You didn’t think we’d let you leave camp without dessert, did you? Today in the Mess Hall, Camp Counselor Hailey is sharing a recipe that’s as classic as summer itself: Strawberry Shortcake.

It’s sweet, simple, and made with real ingredients—and yes, it tastes even better eaten outside on a picnic blanket. This one’s a great baking project to do with kids (especially if they’re in charge of slicing strawberries or sprinkling sugar).

Whether you’re making it for a backyard BBQ or just because it’s Tuesday, this shortcake is sure to be a summer favorite.

What You’ll Need For the Shortcake

• 2 cups all-purpose flour
• 4 teaspoons baking powder
• ½ teaspoon salt
• 1 cup granulated sugar
• 1 teaspoon vanilla extract
• ½ cup unsalted butter, cold
• 1 cup milk
• Demerara sugar, for topping (optional)

For the Topping

• 1 cup heavy whipping cream
• 1 teaspoon vanilla extract
• 1 pint fresh strawberries, rinsed and sliced
• 2 tablespoons granulated sugar (or to taste)

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How to Make It

Prep your pan.

Preheat the oven to 350°F. Line an 8-inch round cake pan with parchment on the bottom and generously grease the sides with butter or cooking spray.

Mix your dry ingredients.

In a large mixing bowl, whisk together the flour, baking powder, sugar, and salt.

Cut in the butter.

Slice the cold butter into small pieces. Use your fingers or a pastry cutter to work it into the flour mixture until it starts to clump together like damp sand.

Add the wet ingredients.

Make a well in the center, then pour in the milk and vanilla. Stir until just combined—don’t overmix.

Bake the shortcake.

Transfer the batter to your prepared pan and smooth it into an even layer. Sprinkle with demerara sugar if you’d like. Bake for 35 minutes, or until a knife inserted in the center comes out mostly clean.

Cool it down.

Let the cake cool in the pan on a wire rack for 15 minutes. Then run a knife around the edge and gently turn it out of the pan. Let it cool completely before topping.

Prep the toppings.

While the cake cools, toss the sliced strawberries with sugar and let them sit. In a stand mixer, whip the heavy cream until soft peaks form, then mix in the vanilla.

Assemble + serve.

Once your cake is fully cooled, spoon whipped cream over the top and pile on those sweet strawberries. Serve immediately and enjoy every last bite.

Camp Counselor Tip: Short on time? Store-bought whipped cream works too and tastes delicious!

Meet Camp Counselor Hailey

Hailey is a mama of four and loves to bake, garden, and do all things outside in the summer. Her favorite WWF prints are Strawberries & Dutch Floral Delft. Connect with Hailey.