Name: Strawberry Shortcake Cake Recipe
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Cuisine: American
Ingredients: 2 cups all-purpose flour; 1 tablespoon baking powder; 1 cup granulated sugar; 1/2 cup unsalted butter (softened); 3 large eggs; 1 cup milk; 2 cups fresh strawberries (sliced); 1 cup heavy whipping cream

Jump to Recipe

If you have a soft spot for fresh, fruity desserts that feel like a warm hug, then this Strawberry Shortcake Cake is exactly what you need. This delightful treat takes the classic charm of strawberry shortcake and transforms it into a layered cake that’s bursting with juicy strawberries, fluffy whipped cream, and tender cake layers. Every bite is a perfect balance of sweet, creamy, and fresh that’ll have you craving more. Whether you’re celebrating a special occasion or simply want to brighten up your day, this Strawberry Shortcake Cake brings joy to the table in the most delicious way.

Strawberry Shortcake Cake Recipe - Recipe Image

Ingredients You’ll Need

Gathering your ingredients is super straightforward, which is part of what makes this Strawberry Shortcake Cake so approachable. Each item plays a crucial role in building layers of flavor and texture—from the tender, buttery cake to the luscious fresh strawberries and silky whipped cream that make this dessert unforgettable.

2 cups all-purpose flour: Provides the perfect structure for a soft, yet sturdy cake.
1 tablespoon baking powder: Helps the cake rise beautifully, keeping it light and airy.
1 cup granulated sugar: Adds just the right amount of sweetness to balance the strawberries.
1/2 cup unsalted butter (softened): Brings rich flavor and a tender crumb to the cake layers.
3 large eggs: Binds ingredients together and adds moisture for a luscious texture.
1 cup milk: Keeps the batter smooth and adds moisture, ensuring the cake isn’t dry.
2 cups fresh strawberries (sliced): The star of the show, bringing bright flavor and vibrant color.
1 cup heavy whipping cream: Whipped into fluffy perfection to provide that classic creamy contrast.

How to Make Strawberry Shortcake Cake

Step 1: Prepare Your Oven and Pans

Start by preheating your oven to 350°F (175°C). Grease two round cake pans so the layers will release easily after baking. This simple prep sets the stage for perfectly baked, golden layers that will delight you with their tender crumb.

Step 2: Cream Butter and Sugar, Add Eggs

Using a mixing bowl, cream together the softened butter and granulated sugar until the mixture is light and fluffy. This step is essential because it incorporates air, helping your cake rise nicely. Add the eggs one at a time, mixing well after each addition to keep the batter smooth and well combined.

Step 3: Combine Dry Ingredients and Alternate with Milk

In a separate bowl, whisk together the flour and baking powder to evenly distribute the leavening agent. Then gradually add this dry mix to the wet ingredients in batches, alternating with the milk. This technique ensures your batter stays smooth and prevents overmixing, which keeps your cake tender.

Step 4: Bake the Cake Layers

Divide the batter evenly between your two prepared pans. Pop them into the oven and bake for 25 to 30 minutes, or until the cakes turn golden brown and a toothpick inserted in the center comes out clean. You’ll love watching the kitchen fill with the sweet scent of baking cake.

Step 5: Cool and Slice Layers

Allow the cakes to rest in their pans for about ten minutes after baking—this makes them easier to handle. Then transfer the cakes to wire racks to cool completely. Once fully cooled, slice each cake layer horizontally to create multiple thin layers, which will give your Strawberry Shortcake Cake that classic layered look and taste.

Step 6: Assemble with Whipped Cream and Strawberries

Begin layering your cake by spreading a generous amount of whipped cream over the bottom layer, then scatter sliced strawberries on top. Repeat with remaining layers, finishing the cake by piling whipped cream and strawberries on top, creating a stunning, fresh finish.

How to Serve Strawberry Shortcake Cake

Garnishes

To elevate your Strawberry Shortcake Cake, garnish with a few whole fresh strawberries or delicate mint leaves for a pop of color and freshness. A light dusting of powdered sugar adds a charming, delicate touch that makes every slice feel a little more special.

Side Dishes

This cake pairs beautifully with a cup of freshly brewed coffee or a glass of chilled sparkling wine. For a non-alcoholic pairing, opt for a refreshing berry lemonade or herbal tea to complement the sweet, fruity flavors.

Creative Ways to Present

For a fun twist, serve individual portions in clear dessert glasses, layering cake crumbs, whipped cream, and strawberries for a mini strawberry shortcake parfait. Alternatively, top the cake with a drizzle of strawberry syrup or chocolate for a decadent finish that will impress your guests.

Make Ahead and Storage

Storing Leftovers

Keep your Strawberry Shortcake Cake fresh by storing it in an airtight container in the refrigerator. The whipped cream and fresh strawberries mean it’s best enjoyed within 2 to 3 days, so plan accordingly to savor every bite at its best.

Freezing

If you want to freeze the cake, slice and wrap each layer tightly in plastic wrap and aluminum foil before placing them in a freezer-safe container. When you’re ready, thaw layers overnight in the fridge before assembling with fresh whipped cream and strawberries for the best texture and flavor.

Reheating

This cake is best served chilled, so reheating isn’t necessary. If you prefer your whipped cream slightly softened, allow the cake to sit at room temperature for 10 to 15 minutes before serving to bring out the flavors fully.

FAQs

Can I use frozen strawberries instead of fresh?

While fresh strawberries are ideal for their texture and flavor, frozen strawberries can work if thawed and drained properly to avoid excess moisture that could make the cake soggy.

How do I make the whipped cream stable so it doesn’t collapse?

For a more stable whipped cream, add a tablespoon of powdered sugar or a small amount of cream stabilizer while whipping. This helps maintain its shape longer, especially if the cake is sitting out for a bit.

Can I make this cake dairy-free?

Yes! Substitute dairy milk with a plant-based milk and use dairy-free butter and coconut cream whipped topping. The cake will still be delicious with those easy swaps.

Is it possible to make this cake gluten-free?

Absolutely. Use a gluten-free all-purpose flour blend in place of regular flour. Just be sure the blend is one that can substitute cup-for-cup to get the best texture.

How long does it take to assemble the cake?

Once your cake layers have cooled completely, assembly usually takes about 15 to 20 minutes, depending on how generous you are with the whipped cream and strawberries. It’s a quick step with a big payoff!

Final Thoughts

This Strawberry Shortcake Cake is pure bliss in dessert form. Its light, tender cake, fluffy whipped cream, and juicy strawberries come together to create something truly special—and so easy to make! I can’t wait for you to try this recipe and discover why it’s become a favorite for gatherings and sweet moments alike. Trust me, once you taste this cake, it’ll quickly become your go-to dessert for every season.

Strawberry Shortcake Cake Recipe

★★★★★

4.8 from 24 reviews

Author: Zoe
Total Time: 50 minutes
Yield: 10 servings 1x
Diet: Vegetarian

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Description

A delicious and classic Strawberry Shortcake Cake featuring moist layers of vanilla cake filled with fresh strawberries and whipped cream. This dessert is perfect for any occasion, offering a light and refreshing treat with a balance of sweet strawberries and creamy frosting.

Ingredients

Scale

Cake:

2 cups all-purpose flour
1 tablespoon baking powder
1 cup granulated sugar
1/2 cup unsalted butter (softened)
3 large eggs
1 cup milk

Filling and Topping:

2 cups fresh strawberries (sliced)
1 cup heavy whipping cream

Instructions

Preheat and Prepare Pans: Preheat the oven to 350°F (175°C) and grease two round cake pans to prevent sticking during baking.
Cream Butter and Sugar: In a mixing bowl, beat together the softened butter and granulated sugar until the mixture is light and fluffy. This ensures a tender cake texture. Then add eggs one at a time, beating well after each addition to blend thoroughly.
Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour and baking powder to evenly distribute the leavening agent.
Mix Batter: Gradually add the dry ingredients alternately with the milk to the creamed butter mixture, starting and ending with the flour mixture. Mix until just combined to avoid overmixing.
Bake Cake Layers: Divide the batter evenly between the two prepared cake pans. Bake in the preheated oven for 25-30 minutes, or until the cakes are golden brown and a toothpick inserted in the center comes out clean.
Cool Cakes: Allow the cakes to cool in their pans for 10 minutes, then transfer them to wire racks to cool completely before assembling.
Slice and Assemble: Once cooled, carefully slice each cake layer horizontally to create four layers in total. Layer whipped cream and sliced strawberries between each layer, finishing with whipped cream and a decorative arrangement of strawberries on top.