Strawberry Shortcake Cake Recipe

There is truly nothing as delightful and nostalgic as a well-made Strawberry Shortcake Cake. This classic dessert combines fluffy layers of moist cake, sweet and tangy macerated strawberries, and luscious whipped cream for a spectacular burst of flavor in every bite. If you’re searching for a dessert that feels like a warm hug on a plate and celebrates fresh, ripe strawberries at their best, the Strawberry Shortcake Cake is an absolute must-try. Trust me, once you experience this sensational cake, it will quickly become a beloved staple in your baking repertoire.

Ingredients You’ll Need

Ingredients You’ll Need

All great dishes start with simple, quality ingredients that work together to create magic. For this Strawberry Shortcake Cake, the ingredients are straightforward but essential to achieving that perfect balance of light cake, juicy berries, and fluffy cream.

• All-purpose flour: The foundation for your cake layers, providing structure and tenderness.
• Baking powder: A key leavening agent to make your cake rise beautifully.
• Salt: Enhances all the flavors and balances the sweetness.
• Granulated sugar: Sweetens and helps create a tender crumb in the cake and macerated strawberries.
• Unsalted butter: At room temperature for creamy texture and rich taste.
• Eggs: Bring moisture and help bind ingredients while adding richness.
• Vanilla extract: Adds warmth and depth to your cake flavor.
• Heavy cream: Whipped to cloud-like peaks for the signature fluffy frosting.
• Fresh strawberries: The star ingredient, hulled and sliced to burst with juicy sweetness.
• Lemon juice: Brightens the strawberries and balances their natural sweetness.
• Powdered sugar: Used in the whipped cream for smooth sweetness without graininess.
• Cream cheese (optional): Adds stability and a subtle tang to the whipped cream for those who want an extra silky texture.

How to Make Strawberry Shortcake Cake

Step 1: Macerate the Strawberries

Start by preparing the sliced strawberries. Toss them gently with granulated sugar and fresh lemon juice to bring out their natural juices, creating a sweet syrupy mixture. Let them sit for at least 30 minutes; this simple step transforms the berries into a vibrant, juicy topping that is bursting with flavor.

Step 2: Preheat the Oven and Prepare Pans

Preheat your oven to 350°F. While it warms, grease three 8-inch round cake pans and line the bottoms with parchment paper. This ensures your cake layers come out cleanly and keep their perfect shape.

Step 3: Prepare the Cake Batter

Cream together your softened butter and granulated sugar until light and fluffy. Then beat in the eggs one at a time, allowing each to incorporate fully, along with the pure vanilla extract. Alternate adding the dry ingredients (flour, baking powder, salt) with the heavy cream, starting and ending with the dry mix. This gentle folding technique keeps the batter airy and smooth.

Step 4: Bake the Cake Layers

Divide the batter evenly among the three prepared pans. Bake for around 20 to 25 minutes, or until the tops are golden and a toothpick inserted in the center comes out clean. Once baked, let the layers cool completely before removing them from the pans to keep their tender texture intact.

Step 5: Whip the Cream

Chill your mixing bowl and beaters before whipping the cold heavy cream. Beat the cream until it forms soft peaks, then add powdered sugar and vanilla extract, continuing to whip until medium peaks form. If using cream cheese, beat it in for extra richness and stability, perfect for holding up the beautiful cake layers.

Step 6: Assemble the Strawberry Shortcake Cake

Start layering by placing one cake round on your serving plate. Brush the surface with some of the luscious strawberry syrup from the macerated berries to soak in that extra flavor. Spread a generous layer of whipped cream, then add a handful of the macerated strawberries. Repeat these layers two more times, finishing with a thick cloud of whipped cream on top. This layering is the signature of the Strawberry Shortcake Cake, creating beautiful contrast and a flavor explosion in every slice.

How to Serve Strawberry Shortcake Cake

Garnishes

A simple dusting of powdered sugar or a few fresh strawberry halves on top adds the perfect visual appeal. For an elegant touch, add a sprig of fresh mint or a drizzle of strawberry syrup around the serving plate. These little details make the cake irresistible.

Side Dishes

This cake pairs wonderfully with a scoop of vanilla ice cream or a light glass of chilled sparkling wine. For a comforting twist, serve alongside a cup of freshly brewed coffee or tea — the perfect companions to enjoy your Strawberries and cream celebration.

Creative Ways to Present

Try serving the Strawberry Shortcake Cake in individual clear glass trifle bowls or mason jars. Layer the cake, cream, and strawberries for a casual yet stunning presentation that’s perfect for parties or cozy gatherings. You can also add crushed shortbread cookies between layers for an extra crunch.

Make Ahead and Storage

Storing Leftovers

Leftover Strawberry Shortcake Cake should be stored in an airtight container in the refrigerator. It will stay fresh for about 3 days, but keep in mind the whipped cream might soften the cake a little over time, so it’s best enjoyed sooner rather than later.

Freezing

Freezing this cake is possible but tricky. If you want to freeze before assembling, wrap cooled cake layers tightly in plastic wrap and place in a freezer-safe bag. For best results, freeze no longer than 2 months. Avoid freezing after adding whipped cream and berries, as the texture will suffer.

Reheating

This cake is best served chilled, but if you prefer, you can let it come to room temperature before serving. Avoid microwaving as the whipped cream will melt. Instead, just let slices sit out for about 20 minutes to warm slightly and enjoy the flavors fully.

FAQs

Can I use frozen strawberries for the Strawberry Shortcake Cake?

Frozen strawberries can be used in a pinch, but fresh ones are best for texture and flavor. If using frozen, thaw slowly and drain excess liquid to prevent soggy cake layers.

Is cream cheese necessary in the whipped cream?

Cream cheese is optional and mainly added for extra stability and a subtle tang. You can skip it if you prefer pure whipped cream or want a lighter frosting.

How can I make the cake layers more moist?

Brush your cake layers with the macerated strawberry syrup before assembling. This adds moisture and infuses extra strawberry flavor without weighing down the texture.

Can I make this cake gluten-free?

Yes, you can substitute the all-purpose flour with a gluten-free blend made for baking. Just make sure it contains xanthan gum for structure or add it separately to keep the cake light and fluffy.

How long does it take to make the full Strawberry Shortcake Cake?

From start to finish, including macerating strawberries and cooling cake layers, expect about 2 to 2.5 hours. It’s worth the time for a fresh, homemade dessert that will impress everyone!

Final Thoughts

Making this Strawberry Shortcake Cake is such a joyful experience, from the fresh aroma of baking cake layers to the sweet tang of macerated berries. It’s a dessert that’s perfect for celebrations or simply treating yourself and loved ones to something unforgettable. Go ahead and give this recipe a try – I promise it will delight your taste buds and fill your kitchen with smiles. Happy baking!

Strawberry Shortcake Cake Recipe

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★★★★★

4.8 from 8 reviews

• Author: Zoe
• Total Time: 1 hour 30 minutes
• Yield: 12 servings 1x
• Diet: Vegetarian

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Description

A classic and delicious Strawberry Shortcake Cake featuring layers of tender vanilla cake, macerated fresh strawberries, and fluffy whipped cream. Perfect for summer gatherings and celebrations, this cake combines the sweetness of strawberries with creamy textures and light, buttery sponge layers.

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Ingredients

Scale 1x2x3x

Dry Ingredients

• 2 ½ cups All-purpose flour
• 2 tsp Baking powder
• ½ tsp Salt
• 1 cup Granulated sugar

Wet Ingredients

• ¾ cup Unsalted butter (room temperature)
• 3 Large eggs (room temperature)
• 1 tbsp Vanilla extract (pure)
• 1 cup Heavy cream (room temperature)

Strawberries & Syrup

• 2–3 lbs Fresh strawberries (hulled and sliced)
• ½ cup Granulated sugar (for macerating)
• 1 tbsp Lemon juice (fresh)
• 1 tsp Vanilla extract (optional)

Whipped Cream Frosting

• 2 cups Heavy whipping cream (cold)
• ⅓–½ cup Powdered sugar (to taste)
• 1 tsp Vanilla extract
• 4 oz Cream cheese (optional, for stability)

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Instructions

1. Macerate Strawberries: Hull and slice the fresh strawberries. Toss them gently with ½ cup granulated sugar, 1 tablespoon fresh lemon juice, and 1 teaspoon vanilla extract if using. Let the mixture sit for about 30 minutes at room temperature to release their natural juices and create a sweet syrup.
2. Preheat Oven: Preheat your oven to 350°F (175°C). Prepare three 8-inch cake pans by greasing them and lining the bottoms with parchment paper to ensure easy removal of the cakes after baking.
3. Prepare Batter: In a large bowl, cream together the room temperature unsalted butter and 1 cup granulated sugar until light and fluffy. Beat in the eggs one at a time, followed by 1 tablespoon pure vanilla extract. In a separate bowl, whisk together the all-purpose flour, baking powder, and salt. Alternate adding the dry ingredients and 1 cup heavy cream to the butter mixture, beginning and ending with the dry ingredients, mixing until just combined.
4. Bake Cakes: Divide the cake batter evenly among the three prepared pans and smooth the tops. Bake in the preheated oven for 20 to 25 minutes or until a toothpick inserted into the center comes out clean and the cakes are golden brown. Remove from oven and let cool completely in the pans on wire racks.
5. Whip Cream: In a chilled mixing bowl, whip 2 cups cold heavy whipping cream to soft peaks. Gradually add powdered sugar (½ cup or to taste), 1 teaspoon vanilla extract, and the cream cheese if using, then continue to whip until medium peaks form and the mixture is smooth and fluffy. This stabilization helps keep the cream firm for decorating.
6. Assemble Cake: Once the cake layers are completely cooled, place one layer on your serving plate. Brush the top generously with the strawberry syrup formed from the macerated berries. Spread a layer of whipped cream over the cake, then add a handful of the macerated strawberries. Repeat this process for the second layer, then top with the final cake layer. Finish by covering the entire cake with whipped cream and decorating with remaining strawberries as desired. Chill the assembled cake for at least 1 hour before serving to allow flavors to meld.

Notes

• Use room temperature ingredients for the best cake texture and proper mixing.
• Macerating strawberries enhances sweetness and creates a natural syrup that infuses the cake with moisture.
• Adding cream cheese to whipped cream stabilizes it and prevents it from weeping.
• The cake is best served within 24 hours but can be refrigerated for up to 2 days.
• You can substitute fresh strawberries with frozen, but fresh is recommended for optimal flavor and texture.
• To enhance flavor, allow the assembled cake to rest in the fridge for at least an hour before serving.

• Prep Time: 30 minutes
• Cook Time: 25 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 slice (1/12 of cake)
• Calories: 390 kcal
• Sugar: 30 g
• Sodium: 150 mg
• Fat: 25 g
• Saturated Fat: 15 g
• Unsaturated Fat: 8 g
• Trans Fat: 0.5 g
• Carbohydrates: 35 g
• Fiber: 2 g
• Protein: 5 g
• Cholesterol: 110 mg

Keywords: Strawberry Shortcake Cake, Strawberry Cake, Shortcake, Summer Dessert, Layer Cake, Whipped Cream Cake