Our easy Strawberry Shortcake is our go-to when we want a cute dessert that feels special, but we don’t want to bake anything. We just toss strawberries with a little sugar, let them get nice and juicy, then layer them with sponge cake cups and whipped cream. That’s it, and it looks like we did way more work than we did.
It’s perfect for spring and summer parties, last-minute guests, or when we need a quick dessert for the kids. Plus everyone can build their own, which is always a win.
If you love fresh fruit desserts, try Strawberry Trifle, Fruit Pizza, Strawberry Pie, and Strawberry Poke Cake.
Why you’ll love it + Why it works:
- SO very easy: It is the easiest dessert you will ever make! There are just a couple of steps and it’s ready to devour in 20 minutes.
- Just 4 ingredients: This uses some favorite storebought elements to create an extra quick and easy, but still delicious dessert.
- Soft Texture: Sponge cakes absorb the strawberry juices for a soft bite.
- A pretty treat for any occasion: It’s great for a BBQ, Mother’s Day, or Sunday dessert. We especially love to serve it up in the summer.
Easy Strawberry Shortcake Ingredients
- Strawberries (1 quart, sliced): Adds fresh flavor and creates the sweet fruit filling.
- Sugar (¼ cup): Draws out the juices from the strawberries and creates a light syrup.
- Sponge Cake Dessert Cups (2 (5-ounce) packages): Creates the soft cake layers for the shortcake.
- Whipped Cream (1 (6.5-ounce) can): Adds a light, creamy layer that pairs perfectly with the berries. Use a dollop of Cool Whip or Homemade Whipped Cream.
- Optional toppings: Sprinkle on powdered sugar, lemon zest, or other berries like blueberries, blackberries, or raspberries.
How to Make Strawberry Shortcake
BERRIES. Wash and dry 1 quart of strawberries. Set aside 6 strawberries to use as toppers. Hull and slice the remaining berries into halves or quarters.
Place the sliced strawberries into a container, add ¼ cup sugar, and place a lid on top. Refrigerate for at least 15 minutes until the sugar has dissolved.
ASSEMBLE. Place 6 dessert cake cups onto a different serving plate. Add whipped cream to each sponge cake and spoon the sliced strawberries on top.
Add the second sponge cake and top off with more cream and a whole strawberry.
Kristyn’s Recipe Tips
- To keep the strawberries from becoming too soft and juicy we only sit them in sugar for about 30 minutes and we never use frozen strawberries.
- Chill the strawberries before assembling for a refreshing dessert.
- Assemble just before serving so the cakes stay soft but not soggy.
- For this recipe, we make 6 double-layer cakes, but sometimes we do 12 smaller single-layer shortcakes.
- We like to use canned whipped cream because it’s easy to apply with a textured design, or you can put Cool Whip in a piping bag with a textured tip.
Easy Strawberry Shortcake Recipe
Video
Ingredients
- 1 quart strawberries, sliced
- ¼ cup sugar
- 2 (5-ounce) packages sponge cake dessert cups, total of 12 dessert cups
- 1 (6.5-ounce) can whipped cream, to taste
Instructions
- Wash and dry the strawberries. Set aside 6 strawberries to use as toppers. Hull and slice the remaining into halves or quarters.
- Place the sliced strawberries into a container, toss with sugar, and place a lid on top. Refrigerate for at least 15 minutes until the sugar has dissolved.
- Place 6 dessert cake cups onto a different serving plate. Add whipped cream to each sponge cake and top with the sliced strawberries. Add the second sponge cake and top off with more cream and a strawberry.
Notes
- To keep the strawberries from becoming too soft and juicy we only sit them in sugar for about 30 minutes and we never use frozen strawberries.
- Chill the strawberries before assembling for a refreshing dessert.
- Assemble just before serving so the cakes stay soft but not soggy.
- For this recipe, we make 6 double-layer cakes, but sometimes we do 12 smaller single-layer shortcakes.
- We like to use canned whipped cream because it’s easy to apply with a textured design, or you can put Cool Whip in a piping bag with a textured tip.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Recipe FAQ
If you can’t find these dessert cups, pick up a pound cake or an angel food cake from your local bakery. Slice and top with berries.
Store leftover shortcakes in an airtight container in the fridge for 1-2 days. The cakes will absorb moisture from the cream and juicy strawberries, but they are still edible.
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This recipe was originally published May 2020.
We absolutely loved this! It was so pretty and tasted incredible!
The PERFECT spring treat! I will definitely being making these again soon!
Yay! So glad to hear that!
Where is the recipe for the no bake strawberry shortcake using vienna fingers? I made that last year for sevaral events and it was such a hit but I can’t find the recipe anymore.
Such a tasty and easy recipe! Thank you for this!
this is so perfect for when you want something sweet, but not heavy. thank you so much for sharing this amazing recipe!
This is one of our favorite desserts! So easy to make, and tastes just like summer. Yum!
We LOVE this strawberry shortcake recipe. It’s super easy to make, with simple ingredients and it works! Super delicious, sweet and perfect for gatherings!
Our grocery store sold out of the cups, I’m going to try angel food cake instead. Wish me luck!!!!
It should be tasty with angel food cake too!!
The directions here are very poor…you don’t account for the strawberry you use for the top so make sure you have a little bit extra and also it says smother with strawberries and add cream but in the picture the strawberries are on top of the cream.
You’re right. The directions do not match the picture at all.
Thanks for the feedback. Luckily, this recipe is pretty forgiving and flexible when it comes to assembly. Hope you enjoy!
Thank you I just had to make sure that I was going to do it right and I am LOL thank you for taking your time out to do that
I love cake