Description

This easy strawberry shortcake recipe layers warm, jammy stovetop strawberries over vanilla cake with homemade whipped cream. It’s the perfect easy summer dessert, and a boxed cake mix keeps it simple so the strawberries can shine. Total time depends on how long it takes to make your cake; adjust accordingly.

Ingredients

Units

For the cake:

1 box vanilla (or yellow or angel food) cake mix, plus ingredients listed on the box

For the strawberries:

2 pounds strawberries (fresh or frozen), washed, hulled, and sliced if fresh
2-4 teaspoons sugar or honey, only if needed

For the whipped cream:

1 pint (2 cups) cold heavy whipping cream (or make coconut whipped cream for dairy-free)
1/2 cup powdered sugar (must be powdered, not granulated)
2 teaspoons vanilla extract

Cook Mode Prevent your screen from going dark

Instructions

Bake the cake according to the package directions. Let it cool completely before assembling.
Prep the strawberries: While the cake bakes, place the strawberries in a saucepot over medium-low heat (frozen berries can go in straight from the freezer). Warm for 10 to 20 minutes, stirring occasionally, until the berries begin to soften, release their juices, and look glossy and jammy.
Taste the strawberries. If they’re tart, stir in sugar or honey 2 teaspoons at a time until they’re sweet to your liking. Remove from heat.
Make the whipped cream: in a large bowl, combine the cold heavy cream, powdered sugar, and vanilla. Whisk on high with a hand mixer or stand mixer (or by hand) for 3 to 5 minutes, until stiff-ish peaks form. Do not overmix or it will turn to butter.
To serve, slice the cake and place a piece on each plate. Spoon the strawberries and their juices generously over the top (slightly warm or cooled, both are delicious), then finish with a big dollop of whipped cream. Serve immediately.

Notes

Dairy-free option: use coconut whipped cream instead of dairy whipped cream and a dairy-free cake mix.

Frozen strawberries work great here; add them to the pot frozen and allow a few extra minutes for the juices to thicken.

Store components separately: strawberries up to 4 days in the fridge, cake covered at room temperature for 2 to 3 days. Assemble right before serving.