I still remember the first time I swapped biscuits for a tender cake layer and called it Strawberry Shortcake Cake — the result felt like summer in a bite. This recipe turns pantry basics into a light, crowd-pleasing layer cake crowned with whipped cream and bright fresh strawberries. It’s perfect for backyard dinners, casual brunches, or any time you want a simple dessert that looks like you spent hours on it. If you love the classic shortcake flavor but want something you can slice and serve, this is the one — and it shares the same bright strawberry spirit as this homemade strawberry shortcake people rave about.
Why you’ll love this dish
This cake blends easy techniques with big payoff. The batter comes together quickly, uses familiar ingredients, and bakes into a soft, neutral base that lets the strawberries and whipped cream shine. It’s kid-approved, fast enough for an after-school treat, and elegant enough for weekend guests.
“Light, fresh, and impossibly simple — every time I make it, people ask for the recipe.”
This recipe is also flexible. Use it for potlucks, a quick celebration cake, or a summer picnic when you want something fresh without fuss.
The cooking process explained
Step-by-step overview before you start:
- Mix dry ingredients, add butter and liquids, and beat until smooth.
- Divide batter into two 8-inch pans and bake until a toothpick comes out clean.
- Cool, whip cream, slice strawberries, and assemble layers.
- Chill briefly if you want firmer slices, then serve.
This overview keeps expectations clear: a straightforward cake batter, basic baking, quick assembly, and an optional short chill before serving.
What you’ll need
- 2 cups all-purpose flour (spoon and level for accuracy)
- 1 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 3/4 cup milk (whole milk gives best texture; 2% is fine)
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- 2 cups fresh strawberries, sliced (hulled)
- 1 cup heavy whipping cream, cold
- 2 tablespoons powdered sugar
Notes and substitutions:
- For a lighter crumb, swap 1/4 cup of the flour for cake flour.
- Use lactose-free milk or a plant milk for dairy-sensitive diets; texture will be slightly different.
- If strawberries are less sweet, macerate them with 1 tablespoon granulated sugar for 10–15 minutes to bring out juices.
Step-by-step instructions
- Preheat the oven to 350°F (175°C). Grease and flour two 8-inch round cake pans.
- In a large bowl, whisk together the flour, sugar, baking powder, and salt.
- Add the softened butter, milk, eggs, and vanilla. Beat with a hand mixer or stand mixer until the batter is smooth and uniform.
- Divide the batter evenly between the prepared pans. Smooth the tops with a spatula.
- Bake for 25–30 minutes. A toothpick inserted in the center should come out clean or with a few crumbs.
- Let the cakes cool in the pans for 10 minutes, then turn them out onto a wire rack to cool completely.
- Chill a mixing bowl and beaters for a few minutes. Whip the heavy cream with the powdered sugar until stiff peaks form.
- Place one cake layer on a serving plate. Spread half the whipped cream over it and scatter half the sliced strawberries.
- Top with the second cake layer. Spread the remaining cream and arrange the remaining strawberries on top.
- Serve immediately or refrigerate for up to two hours before serving for cleaner slices.
Best ways to enjoy it
Serve this cake slightly chilled so the cream holds its shape. A thin mint leaf or a light dusting of powdered sugar makes a pretty finish. Pair it with iced tea, cold brewed coffee, or a glass of sparkling water with lemon for a refreshing contrast. For a brunch spread, add buttery scones and a small platter of mixed berries.
Storage and reheating tips
- Refrigeration: Because of the whipped cream and fresh fruit, store the assembled cake in the refrigerator. Consume within 48 hours for best quality.
- Unassembled layers: If you want to store ahead, wrap cooled cake layers tightly in plastic wrap and refrigerate for up to 2 days or freeze for up to 1 month.
- Freezing: To freeze layers, wrap twice in plastic and then in foil. Thaw in the refrigerator before assembling.
- Safety: Do not leave the assembled cake at room temperature for more than 2 hours. When serving outdoors on warm days, keep the cake chilled until just before serving.
Pro chef tips
- Room temperature eggs blend more evenly and produce a smoother batter.
- Don’t overmix once you add the flour. Mix until just combined to avoid a dense cake.
- Use a chilled bowl and beaters when whipping cream; it whips faster and holds peaks better.
- If you need firmer whipped cream, fold in 2 tablespoons of mascarpone or a teaspoon of agar-agar dissolved in a tablespoon of warm water.
- Split the strawberries: slice thicker for texture on top, and reserve some smaller pieces for spreading between layers so they nestle into the cream.
- Test for doneness at the minimum time listed. Ovens vary, and an overbaked cake will be drier.
Creative twists
- Lemon zest in the batter brightens the flavor.
- Swap half the strawberries for raspberries or mixed berries for a tangy mix.
- For a lower-fat option, use stabilized whipped topping or a whipped Greek yogurt mixture, though texture will differ.
- Make mini cakes in ramekins for individual servings.
- Gluten-free option: use a 1:1 gluten-free flour blend and add 1/4 teaspoon xanthan gum if your blend does not contain it.
- If you want a richer dessert, try a layered approach with a jam ribbon between the cake and cream. If you crave a different fruit-forward dessert, try this decadent apple crisp cheesecake for an autumn twist.
Helpful answers
How long does this cake take from start to finish?
Active prep is about 20 minutes. Baking and cooling take another 45–60 minutes, so plan for roughly 1 hour 15 minutes total. Chilling before serving is optional but adds 15–30 minutes.
Can I make this ahead?
Yes. Bake the layers up to 2 days ahead and keep them wrapped in the refrigerator. Assemble the cake the day you plan to serve it for the best texture. You can also freeze layers for up to a month.
What can I use instead of heavy cream?
For best results use heavy whipping cream. For a lighter option, try a stabilized whipped topping or a thick whipped Greek yogurt—but expect a different mouthfeel and less loft.
Why did my cake sink in the middle?
Common causes: underbaked center, opening the oven door too early, or too much leavening. Check oven temperature with an oven thermometer and test for doneness with a toothpick.
How do I prevent a soggy cake from the strawberries?
Pat strawberries dry if they’re very juicy. If you macerate them, drain excess liquid before placing them between layers. Alternatively, spread a thin layer of jam on the cake before adding whipped cream to act as a moisture barrier.
Strawberry Shortcake Cake
Ingredients
Method
-
Preheat the oven to 350°F (175°C). Grease and flour two 8-inch round cake pans.
-
In a large bowl, whisk together the flour, sugar, baking powder, and salt.
-
Add the softened butter, milk, eggs, and vanilla. Beat with a hand mixer or stand mixer until the batter is smooth and uniform.
-
Divide the batter evenly between the prepared pans. Smooth the tops with a spatula.
-
Bake for 25–30 minutes. A toothpick inserted in the center should come out clean or with a few crumbs.
-
Let the cakes cool in the pans for 10 minutes, then turn them out onto a wire rack to cool completely.
-
Chill a mixing bowl and beaters for a few minutes. Whip the heavy cream with the powdered sugar until stiff peaks form.
-
Place one cake layer on a serving plate. Spread half the whipped cream over it and scatter half the sliced strawberries.
-
Top with the second cake layer. Spread the remaining cream and arrange the remaining strawberries on top.
-
Serve immediately or refrigerate for up to two hours before serving for cleaner slices.
Nutrition
Notes
Tried this recipe?
Let us know how it was!
Strawberry Shortcake Cake
Ingredients
Method
- Preheat the oven to 350°F (175°C). Grease and flour two 8-inch round cake pans.
- In a large bowl, whisk together the flour, sugar, baking powder, and salt.
- Add the softened butter, milk, eggs, and vanilla. Beat with a hand mixer or stand mixer until the batter is smooth and uniform.
- Divide the batter evenly between the prepared pans. Smooth the tops with a spatula.
- Bake for 25–30 minutes. A toothpick inserted in the center should come out clean or with a few crumbs.
- Let the cakes cool in the pans for 10 minutes, then turn them out onto a wire rack to cool completely.
- Chill a mixing bowl and beaters for a few minutes. Whip the heavy cream with the powdered sugar until stiff peaks form.
- Place one cake layer on a serving plate. Spread half the whipped cream over it and scatter half the sliced strawberries.
- Top with the second cake layer. Spread the remaining cream and arrange the remaining strawberries on top.
- Serve immediately or refrigerate for up to two hours before serving for cleaner slices.
