This Summer Strawberry Shortcake is the ultimate warm-weather dessert. Featuring a tender, buttery cake layered with whipped cream and juicy strawberries, it’s as delightful to look at as it is to eat. This dessert captures the essence of summer with every bite—fresh, light, and full of flavor.

Why You’ll Love This Recipe
This recipe combines the nostalgic comfort of traditional shortcake with a rich, homemade touch. The cake is soft yet sturdy enough to support generous layers of whipped cream and glazed strawberries. It’s easy to assemble and makes for a show-stopping dessert at any gathering, whether it’s a picnic, barbecue, or family dinner.

Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

For the Cake:
2 ½ cups all-purpose flour
2 ½ tsp baking powder
½ tsp baking soda
¼ tsp salt
1 cup unsalted butter, softened
1 ¾ cups granulated sugar
4 large eggs
1 tbsp vanilla extract
1 cup buttermilk

For the Filling & Frosting:
2 cups heavy whipping cream
¼ cup powdered sugar
1 tsp vanilla extract
2 ½ cups fresh strawberries, hulled and halved
½ cup strawberry jam or glaze

Directions
Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.

In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.

In a large mixing bowl, cream the softened butter and sugar until light and fluffy.

Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.

Alternately add the flour mixture and buttermilk to the butter mixture, beginning and ending with the flour. Mix until just combined.

Divide the batter evenly between the prepared pans and smooth the tops.

Bake for 25–30 minutes or until a toothpick inserted in the center comes out clean.

Let the cakes cool in the pans for 10 minutes, then remove from pans and cool completely on wire racks.

In a chilled bowl, whip the heavy cream, powdered sugar, and vanilla extract until stiff peaks form.

Once the cakes are cooled, spread a thin layer of strawberry jam over the top of one cake layer.

Top with half of the whipped cream and half of the strawberries.

Place the second cake layer on top and repeat with the remaining jam, cream, and strawberries.

Chill for at least 30 minutes before serving for best results.

Servings and timing
This recipe yields approximately 12 servings.
Preparation time: 25 minutes
Baking time: 30 minutes
Cooling and assembly time: 45 minutes
Total time: 1 hour 40 minutes

Variations
Mini Shortcakes: Bake the batter in muffin tins for individual servings.

Berry Medley: Substitute or add blueberries, raspberries, or blackberries for a mixed-berry version.

Lemon Twist: Add 1 tablespoon of lemon zest to the batter for a citrusy note.

Gluten-Free: Use a gluten-free all-purpose flour blend suitable for baking.

Chocolate Drizzle: Drizzle melted dark chocolate over the top for a richer finish.

Storage/Reheating
Store leftover shortcake in an airtight container in the refrigerator for up to 3 days. For best taste and texture, enjoy within the first 24 hours.
The cake layers can be baked ahead and frozen separately for up to 2 months. Thaw and assemble with fresh cream and strawberries before serving.
Avoid reheating as the whipped cream and fresh berries do not respond well to heat.

FAQs
How far in advance can I make this shortcake?
You can bake the cake layers up to 2 days ahead. Assemble with cream and strawberries just before serving for the best texture.

Can I use frozen strawberries?
Fresh strawberries are recommended for optimal texture and flavor. If using frozen, thaw and drain them well before use.

Is buttermilk necessary for the cake?
Yes, buttermilk helps create a moist, tender crumb. You can substitute with milk mixed with a tablespoon of vinegar or lemon juice if needed.

Can I use store-bought whipped topping?
While homemade whipped cream is preferred for flavor and texture, store-bought can be used in a pinch.

What can I use instead of strawberry jam?
You can use a homemade strawberry reduction, raspberry jam, or skip it entirely if the strawberries are very juicy.

How do I keep the whipped cream from deflating?
Use cold cream and utensils, and beat to stiff peaks. Assembling the cake shortly before serving also helps.

Can this recipe be made dairy-free?
Yes, with dairy-free butter, plant-based milk with acid (like almond milk + vinegar), and a coconut cream-based whipped topping.

Will this recipe work as cupcakes?
Yes, simply portion the batter into cupcake tins and reduce the baking time to 18–22 minutes.

Can I use this recipe for a layer cake?
Absolutely. The structure holds well for stacking, making it ideal for a layered shortcake presentation.

How do I slice the cake cleanly?
Chill the cake for 30 minutes before slicing and use a sharp, serrated knife cleaned between each cut.

Conclusion
This Summer Strawberry Shortcake is a timeless dessert that perfectly captures the flavors of the season. With its moist, buttery layers and fresh berry filling, it offers a refreshing and indulgent experience. Whether for a casual picnic or a celebratory event, this shortcake is sure to impress and satisfy.

Summer Strawberry Shortcake

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Author: Olivia
Prep Time: 20 minutes
Cook Time: 35 minutes
Total Time: 55 minutes
Yield: 10–12 servings
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

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Description

Indulge in the ultimate summer dessert with this classic Strawberry Shortcake recipe! Made with a soft, buttery cake base, fluffy whipped cream, and juicy fresh strawberries, it’s the perfect treat for sunny days, BBQs, and beachside picnics. Ideal for anyone looking for a refreshing and fruity dessert. Strawberry shortcake, summer dessert, fresh strawberry cake, whipped cream cake.

Instructions

Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
In a bowl, whisk together flour, baking powder, baking soda, and salt.
In a large mixing bowl, cream butter and sugar until light and fluffy.
Beat in the eggs one at a time, then stir in vanilla extract.
Alternate adding the dry ingredients and buttermilk to the butter mixture, starting and ending with the dry ingredients. Mix until just combined.
Divide the batter evenly between the prepared pans and bake for 25–30 minutes, or until a toothpick comes out clean.
Let the cakes cool completely in pans for 10 minutes, then transfer to wire racks to cool fully.
For the frosting, whip heavy cream with powdered sugar and vanilla extract until stiff peaks form.
Place one cake layer on a serving plate. Spread a thin layer of strawberry jam, followed by a layer of whipped cream and fresh strawberries.
Top with the second cake layer, then frost the top with whipped cream and decorate with remaining strawberries and glaze.