Introduction

Enjoy a quick and delightful treat with this easy strawberry shortcake recipe. Combining sweet, juicy strawberries, light sponge cake, and fluffy whipped cream, it’s perfect for any occasion and ready in minutes.

A small, two-layer yellow sponge cake sits on a white plate, with the bottom layer topped with white whipped cream and small cut pieces of red strawberry. The top sponge layer rests on the cream, with a dollop of whipped cream and a whole red strawberry with green leaves on top. Extra pieces of chopped strawberry are placed beside the cake on the plate. The plate is on a white marbled surface with a floral cloth under it. In the background, there is a white bowl filled with whole strawberries and white stacked plates with a gold fork resting on top. photo taken with an iphone --ar 4:5 --v 7

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

Step 1: Wash and dry the strawberries. Set aside 6 whole strawberries to use as toppers. Hull and slice the remaining strawberries into halves or quarters.
Step 2: Place the sliced strawberries in a container, sprinkle with sugar, and cover with a lid. Refrigerate for at least 15 minutes until the sugar has dissolved and the strawberries release their juices.
Step 3: Arrange 6 sponge cake dessert cups on a serving plate. Add whipped cream to each cup, then top with the sugared sliced strawberries. Place a second sponge cake on top of each, add more whipped cream, and finish with a whole strawberry on top.

Tips & Variations

For added flavor, macerate the strawberries with a splash of vanilla extract or a bit of lemon zest before refrigerating.
Substitute sponge cake dessert cups with homemade or store-bought angel food cake for a different texture.
Use fresh whipped cream instead of canned for a richer taste.

Storage

Store any assembled strawberry shortcakes in the refrigerator covered with plastic wrap for up to 1 day. For best texture, assemble just before serving. Leftover components like sugared strawberries and cake can be stored separately for up to 2 days. Reheat is not recommended as the dessert is best enjoyed chilled and fresh.

How to Serve

A small layered dessert sits on a white plate placed on a white marbled surface with a floral cloth underneath. The dessert has three main layers: the bottom and middle layers are two thick, soft, yellow sponge cake rounds. Between the sponge cakes, there is a thick layer of white whipped cream mixed with chopped red strawberries that peek out slightly. On top of the second sponge cake is another dollop of smooth whipped cream, crowned with a whole bright red strawberry with its green top still attached. To the side of the plate, more diced strawberries add a fresh touch. In the background, a white bowl filled with whole strawberries and stacked white plates with a gold fork are slightly out of focus. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen strawberries for this recipe?

Fresh strawberries are best for texture and flavor, but if using frozen, thaw completely and drain excess liquid before mixing with sugar to avoid soggy cake.

How can I make this recipe dairy-free?

Use a dairy-free whipped topping alternative and ensure your sponge cake is free from dairy ingredients or find a suitable dairy-free cake option.