Strawberry Shortcake Casserole

📝 The Story Behind the Recipe

There’s something magical about strawberries in the summer — their vibrant color, juicy sweetness, and that unmistakable aroma that makes any kitchen feel like sunshine. One afternoon, I found myself craving a dessert that captured all of that summer happiness but was quick, easy, and perfect for sharing.

I wanted the flavor of a classic strawberry shortcake — soft, fluffy cake, sweet berries, and a touch of cream — but I didn’t want to fuss with individual cakes or complicated assembly. That’s when I decided to create a Strawberry Shortcake Casserole. 🍓✨

The first time I baked it, the aroma of buttery cake mingling with fresh strawberries filled the house. The casserole was soft, pillowy, and sweet with just the right hint of vanilla. Everyone at the table dug in immediately, some even sneaking bites straight from the pan! Since then, it’s been my go-to dessert for family gatherings, brunches, and potlucks — it’s comforting, festive, and utterly irresistible.

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🌟 What Makes This Recipe Special?

This Strawberry Shortcake Casserole is special because:

• 🍓 All the classic flavors of strawberry shortcake without the fuss of individual cakes.
• 🧁 Soft, fluffy, buttery cake baked to perfection with juicy strawberries layered throughout.
• 💕 Quick and easy — perfect for beginners or busy home cooks.
• 🥄 Versatile serving — warm from the oven or chilled; with whipped cream or a drizzle of glaze.
• 🧺 Crowd-pleaser — everyone loves it, from kids to grandparents.

This casserole is a dessert that feels homemade, cozy, and celebratory all at once.

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🛒 Ingredients – Fresh, Simple & Full of Flavor

For the Strawberry Layer:

• 4 cups fresh strawberries, hulled and sliced 🍓
• ¼ cup granulated sugar (adjust depending on berry sweetness)
• 1 tsp lemon juice

For the Cake Layer:

• 1 cup all-purpose flour
• 1 cup granulated sugar
• 1 tsp baking powder
• ¼ tsp salt
• ½ cup unsalted butter, softened
• 2 large eggs
• 2 tsp vanilla extract
• ½ cup milk (whole or 2%)

Optional Toppings:

• Whipped cream or whipped topping 🥄
• Sliced fresh strawberries for garnish 🍓
• Powdered sugar for dusting
• Crushed shortbread cookies for texture 🍪

💡 Tip: Use the freshest, ripest strawberries you can find for maximum flavor. Frozen berries can work, but fresh are best.

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👩‍🍳 Step-by-Step Cooking Instructions

Step 1: Prepare the strawberries
In a medium bowl, combine sliced strawberries, sugar, and lemon juice. Let sit for 10–15 minutes to macerate, which draws out the natural juices and enhances sweetness.

Step 2: Preheat the oven
Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish with butter or non-stick spray.

Step 3: Prepare the cake batter
In a large bowl, cream together softened butter and sugar until light and fluffy. Add eggs one at a time, mixing well after each addition. Stir in vanilla extract.

In a separate bowl, whisk together flour, baking powder, and salt. Gradually mix dry ingredients into wet ingredients alternately with milk, starting and ending with the dry ingredients, until smooth.

Step 4: Assemble the casserole
Spread half of the cake batter evenly in the prepared baking dish. Spoon half of the macerated strawberries on top. Spread the remaining cake batter over the strawberries, then top with the rest of the strawberries.

Step 5: Bake the casserole
Bake for 35–40 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean. If the strawberries release too much juice, some bubbling around the edges is normal and adds to the flavor.

Step 6: Cool and serve
Allow the casserole to cool for 10–15 minutes. Serve warm with whipped cream or whipped topping, and garnish with additional strawberries if desired.

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🍽️ Serving Suggestions – What to Pair It With

• 🥄 Serve warm with a scoop of vanilla ice cream for a comforting dessert.
• 🍹 Pair with a glass of iced tea, lemonade, or sparkling water for a light afternoon treat.
• 🥄 Add a drizzle of chocolate or strawberry glaze for an extra indulgent touch.
• 🍴 Serve in individual ramekins for portioned servings at brunch or parties.

💡 Pro tip: For brunch, serve alongside scrambled eggs or a fresh fruit salad for a balanced, festive meal.

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🎨 Customization & Variations

• Lemon Strawberry Shortcake: Add 1 tsp of lemon zest to the cake batter for a citrusy note. 🍋
• Keto-friendly version: Replace sugar with erythritol or monk fruit sweetener, and flour with almond flour or coconut flour.
• Berry Medley: Substitute half of the strawberries with blueberries or raspberries. 🍇
• Crunchy topping: Sprinkle crushed shortbread cookies, almonds, or granola on top before baking. 🍪
• Gluten-Free: Use a gluten-free flour blend in place of all-purpose flour.

💡 Pro Tip: Let the casserole sit for a few minutes after baking — this helps it set slightly, making it easier to serve in neat squares.

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❄️ Storing & Reheating

• Refrigerate: Store leftovers in an airtight container for up to 3–4 days.
• Reheat: Warm in the oven at 300°F (150°C) for 10–15 minutes or microwave individual portions.
• Freeze: The casserole can be frozen before baking for up to 2 months. Thaw in the fridge overnight before baking.

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🧮 Nutritional Snapshot (Per Serving – Approx.)

• Calories: 310 kcal
• Protein: 5g
• Fat: 12g
• Carbohydrates: 45g
• Sugar: 28g
• Fiber: 2g
• Sodium: 120mg

Based on 12 servings.

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💬 Reader Q&A – Common Questions

1. Can I use frozen strawberries?
Yes, but thaw and drain them first to prevent excess moisture.

2. Can I make this ahead of time?
Absolutely! Assemble the casserole and refrigerate overnight, then bake the next day.

3. Can I make mini casseroles?
Yes — use ramekins or muffin tins for individual servings; reduce bake time to 20–25 minutes.

4. How do I prevent the cake from being soggy?
Avoid excessive juice from strawberries; macerate lightly and drain if needed.

5. Can I make it dairy-free?
Yes — substitute butter with coconut oil and milk with almond or oat milk.

6. Can I use other fruits?
Yes — raspberries, blueberries, or a mix of berries work beautifully. 🍇

7. Can I add nuts?
Yes — chopped almonds or pecans can add crunch on top.

8. Can I use a sugar substitute?
Yes — for low-sugar options, use monk fruit or erythritol.

9. How long will leftovers last?
Up to 4 days in the refrigerator.

10. Can I serve it cold?
Yes — it’s delicious warm or chilled, though warm enhances the strawberry flavor.

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🍽️ Final Thoughts

This Strawberry Shortcake Casserole is a classic dessert reinvented for ease and sharing. 🍓🧁 The soft, buttery cake combined with sweet strawberries and optional whipped cream creates a dessert that’s both comforting and celebratory. Perfect for brunch, family gatherings, or a summer treat, it’s a crowd-pleaser that’s easy to make and even easier to enjoy.

Every bite bursts with fresh strawberries, soft cake, and sweet creaminess — the ultimate nostalgic comfort in a casserole dish. Serve it warm or chilled, fancy it up with toppings, or keep it simple and sweet — either way, it will be a hit at the table.

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🥰 Tried This Recipe?

Did you make this Strawberry Shortcake Casserole? 🍓🧁
Share your creation on Pinterest and tag @MamaCooksDinner — I’d love to see your colorful, delicious version!

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