Why You’ll Love This Recipe

Strawberry Shortcake Cake transforms the classic summer dessert into a show-stopping layered cake, featuring tender vanilla cake layers, sweet macerated strawberries, and fluffy whipped cream. Light, fruity, and visually stunning, it’s perfect for birthdays, picnics, or any occasion that calls for a fresh and elegant dessert.

ingredients

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

all-purpose flourbaking powderbaking sodasaltunsalted buttersugareggsvanilla extractbuttermilkfresh strawberrieslemon juicesugarheavy creampowdered sugar

directions

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

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

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

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

Alternate adding the dry ingredients and buttermilk, beginning and ending with the flour mixture. Mix until just combined.

Divide the batter evenly between the prepared pans and bake for 25–30 minutes, or until a toothpick comes out clean.

Let the cakes cool in the pans for 10 minutes, then turn out onto wire racks to cool completely.

While the cakes cool, slice the strawberries and toss with sugar and lemon juice. Let sit for at least 20 minutes to macerate.

Whip the heavy cream and powdered sugar until stiff peaks form. Keep chilled until ready to use.

To assemble, place one cake layer on a serving plate and spread with whipped cream. Top with a generous layer of macerated strawberries.

Add the second cake layer, more whipped cream, and top with additional strawberries.

Chill for 30 minutes before serving for best results.

Servings and timing

This recipe yields approximately 10–12 slices.Preparation time: 30 minutesBaking time: 25–30 minutesCooling and chilling time: 1 hourTotal time: 1 hour 55 minutes

Variations

Use strawberry jam in between the layers for added sweetness.

Swap the vanilla cake with angel food or sponge cake for a lighter version.

Add a layer of strawberry cream cheese frosting instead of whipped cream.

Incorporate lemon or almond extract in the cake batter for extra flavor.

Decorate with mint leaves or white chocolate curls for an elegant finish.

storage/reheating

Store Strawberry Shortcake Cake covered in the refrigerator for up to 3 days.Best enjoyed cold or at room temperature—not suitable for freezing once assembled.If needed, bring to room temperature for 20 minutes before serving.

FAQs

Can I use a cake mix?

Yes, a vanilla or white cake mix can be used for convenience.

Do I have to use buttermilk?

Buttermilk adds moisture and tenderness, but you can substitute with milk + lemon juice.

Can I make it ahead?

Yes, bake the cakes and prep the strawberries and cream a day ahead. Assemble before serving.

What kind of strawberries work best?

Fresh, ripe strawberries give the best flavor and texture.

Can I use whipped topping instead of homemade whipped cream?

Yes, but homemade whipped cream gives the best taste and texture.

Why is my cake dense?

Be sure not to overmix the batter and measure ingredients accurately.

Can I make this as a sheet cake?

Yes, bake in a 9×13-inch pan and layer directly in the pan with cream and berries on top.

Can I add a third layer?

Yes, double the recipe and divide among three pans for a taller cake.

How do I keep the whipped cream from deflating?

Use chilled equipment and heavy cream, and don’t overmix. Stabilize with a bit of cornstarch if needed.

Can I use frozen strawberries?

Fresh is best, but if using frozen, thaw and drain them before macerating.

Conclusion

Strawberry Shortcake Cake brings together the nostalgic flavors of a classic shortcake with the beauty and celebration of a layered cake. Light, flavorful, and bursting with juicy berries, it’s a perfect dessert for spring and summer gatherings—or any time you want to impress with minimal effort and maximum flavor.