Strawberry Shortcake Cake

Strawberry Shortcake Cake transforms the beloved classic dessert into a stunning layer cake featuring soft vanilla sponge, fluffy whipped cream, and juicy fresh strawberries. This cake captures all the charm and flavor of traditional strawberry shortcake, but with an elevated, elegant presentation perfect for birthdays, springtime gatherings, or any celebration that calls for something light and fruity.

Why You’ll Love This Recipe

Strawberry Shortcake Cake is the ultimate dessert for berry lovers. It’s light yet indulgent, simple yet beautiful, and made with fresh, seasonal ingredients. The layers of moist vanilla cake soaked with sweet strawberry juices and topped with clouds of whipped cream deliver a fresh, nostalgic flavor that never goes out of style. It’s easy to assemble, crowd-pleasing, and guaranteed to make a lasting impression.

Ingredients

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

For the cake:

• All-purpose flour
• Baking powder
• Salt
• Unsalted butter (softened)
• Granulated sugar
• Eggs
• Vanilla extract
• Whole milk or buttermilk

For the strawberry filling:

• Fresh strawberries (hulled and sliced)
• Granulated sugar
• Lemon juice (optional, for brightness)

For the whipped cream frosting:

• Heavy whipping cream
• Powdered sugar
• Vanilla extract

Directions

1. Prepare the strawberries:
   • Toss sliced strawberries with sugar and lemon juice. Let sit for 30–60 minutes until juicy.
2. Make the cake layers:
   • Preheat the oven to 350°F (175°C). Grease and line two 8-inch round cake pans.
   • In a bowl, whisk flour, baking powder, and salt.
   • In a separate bowl, cream butter and sugar until light and fluffy. Add eggs one at a time, then mix in vanilla.
   • Alternate adding the dry ingredients and milk, mixing just until combined.
   • Divide batter between the pans and bake for 25–30 minutes or until a toothpick comes out clean. Cool completely.
3. Make the whipped cream:
   • In a chilled bowl, beat heavy cream, powdered sugar, and vanilla until stiff peaks form.
4. Assemble the cake:
   • Place one cake layer on a serving plate. Spoon some of the strawberry juices over the cake.
   • Spread a layer of whipped cream and top with a generous amount of strawberries.
   • Repeat with the second cake layer, then top with more whipped cream and strawberries.
   • Chill until ready to serve.

Servings and timing

This recipe serves 10–12 people.
Prep time: 30 minutes
Bake time: 25–30 minutes
Cooling and assembly time: 1.5 hours
Total time: About 2.5 hours

Variations

• Sheet Cake Version: Bake as a single layer and top with whipped cream and berries for a simpler presentation.
• Cupcake Adaptation: Make individual shortcake cupcakes with whipped cream filling and strawberry topping.
• Angel Food Base: Use angel food cake for an even lighter version.
• Cream Cheese Whipped Frosting: Add softened cream cheese to the whipped cream for extra richness.
• Mixed Berries: Use a combination of strawberries, blueberries, and raspberries.

storage/reheating

Store the assembled cake in the refrigerator, covered, for up to 3 days.
For best results, serve within 24 hours, as the whipped cream may begin to soften the cake.
Do not freeze the assembled cake. However, the cake layers can be baked ahead and frozen separately (wrapped well) for up to 2 months.
Let chilled cake sit at room temperature for 15–20 minutes before serving.

FAQs

Can I use frozen strawberries instead of fresh?

Fresh is best, but thawed frozen strawberries can work if drained well to avoid excess liquid.

How far in advance can I assemble the cake?

Assemble the cake up to one day in advance and refrigerate until ready to serve.

Can I make this cake without eggs?

You can try an egg substitute like applesauce or commercial egg replacers, though texture may vary.

What type of cake works best for strawberry shortcake cake?

A light vanilla sponge or butter cake works best—it’s sturdy enough to hold the filling but still tender.

How do I keep the whipped cream from deflating?

Use cold equipment and don’t overbeat. You can also stabilize whipped cream with a bit of cornstarch or gelatin.

Can I use store-bought whipped cream?

Yes, but freshly whipped cream tastes much better and holds up better in layers.

Do I need to soak the cake in syrup?

It’s optional, but brushing the cake layers with the strawberry juice adds moisture and flavor.

How can I make this cake gluten-free?

Substitute with a gluten-free all-purpose flour blend designed for baking.

Should I peel the strawberries?

No need—just hull and slice. The skin is tender and adds to the presentation.

Can I use strawberry jam instead of fresh strawberries?

You can, though fresh berries provide better texture and a fresher flavor. Consider using both for a boost.

Conclusion

Strawberry Shortcake Cake is a beautiful, fresh dessert that brings together soft vanilla cake, juicy strawberries, and airy whipped cream in the most irresistible way. It’s a seasonal favorite that feels both classic and special, and it’s sure to become a go-to recipe for celebrations or sunny weekend baking. Whether shared at a picnic, potluck, or birthday party, every slice bursts with nostalgic sweetness and simple joy.

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