Strawberry Shortcake

5 from 97 votes

Strawberry Shortcake

Strawberry shortcake is one of the easiest desserts you'll ever make!! Just 4 ingredients and 20 minutes for a light summer dessert.

Prep Time20

Total Time20

Course: Dessert

Cuisine: American

Servings:

Author: Lil' Luna

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

Recipe Tips.

For this recipe, we make 6 double-layer cakes but sometimes 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.
To keep the strawberries from becoming too soft and juicy we 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.

Store leftovers 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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