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Strawberry Shortcake for 2

Strawberry Shortcake for Two

Katelyn Ryan
A quick and easy cake for two, this strawberry shortcake "cake" takes little prep time and leaves you with impressive results. It's the perfect size cake for two people to share!
5 from 1 vote
Prep Time 15 mins
Cook Time 10 mins
Total Time 25 mins
Course Dessert
Cuisine American
Servings 2 servings


  • 1 9-in prepared yellow cake store bought or homemade
  • 1 cup fresh strawberries chopped (plus 2-3 whole, for garnish)
  • ½ tablespoon granulated sugar
  • 4 oz heavy whipping cream cold
  • 1 ½ tablespoon confectioners’ sugar sifted
  • ½ teaspoon pure vanilla extract



  • With a round cookie cutter (roughly 3 to 4-in. in height) cut out 3 circles of cake from the prepared yellow cake. Set aside.
  • In a small bowl, combine 1 cup of chopped strawberries and granulated sugar. Stir to combine, so that all of the strawberries are coated with the sugar. Set aside.
  • In a bowl fitted with the whisk attachment, whip the heavy cream until soft peaks. Add the confectioners' sugar and vanilla extract. Whip until everything is well combined and stiff peaks have formed.


  • On a medium-sized plate, preferably one with an upward rim, place one of the cake cutouts onto the center of the plate. Spread a small amount of chantilly cream on top, be generous. Evenly place enough of the macerated strawberries on top, until the layer is covered. Repeat with the next layer of cake.
  • Place the third cake cutout on top. Scoop a hefty amount of chantilly cream on top. Carefully smooth out into a nice dome. Spread the remaining macerated strawberries around the base of the cake. Top with 2 to 3 whole strawberries. Serve immediately.


  • If not serving immediately, reserve the remaining macerated strawberries. Garnish right before serving.
  • You will have a small amount of extra chantilly cream.
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