Easy Strawberry Shortcake Recipe

 Strawberry Shortcake

 Strawberry Short Cake is a refreshing summer dessert, made with a simple vanilla cake topped with whipped cream and sliced strawberries. This Strawberry Short Cake is light, moist, and crumby when you have it feel like heavenly. 

For this Strawberry Short Cake recipe first, you need to bake the simple vanilla cake, For this cake, I have used cake flour that makes its texture silky can be substituted with app-purpose flour, vegetable oil, and buttermilk will give it moistness. You can use whole milk instead of buttermilk but later is the best option to make the cake moist and its acidic property activated leavening agents to activates to rise the cake.

In this recipe each part of recipe, you can make a day head, despite making a cake you can bake biscuits in advance, store in an air-tight container for three months, thaw them before using them for strawberry shortcake.

Prepare the strawberries; cut them into slices and mixed with sugar beforehand will make them release their juices put them into the refrigerator ready to use for topping.

Home-made whipped cream tastes the best you would feel like heavenly due to its refreshing, creamy, and soft texture, do this job too in advance to make it easier than you think. Home-made whipped cream is a perfect topping for shortcakes, cupcakes, My job is to make every recipe simple, easy to make with simple ingredients easily available in your pantry. Enjoy this refreshing, chilled Strawberry Short Cake the best dessert for the summers. You can also frost the simple vanilla cake with Mirror Glaze Frosting


Strawberry Short Cake
Strawberry Short Cake


Prep Time: 1hours, 25minutes

Cook Time: 25 minutes

Yield : 8 serving

Cuisine: American

Course: Dessert


1 1/4 cup cake flour ( or AP flour)

1/4 cup unsalted butter, cubed and at room temperature

2/3 cup granulated sugar

1/2 cup buttermilk

2 eggs

2 tbsp vegetable oil

1 tsp baking powder

1/4 tsp salt

1 tsp vanilla extract

All the ingredients are for single layer cake

Whipped Cream:

1 cup cold heavy cream

2 tbsp powdered sugar

1/2 tbsp vanilla extract


1 1/2 cup strawberries, sliced

1 tbsp granulated sugar


To Make the Cake:

Grease the 9" cake pan lined with parchment paper, then grease the parchment paper for seamless removing of the cake from the pan, now the cake pan is ready, preheat the oven to 350 degrees F.

Sift the dry ingredients; cake flour, baking powder, salt, in a mixing bowl cream the butter, oil, and sugar, add buttermilk, eggs, and vanilla extract mix on medium speed, add the dry ingredients to wet ingredients mix on medium speed for about 1 minute or until incorporate well, scrape down the sides.
Pour the batter into the prepared cake pan, bake for about 20-25 minutes, check the doneness; insert a toothpick into the center of the cake comes out clean, it's done. Cool the cake completely on the wire rack.

Mix the Strawberries:

Mix the sliced strawberries and sugar, let it rest at room temperature so that the strawberries release the juices.

Make the Whipped Cream:

Using a hand or stand mixer; whip the heavy, sugar, and vanilla extract on medium to high speed for about 5 minutes or until stiff peaks form; is the perfect consistency for topping.

To Assembling the Cake:

Place the cake on the serving plate, make sure your cake is completely cool, spread a thick layer of the  whipped cream over the top of the cake, top with strawberries. Refrigerate the cake for 3hours or over the night before serving, store the leftover cake in the air-tight container in the refrigerator for 3-4 days.


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