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Easy Strawberry Shortcake

Quick, fluffy, strawberry shortcake
Prep Time15 mins
Cook Time45 mins
Course: Dessert
Keyword: Easy dessert, Strawberry shortcake
Servings: 12


  • 10x10" pan
  • Electric Mixer


For the Cake

  • 5 small Eggs
  • 1/2 C. Sour Cream
  • 1 C. Honey, melted and cooled *Use a mild honey, one light in color
  • 1 Tbsp Vanilla Extract
  • 2 1/2 C. All-Purpose Flour
  • 2 tsp Baking Powder
  • 1/4 tsp Baking Soda

For the Whipped Cream

  • 1 C. Heavy Whipping Cream
  • 2 Tbsp Confectioners Sugar
  • 1 tsp Vanilla Extract


For the Whipped Cream

  • Add all the ingredients to a bowl and whip with an electric mixer until stiff peaks form, about 7 minutes. Cover tightly and refrigerate until ready to use.

For the Cake

  • Preheat oven to 350 degrees F. Line the pan with parchment paper and lightly grease it with olive oil.
  • Mix the wet ingredients together, careful to not overmix. Beat the eggs together with the sour cream, honey, and vanilla extract. In a separate bowl mix together the dry ingredients - flour, baking soda and baking powder.
  • Little by little, add the dry mix to the wet mix. Pour the cake batter into the pan and bake for 30-35 minutes, or until the cake is golden brown.


  • Allow the cake to cool completely. If you're serving the cake immediately, add the whipped cream and strawberries on top. Don't add the whipped cream until you're ready to serve!