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Strawberry shortcake is one of the easiest desserts you’ll ever make!! It’s light, refreshing, and perfect for summer.
If you’re a huge shortcake fan, you might also like Strawberry Shortcake Bars or this our Strawberry Shortcake Trifle.
The Easiest Dessert – Ever!
We’ve always been big fans of all things strawberry shortcake!
One of our favorite ways to enjoy this dessert is a very simple version using the sponge cake cups found at the grocery store (usually in the bakery section or near the strawberries).
Classic strawberry shortcake is made using shortcake which is a cross between a biscuit and cake. For this recipe, the only ingredients are: sponge cake, fresh strawberries, a little sugar and some whipped cream.
Here’s why we love it:
- SO easy! It is the easiest dessert you will ever make!
- Few ingredients. Only a few ingredients are needed to make it.
- Great for any occasion. It’s great for a BBQ, Mother’s Day, or Sunday dessert.
Strawberry Tips
Here are a few tips to keep in mind:
- Strawberries do not continue to ripen once they’re picked so choose berries that are a nice red from stem to tip.
- Buy local and in season. This will help ensure the berries are as ripe as possible and it saves a little money.
- Ripe berries should have a nice sweet aroma.
- Cut strawberries can last, covered, in the fridge for 3-4 days. Note that with the sugar, it will “sweat” and create juices that the cake will absorb.
How to Make Strawberry Shortcake
- BERRIES. Wash and dry the strawberries. Set aside 6 strawberries to use as toppers. Slice the remaining into halves or quarters. Place the sliced strawberries into a container. Add the sugar and place a lid on top. Refrigerate for at least 15 minutes until the sugar has dissolved.
- CAKE CUPS. At my local grocery store, each 5-ounce package contains 6 sponge cake cups. I purchase two packages so that I can assemble 6 double-layer desserts.
- 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 strawberry.
Variations + Tips
You can use heavy cream to make Homemade Whip Cream or store-bought. Change up this favorite strawberry shortcake recipe with any of these suggestions:
- For more quick cake options, pick up a pound cake or an angel food cake from your local bakery. Slice and top with berries.
- For a more homemade version, try using a Chiffon Cake, Pound Cake, or Angel Food Cake.
- Use our Cheesecake Fruit Salad (a white chocolate cheesecake mousse filled with berries) instead of whipped cream. It’s to die for!
- Sprinkle on powder sugar, lemon zest or other berries like blueberries, blackberries or raspberries.
- Spread the dessert out and serve 12 single-layer instead of 6 double-layer portions.
Storing Info
- MAKE AHEAD OF TIME. We do not recommend assembling these until a couple of hours before you wish to serve them. However, you can prepare the different elements the day before and keep them stored in separate containers until you’re ready to make and serve the desserts.
- STORE the sponge cakes, strawberries, and whipped cream in separate containers. The sponge cakes will get too soggy if they are stored with strawberries on top.
For more strawberry recipes:
Strawberry Shortcake Bars
3 hrs 30 mins
Strawberry Shortcake Trifle
10 mins
Strawberry Shortcake Kabobs
40 mins
Strawberry Shortcake Recipe
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.
Video
Notes
- For this recipe, I make 6 double-layer cakes, but sometimes I will make 12 smaller single-layer shortcakes.
- I 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.
- To keep the strawberries from becoming too soft and juicy I only sit them in sugar for about 30 minutes and I never use frozen strawberries.
- Do not assemble too far in advance otherwise the sponge cakes will absorb the moisture from the cream and berries.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I make these throughout the summer whenever we have guests. They are so easy to make and just adorable. Delicious too!
Yum! They taste delicious, they are a refreshing dessert . I Love all your recipes, they are quite tasty.
“KEEP ROCKING “
Excited to make
so quick to make and delicious. I also use sliced butter pound cake when I can’t find the sponge cakes
That’s a great idea too! Can’t go wrong with pound cake and strawberries!
I see these little cakes in the produce section. I’ll have to pick up some next time for a quick version of my favorite dessert.
This strawberry shortcake has that classic flavor that we all love. So light and fresh every time!
It doesn’t get much easier, and these are so tasty! We also like them with vanilla ice cream instead of the whipped cream. It’s extra refreshing on a hot day. 🙂
Yes!! Ice cream is so yummy with it too! Thanks for sharing!
Yum! This is always a great treat for my family! Quick and so delicious too! Definitely making these again!
Love strawberry shortcake. Easy refreshing recipe. So good during the summertime when there’s an abundance of strawberries.
Great thanks
You’re welcome! Glad you enjoyed the cake!
This is our go-to dessert on Mother’s Day. It’s my moms favorite & you can’t find an easier recipe!