Introduction

Few desserts embody the taste of summer quite like a perfect strawberry shortcake. This beloved classic combines sweet, juicy strawberries, light and fluffy cake, and rich whipped cream for a dessert that’s both refreshing and indulgent. Our easy version simplifies the process while maintaining all the traditional flavors that make this dessert so special.

What sets this recipe apart is its perfect balance of textures and flavors – the tender buttermilk cake soaks up the strawberry juices without becoming soggy, while the cream cheese-stabilized whipped cream adds a luxurious richness. Using fresh, ripe strawberries is key, as their natural sweetness and slight acidity shine through in every bite.

The Recipe: Easy Strawberry Shortcake

Ingredients

For the Cake:

• 2 cups (250g) all-purpose flour
• 1 tablespoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 3/4 cup (150g) granulated sugar
• 2 large eggs, room temperature
• 1/2 cup (120ml) canola oil (or melted unsalted butter)
• 1 cup (240ml) buttermilk (see note for substitute)
• 1 teaspoon vanilla extract

For the Strawberry Filling:

• 1 lb (450g) fresh strawberries, hulled and sliced
• 2 tablespoons granulated sugar (adjust to taste)

For the Whipped Cream:

• 1 cup (240ml) heavy cream, well chilled
• 4 oz (115g) cream cheese or mascarpone, cold
• 1/4 cup (30g) powdered sugar
• 1 teaspoon vanilla extract

Instructions

1. Prepare the Strawberries

1. Combine sliced strawberries with sugar in a bowl.
2. Let macerate at room temperature for at least 30 minutes (up to 2 hours), stirring occasionally.

2. Make the Cake

1. Preheat oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
2. Whisk together flour, baking powder, baking soda, and salt in a medium bowl.
3. In a separate bowl, beat eggs and sugar until light and fluffy (about 2 minutes).
4. Gradually mix in oil, then buttermilk and vanilla.
5. Gently fold dry ingredients into wet ingredients until just combined.
6. Pour batter into prepared pan and bake for 25-30 minutes until golden and a toothpick comes out clean.
7. Cool in pan for 10 minutes, then transfer to a wire rack to cool completely.

3. Make the Whipped Cream

1. Beat cold cream cheese and powdered sugar until smooth.
2. With mixer running, slowly pour in cold heavy cream and vanilla.
3. Whip until stiff peaks form (be careful not to overmix).

4. Assemble the Shortcake

1. Slice cooled cake horizontally into two layers.
2. Place bottom layer on serving plate and top with half the macerated strawberries (including juices).
3. Spread half the whipped cream over strawberries.
4. Add top cake layer and repeat with remaining strawberries and cream.
5. Garnish with whole strawberries if desired.

Tips for Perfect Results

• Buttermilk Substitute: Mix 1 tablespoon lemon juice or vinegar with 1 cup milk, let stand 5 minutes
• Berry Selection: Choose ripe but firm strawberries for best texture
• Make Ahead: Components can be prepared separately up to 1 day in advance
• Serving Suggestion: For individual portions, bake in 6-inch pans or as cupcakes
• Storage: Best served immediately, but can be refrigerated for up to 8 hours

Conclusion

This Easy Strawberry Shortcake celebrates the simple perfection of seasonal ingredients combined with classic baking techniques. The light, tender cake provides the perfect base for juicy, sweetened strawberries, while the stabilized whipped cream adds a rich contrast without being overly sweet. What makes this version special is its approachability – with straightforward instructions and common ingredients, it delivers impressive results perfect for both casual family dinners and special occasions.

Whether you’re looking for a showstopping dessert for summer entertaining or simply want to enjoy the best of strawberry season, this recipe is sure to become a favorite. The balance of flavors and textures creates a dessert that’s both comforting and elegant, proving that sometimes the simplest preparations are the most satisfying. Serve it at your next gathering and watch it disappear!