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Judy John

Vanilla Strawberry Shortcake Dessert Recipe

This vanilla strawberry shortcake dessert combines soft vanilla layers, fresh strawberries, and creamy topping for a balanced, light, and satisfying treat.
Print Recipe
Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 18 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 290
Ingredients Equipment Method Notes

Ingredients
  

Vanilla Cake Base
  • 2 cups flour
  • 1/2 cup sugar
  • 1/2 cup butter softened
  • 2 eggs
  • 1/2 cup milk
  • 1 tsp vanilla extract
Strawberry Layer
  • 1 1/2 cups fresh strawberries sliced
  • 2 tbsp sugar
Cream Topping
  • 1 cup heavy cream
  • 2 tbsp powdered sugar

Equipment

  • Mixing Bowl
  • Electric Mixer
  • Measuring Cups
  • Spatula
  • Baking Sheet
  • Oven
  • Cooling Rack
  • Knife

Method
 

  1. Preheat oven to 350°F and prepare baking pan. Mix butter and sugar until fluffy.
  2. Add eggs, milk, and vanilla, mixing until smooth batter forms.
  3. Fold in flour gently, then bake until golden and set. Cool completely.
  4. Mix strawberries with sugar and let sit until juices release.
  5. Whip cream with sugar until soft peaks form. Layer cake, strawberries, and cream.

Notes

For softer cake, avoid overbaking. For firmer slices, chill before cutting. Freeze briefly for easier layering. Add citrus zest or extracts for variation. Store refrigerated up to three days for freshness.