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Judy John

Cream Easy Strawberry Shortcake Recipe

This easy strawberry shortcake recipe combines creamy layers and fresh strawberries for a quick, light, and satisfying dessert.
Print Recipe
Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 18 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 210
Ingredients Equipment Method Notes

Ingredients
  

Strawberry Layer
  • 2 cups strawberries sliced
  • 2 tbsp sugar
  • 1 tsp lemon juice
Cream Layer
  • 1 cup heavy cream
  • 2 tbsp powdered sugar
  • 1 tsp vanilla extract
Base Layer
  • 6 shortcake rounds or sponge slices

Equipment

  • Mixing Bowl
  • Whisk
  • Knife
  • Cutting Board
  • Serving Dish
  • Refrigerator

Method
 

  1. Combine strawberries, sugar, and lemon juice until evenly coated.
  2. Let strawberries sit until juicy and slightly softened.
  3. Whip heavy cream with powdered sugar and vanilla until soft peaks form.
  4. Place base layer in serving dish and spread cream evenly.
  5. Add strawberries and juices over cream layer generously.
  6. Repeat layers if desired and finish with cream on top.
  7. Chill briefly before serving for better structure and flavor.

Notes

For softer texture, allow layers to sit before serving. For crisp texture, assemble just before serving. Chill to stabilize cream layers. Freeze briefly for firmer slices if needed. Customize with chocolate or nuts. Store covered in refrigerator up to two days for best quality.