This is the best way to use fresh strawberries, trust me! With juicy, sweet strawberries and fluffy whipped cream sandwiched between layers of tender cake, this Classic Layered Strawberry Shortcake is sure to wow your family and friends! Whether you’re a seasoned baker or just starting out, this recipe is easy to follow and yields impressive results that are sure to delight your taste buds!

straight on shot of classic strawberry shortcake on a white cake stand

I pretty much only make easy dessert recipes. One of the great things about strawberry shortcake is that it’s incredibly simple to make, even for home chefs who may not have a lot of experience in the kitchen. The cake is made with just a few simple ingredients and is mixed together in minutes. The strawberries are simply sliced and tossed with a bit of sugar and lemon juice to create a sweet, tangy sauce that complements the cake perfectly, and the homemade whipped cream can be assembled and ready in just a few minutes.

Watch how to make Strawberry Shortcake

Strawberry shortcake is also incredibly versatile! It can be served in a variety of ways, from a classic layered cake to individual servings in jars or glasses. It can be dressed up with additional toppings like chocolate chips, nuts, or even balsamic vinegar for a more sophisticated twist. And of course, it’s always delicious on its own. 

overhead shot of sliced strawberries on a wood cutting board

So whether you’re looking for a simple dessert for a family gathering or want to impress your friends with a beautiful layered cake, strawberry shortcake is the perfect choice!

If you’re intimidated by a layered cake and want to try the same recipe in a different presentation, then you gotta try my Strawberry Shortcake Trifle.

Ingredients you’ll need

ingredients in bowls on a grey background

You probably have most of the ingredients on hand aside from finding the freshest, most delicious strawberries you can get your hands on!

bowl of marinated sliced strawberries with a spoon

How To Make Layered Strawberry Shortcake From Scratch

bowl of cut up strawberries
Add strawberries to a bowl with sugar and lemon
bowl of flour
Add ingredients for the shortcake into a bowl
bowl with shortcake dough
Mix until sticky dough is formed
shortcake dough pressed into a round cake pan
Press dough into greased baking pan and bake
bowl of whipped cream
Make whipped cream
whipped cream spread partially onto cake
Spread whipped onto the inside of cooled cake
strawberries on whipped cream on a cake
Scoop strawberries onto the cake and whipped cream

I much prefer using fresh berries for this Strawberry Shortcake recipe, but if the berries aren’t good you can opt for frozen and defrosted.

Recipe Tips

  • When cutting the strawberries, make sure they are all the same size so they stay uniform.
  • Sift the dry ingredients together before adding the heavy cream.
  • Use heavy whipping cream that is very cold. This will help the cream whip up faster and create a light and fluffy texture.
  • Use a serrated knife to cut the cake in half horizontally.
  • For a beautiful presentation, add extra sliced strawberries and a sprinkle of lemon zest on top of the finished cake. You can also serve extra whipped cream and strawberries on the side for guests to add to their individual servings.

Variations

  • Add a splash of your favorite liqueur, such as Grand Marnier or Amaretto, to the strawberries before assembling the cake.
  • For a gluten-free option, substitute the cake flour with a gluten-free flour blend and adjust the leavening agents accordingly.
  • Add a touch of balsamic vinegar to the strawberry mixture. The tangy and sweet combination will create a deliciously complex taste.
close up shot of piece of layered strawberry shortcake

Storing and Freezing

To store leftover strawberry shortcake, wrap the cake tightly in plastic wrap and store it in the refrigerator for up to 3 days. The whipped cream may deflate a bit, but the cake and strawberries will still be delicious. Be sure to cover the exposed cake with plastic wrap to prevent it from drying out.

Freezing is not recommended as the texture and taste of the whipped cream and strawberries will change when thawed.

Print
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straight on shot of layered strawberry shortcake on a white cake stand

Classic Layered Strawberry Shortcake

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.8 from 53 reviews
  • Author: Laney Schwartz
  • Prep Time: 15 minutes
  • Cook Time: 20-25 minutes
  • Total Time: 0 hours
  • Yield: 8 1x
  • Category: Dessert
  • Method: Oven
Print Recipe

Description

This is the best way to use fresh strawberries, trust me! With juicy, sweet strawberries and fluffy whipped cream sandwiched between layers of tender cake, this Classic Layered Strawberry Shortcake is sure to wow your family and friends! Whether you’re a seasoned baker or just starting out, this recipe is easy to follow and yields impressive results that are sure to delight your taste buds!

Ingredients

Scale

For the berries

  • 1 1/2 pounds strawberries (quartered)
  • 2 tablespoons sugar
  • 1 tablespoon lemon juice

For the shortcake

  • 2 cups cake flour
  • 1 tablespoon baking powder
  • 1/4 teaspoon baking soda
  • 2 tablespoons sugar
  • 3/4 teaspoon salt
  • 2 cups heavy cream

For the whipped cream

  • 2 cups heavy whipping cream (very cold)
  • 1/4 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 1 teaspoon lemon zest

Instructions

  1. Preheat the oven to 400 degrees. In a bowl add the strawberries, sugar, and lemon juice and gently stir to combine. Set aside. The sugar and lemon juice will help bring out the natural juices in the berries and create a light sauce.
  2. In a separate bowl sift together the flour, baking powder, baking soda, sugar, and salt. Add the heavy cream and stir to combine. Mixture will be sticky. Pour mixture into an 8 inch round pan and bake for 20-25 minutes. Remove from oven and place on cooling rack to cool completely.
  3. Meanwhile make the whipped cream. In a bowl or stand alone mixer, beat the cold whipped cream until soft peaks form. Add powdered sugar, vanilla, and lemon zest and beat another 1-2 minutes.
  4. Once the cake has cooled use a serrated knife and cut the cake in half, creating two circles, one on top of the other. Scoop a large spoonful, (or two or three) of the whipped cream onto the bottom layer of the cake. Top with the strawberry mixture. Place the other cake on top, creating a sandwich, and add more whipped cream and berries to the top of the cake. Slice and serve with any leftover whipped cream or berries.

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