Strawberry Shortcake Cake Recipe: There’s something undeniably delightful about a strawberry shortcake cake. With its fluffy layers, juicy strawberries, and clouds of whipped cream, this dessert screams summer and comfort all at once. Whether you’re hosting a weekend brunch or just want to treat yourself, this strawberry shortcake cake is a crowd-pleaser that’s easier to make than it looks.
This cake is not just your average strawberry shortcake—it’s an upgraded, full-sized cake version of the traditional treat. Think soft vanilla sponge cake layered with sweet macerated strawberries and homemade whipped cream frosting. It’s as pretty as it is delicious, and we’re going to walk you through it step-by-step.
Why Everyone Loves Strawberry Shortcake Cake
Strawberry shortcake cake is loved for its perfect balance of flavors. The lightness of the whipped cream and the tart sweetness of the strawberries complement the soft, moist cake. It’s refreshing rather than overly rich, making it perfect for those who enjoy desserts that aren’t too heavy.
Plus, it’s highly customizable. You can use a sponge cake, pound cake, or even angel food cake as the base, depending on your preference. And the best part? You don’t need to be a pastry chef to pull this off. With simple ingredients and clear steps, anyone can make this showstopper.
Ideal Occasions to Serve This Dessert
Strawberry shortcake cake is incredibly versatile when it comes to serving. Here are just a few perfect moments to make it shine:
- Birthday Parties: It’s a wonderful alternative to traditional frosted cakes.
- Summer BBQs or Picnics: Light, fruity, and perfect for warm weather.
- Mother’s Day Brunches: A sweet, homemade touch mom will love.
- Valentine’s Day: Strawberries and cream? Need we say more?
Whether you’re celebrating something special or simply enjoying a sunny day, this cake brings a festive vibe to the table.
Ingredients You’ll Need
Before diving into the baking process, let’s get all our ingredients lined up. This recipe breaks down into three main parts: the cake, the strawberry filling, and the whipped cream frosting.
For the Cake
You’ll need the following ingredients to make a classic vanilla sponge cake base:
- 2 cups all-purpose flour
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup unsalted butter (room temperature)
- 1 cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 cup buttermilk (or substitute with milk + vinegar)
This cake is soft, moist, and just dense enough to hold up the strawberries and cream without getting soggy.
For the Strawberry Filling
Here’s what you’ll need to prepare the juicy, flavorful filling:
- 1 ½ pounds fresh strawberries, hulled and sliced
- ¼ cup granulated sugar
- 1 tablespoon lemon juice (optional)
Macerating the strawberries with sugar helps to draw out their juices, making them softer and more flavorful for layering.
For the Whipped Cream Frosting
Forget canned whipped cream—this homemade version is a game-changer:
- 2 cups heavy whipping cream
- ¼ cup powdered sugar (adjust to taste)
- 1 teaspoon vanilla extract
This frosting is light, fluffy, and holds up beautifully when chilled.
Step-by-Step Instructions
Let’s get baking! Follow these steps to create your perfect strawberry shortcake cake.
Step 1: Preparing the Strawberries
First, rinse and hull the strawberries, then slice them evenly. Place them in a mixing bowl with granulated sugar and a splash of lemon juice. Toss everything together and let them sit at room temperature for at least 30 minutes. This process, called maceration, brings out the natural juices and makes the berries sweet and syrupy—ideal for layering into the cake.
If you want to get ahead, you can do this step the night before and store them in the fridge. Just don’t forget to bring them back to room temperature before using for maximum flavor.
Step 2: Baking the Cake Layers
Preheat your oven to 350°F (175°C). Grease and line two 8-inch round cake pans.
In a medium bowl, whisk together flour, baking powder, baking soda, and salt. In a separate large bowl, cream the butter and sugar together until light and fluffy. Add eggs one at a time, beating well after each. Stir in the vanilla extract.
Now, alternately add the flour mixture and buttermilk into the wet mixture, starting and ending with flour. Be careful not to overmix—just until everything is combined.
Pour the batter evenly into your 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 remove and transfer them to a wire rack to cool completely.
Step 3: Making the Whipped Cream Frosting
Now let’s get into the magic of whipped cream. You’ll want your heavy cream to be super cold—this helps it whip up quickly and hold its shape better. Grab a chilled mixing bowl and beaters (stick them in the freezer for 10-15 minutes for best results).
Pour the cold heavy cream into the bowl and start beating on medium speed. Once it begins to thicken, add powdered sugar and vanilla extract. Continue to whip until stiff peaks form. Be careful not to over-whip, or you’ll end up with butter!
This whipped cream is light, slightly sweet, and perfect for layering and frosting. It’s what gives the strawberry shortcake cake its signature airy texture.
If you’re making the cake ahead of time, keep the whipped cream in the fridge until you’re ready to assemble. You can even stabilize it with a bit of cream cheese or unflavored gelatin if you need it to last longer without melting.
Step 4: Assembling the Cake
Here’s where everything comes together.
- Layer One: Place one of your completely cooled cake layers on a serving plate or cake stand. Spread a generous layer of whipped cream over the top. Don’t be shy—this layer needs to support the strawberries!
- Add Strawberries: Spoon a layer of the macerated strawberries over the whipped cream. Make sure to include some of the syrupy juice for extra flavor. Just don’t drown the cake—too much juice can make it soggy.
- Second Layer: Gently place the second cake layer on top. Press down lightly to set it in place.
- Top and Frost: Cover the top of the cake with more whipped cream and strawberries. You can spread the whipped cream over the sides too for a fully frosted look, or keep it semi-naked style for a rustic touch.
- Chill Before Serving: Pop the cake in the fridge for at least an hour before serving. This helps the flavors meld and makes the cake easier to slice.
Optional: Garnish with mint leaves or a drizzle of melted white chocolate for an elegant finish.
Tips and Tricks for the Perfect Shortcake Cake
You don’t need to be a pro to nail this recipe, but a few extra tips can make a big difference.
- Use ripe strawberries: Sweet, in-season berries make all the difference. If your strawberries aren’t super sweet, add an extra spoonful of sugar while macerating.
- Don’t skip the chilling: This step firms up the whipped cream and makes slicing so much easier.
- Avoid overbaking: Keep a close eye on your cakes—they should be golden and springy to the touch.
- Level your cakes: Use a serrated knife to trim the top of each cake layer flat. This helps them stack neatly and evenly.
And here’s a secret—this cake is even better the next day once everything has settled. So if you’re planning ahead, go for it!
How to Keep Strawberries Fresh
If you’re prepping strawberries a day in advance, store them dry and whole in the fridge. Moisture is the enemy—it speeds up spoilage. After slicing and macerating, keep them in an airtight container and use them within 24 hours for the best flavor and texture.
Also, don’t add the strawberries to the cake until it’s time to serve if you’re worried about it getting soggy. You can even slice and decorate each piece individually right before serving for an extra-fresh feel.
Choosing the Right Type of Cake Base
While this recipe uses a vanilla sponge, you’ve got options:
- Sponge Cake: Light, airy, and soaks up strawberry juice beautifully.
- Pound Cake: Denser and richer—a good choice if you want a sturdier dessert.
- Angel Food Cake: Ultra-light and fat-free, perfect if you’re keeping it low-cal.
Each variation gives the cake a slightly different vibe, so go with what you love.
Variations You Can Try
One of the best things about a strawberry shortcake cake is how versatile it can be. Whether you have dietary restrictions or just want to get creative, there are several delicious variations you can explore.
Gluten-Free Strawberry Shortcake Cake
If you or your guests follow a gluten-free diet, don’t worry—you can still enjoy this dreamy dessert. Simply swap out the all-purpose flour in the cake with a gluten-free flour blend. Look for one that includes xanthan gum or guar gum, which helps provide structure to gluten-free baked goods.
Other tips for a successful gluten-free version:
- Add an extra egg for moisture if the batter feels too thick.
- Let the batter rest for 15–20 minutes before baking. This helps hydrate the flour and improve texture.
- Keep an eye on your bake time; gluten-free cakes sometimes bake a bit faster.
All the other ingredients—strawberries, sugar, and whipped cream—are naturally gluten-free, so it’s just the cake layer you need to adjust. You’ll be amazed at how little the flavor is compromised when done right!
Vegan Version of the Recipe
Going dairy-free or fully plant-based? No problem. Here’s how you can turn this into a vegan strawberry shortcake cake without sacrificing flavor or texture.
Cake substitutions:
- Replace eggs with flax eggs (1 tbsp ground flaxseed + 3 tbsp water per egg).
- Use plant-based butter or neutral oil like avocado or canola.
- Swap out buttermilk for a mix of almond milk and vinegar.
Whipped cream options:
- Use full-fat coconut cream. Chill a can overnight, scoop out the solid part, and whip it with powdered sugar and vanilla.
- Store-bought vegan whipped toppings also work well for a quick fix.
Extra tip: Add a touch of lemon zest to your whipped topping for a bright, fresh twist that balances the sweetness beautifully.
This version is just as rich, fruity, and indulgent as the traditional, and perfect for sharing with everyone—regardless of dietary preferences.
FAQs about Strawberry Shortcake Cake Recipe
1. What ingredients do I need for a Strawberry Shortcake Cake?
For a classic Strawberry Shortcake Cake, you’ll need fresh strawberries, sugar, all-purpose flour, baking powder, salt, butter, eggs, and heavy cream. Some recipes may call for vanilla extract or lemon zest for added flavor.
2. How do I prepare the strawberries for the cake?
Wash the strawberries and slice them. You can macerate them by sprinkling sugar over the sliced strawberries and letting them sit for about 30 minutes. This process draws out their natural juices, creating a delicious syrup.
3. What type of cake is best for Strawberry Shortcake?
A sponge cake or a butter cake provides a light, airy texture that pairs well with the juiciness of the strawberries and the richness of the cream. Angel food cake is another excellent choice for a lighter option.
4. How do I make sure my cake is fluffy and moist?
Ensure your ingredients, especially butter and eggs, are at room temperature before mixing. Also, be careful not to overmix the batter once the flour is added, as this can lead to a dense cake.
5. Can I make Strawberry Shortcake Cake ahead of time?
You can prepare the components ahead of time. Bake the cake and prepare the macerated strawberries a day in advance. However, assemble the cake with whipped cream just a few hours before serving to keep it fresh and prevent it from getting soggy.
6. How should I store Strawberry Shortcake Cake?
If you have leftovers, it’s best to store them in the refrigerator. Cover it lightly with plastic wrap or store in an airtight container. It should last for up to 3 days.
7. Can Strawberry Shortcake Cake be frozen?
It’s best enjoyed fresh, but if you need to freeze it, freeze the cake layers separately from the strawberries and whipped cream. Wrap the cake layers in plastic wrap and freeze for up to a month. Thaw at room temperature and assemble with fresh strawberries and whipped cream before serving.
8. Is there a dairy-free alternative for making this cake?
Absolutely! Use coconut cream or a dairy-free whipped topping instead of heavy cream, and opt for plant-based butter or margarine. Make sure to check that your other ingredients are dairy-free as well.
Final Thoughts and Serving Suggestions
Strawberry shortcake cake is more than just a dessert—it’s a show-stopping centerpiece that brings joy to the table. Its light, fluffy texture paired with fresh fruit and whipped cream makes it ideal for virtually any occasion.
To elevate your presentation:
- Garnish with whole strawberries on top.
- Dust with powdered sugar for a classic bakery look.
- Add edible flowers for a pop of color.
Serving tips:
- Serve chilled for a cleaner slice.
- Pair with coffee, tea, or a light rosé.
- Store leftovers in the fridge for up to 2 days, though it’s best eaten fresh.
This cake is as forgiving as it is fabulous, so don’t stress. Whether you’re a beginner or a seasoned home baker, the steps are simple and the results are seriously impressive.
