Name: Strawberry Shortcake Bliss
Prep time: 15 min
Cook time: 20 min
Total time: 60 min
Ingredients: 1.5 cups Flour (all-purpose, spooned and leveled); 0.5 cups Sugar (granulated); 2 tsp Baking Powder (fresh); 0.5 tsp Salt (fine); 0.25 cups Cold Butter (cut into pieces, keep very cold); 0.5 cups Milk (whole or 2% for best texture, room temperature); 1 large Egg (room temperature); 1 tsp Vanilla Extract (pure vanilla); 2 cups Sliced Strawberries (hulled and evenly sliced); 0.25 cups Sugar (to macerate berries, granulated); 1 cup Whipping Cream (cold); 2 tbsp Confectioners' Sugar (sifted for the cream); 0.5 tsp Vanilla Extract (optional extra for cream); 0.5 cups Strawberry Preserves (good-quality); 2 tbsp Water (for thinning preserves into a sauce)

Jump to Recipe

Creamy whipped cream, juicy macerated strawberries, and a tender homemade cake — this Strawberry Shortcake Bliss is everything you want in a summer dessert: bright, comforting, and utterly irresistible. A fun fact: early versions of strawberry shortcake appeared in American cookbooks in the 19th century and were often made with biscuit-like cakes rather than layered sponge. This recipe takes that tradition and makes it simple and modern, perfect for weeknight celebrations or lazy Sunday brunches.

If you’ve tried other variations on the blog, you might enjoy exploring a similar version with a lighter twist by visiting this strawberry shortcake guide for more ideas and inspiration. Simple to prep, quick to bake, and loved by kids and grown-ups alike, this recipe is a reliable winner when you want a dessert that feels special without fuss. Get ready to make something that will disappear fast — and that’s a very good thing.

What is Strawberry Shortcake Bliss?

Why call it “Bliss”? Is it the strawberries, the pillowy cream, or the cake that makes your face melt into a smile? Maybe all of the above. I like to imagine a tiny chorus singing as you pull this from the oven. Did you know some people swear that “the way to a man’s heart is through his stomach.” Maybe that’s why this dessert earned such a dramatic name — it’s pure joy on a plate. Playful, sweet, and slightly nostalgic, Strawberry Shortcake Bliss is made to share. Try it and you’ll see why we gave it that name — and then invite someone over to enjoy it with you.

Why You’ll Love This:

Irresistible highlight: The real star here is the contrast — tender, lightly sweet cake and juicy, slightly boozy-feeling macerated strawberries paired with cloud-like whipped cream. Each bite is creamy, fruity, and perfectly balanced.
Cost-saving benefits: Homemade components — a simple cake, fresh strawberries, and whipped cream — are far more budget-friendly than store-bought layered cakes or patisseries. You control quality and spend less.
Flavorful toppings: The macerated strawberries, a quick strawberry syrup from preserves, and a touch of vanilla in the cream create layers of flavor that taste much more complex than the short list of ingredients suggests.

If you like richer dessert versions, compare this to our creamier cake post for a slightly different texture at this strawberry shortcake cake with cream. Now go on — make it, serve it, and watch everyone’s faces light up.

How to Make:

Quick Overview

This recipe is easy, delicious, and satisfying because everything is straightforward and comes together quickly. The cake bakes in under 20 minutes, the strawberries macerate while the cake cools, and the whipped cream whips up in minutes. Expect a tender crumb, juicy fruit, fluffy cream, and a glossy strawberry drizzle for a standout finish.

Approximate times:

Prep time: 15 minutes (plus 30 minutes for strawberry maceration)
Cook time: 18–20 minutes
Total time: about 1 hour

Ingredients

1.5 cups Flour — all-purpose, spooned and leveled
0.5 cups Sugar — granulated
2 tsp Baking Powder — fresh
0.5 tsp Salt — fine
0.25 cups Cold Butter, cut into pieces — keep very cold
0.5 cups Milk — whole or 2% for best texture, room temperature
1 large Egg — room temperature
1 tsp Vanilla Extract — pure vanilla
2 cups Sliced Strawberries — hulled and evenly sliced
0.25 cups Sugar (to macerate berries) — granulated
1 cup Whipping Cream — cold
2 tbsp Confectioners’ Sugar — sifted for the cream
0.5 tsp Vanilla Extract (for cream) — optional extra
0.5 cups Strawberry Preserves — good-quality
2 tbsp Water — for thinning preserves into a sauce

Directions

Preheat oven to 400°F (200°C) and grease an 8-inch cake pan.
In a mixing bowl, combine flour, sugar, baking powder, and salt. Stir until well mixed.
Cut the cold butter into the dry ingredients using a pastry cutter or fork until it resembles coarse crumbs.
In another bowl, whisk together milk, egg, and vanilla extract. Pour this mixture into the dry ingredients and stir until just combined.
Spread the batter evenly in the greased cake pan and bake for 18-20 minutes or until a toothpick inserted in the center comes out clean. Let it cool on a rack.
In a bowl, toss the sliced strawberries with 1/4 cup sugar and let sit for 30 minutes to macerate. This draws out juices and sweetens the fruit.
In a separate bowl, beat the whipping cream with confectioners’ sugar and 1/2 tsp vanilla until soft peaks form. Chill until ready to assemble.
Heat the strawberry preserves with 2 tbsp of water in a small saucepan over low heat, stirring until smooth and slightly syrupy. Remove from heat and let cool a bit.
Slice the cooled cake in half horizontally. Layer the bottom half with a generous spread of whipped cream and a layer of macerated strawberries (reserve syrup). Place the top layer back on, then top with more cream, strawberries, and drizzle with the warmed strawberry sauce.
Garnish with extra strawberries and dust with powdered sugar before serving.

Strawberry Shortcake Bliss

What to Serve With

Light arugula salad with lemon vinaigrette to balance the sweetness.
A scoop of vanilla ice cream or strawberry ice cream for an extra indulgence — learn how to pair with frozen treats at this strawberry shortcake ice cream pairing.
Sparkling water with a splash of lemon or a chilled glass of rosé for a refreshing contrast.
Shortbread cookies or almond biscotti for a little crunch alongside the soft cake.

Top Tips for Perfecting

Keep your butter cold when cutting it into the dry ingredients; this yields a tender cake crumb.
Use ripe, fragrant strawberries for the best flavor. If berries are not very sweet, increase the macerating sugar slightly.
Do not overmix the batter — stir until just combined to avoid a dense cake.
Chill your mixing bowl and beaters for extra-stable whipped cream if you live in a warm kitchen.
If the preserves are very thick, add a little extra water and warm gently until pourable; cool slightly before drizzling.
Common mistake: assembling the cake while it’s still warm — always cool completely so the whipped cream doesn’t melt.

Storing and Reheating Tips

Refrigeration: Store assembled shortcake in an airtight container for up to 24–36 hours. The cake will soften as it sits, so it’s best eaten the same day.
Components ahead: The cake and macerated strawberries can be stored separately for up to 2 days in the refrigerator; whipped cream is best fresh but holds 24 hours if stabilized.
Freezing: You can freeze the cake layers (unfrosted) wrapped tightly for up to 2 months. Thaw overnight in the refrigerator before assembling.
Reheating: If you prefer a warm cake base, warm a slice gently in the microwave for 10–15 seconds before adding cream and strawberries, but do not heat assembled shortcake.

FAQs

Can I use frozen strawberries instead of fresh?
Yes, but thaw and drain frozen strawberries thoroughly and possibly reduce macerating sugar since frozen berries can be sweeter after thawing.

How can I stabilize the whipped cream so it holds longer?
Add a teaspoon of unflavored gelatin (bloomed and dissolved) or a tablespoon of mascarpone to the whipped cream while beating.

Can I make this recipe dairy-free?
Yes—use a dairy-free milk substitute and coconut cream whipped toppings, and a dairy-free butter alternative for the cake.

What if I don’t have strawberry preserves?
You can cook down some macerated strawberries with a little sugar until syrupy, or use any berry jam you like for a slightly different flavor.

Can I make the cake ahead of time?
Bake the cake a day ahead and wrap it well. Store the strawberries and whipped cream separately and assemble just before serving for the best texture.

Conclusion

Strawberry Shortcake Bliss is a joyful, easy-to-make dessert that showcases fresh strawberries, light whipped cream, and a tender cake in every bite — perfect for family gatherings or a special treat. It’s quick to prepare, budget-friendly compared to store-bought desserts, and customizable to suit your pantry. If you want to explore a playful variation, check out a wholesome twist in this recipe for Strawberry Shortcake Bliss Balls from Melissa’s Healthy Kitchen, or read a nostalgic take on the classic at STRAWBERRY SHORTCAKE BLISS — Women’s Heritage. Go ahead — make a batch, share it, and enjoy the bliss.