Light and Fluffy Homemade Strawberry Shortcake: Imagine a symphony of textures and flavors in every bite. This delightful dessert features light and fluffy homemade shortbread cakes, each a perfect canvas for a generous dollop of our homemade strawberry whipped cream. Bursting with fresh, seasonal strawberries, this shortcake is a celebration of summer flavors in every mouthful.

Unlike store-bought varieties, this recipe uses fresh ingredients to create a truly special treat. The shortbread cakes are light and airy, while the whipped cream is homemade for a touch of sweetness and vibrant strawberry flavor. Each juicy, sun-ripened strawberry adds a burst of freshness that completes this delightful dessert.

Perfect for a special occasion, afternoon tea, or simply a delightful summer treat, this homemade strawberry shortcake is sure to leave you wanting more.

Strawberry Shortcake with Strawberry Whipped Cream

Why You’ll Love this Homemade Strawberry Shortcake with Strawberry Whipped Cream

Here are some reasons why someone would love this Homemade Strawberry Shortcake with Strawberry Whipped Cream:

  • Fresh, Seasonal Delight: This dessert celebrates the peak of summer with fresh, juicy strawberries taking center stage. Every bite is bursting with the sweetness and vibrant flavor of the season.
  • Homemade Goodness: Unlike store-bought versions, this recipe uses fresh ingredients to create a truly special treat. The shortbread cakes are light and fluffy, baked from scratch, and the whipped cream is homemade for a touch of sweetness and real strawberry flavor.
  • Symphony of Textures: This dessert boasts a delightful contrast of textures. The light and airy shortbread cakes offer a soft base that perfectly complements the smooth and creamy homemade whipped cream. Each juicy strawberry adds a burst of freshness and a slight textural counterpoint.
  • Simple Elegance: Despite its impressive flavor and homemade touch, this strawberry shortcake is surprisingly easy to make. It’s a perfect way to impress your guests or enjoy a homemade treat without spending hours in the kitchen.
  • Customizable for Everyone: Feel free to personalize your shortcake! Add a drizzle of chocolate sauce, a sprinkle of chopped nuts, or a dollop of vanilla ice cream for an extra special touch.
Strawberry Shortcake with Strawberry Whipped Cream

Storage Tips for Strawberry Shortcake

Here’s how to store leftover homemade strawberry shortcake to maintain its freshness and delightful textures:

Understanding the Components:

  • Shortcake Storage: The shortbread cakes themselves store well, but the key is to keep them separate from the wet ingredients like the whipped cream and strawberries.

Separate Storage is Key:

  • Containers for Each: Store the leftover shortcake components in separate airtight containers. This prevents the cake from becoming soggy from the whipped cream and strawberries.
    • Store the leftover shortcake cakes in an airtight container at room temperature for up to 2 days.

Fresh Berries are Best:

  • Strawberries Don’t Hold Up: Unfortunately, fresh strawberries don’t store well when assembled in the shortcake. It’s best to store leftover strawberries in a separate airtight container in the refrigerator for up to 2 days. However, their texture and flavor will degrade as they sit.

Whipped Cream Needs Chilling:

  • Refrigerate the Cream: Store leftover homemade strawberry whipped cream in an airtight container in the refrigerator for up to 24 hours. However, whipped cream loses its volume and texture over time, so it’s best enjoyed fresh.

Reassembly is Easy:

  • Fresh is Best: When ready to enjoy your leftover shortcake, simply reassemble the components just before serving. Use fresh strawberries for the best flavor and texture.

Freezing Not Recommended:

  • Texture Troubles: This dessert is best enjoyed fresh. The whipped cream and strawberries won’t freeze well and will lose their texture upon thawing. The shortcake cakes can technically be frozen for up to 3 months, but they may dry out slightly upon thawing.

Freshness Tips:

  • Assemble Before Serving: For the best overall experience, it’s recommended to assemble your strawberry shortcake just before serving. This ensures the freshest flavors and optimal textures in every bite.

It’s really pretty easy and quick, I started it with dinner and we were enjoying it almost as soon as we were finished.

A nice fluffy shortbread cake that’s good by itself, but when you top it with a strawberry topping and a creamy whipped topping, you are in for quite a treat!

Tips for Making Homemade Strawberry Shortcake with Strawberry Whipped Cream

Here are some tips for making the most delicious homemade strawberry shortcake with strawberry whipped cream:

Perfect Shortcakes:

  • Fresh Ingredients Matter: Use high-quality ingredients for the best outcome. Opt for real butter and fresh buttermilk for the shortcakes, as they contribute to both flavor and texture.
  • Don’t Overmix: Once you combine the dry and wet ingredients for the shortcakes, resist the urge to overmix. Overmixing can lead to tough cakes. Mix just until the dry ingredients are incorporated.
  • Bake for Golden Perfection: Keep a watchful eye on your shortcakes in the oven. They bake up quickly, and you want them to be golden brown on the edges but still slightly soft in the center.

Luscious Strawberry Whipped Cream:

  • Cold is Key: Use very cold heavy cream for the whipped cream. Chill your mixing bowl and whisk attachment beforehand if possible. Cold ingredients will whip up faster and create a lighter, airier texture.
  • Sweetness to Taste: Don’t over-sweeten your whipped cream! The strawberries themselves add natural sweetness. Start with a little powdered sugar and gradually add more to your desired level of sweetness.
  • Don’t Overwhip: Once your whipped cream reaches soft peaks, stop whipping. Overwhipping can turn the cream stiff and grainy. Soft peaks are perfect for folding into the shortcake and whipped cream.

Fresh Strawberries Shine:

  • Peak Season for Peak Flavor: If possible, make this dessert when strawberries are in season for the best flavor and texture. Locally grown, ripe strawberries will elevate your shortcake to the next level.
  • Slicing Matters: For a more elegant presentation, slice the strawberries rather than chopping them. However, if you prefer a more rustic look, feel free to chop them.
  • Macerate for Extra Flavor (Optional): For an extra burst of strawberry flavor, toss sliced strawberries with a little sugar and let them sit for about 15 minutes before assembling the shortcake. The sugar will draw out the juices, creating a delicious syrup that can be drizzled over the assembled dessert.

Assembly and Serving:

  • Assemble Before Serving: For the best texture, assemble your strawberry shortcake just before serving. This prevents the shortcakes from becoming soggy from the whipped cream and strawberries.
  • Layer it Up: Split the shortcakes in half horizontally and layer with fresh strawberries and dollops of homemade strawberry whipped cream.
  • Presentation Matters: For a touch of elegance, consider drizzling the assembled shortcake with a little of the strawberry syrup (if you macerated the berries) or a dusting of powdered sugar.

By following these tips, you’ll be well on your way to creating a homemade strawberry shortcake that’s bursting with flavor and delightful textures!

Strawberry Shortcake with Strawberry Whipped Cream

Making the Recipe

Strawberry Shortcake with Strawberry Whipped Cream

Strawberry Shortcake with Strawberry Whipped Cream

Nicole Cook
Light fluffy homemade shortbread cake covered in homemade strawberry whipped cream and fresh strawberries.
5 from 3 votes
Prep Time 25 minutes
Cook Time 18 minutes
Total Time 43 minutes
Course Dessert
Cuisine American
Servings 8 servings
Calories 507 kcal


For Cake:

  • 2 cups all purpose flour
  • 4 tablespoons granulated sugar
  • 3 teaspoons baking powder
  • ½ teaspoons baking soda
  • ½ teaspoons salt
  • 6 tablespoons unsalted butter cold and sliced
  • 2 tablespoons solid all-vegetable shortening cold
  • ¾ cup buttermilk

For Strawberry Whipped Cream

  • 2 pints fresh strawberries
  • 2 cups heavy whipping cream
  • 2 tablespoons granulated sugar


For the Cake:

  • Preheat oven to 425 degrees F. Grease an 8″ cake pan.
  • Sift the flour, sugar, baking powder, baking soda and salt into a large bowl in your stand mixer.
  • Add the sliced butter.
  • Blend on low until the butter is 1/4 of the size it was. About the size of a large pea. Then cut in the cold shortening until the mixture looks like a coarse meal.
  • Next, pour in the buttermilk, a little at a time using your dough hook on low. Blend until the mixture forms a dough and leaves the side of the bowl. Continue allowing the dough hook to do its job on low for about a minute longer. The dough should hold together beautifully and be very soft.
  • Pat the dough into a prepared 8″ cake pan, make sure you have it as even as you can.
  • Bake about 15-18 minutes or until the top is golden. Remove to a wire rack and allow to cool for at least 5 minutes still in the pan. Then, invert from the cake pan onto the wire rack to continue cooling – keep the bottom side facing upward.
  • Allow to cool completely before adding the Strawberry whipped cream.

For the Strawberry Whipped Cream:

  • Grab two bowls. Remove the Strawberry greens and slice the strawberries in half (if its still kind of large, cut it again). Put half in one bowl, and put half in the other bowl. Sprinkle each bowl of strawberries with 1 Tbs. of sugar.
  • Whip the heavy whipping cream until it looks like whipped cream, you should see it start forming peaks.
  • When the whipped cream is ready, dump one bowl of the strawberries into a food processor and process for about 30 seconds until you have a thick liquidy strawberry mess.
  • Fold the strawberry mess into the whipped cream just until it is combined.
  • Chill for about 15 minutes.

To assemble it all:

  • After the cake has cooled completely, slice the cake in half. Gently slide each half on a separate plate with the cut side facing up. Spread the strawberry whipped cream on the cut side of both slices of cake. Now join them back up. Cut the shortcake into wedges, top with more whipped cream and the 2nd bowl of strawberries. Serve! Absolutely delicious!


Calories: 507kcalCarbohydrates: 45gProtein: 7gFat: 35gSaturated Fat: 20gPolyunsaturated Fat: 3gMonounsaturated Fat: 9gTrans Fat: 1gCholesterol: 92mgSodium: 416mgPotassium: 304mgFiber: 3gSugar: 18gVitamin A: 1188IUVitamin C: 70mgCalcium: 180mgIron: 2mg
Keyword easy cake recipes, easy dessert recipes
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  1. That is one tasty looking strawberry shortcake. I’m loving the strawberry whipped cream. From hereon in, it will ‘always’ be strawberry whipped cream on top of strawberry shortcakes. I just can’t get enough of summer strawberries – brilliant idea!

  2. Wow, your blog is beautiful–and so is that dessert! This is a classic and delicious dessert, which is so appropriate for strawberry season. Kudos!

  3. And we love to tinker with the whipped cream. No spray cans here. We dump a carton of whipping cream in the bowl of our stand-type mixer and whip away with the whip attachment. Maybe we’ll sweeten it with brown sugar instead of granulated and we’ll experiment with flavors adding a flavor other than vanilla. Caramel and butterscotch whipped cream is outstanding with strawberries but maybe we like Lemon Cloud Whipped Cream even better.

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