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’re looking for a dessert that tastes like springtime happiness on a plate, the Strawberry Shortcake Cake is your go-to treat. This cake layers moist, tender cake with fresh, juicy strawberries and fluffy whipped cream, creating a delightful harmony of flavors and textures that feels light yet indulgent. Whether it’s for a special occasion or simply to brighten up your afternoon, this Strawberry Shortcake Cake brings a gorgeous pop of color and a burst of freshness with every bite. It’s both a nostalgic classic and a crowd-pleaser, perfect for sharing with loved ones.

Strawberry Shortcake Cake Recipe - Recipe Image

Ingredients You’ll Need

The magic of this Strawberry Shortcake Cake comes from a handful of simple, fresh ingredients that each play a crucial role. From the tender crumb of the cake to the sweet tang of fresh berries, every component enhances the final flavor and texture.

2 cups all-purpose flour: Provides the structure and lightness for the cake layers.
1 tablespoon baking powder: Helps the cake rise beautifully and stay fluffy.
1 cup granulated sugar: Adds the perfect amount of sweetness.
1/2 cup unsalted butter (softened): Ensures rich moisture and tenderness.
3 large eggs: Bind everything together and contribute to the cake’s texture.
1 cup milk: Keeps the batter smooth and moist.
2 cups fresh strawberries (sliced): Bring natural sweetness, juiciness, and vibrant color.
1 cup heavy whipping cream: Whipped to airy perfection to layer between the cake layers and on top.

How to Make Strawberry Shortcake Cake

Step 1: Prepare Your Pans and Oven

Start by preheating your oven to 350°F (175°C) so it reaches the perfect baking temperature. Grease two round cake pans well to ensure your layers come out effortlessly after baking. This simple prep step makes a huge difference in how your cake will look and feel.

Step 2: Cream Sugar and Butter

In a large bowl, beat together the softened butter and granulated sugar until the mixture is light and fluffy. This creates the base for a tender, airy cake. Adding the eggs one at a time and mixing well after each ensures an even, stable batter that rises beautifully.

Step 3: Combine Dry Ingredients and Add Milk

Whisk the flour and baking powder together in a separate bowl. Then gradually add this mixture to the butter and sugar mixture alternately with the milk. This technique helps maintain a smooth batter without overmixing, which keeps the cake soft and delicate.

Step 4: Bake the Cake Layers

Divide the batter evenly into the prepared pans and slide them into the oven. Bake for 25 to 30 minutes until the cakes turn golden brown and spring back when lightly touched. This ensures a moist, perfectly baked crumb.

Step 5: Cool and Slice the Cake

Let the cakes cool in their pans for about ten minutes before transferring to wire racks to cool completely. When cool, carefully slice each cake horizontally in half so you end up with four layers to build your beautiful Strawberry Shortcake Cake.

Step 6: Assemble with Cream and Berries

Whip the heavy cream until soft peaks form, then start layering: place one cake layer, spread whipped cream generously, and scatter sliced strawberries on top. Repeat until all layers are stacked, finishing with more whipped cream and a lovely strawberry topping to crown your creation.

How to Serve Strawberry Shortcake Cake

Garnishes

To elevate your Strawberry Shortcake Cake’s presentation, add a few whole strawberries for contrast and some fresh mint leaves for a pop of color and aroma. A light dusting of powdered sugar can add an elegant, snowy touch that catches the eye beautifully.

Side Dishes

This cake shines best when accompanied by light, fresh flavors. Consider serving with a scoop of vanilla ice cream, a side of citrusy sorbet, or a small bowl of macerated berries to complement the strawberry flavors without overpowering them.

Creative Ways to Present

Try serving your Strawberry Shortcake Cake in clear glass trifle dishes layered vertically with cake, cream, and berries for a stunning visual treat. Alternatively, cut the cake into cute mini portions or even cupcakes to add variety and surprise your guests with individual servings.

Make Ahead and Storage

Storing Leftovers

Keep any leftover Strawberry Shortcake Cake refrigerated in an airtight container to maintain freshness. The cream stays light and the strawberries keep their juiciness for up to 2 days, but it’s best enjoyed as soon as possible to savor its delicate flavor.

Freezing

If you want to freeze your cake, wrap individual layers tightly in plastic wrap and store them in a freezer bag for up to a month. It’s best to freeze before assembling, then thaw and add whipped cream and fresh strawberries just before serving for the best texture.

Reheating

This cake is best served cold or at room temperature, so reheating is generally not recommended. If you want to soften the cake slightly, let it sit at room temperature for about 20 minutes before serving to bring out the flavors.

FAQs

Can I use frozen strawberries for Strawberry Shortcake Cake?

Frozen strawberries tend to release extra moisture and can make the cake soggy. It’s best to use fresh strawberries for the ideal texture and flavor, but if you must use frozen, thaw and drain them thoroughly first.

How do I make the whipped cream stable for layering?

To stabilize whipped cream, you can add a small amount of powdered sugar or gelatin while whipping. This helps the cream hold its shape longer, especially when layering in the cake.

Can this cake be made gluten-free?

Absolutely! Substitute all-purpose flour with a gluten-free flour blend, making sure it includes xanthan gum for structure. The cake texture might be a bit denser but will still be delicious.

Is there a way to make this cake less sweet?

You can reduce the sugar slightly in the cake batter or use less sugar in the whipped cream. Using tart strawberries also balances the sweetness perfectly without needing adjustments.

How far ahead can I assemble the Strawberry Shortcake Cake?

For best results, assemble the cake a few hours before serving and keep it refrigerated. Assembling too far in advance can cause the cake to become soggy from the moisture of the strawberries and cream.

Final Thoughts

This Strawberry Shortcake Cake is one of those recipes that feels like a warm hug in cake form. It’s vibrant, fresh, and utterly delicious — perfect for celebrating any moment or simply treating yourself. I can’t wait for you to give this recipe a try and share that joy with those around you.

Strawberry Shortcake Cake Recipe

★★★★★

4.7 from 29 reviews

Author: Zoe
Total Time: 50 minutes
Yield: 8 servings 1x
Diet: Vegetarian

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Description

This Strawberry Shortcake Cake is a delightful layered dessert featuring soft, fluffy cake layers filled and topped with fresh strawberries and rich whipped cream. Perfect for any occasion, it combines the classic flavors of strawberry shortcake in an elegant cake form that is both light and indulgent.

Ingredients

Scale

Cake 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

Filling and Topping

2 cups fresh strawberries, sliced
1 cup heavy whipping cream

Instructions

Preheat Oven: Preheat the oven to 350°F (175°C) and grease two round cake pans thoroughly to prevent sticking.
Cream Butter and Sugar: In a mixing bowl, cream together the softened butter and granulated sugar until the mixture is light, fluffy, and pale in color, which ensures a tender crumb.
Add Eggs: Add the eggs one at a time, beating well after each addition to fully incorporate and maintain the batter’s volume.
Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour and baking powder for an even rise and texture.
Alternate Adding Dry Ingredients and Milk: Gradually add the flour mixture alternately with the milk to the wet ingredients, beginning and ending with the flour. Mix gently just until combined to avoid overworking the batter.
Bake the Cake Layers: Divide the batter evenly between the two prepared pans. Bake in the preheated oven for 25 to 30 minutes or until the cakes are golden brown and a toothpick inserted into the center comes out clean.
Cool the Cake Layers: Allow the cakes to cool in their pans for 10 minutes. Then, remove them from the pans and transfer to a wire rack to cool completely to room temperature.
Prepare the Filling: Whip the heavy cream until stiff peaks form, ensuring a light and airy texture perfect for layering and topping.
Assemble the Cake: Carefully slice each cooled cake layer horizontally in half to create four thinner layers. Layer whipped cream and sliced strawberries between each cake layer for juicy sweetness.
Finish and Serve: Top the assembled cake with the remaining whipped cream and decorate with fresh sliced strawberries. Chill if desired before serving for best texture and flavor.

Notes

Use fresh, ripe strawberries for the best flavor and sweetness.
Make sure the butter and eggs are at room temperature to create a smooth batter.
Do not overmix the batter once the flour is added to keep the cake light and tender.
Chill the whipped cream before whipping to achieve better volume.
For a sweeter whipped cream, you may add a tablespoon of powdered sugar or vanilla extract.
The cake is best served the same day but can be refrigerated overnight.

Prep Time: 20 minutes
Cook Time: 30 minutes
Category: Dessert
Method: Baking
Cuisine: American