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+ servings
A slice of layered strawberry shortcake.

Layered Strawberry Shortcake

This easy homemade strawberry shortcake is the essence of springtime in a dessert with layers of whipped cream and fresh strawberries between spongy, crumbly sweet cake.
Prep Time:30 mins
Cook Time:20 mins
Total Time:50 mins


  • cup milk
  • 2 cups whipped heavy cream
  • cup shortening
  • 1 egg
  • 2 ¼ cups all-purpose flour
  • 4 teaspoons baking powder
  • ½ cup granulated sugar
  • 2 tablespoons granulated sugar
  • ¼ teaspoon salt
  • 48 ounces fresh strawberries


  • Cut strawberries. Combine them with ½ cup of white sugar and set aside.
  • Preheat the oven to 425 F. Grease an 8 inch round cake pan and flour it.
  • To a medium bowl add, baking powder, flour, 2 tablespoons white sugar, salt and combine.
  • Add shortening and blend until the mixture looks like coarse crumbs. Make a well in the center, then add beaten egg and milk. Stir until combined.
  • Add batter to the prepared pan and spread it. Bake at 425 F for 15 to 20 minutes. After baking, let it cool.
  • To make two layers, slice the cake in half. Top one cake layer with one-half of strawberries, then put another layer on top and top it with the remaining strawberries.
  • Cover with whipped cream and serve.


  • If you don’t have shortening, you can use butter or margarine instead. Make sure you use a couple of extra tablespoons than what’s called for with the shortening.
  • The batter needs to look like coarse crumbs prior to adding in your egg and milk.
  • Always use fresh strawberries for the best results. You can use frozen ones, but they will bleed all over and ruin the presentation.
  • Make your own whipped cream out of the heavy cream. It tastes so much better than the stuff from a tub or can, and it’s easy to make too!


Calories: 333kcal | Carbohydrates: 47g | Protein: 7g | Fat: 14g | Saturated Fat: 5g | Cholesterol: 34mg | Sodium: 95mg | Potassium: 568mg | Fiber: 5g | Sugar: 14g | Vitamin A: 187IU | Vitamin C: 104mg | Calcium: 162mg | Iron: 3mg