Easy Strawberry Shortcake
Looking for a quick and delicious dessert that feels like summer in every bite? This Easy Strawberry Shortcake with Cool Whip is a no-bake classic that’s fresh, fruity, and ready in minutes. With juicy strawberries, fluffy sponge cakes, and a cloud of Cool Whip on top, it’s a treat that looks fancy but takes hardly any effort.
Whether you’re hosting guests, planning a picnic, or just want something sweet after dinner, this easy shortcake delivers big flavor with minimal prep.
Why You’ll Love this Recipe
• Quick & easy – Just 4 ingredients and no baking required.
• Perfectly sweet – Juicy strawberries meet soft sponge cake and creamy topping.
• Crowd-pleaser – Great for parties, BBQs, or weeknight treats.
• Make-ahead friendly – Macerate the strawberries in advance and assemble when ready!
Here is what you need to make this Easy Strawberry Shortcake:
- 1 pint fresh strawberries, hulled and sliced (our favorite Strawberry Huller)
- 2–3 tablespoons strawberry preserves or Strawberry Glaze
- 4 small sponge cakes (like store-bought shortcake cups or angel food cakes)
- 1 tub Cool Whip, thawed
Easy Strawberry Shortcake with Cool Whip: Light, Sweet, and Perfectly Simple
Craving a sweet treat that screams summer without turning on the oven? This Easy Strawberry Shortcake with Cool Whip is light, fruity, and comes together in minutes. Layer juicy strawberries over soft sponge cakes and top it all with a generous dollop of Cool Whip—it’s simple, nostalgic, and oh-so-satisfying.
Fun Twist:
Try drizzling balsamic glaze over the strawberries before serving for a rich, tangy finish, or stir in a few chopped fresh mint leaves for a fresh burst of flavor.
Make-Ahead & Storage
- You can slice and macerate the strawberries up to 1 day in advance—just store them in an airtight container in the fridge. You can also pre-portion the sponge cakes and keep them sealed until ready to serve. Wait to assemble with Cool Whip until just before serving for the best texture and presentation.
- Once assembled, strawberry shortcakes are best enjoyed right away. However, leftovers can be stored in the fridge for up to 1 day. The cake may absorb some of the strawberry juice and soften, but the flavor will still be delicious.
Final Thoughts
This Easy Strawberry Shortcake with Cool Whip is the kind of dessert that’s made for lazy summer days and last-minute cravings. It’s light, fruity, and satisfying—and comes together in just minutes. Keep it in your back pocket for those times when you need something sweet, fast.
Easy Strawberry Shortcake
Ingredients
- 1 pint fresh strawberries hulled and sliced
- 3 tbsp strawberry preserves or Strawberry Glaze
- 4 small sponge cakes like store-bought shortcake cups or angel food cakes
- 1 tub Cool Whip thawed
Instructions
- Prep the Strawberries – In a bowl, combine sliced strawberries and strawberry preserves. Stir well and let them sit for 15–20 minutes. This helps create a syrupy, sweet strawberry topping.
- Assemble the Shortcakes – Place a sponge cake on each plate. Spoon the strawberry mixture over the cake, letting the syrup soak in a bit.
- Add Cool Whip – Top with a big scoop of Cool Whip. Want to go extra? Add another layer of cake, strawberries, and whip for a stacked shortcake dessert.
- Serve Immediately – Garnish with an extra strawberry slice or mint leaf if you’re feeling fancy. Serve chilled or at room temp.
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