • 3 cups all-purpose flour
  • 4 tsp baking powder
  • 1 cup milk
  • 16 ounces Whipped cream topping
  • ¼ cup granulated sugar
  • 3 qts fresh or frozen strawberries (sliced)


  • Preheat oven to 350°F. Line a 9 x 11-inch baking pan with foil/parchment paper and grease; set aside.
  • In a medium bowl or large bowl, combine dry ingredients and whisk; set aside.
  • In a bowl fit with a mixer, cream together shortening and sugar. Add eggs and vanilla extract and beat well.
  • With the mixer on low speed, slowly alternate between adding dry ingredients and milk.
  • Pour mixture into greased baking pan and bake for 20-25 minutes.
    Cool on wire rack.
  • Place sliced strawberries and sugar in medium saucepan on medium heat and stir gently until the sugar is dissolved. Take off heat and set aside.
  • Once the cake is cool, cut the cake into 9 or 12 pieces.
  • Next, cut each piece in half.
    Spread whipped cream in the center of each piece and spoon strawberries over the top. Place top layer of cake on top and spread whipped cream and strawberries over each piece.


This cake may be left as a single layer. Just be sure to add lots of whipped cream topping and strawberries to the top.


Calories:452kcal | Carbohydrates:80g | Protein:8g | Fat:13g | Saturated Fat:4g | Cholesterol:39mg | Sodium:150mg | Potassium:643mg | Fiber:6g | Sugar:45g | Vitamin A:172IU | Vitamin C:139mg | Calcium:183mg | Iron:3mg
Easy Strawberry Shortcake recipe with double white cake layers and strawberries and whipped cream topping.
Strawberry Shortcake recipe

updated 2/2021


  • Avatar for Swankyrecipes
    06/19/2016 at 11:10 pm

    This shortcake looks delicious. I plan to make it on the Fourth of July. I have creamed butter and sugar together but I have never creamed shortening and sugar. What kind of shortening did you use? (Crisco) Thanks for the recipe.

    • Avatar for Swankyrecipes
      Jessica Knott
      06/20/2016 at 12:22 am

      Yes, I used crisco. Go ahead and cream cream the shortening and sugar together.

  • Avatar for Swankyrecipes
    07/28/2016 at 1:09 pm

    Can I put this together a few hours before serving, or will it get mushy? It would be in fridge for about 5 hours before serving.

    • Avatar for Swankyrecipes
      Jessica Knott
      07/30/2016 at 12:21 am

      Hi Lee, I’d assemble the cake, just add the top layer of strawberries before serving and it should be fine. I love strawberry shortcake a few hours old!

  • Avatar for Swankyrecipes
    11/14/2016 at 12:45 pm

    This is my favourite Strawberry Shortcake recipe. i love it. thanks

  • Avatar for Swankyrecipes
    04/12/2018 at 9:16 pm

    5 stars
    This is the best shortcake recipe! It had a very nice light texture, but still held up with the strawberries. Thanks for sharing. Joanne

    • Avatar for Swankyrecipes
      Jessica Knott
      04/15/2018 at 10:51 pm

      Glad you enjoyed it. We love it, too. Thanks!

  • Avatar for Swankyrecipes
    05/15/2018 at 8:26 am

    Jessica, have you tried this by substituting the vanilla extract with almond extract?

  • Avatar for Swankyrecipes
    Sue B
    07/26/2018 at 3:06 pm

    This is an excellent tasting cake. Thank you for the recipe!

  • Avatar for Swankyrecipes
    05/27/2019 at 3:00 pm

    5 stars
    I ❤️ this recipe! I have been making it for the last several years, every time we go strawberry picking at the Orchard. Now that I do Noom, I was wondering if you had a calorie count per serving?

  • Avatar for Swankyrecipes
    Lisa Dominey
    06/30/2020 at 8:16 am

    1 star
    I do not know what I did wrong but this cake did not turn out,looks like a thick bread dough . I had to bake it for 35 mins,does not look the same as the pic would not make it again.

  • Avatar for Swankyrecipes
    05/25/2021 at 12:04 pm

    Can this cake be frozen ahead of time and assembled later?


  • Avatar for Swankyrecipes
    Katherine Tizravesh
    02/17/2022 at 6:02 pm

    5 stars
    I was a little afraid that the batter was too dry, but it came out very light and tasty.

  • Avatar for Swankyrecipes
    06/07/2022 at 3:06 am

    5 stars
    I was not prepared for this to be as good as this was. For years i have tried so many different shortcake recipes that I didn’t have a lot of faith in this one. Then I started to questioneach step too much this too much that but Holy cow. This was the most incredible shortcake I have had in a very long time. The it doesn’t fall apart if you add too much strawberry juice it’s the perfect consistency and the flavor is so freaking good. (I did substitute butter for shortening only because i was out however it was still very good).

  • Avatar for Swankyrecipes
    06/27/2022 at 7:58 pm

    Wow!!! This is a really great recipe. The cake was moist and delicious. I did make a few adjustments: I used fresh whipped cream and I didn’t cook the strawberry syrup (instead I just added several tablespoons of sugar to the sliced strawberries and shortly there formed a syrup). Also, I used two round 9″ pans and made this into a 2-layer cake. It held up very well. I poked holed in the layers and poured the sugary strawberry juice over the tops before Frosting. Also the batter turned out too thick so I added a hearty splash of milk. This was a birthday cake and the recipient love it. Thanks!!!

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