This Strawberry Shortcake with Fresh Cream is a classic dessert that combines the rich flavor of a moist sponge cake with the lightness of whipped cream and the sweetness of fresh strawberries. Beautifully layered and bursting with natural fruit flavor, it’s the perfect centerpiece for spring and summer gatherings.

Why You’ll Love This Recipe

This dessert is as delicious as it is beautiful. The sponge cake offers a buttery base that’s soft yet firm enough to hold layers of cream and fruit. The fresh cream adds a light and fluffy texture that complements the juicy strawberries. Whether you’re celebrating a special occasion or just want to indulge, this recipe is simple to make, visually impressive, and loved by all ages.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

Fresh strawberries, halved
Granulated sugar
All-purpose flour
Baking powder
Salt
Unsalted butter
Eggs
Whole milk
Vanilla extract
Heavy whipping cream
Powdered sugar
Mint leaves (optional, for garnish)

Directions

Prepare the strawberries: Wash and hull the strawberries. Slice them in half and sprinkle with a little granulated sugar. Let them sit for about 30 minutes to macerate.
Make the cake: In a bowl, mix flour, baking powder, and salt. In another bowl, cream the butter and sugar until light and fluffy. Add eggs one at a time, followed by vanilla extract.
Combine ingredients: Gradually add the dry ingredients to the butter mixture, alternating with milk, until a smooth batter forms.
Bake: Pour the batter into a greased cake pan and bake at 350°F (175°C) for 25–30 minutes, or until a toothpick inserted in the center comes out clean. Let the cake cool completely.
Whip the cream: In a chilled bowl, whip the heavy cream with powdered sugar and a splash of vanilla extract until soft peaks form.
Assemble the shortcake: Spread or pipe the whipped cream over the cooled cake, then top generously with the prepared strawberries. Garnish with mint leaves if desired.

Servings and timing

Servings: 8 slices
Preparation time: 20 minutes
Cooking time: 30 minutes
Cooling and assembly time: 30 minutes
Total time: Approximately 1 hour 20 minutes

Variations

Chocolate twist: Add chocolate shavings or drizzle chocolate syrup over the top for extra indulgence.
Berry mix: Substitute or combine strawberries with blueberries, raspberries, or blackberries.
Mini cakes: Make individual portions using cupcake molds or biscuit-sized cakes.
Lemon flavor: Add lemon zest to the batter and whipped cream for a zesty kick.
Gluten-free version: Use a gluten-free flour blend in place of all-purpose flour.

Storage/Reheating

Store any leftover shortcake in an airtight container in the refrigerator for up to 2 days. The cake may soften as it absorbs moisture from the cream and strawberries. For best results, store the components separately and assemble just before serving. Reheating is not recommended as it may affect the texture of the whipped cream.

FAQs

How far in advance can I make this cake?

You can bake the cake one day in advance. Store it covered at room temperature. Assemble with cream and strawberries shortly before serving.

Can I use frozen strawberries?

Yes, but fresh strawberries are preferred for texture and flavor. If using frozen, thaw and drain them well before use.

What kind of cake is best for shortcake?

A sponge or butter cake works well, as it provides a sturdy base for layering cream and fruit.

How do I prevent the whipped cream from deflating?

Use cold heavy cream, chill your bowl and beaters, and avoid overwhipping. You can also stabilize it with a small amount of gelatin or cream stabilizer.

Can I make this recipe dairy-free?

Yes, use a plant-based milk and dairy-free whipping cream alternative.

Is there a sugar-free version of this recipe?

You can substitute sugar with a suitable sweetener like erythritol or stevia, adjusting to taste.

How do I slice the cake cleanly?

Use a sharp, serrated knife and clean it between slices to maintain neat edges.

Can I make this as a layered cake?

Absolutely. Slice the cake horizontally and layer whipped cream and strawberries between each layer.

What is the best way to store whipped cream?

Keep whipped cream in an airtight container in the fridge and use within 24 hours for best texture.

Can I freeze this shortcake?

It’s best enjoyed fresh, but you can freeze the plain cake separately for up to 2 months. Do not freeze with cream and strawberries.

Conclusion

Strawberry Shortcake with Fresh Cream is a timeless dessert that delivers both visual appeal and rich flavor. Its light and airy texture, balanced by the natural sweetness of strawberries, makes it a favorite for any occasion. Whether served at a celebration or enjoyed with afternoon tea, this recipe is sure to impress and satisfy.

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Author: Mariem

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Description

This gorgeous strawberry shortcake is made with a tender sponge base, whipped cream, and juicy fresh strawberries. A sweet, summery dessert that’s as stunning as it is delicious.