Moist Strawberry Shortcake Recipe
This Moist Strawberry Shortcake Recipe features a soft, vanilla bean cake topped with juicy sugared strawberries and fluffy real whipped cream. It’s a fresh, classic dessert that’s perfectly sweet, light, and ideal for any occasion. Plus it reminds me of my childhood!
A dessert that doubles for all the USA patriotic holidays too!
Easy Shortcake Recipe
Strawberry shortcake has always been one of my favorite desserts, and I’ve been on a mission to find my perfect version. I’ve tried pound cake and buttermilk biscuits, but this soft vanilla cake is the one—this is it!
Why we love it:
- Incredibly moist and tender – The soft vanilla cake soaks up all the sweet strawberry juices and whipped cream for the perfect bite.
- Fresh, simple ingredients – Juicy strawberries, real whipped cream, and classic cake flavors keep it light and naturally delicious.
- Easy to make but impressive to serve – It comes together without fuss but looks beautiful layered for guests.
- Pure nostalgic comfort – It captures that classic summertime strawberry shortcake flavor everyone loves and reminds me of my childhood.
Related Memories
Don’t want to read about my memories? Scroll on by to the recipe! 🙂
Do you have childhood memories of this summertime favorite like I do? My mom made the best strawberry shortcake – hers started with a simple Bisquick cake (from the recipe on the back of the box!), topped with sweetened strawberries and either Cool Whip or a scoop of vanilla ice cream.
Every summer, we’d stop by a local strawberry farm and come home with big boxes of freshly picked berries. Since they didn’t last long, she’d fill the sink with water to wash them, then start hulling and slicing for jam, pie, or shortcake. There were always more than we could use, and I can still picture myself standing next to her, sneaking bites almost as fast as she could prep them – such a sweet, simple memory I’ll always love.
This simple dessert can be used to celebrate any patriotic USA holiday. Avoid the food dyes and use natural colors with a fresh array of strawberries and blueberries! Try our 4th of July Fruit Pizza next!
Ingredient Notes:
- Cake Flour – This type of flour helps the cake stay extra moist.
- Egg Whites – To keep the cake white, I skipped the yolks and just used whites.
- Vanilla Bean Paste – Adds an extra vanilla punch – so good!
- Heavy Cream – Use heavy cream to make REAL whipped cream.
- Strawberries – These are best in season and make a delicious topping!
- Blueberries – Use some blueberries for a little pop of blue for any red, white, and blue dessert!
Three Parts:
You can prep all three parts in advance and then assemble the shortcakes whenever you want.
- The cake.
- The strawberries.
- The whipped cream.
How to make Moist Strawberry Shortcake:
Step 1
Make the cake batter. Use a stand mixer (a hand mixer works too) to cream together the softened butter and sugar. Then add the egg whites, buttermilk, and vanilla bean paste. Mix well.
Add the dry ingredients – baking soda, baking powder, salt, and cake flour. Then mix again.
Step 2
Pour the batter into pan. Prep the pan with parchment paper or baking spray, and then pour the batter into the pan, spreading evenly to all sides.
The square pans I use are a great size to use when you don’t want a ton of leftovers.
Step 3
Bake cake. Bake cake in a preheated 350-degree F oven for approximately 25 minutes, or until done in the center. Use a toothpick to test for doneness – your oven may run cooler or hotter than mine does.
Cool cake on a wire cooling rack.
Step 4
Prep strawberries. Hull and slice the strawberries. Add to a mixing bowl and add the sugar. Stir well and let maserate for at least 30 minutes.
NOTE: Sugar is the key to preparing the strawberries for shortcake. If you want a nice syrupy drizzle on your shortcake, then add extra sugar to the strawberries. The sugar draws out the juices from the strawberries and makes them extra sweet.
Step 5
Make whipped cream. In another bowl, combine the heavy cream, powdered sugar, and vanilla. Use a hand mixer to whip ingredients until stiff peaks start to form.
NOTE: If you overmix whipping cream, it will go from soft, fluffy peaks to a grainy, curdled texture. Keep going past that point and it will actually separate into butter and liquid (buttermilk).
Step 6
Assemble plates of shortcake. To small plates, add a square of vanilla cake. Top with some fresh whipping cream followed by strawberries and blueberries. Dig in!
Recipe FAQs:
Shortcake generally refers to a sweet cake or crumbly biscuit in America. Shortcakes are layered with strawberries and whipped cream and are found worldwide, but generally considered to have originated in North America.
In addition to strawberries, you’ll need to top your shortbread with whipped cream. Use the REAL stuff for maximum flavor!
It’s best assembled just before serving so the cake doesn’t get soggy, but you can prep all components in advance.
You’ll want to store the three parts of the shortbread separately. The cake can be stored on the countertop. It also freezes well if you place in freezer bags. The whipped cream topping and the strawberries can be stored in the refrigerator.
Expert Tips:
- If you’d rather make this recipe as cupcakes for your shortcake, you can definitely do that instead of using a square pan. Just fill cupcake liners to 3/4 full and reduce baking time.
- You can use a stand mixer or a hand mixer for the cake.
- Add more sugar for an extra syrupy strawberry sauce. It’s up to you.
- If wanting to prep in advance, the cake can be frozen and thawed out on your countertop beforehand. Make the whipped cream and strawberries the day you enjoy this dessert.
More Delicious Strawberry Favorites:
Kitchen Tools Used: (affiliate links)
xoxo ~Sue
Moist Strawberry Shortcake Recipe
Ingredients
For the shortcake:
- 1/2 cup unsalted butter – softened to room temperature
- 2/3 cup granulated sugar (132 grams)
- 2 large egg whites – at room temperature
- 2/3 cup buttermilk – at room temp
- 2 teaspoons vanilla bean paste
- 1 ⅓ cup cake flour (173 grams) – 115 grams
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon kosher salt
For the strawberries:
- 32 oz. strawberries – or two pounds
- 1/4 cup sugar
For the whipping cream:
- 1 ½ cup heavy whipping cream
- 3 Tablespoons powdered sugar
- 2 teaspoons vanilla
Instructions
- Make the cake batter. Use a stand mixer (a hand mixer works too) to cream together the softened butter and sugar. Then add the egg whites, buttermilk, and vanilla bean paste. Mix well.Add the dry ingredients – baking soda, baking powder, salt, and cake flour. Then mix again.1/2 cup unsalted butter, 2/3 cup granulated sugar (132 grams), 2 large egg whites, 2/3 cup buttermilk, 2 teaspoons vanilla bean paste1 ⅓ cup cake flour (173 grams), 1 teaspoon baking powder, 1/2 teaspoon baking soda, 1/2 teaspoon kosher salt
- Pour the batter into pan. Prep the pan with parchment paper or baking spray, and then pour the batter into the pan, spreading evenly to all sides.The square pans I use are a great size to use when you don’t want a ton of leftovers.
- Bake cake. Bake cake in a preheated 350-degree F oven for approximately 25 minutes, or until done in the center. Use a toothpick to test for doneness – your oven may run cooler or hotter than mine does.Cool cake on a wire cooling rack.
- Prep strawberries. Hull and slice the strawberries. Add to a mixing bowl and add the sugar. Stir well and let maserate for 20-30 minutes.32 oz. strawberries, 1/4 cup sugar
- Make whipped cream. In another bowl, combine the heavy cream, powdered sugar, and vanilla. Use a hand mixer to whip ingredients until stiff peaks start to form.NOTE: If you overmix whipping cream, it will go from soft, fluffy peaks to a grainy, curdled texture. Keep going past that point and it will actually separate into butter and liquid (buttermilk).1 ½ cup heavy whipping cream, 3 Tablespoons powdered sugar, 2 teaspoons vanilla
- Assemble plates of shortcake. To small plates, add a square of vanilla cake. Top with some fresh whipping cream followed by strawberries and blueberries. Dig in!
Best vanilla cake ever!
Thanks Judith!
I just made this recipe and it is perfect! Moist, tender, just sweet enough! Simple, too! The last recipe I tried for shortcake was more like a biscuit and not at all what I was looking for. This is it!
I love hearing this, Jackie! It’s our favorite!
A terrific treat for the 4th! Perfect amount of sweetness in the cake mixed with the berries. Another winner Sue!
I love hearing this, Danalea! Thanks so much for trying the shortcake and letting me know!
When I was growing up my mom made that same cake from the back of the bisquick box! That’s awesome! Your cake looks delicious too! Brings back memories.
Hi Karly! Love that Bisquick mix! Thanks for your sweet comments. 🙂
A classic dessert and this one is amazing! So timely as we head into summer and fresh strawberries! Is it tooo much to put your Homemade Strawberry Ice Cream on the side?