Moist Strawberry Shortcake (for a Large Group)

Does this picture not just epitomize summer?

I was back home in Kansas a couple weekends ago with my family for a memorial service, which involved a LOT of people and a LOT of cooking. Friday night we had a smaller get-together (maybe 15 people?), and we needed to figure out a dessert to feed the masses.

playing croquet

Strawberry shortcake is my go-to summer dessert when I have people over. It’s basically perfect—juicy strawberries, just a hint of sugar, fluffy cake, pillowy whipped cream. Healthy. And the easiest thing to throw together for an impromptu get-together.

Super Moist Strawberry Shortcake for a Large Group

moist strawberry shortcake strawberries

While angel food cake will do in a pinch, usually I try to go the extra mile and make traditional homemade shortcakes, kind of scone- or biscuit-like (or like this oat & brown sugar version). They’re not hard to make, but they’re not good for big groups and are not as great when you make them ahead of time—like biscuits, they’re great fresh but get tougher and stale once cool.

Moist Strawberry Shortcake baked

When I started thinking about dessert for a bunch of people (plus getting dinner on the table), I knew that individual shortcakes would be too much trouble. I knew I wanted something that made a lot, and something that would stay moist so we could make it several hours ahead. After quite a bit of digging, I discovered this recipe, and was quite pleased with the results.

Moist Strawberry Shortcake

It literally took less than five minutes to mix  the ingredients together and throw it in the oven, and it was super moist, not too sweet, and basically perfect for soaking up strawberry juices. My brother-in-law gave it his stamp of approval, and finished off the leftovers the next day. While it’s not quite as pretty as the traditional shortcakes, it’s got great texture and is delicious!

moist strawberry shortcake ingredients

moist strawberry shortcake batter

Preheat oven to 350 F.

Stir together the wet and dry ingredients to form a thick, almost whipped batter.

moist strawberry shortcake batter spread

Spray a pan with non-stick spray and then spread the batter evenly in the pan.

Moist Strawberry Shortcake done

Bake for 25-35 minutes, until a toothpick comes out clean and it’s golden on top and on the sides (which you can see if you use a glass pan). Let cool.

moist strawberry shortcake strawberries chopped

You can kind of do whatever you want for the berries.  I usually cut up strawberries into little pieces, add a little bit of granulated sugar (important, as it macerates the berries by pulling the juices out), and maybe add a splash of juice or water (depending on whether the berries are super juicy on their own).  If you want to get even a little fancier, throw in a splash of vanilla extract and a bit of lemon zest.

Shake it all around and refrigerate for a few hours—this gets the juices flowing nicely.

Moist Strawberry Shortcake pieces

Serve and devour.  Also, homemade whipped cream is your friend—so much better than the store-bought whipped topping and worth the extra five minutes!

Moist Strawberry Shortcake (for a Large Group)

Makes a 9×13 pan, 12 cupcakes, or one jellyroll pan
Note, I’ve made a number of edits to this since first posting
  • 3 cups of flour
  • 1 1/2 cups of sugar
  • 1 1/2 tablespoon of baking powder
  • 1/2 teaspoon of salt
  • 1 teaspoon of cinnamon
  • 1 cup of melted unsalted butter
  • 2 cups of buttermilk
  • 1 1/2 teaspoon of vanilla extract
  • 1/2 teaspoon of almond extract
  1. Preheat oven to 350 F.
  2. In a large bowl, stir together the flour, sugar, cinnamon, salt, and baking powder.
  3. Add in the buttermilk, vanilla, almond extract, and melted butter, then mix well. It’s okay to have a few lumps, you don’t want to over-stir.
  4. Pour batter into a greased pan and spread evenly, then bake until golden on top and a toothpick comes out clean (25-35 minutes for a 9×13 pan or cupcakes). For a jelly roll pan, just bake for about 5 minutes less.

Original recipe here



  1. Does shortcake freeze well? My daughter wants strawberry shortcake at her wedding reception I will have to freeze and transport them across country.
    Thank you.


    • Hey Anne! I can’t say for sure because I haven’t frozen this particular cake, but I believe that this would freeze pretty well if prepped/stored right. It’s a very moist cake, so you shouldn’t have to worry about it drying out. I’d just recommend doing a trial run (with just a 9×13 pan version) ahead of time to make sure there are no surprises!


  2. Gorgeous berries and a lovely dessert to feed a group. … stopping by from Food on Friday!



  1. […] There wasn’t even a spoonful left after supper, the pan was scraped clean. Combined with the moist strawberry shortcake I made for the big group, I think everyone was […]


  2. […] that my mom had.  And then I found the original recipe I’ve adapted here…as my original post mentioned, I’m obsessed.  It’s literally the […]


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