The Best Strawberry Shortcake
Strawberry shortcake is the dessert that tells me summer has arrived, and this easy version is the one I make again and again. Store-bought sponge cake is layered with sweet, juicy strawberries tossed in sugar and vanilla, then crowned with whipped cream, fresh mint and a dusting of powdered sugar. If you love my Berry Berry Shortcake Cups or my Strawberries n’ Cream Puff, this classic is a must.
Moreover, there is no baking required, which means more time with your guests. Equally important, a short rest lets the strawberries release their juices into the cake.
In essence, it is pure, nostalgic sweetness. Serve it after my Burger Board for a perfect summer menu.
What Is the Best Strawberry Shortcake?
It is layers of soft cake, sugared strawberries and whipped cream.
Strawberry Shortcake Ingredients (With Purpose & Flavor Notes)
Sponge Cake
A store-bought cake keeps it easy.
Fresh Strawberries
Sweet, ripe and juicy.
Sugar & Vanilla
Draw out the berry juices.
Whipped Cream
Light and airy.
Mint & Powdered Sugar
A pretty finish.
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Everything I Love for this recipe
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Large Pot
A roomy pot that doubles as a gentle water bath for melting the chocolate for the ganache.
Mini Tart Pans
Mini tart pans with removable bottoms release each tart cleanly with a perfect fluted edge.
Food Processor
Grinds the Oreos into fine crumbs for an even, sturdy crust.
Saucepan
Gently heats the cream for a smooth, glossy chocolate ganache.
Whisk Set
Whisks the ganache until it is silky and completely smooth.
Silicone Spatula Set
Scrapes every drop of ganache from the pan and smooths it into the tart shells.
Strawberry Huller
Hulls the strawberries quickly for a fresh fruit topping on each tart.
Glass Prep Bowls
Small bowls keep the toppings and garnishes prepped and ready.
3-Tier Serving Tray
A three-tier tray turns a batch of mini tarts into a stunning dessert display.
Oreo Cookies
Oreo cookies make a rich, chocolatey crust with no baking skills required.
Offset Spatula
Smooths the ganache into a glossy, even layer in each tart shell.
Microplane Zester
Grates delicate chocolate curls or fresh orange zest over the finished tarts.
How To Make the Best Strawberry Shortcake
- Slice and sugar the strawberries with vanilla.
- Let them rest to release their juices.
- Layer cake, berries and whipped cream.
- Garnish with mint and powdered sugar.
Delicious Strawberry Shortcake with Pound Cake
Ingredients
- 1 1 store-bought Sponge Cake or Angel Food Cake (you can find these in the bakery section)
- 1 pound Fresh Strawberries hulled and sliced
- 1 cup store bought Whipped Cream or Whipped Topping
- 2 tbsp Granulated Sugar optional- this is for sweating the strawberries
- 1 tsp Vanilla Extract optional- for flavoring of whipped cream / topping
- Mint for garnishing
- Powdered Sugar for garnishing
Instructions
**Prepare the Strawberries:**
- In a bowl, combine the sliced strawberries with sugar (if desired) and let them sit for about 15 minutes. The sugar will help release juices from the strawberries and create a sweet syrup.
**Whip the Cream (if needed):**
- If you're using plain whipped cream, you can add a teaspoon of vanilla extract to enhance the flavor. Whip the cream until it forms stiff peaks if it's not pre-whipped.
**Slice the Cake:**
- Carefully slice the store-bought sponge cake or angel food cake into individual serving-sized portions. You can use a serrated knife for this.
**Assemble the Shortcakes:**
- Place one slice of cake on a serving plate. Spoon some of the macerated strawberries (strawberries soaked in their juices) on top of the cake.
**Add Whipped Cream:**
- Dollop a generous amount of whipped cream on top of the strawberries.
**Top with Another Cake Slice:**
- Place another slice of cake on top of the whipped cream, creating a sandwich effect.
**Finish with More Strawberries and Cream:**
- Add more macerated strawberries on top of the second cake layer and garnish with an extra dollop of whipped cream.
**Serve and Enjoy:**
- Serve your store-bought strawberry shortcake immediately. You can optionally garnish with a whole strawberry or mint leaves for a decorative touch.
Video
KEEP HOSTING
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The Easy Pound Cake Bar
It’s the perfect way to turn a simple treat into a fun, interactive experience.
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Variations
Pound Cake
Use toasted pound cake slices.
Biscuits
Use buttery biscuits for a Southern version.
Mixed Berries
Add blueberries and raspberries.
Balsamic
A splash of balsamic deepens the berries.
Lemon Cream
Fold lemon zest into the cream.
Trifle
Layer in a trifle bowl.
When I Love Serving the Best Strawberry Shortcake
Summer Cookouts
A classic finish.
Fourth of July
Add blueberries.
Mother’s Day
Sweet and pretty.
Bridal Showers
Light and elegant.
Birthdays
A fresh alternative to cake.
Sunday Dinner
A family favorite.
What To Serve With the Best Strawberry Shortcake
A Cobbler
Tarts
A Float
My Raspberry Rosé Sorbet Float.
Bubbles
My Raspberry Lemonade Prosecco.
A Dessert Board
Something Savory First
Shelf Life & Storage Tips
Refrigerator
Store assembled shortcake up to 1 day; components separately up to 3 days.
Make Ahead
Sugar the berries up to 4 hours ahead.
Serving
Assemble just before serving so the cake stays fluffy.
Frequently Asked Questions
Can I use frozen strawberries?
Fresh is best, but thawed frozen berries work.
Can I make my own whipped cream?
Yes, whip heavy cream with a little sugar and vanilla.
How long should the berries sit?
About 15 to 30 minutes.
Can I use pound cake?
Absolutely.
Can I make it ahead?
Prep components ahead and assemble to serve.
Final Thoughts
Strawberry shortcake is summer on a plate. With this in mind, I hope it becomes one of your favorite recipes to share with the people you love.
All things considered, simple food made with care is the heart of good hosting. If you make it, I would love to hear how you served it.
Erica A. Thomas
Founder of Eating With Erica
SAVE NOW, MAKE LATER!
