Why You’ll Love This Recipe

Strawberry Shortcake Cake takes the beloved flavors of classic strawberry shortcake and transforms them into a layered dessert masterpiece. With tender vanilla cake, fresh strawberries, and luscious whipped cream, each bite is a perfect harmony of lightness, sweetness, and fruitiness. Ideal for birthdays, spring and summer gatherings, or whenever you crave a fresh and creamy treat.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

flourgranulated sugarsaltbaking powderunsalted buttereggswhole milkvanilla extractfresh strawberriesheavy whipping creamconfectioners’ sugarlemon juice

directions

Preheat your oven to 350°F (175°C) and grease and flour two 8-inch round cake pans.

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

In a separate mixing bowl, cream the butter and granulated sugar until light and fluffy.

Add the eggs one at a time, then mix in the vanilla extract.

Gradually add the dry ingredients to the butter mixture, alternating with milk, beginning and ending with dry ingredients. Mix until just combined.

Divide the batter evenly between the prepared pans and bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.

Cool the cakes in the pans for 10 minutes, then transfer to a wire rack to cool completely.

While the cakes cool, slice the strawberries and toss them with lemon juice and a little sugar. Let them macerate for 15-20 minutes.

In a chilled bowl, whip the heavy cream with confectioners’ sugar until stiff peaks form.

Place one cake layer on a serving plate, spread a layer of whipped cream, and top with a generous amount of strawberries.

Add the second cake layer, then frost the top and sides with more whipped cream and decorate with additional strawberries.

Chill for at least 30 minutes before serving to set the layers.

Servings and timing

This recipe yields 10-12 slices.Preparation time: 20 minutesBaking time: 25-30 minutesCooling and assembly time: 50 minutesTotal time: 1 hour 40 minutes

Variations

Substitute raspberries or blueberries for strawberries for a different fruity twist.

Add a layer of strawberry jam between the cakes for extra flavor.

Use a sponge cake base for a lighter texture.

Drizzle with white chocolate ganache for a more decadent touch.

storage/reheating

Store Strawberry Shortcake Cake in the refrigerator in an airtight container for up to 3 days.Best enjoyed cold or at room temperature.Do not freeze assembled cake; however, individual cake layers can be frozen for up to 2 months.

FAQs

Can I use store-bought whipped topping?

Yes, but homemade whipped cream offers better texture and taste.

Can I make the cake layers ahead?

Absolutely, bake and freeze them in advance to save time.

What if I don’t have round cake pans?

You can use square or rectangular pans and adjust the layering accordingly.

Can I make this cake gluten-free?

Yes, substitute with a gluten-free all-purpose flour blend.

How do I prevent soggy cake from the strawberries?

Let the berries drain after macerating and spread a thin layer of whipped cream before adding them.

Can I use frozen strawberries?

Fresh is best, but thawed and well-drained frozen strawberries can work.

Is this cake overly sweet?

No, it’s balanced with the tartness of strawberries and lightly sweet whipped cream.

Can I add cream cheese to the whipped topping?

Yes, adding a bit of cream cheese makes it more stable and adds richness.

Is this suitable for kids?

Definitely—it’s light, fruity, and not too sugary.

How do I transport the cake?

Chill well before transport and use a cake carrier for best results.

Conclusion

Strawberry Shortcake Cake is the ultimate celebration of fresh strawberries and creamy layers. Light yet indulgent, it brings a festive feel to any table and satisfies sweet cravings without being overly heavy. Whether served at a party or enjoyed as a weekend treat, this cake is sure to delight everyone lucky enough to get a slice.