Strawberry Shortcake
This Strawberry Shortcake is soft, creamy, and packed with fresh strawberries in every bite.
The yellow cake is tender and buttery, layered with a fluffy cream cheese filling, whipped topping, and juicy strawberries that bring the whole dessert together.
It’s easy to make, easy to serve, and one of those recipes we love turning to whenever we need a no-fuss, crowd-pleasing treat.
Strawberry Shortcake Recipe Highlights
- No fancy equipment or baking skills required
- Uses a (vastly improved) boxed cake mix for quick prep
- Rich, creamy filling with a light texture
- Fresh strawberries in every layer
- Great make-ahead option for parties or gatherings
Ingredient Notes
Please check the recipe card below for a detailed, printable ingredient list.
CAKE MIX – You can use any standard yellow cake mix for this recipe. I used Duncan Hines because it gives a nice, rich flavor and consistent texture, but any brand works. Instead of the usual water, oil, and three eggs, we’re taking the boxed mix up a notch by swapping in milk, melted butter, and four eggs. This change makes the cake more tender, flavorful, and sturdy enough to handle the creamy filling and juicy berries.
BUTTER – Melted butter replaces the oil in the boxed mix to give the cake a more homemade flavor. It also helps create a soft, moist crumb that pairs well with the filling.
MILK – Whole milk adds more richness than water and gives the cake a softer texture. You can use 2% if that’s what you have on hand.
EGGS – Adding an extra egg gives the cake more structure and makes it feel just a little more special. The result is a light, golden cake that holds up well when layered.
CREAM CHEESE – Softened cream cheese creates the smooth, tangy base for the filling. It balances out the sweetness from the topping and strawberries and gives the cake its signature creamy layers.
SUGAR – Powdered sugar keeps the filling smooth and easy to spread. It blends quickly into the cream cheese without any grit and helps the mixture stay light and fluffy.
CREAM – Use heavy cream or heavy whipping cream. It adds body and helps the filling whip up into a soft, cloud-like texture.
VANILLA EXTRACT – A splash of vanilla rounds out the filling and brings all the flavors together. Pure vanilla is best, but imitation works in a pinch.
WHIPPED TOPPING – Store-bought whipped topping makes the filling quick and stable. You can use homemade whipped cream if you whip it to stiff peaks, but make sure it’s firm enough to hold the layers.
STRAWBERRIES – Fresh strawberries work best here. Chop them into bite-sized pieces so they layer easily and don’t slide when slicing. If your strawberries aren’t very sweet, give them a quick toss with a spoonful of sugar before layering.
How To Make Strawberry Shortcake
Please check the printable recipe card below for more detailed instructions.
- Combine the cake mix, butter, milk, and eggs.
- Divide the batter between two round pans.
- Bake following the time and temperature on the box.
- Let the cakes cool completely.
- Beat cream cheese, powdered sugar, cream, and vanilla until fluffy.
- Fold in whipped topping, layer with strawberries, and assemble the cake.
Leftovers and Storage
STORE – Cover any Strawberry Shortcake leftovers and keep them in the refrigerator for up to four days. The layers hold up best when the cake is cold, so don’t worry about warming it—just slice and serve straight from the fridge.
FREEZE – For longer storage, wrap individual Strawberry Shortcake slices in plastic wrap and place them in a freezer-safe container. They’ll stay fresh for about a month and are easiest to handle if you thaw them in the fridge overnight.
REHEAT – This one skips the oven. It’s meant to be served chilled, and the filling stays creamy and firm when it’s cold.
MAKE AHEAD – You can bake the cake and mix the filling up to a day in advance. Wait to add the strawberries and assemble until just before serving so everything looks fresh and the layers don’t slide.
More Easy and Delicious Strawberry Desserts
Serving Suggestions
COFFEE OR ESPRESSO – A strong cup of coffee or a shot of espresso balances the sweetness and makes it feel like a special treat.
ICED TEA WITH LEMON – A glass of unsweetened iced tea with a wedge of lemon adds a refreshing contrast to the creamy layers.
VANILLA ICE CREAM – A small scoop on the side adds creaminess and keeps the whole dessert cool and satisfying, especially in warm weather.
Recipe Success Tips
ROOM TEMPERATURE CREAM CHEESE – Cold cream cheese turns lumpy fast. Let it soften before mixing so your filling turns out smooth, fluffy, and easy to spread.
COOL CAKE LAYERS FULLY – A warm cake will melt the filling and turn the whole thing into a slippery mess. Set the cakes aside and give them time—they’ll be easier to handle and stack.
EXPERT TIP – Chill the whole cake for at least an hour before slicing. It firms everything up, and if you use a serrated knife and wipe it clean between cuts, you’ll get perfect layers every time.
CHOP STRAWBERRIES INTO SMALL PIECES – Big slices slide around when you try to cut the cake. Smaller chunks stay put between the layers and make cleaner slices.
FOLD IN THE WHIPPED TOPPING – Stirring too hard will deflate it and make the filling too soft. Use a gentle folding motion to keep the filling light but stable.
Commonly Asked Questions
Can I use a different cake mix flavor?
Yes, white or strawberry cake mix both work well and give the dessert a fun twist.
Can I make my own whipped cream instead of whipped topping?
You can use homemade whipped cream, just make sure it’s whipped to stiff peaks so the filling holds its shape.
Do I need to follow the cake mix box instructions?
No, use the ingredients listed in this recipe instead of those on the box, but keep the baking temperature and time.
Can I make this in a 9×13 dish instead of two round pans?
Yes, just bake until a toothpick comes out clean and adjust layering if needed.
More Easy and Delicious Strawberry Desserts
Strawberry Shortcake
Ingredients
- 1 15.25-ounce box yellow cake mix I used Duncan Hines
- ⅔ cup butter unsalted, melted
- 1 cup milk
- 4 large eggs
- 8 ounces cream cheese
- ¾ cup powdered sugar
- ¼ cup heavy cream
- 1 teaspoon vanilla extract
- 8 ounces whipped topping thawed
- 16 ounces strawberries chopped
Instructions
- Preheat the oven per the cake mix package directions and grease 2 8” or 9” round cake pans.
- Whisk the cake mix, melted butter, milk, and eggs in a large bowl. Pour the cake batter equally between the two cake pans.
- Bake the cake as directed on the package. Once the cakes have completely cooled, you can mix the cream cheese topping.
- Beat the softened cream cheese, powdered sugar, heavy cream, and vanilla in a large bowl with an electric mixture until light and fluffy.Fold the thawed whipped topping into the cream cheese mixture.
- Spread half of the cream cheese mixture over one of the cake layers. Add half of the strawberries on top.
- Add the second cake layer over the top of the sliced strawberries then add the remaining cream cheese mixture and strawberries. Slice and serve chilled.
Notes
Nutritional Information
Nutritional Disclaimer
Cheerful Cook team members are not trained nutritionists or medical professionals. Calorie information and nutritional values are estimates. If you have nutritional concerns, we recommend using a nutritional calculator.
Maike Corbett is the founder and food blogger of Cheerful Cook, a popular recipe website featuring comfort food recipes from the US and Germany. She has been featured in numerous media outlets, including the AP Wire and MSN.