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By Kelly Miller • • 7 Comments
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This Easy Strawberry Shortcake Recipe is perfect with fresh picked berries! Split this easy cake in half and layer whipped cream and chopped strawberries for a special dessert treat!
Every year I look forward to seeing loads of strawberries in the grocery store. And every year I tell myself to WAIT to buy them until June at least for the best flavor. Every year I buy them too early and they have no flavor or they’re not sweet at all! I just can’t wait to make this easy strawberry shortcake for my family!
How do you make strawberries for strawberry shortcake?
For my recipe, just chop them! You can go ahead and add a sprinkling of sugar to the strawberries if they’re tart, but it’s really not necessary along with the sweetness of the shortcake and the whipped cream.
What whipped cream can you use for this easy strawberry shortcake recipe?
I like to use the Reddi Whip brand in the can found in the dairy section of the grocery store. You could use Cool Whip or homemade whipped cream if you’d like as well!
How to make this recipe quicker:
You could certainly skip making the shortbread crust and just purchase the prebaked angel food cake shells at the grocery store along with already sliced strawberries! The pastry shells are usually sold during the spring and summer months in the produce section of the store.
How to make this recipe more homemade:
In addition to the homemade shortcake, you could also use homemade whipped cream- it’s really easy! I recommend this recipe because it uses whole food ingredients and always turns out wonderful for me.
Did you like this Easy Strawberry Shortcake Recipe? Leave a rating and a comment below this post!
Easy Strawberry Shortcake Recipe
An easy strawberry shortcake recipe with homemade shortcake, fresh strawberries, and whipped cream.
3.62 from 92 votes
Print Pin Rate
Course: Dessert
Cuisine: American
Keyword: easy strawberry shortcake recipe
Prep Time: 10 minutes minutes
Cook Time: 25 minutes minutes
Total Time: 35 minutes minutes
Servings: 12 servings
Calories: 194kcal
Author: Kelly Miller
Ingredients
- 1/4 cup butter room temperature
- 3/4 cup sugar
- 1 egg
- 2 cups flour
- 4 tsp baking powder
- 1/4 tsp salt
- 1 cup milk
- 2 tsp vanilla extract
- 4 cups strawberries hulled and diced
- whipped cream
Instructions
In a stand mixer, cream butter, sugar, and egg.
In a medium bowl, stir together flour, baking powder, and salt. While mixer is on low speed, alternate adding flour mixture and milk to the butter mixture until all ingredients are incorporated. Add in vanilla and mix until blended.
Spread batter into a greased 9 x 13 baking dish. Bake at 350 for 25 - 30 minutes or until golden on top. Remove from oven and cool completely.
Slice cooled shortcake into 12 squares. Split each square in half creating a top and bottom layer. Spread strawberries and whipped cream on each bottom layer of shortcake, and then top with the top layer of shortcake along with some more strawberries and whipped cream. Serve immediately.
Nutrition
Calories: 194kcal | Carbohydrates: 33g | Protein: 3g | Fat: 5g | Saturated Fat: 2g | Cholesterol: 25mg | Sodium: 98mg | Potassium: 295mg | Fiber: 1g | Sugar: 16g | Vitamin A: 175IU | Vitamin C: 28.2mg | Calcium: 109mg | Iron: 1.4mg
Tried this recipe?Follow me @mostlyhomemademom or tag #MostlyHomemadeMom!
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Reader Reviews & Comments
Sheri Beins saysSuper fast, easy and delicious. I did sprinkle slivered almonds over the top of the whipped cream and then dusted it with powdered sugar. Looked and tasted fantastic.
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- Paul says
Very, very simple, and very, very good. I missed it the last time Kel made it, but I remember the first time. It’s a pretty dish, also. 😀
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- Michele says
The Cake is fresh tasting and delicious! My family fought over the plain cake that was leftover, and without the strawberries!
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- Michele says
The Cake is fresh tasting and delicious! My family fought over the plain cake that was leftover, without the strawberries!
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- Dawn says
This recipe was so easy and delicious.
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- Liz says
Do I have to refrigerate the cake? I made just a few slices and didn’t add the whipped cream and strawberries to the whole thing. We are just making it when we want it. Do I put the extra cake in the fridge too?
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- Kelly Miller says
I think you’d be ok just covering the cake with plastic wrap or foil without refrigerating it. Hope you enjoy the recipe!
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