Creamy, juicy, and delightfully light — Strawberry Shortcake Bliss is the kind of dessert that turns ordinary moments into celebrations. With tender cake layers, macerated strawberries, and pillowy whipped cream, this recipe is all about bright summer flavors and simple techniques. Fun fact: the modern shortcake owes as much to 19th-century American cookbooks as it does to summer berry festivals, so every bite feels a little nostalgic. If you love easy, crowd-pleasing desserts, this recipe delivers in less than an hour and requires only pantry basics and fresh berries.
For an extra creamy finish, consider the variation we featured on our site with a richer cream topping; see the strawberry shortcake with cream for another take that highlights the same comforting flavors. This version is straightforward, family-friendly, and perfect for weeknight treats or weekend gatherings — you’ll be smiling from the first spoonful. Get ready to dive in and make something everyone will love.
What is Strawberry Shortcake Bliss?
Why call it Strawberry Shortcake Bliss? Is it the blissful smile that appears after the first bite or the shortcake that somehow makes everything feel like sunshine? Maybe both. Imagine juicy strawberries so sweet they practically dance with the cream, and a cake that’s tender but sturdy enough to hold it all — that’s the bliss. Legend (or at least a friendly family anecdote) says it was named when Grandpa declared, mid-bite, “Now this is bliss,” right before reaching for seconds.
And who can forget the old saying that helped seal its fate: “the way to a man’s heart is through his stomach.” Whether you’re cooking for someone special or treating the whole family, this dessert is built for sharing. Give it a try and see if it earns the same happy nickname at your table.
Why You’ll Love This:
This Strawberry Shortcake Bliss is irresistible for three big reasons. First, the main highlight: bright, macerated strawberries paired with a light, tender cake and cloud-like whipped cream create a perfect balance of sweet, tangy, and creamy sensations. Second, making it at home saves money — fresh strawberries and pantry staples beat store-bought desserts in both price and flavor. Third, the toppings are flexible and flavorful: use extra strawberry syrup, a spoonful of preserves, or even a sprinkle of toasted almonds for crunch.
Compared to richer layered cakes like our best ever strawberry cake, this shortcake is quicker, lighter, and easier to serve, making it ideal for casual meals and busy hosts. Try it at home — you’ll be surprised how effortless a delicious, impressive dessert can be.
How to Make:
Quick Overview
This recipe is delightfully simple: you’ll mix a straightforward batter, bake a single-layer cake, macerate the strawberries to pull out their juices, and whip fresh cream to soft peaks. The texture is tender cake, juicy berry layers, and silky whipped cream — a perfect combination. Standout elements include the syrupy strawberry preserves drizzle and the light, homemade whipped cream. Prep time is about 15 minutes, baking 18–20 minutes, plus 30 minutes to macerate strawberries, so plan on roughly 1 hour total.
Ingredients
- 1.5 cups all-purpose flour, measured and leveled
- 0.5 cups granulated sugar, for the cake batter
- 2 teaspoons baking powder, fresh for best rise
- 0.5 teaspoon salt
- 0.25 cups cold unsalted butter, cut into small pieces and chilled
- 0.5 cups milk, whole or 2% for best texture, room temperature
- 1 large egg, room temperature
- 1 teaspoon vanilla extract, for the cake batter
- 2 cups strawberries, sliced, hulled and evenly sliced
- 0.25 cups granulated sugar, for macerating the berries
- 1 cup heavy whipping cream, cold for whipping
- 2 tablespoons confectioners’ sugar, sifted for the whipped cream
- 0.5 teaspoon vanilla extract, for the whipped cream
- 0.5 cups strawberry preserves, any good-quality jarred preserves
- 2 tablespoons water, to thin the preserves into a syrup
Directions
- Preheat oven to 400°F (200°C) and grease an 8-inch cake pan. Ensure the pan is well greased or lined with parchment for easy removal.
- In a mixing bowl, combine 1.5 cups flour, 0.5 cups sugar, 2 teaspoons baking powder, and 0.5 teaspoon salt. Stir until well mixed and aerated.
- Cut the 0.25 cups cold butter into the dry ingredients using a pastry cutter or fork until the mixture resembles coarse crumbs — small pea-sized pieces are perfect.
- In another bowl, whisk together 0.5 cups milk, 1 large egg, and 1 teaspoon vanilla extract. Pour this wet mixture into the dry ingredients and stir gently until just combined; do not overmix.
- 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 for at least 15 minutes before slicing.
- In a bowl, toss 2 cups sliced strawberries with 0.25 cups sugar and let sit for 30 minutes to macerate; this brings out juices and intensifies the flavor.
- In a separate bowl, beat 1 cup whipping cream with 2 tablespoons confectioners’ sugar and 0.5 teaspoon vanilla until soft peaks form — be careful not to overbeat.
- Heat 0.5 cups strawberry preserves with 2 tablespoons of water in a small saucepan over low heat until syrupy, stirring occasionally to thin and warm the preserves.
- Slice the cooled cake in half horizontally. Layer the bottom half with a generous spread of whipped cream and the macerated strawberries (reserve some juice). Place the top layer back on, then top with more cream, strawberries, and drizzle with the warmed strawberry sauce.
- Garnish with extra fresh strawberries and dust lightly with powdered sugar before serving for a picture-perfect finish.
What to Serve With:
- A light arugula salad with lemon vinaigrette to balance the sweetness.
- Iced tea, sweetened or plain, to keep the palette refreshed.
- A scoop of vanilla bean ice cream for an extra indulgent dessert course.
- Shortbread cookies or butter biscuits for a textural contrast; for a themed pairing, try these cream cheese strawberry cookies.
- Sparkling wine or a chilled rosé for special occasions.
Top Tips for Perfecting:
- Ingredient substitutions: Use yogurt or buttermilk in place of milk for a slightly tangier cake; reduce sugar a tablespoon if your strawberries are super sweet.
- Timing adjustments: Bake until the center springs back and a toothpick is clean; ovens vary, so check between 18–22 minutes.
- Flavor enhancements: Fold a tablespoon of lemon zest into the batter for bright notes, or add a splash of almond extract to the whipped cream for a subtle twist.
- Common mistakes to avoid: Do not overmix the batter — that makes the cake tough. Also, avoid overwhipping cream; stop at soft peaks so it stays light and spreadable.
- Make-ahead tip: Macerate the strawberries early and keep cold until assembly; whip the cream just before serving for best texture.
Storing and Reheating Tips:
- Refrigeration: Store leftover assembled shortcake in an airtight container in the fridge for up to 2 days; the cake will soak up juices over time but remain delicious.
- Freezing: It’s best to freeze the cake layer (unassembled) wrapped tightly for up to 1 month; thaw in the fridge before assembling with fresh whipped cream and strawberries. Do not freeze assembled strawberry shortcake, as the cream and berries won’t freeze and thaw well.
- Shelf life details: Fresh strawberries last a couple of days refrigerated; assembled dessert is best eaten same day or next day.
- Best reheating: If you prefer warm cake, heat a slice of the plain cake layer (not assembled) in a microwave for 10–15 seconds or in a 300°F oven for 5–7 minutes, then add fresh strawberries and cream.
FAQs
Can I use frozen strawberries instead of fresh?
Yes, but thaw and drain frozen strawberries first, then gently simmer the drained juices to concentrate them before using. Fresh berries give the best texture.
Can I make this recipe gluten-free?
Yes — substitute a 1:1 gluten-free flour blend and add a teaspoon of xanthan gum if your blend doesn’t already contain it for better structure.
How long can I whip the cream in advance?
Whip the cream up to a few hours ahead and keep it chilled in the fridge. If it loosens, briefly re-whip to restore texture.
Can I use store-bought whipped cream?
You can, but homemade whipped cream has fresher flavor and a better, silkier texture. Store-bought is convenient for quick fixes.
Is there a diabetic-friendly version of this dessert?
Yes — reduce sugar quantities, use a sugar substitute suitable for baking in the maceration and cake, and opt for light whipped toppings. Keep portion sizes small.
Conclusion
Strawberry Shortcake Bliss is an easy, crowd-pleasing dessert that brings bright fruit, tender cake, and cloud-like cream together in a way that feels both special and entirely doable. It’s forgiving for beginners, adaptable for home cooks, and a lovely treat to share with family or friends. Try it for your next gathering — the combination of macerated strawberries and homemade whipped cream is comfort food at its freshest.
For a playful twist on the strawberry shortcake flavor, check out the Strawberry Shortcake Bliss Balls – Melissa’s Healthy Kitchen for a portable, healthier bite. If you’re curious about another take on this classic, the article STRAWBERRY SHORTCAKE BLISS — Women’s Heritage offers lovely background and serving ideas. Enjoy making this recipe and share the bliss with someone you love.
Strawberry Shortcake Bliss
Equipment
- Mixing Bowl
- Cake Pan
- Whisk
- Pastry Cutter
- Saucepan
Ingredients
Dry Ingredients
- 1.5 cups all-purpose flour measured and leveled
- 0.5 cups granulated sugar for the cake batter
- 2 teaspoons baking powder fresh for best rise
- 0.5 teaspoon salt
Wet Ingredients
- 0.25 cups cold unsalted butter cut into small pieces and chilled
- 0.5 cups milk whole or 2% for best texture, room temperature
- 1 large egg room temperature
- 1 teaspoon vanilla extract for the cake batter
Strawberry Mixture
- 2 cups strawberries sliced, hulled and evenly sliced
- 0.25 cups granulated sugar for macerating the berries
Whipped Cream
- 1 cup heavy whipping cream cold for whipping
- 2 tablespoons confectioners’ sugar sifted for the whipped cream
- 0.5 teaspoon vanilla extract for the whipped cream
Strawberry Sauce
- 0.5 cups strawberry preserves any good-quality jarred preserves
- 2 tablespoons water to thin the preserves into a syrup
Instructions
- Preheat oven to 400°F (200°C) and grease an 8-inch cake pan. Ensure the pan is well greased or lined with parchment for easy removal.
- In a mixing bowl, combine 1.5 cups flour, 0.5 cups sugar, 2 teaspoons baking powder, and 0.5 teaspoon salt. Stir until well mixed and aerated.
- Cut the 0.25 cups cold butter into the dry ingredients using a pastry cutter or fork until the mixture resembles coarse crumbs — small pea-sized pieces are perfect.
- In another bowl, whisk together 0.5 cups milk, 1 large egg, and 1 teaspoon vanilla extract. Pour this wet mixture into the dry ingredients and stir gently until just combined; do not overmix.
- 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 for at least 15 minutes before slicing.
- In a bowl, toss 2 cups sliced strawberries with 0.25 cups sugar and let sit for 30 minutes to macerate; this brings out juices and intensifies the flavor.
- In a separate bowl, beat 1 cup whipping cream with 2 tablespoons confectioners’ sugar and 0.5 teaspoon vanilla until soft peaks form — be careful not to overbeat.
- Heat 0.5 cups strawberry preserves with 2 tablespoons of water in a small saucepan over low heat until syrupy, stirring occasionally to thin and warm the preserves.
- Slice the cooled cake in half horizontally. Layer the bottom half with a generous spread of whipped cream and the macerated strawberries (reserve some juice). Place the top layer back on, then top with more cream, strawberries, and drizzle with the warmed strawberry sauce.
- Garnish with extra fresh strawberries and dust lightly with powdered sugar before serving for a picture-perfect finish.
