Quick Overview
This strawberry shortcake cake is a breezy, crowd-pleasing dessert that feels like summer on a plate. Light cake layers, pillowy whipped cream, and bright fresh strawberries make it perfect for picnics, birthdays, or a simple Sunday treat.
introduction
Best Strawberry Shortcake Cake is a timeless dessert that balances sweet, tender cake with bright, juicy strawberries and cloud-like whipped cream. If you love warm, nostalgic desserts that photograph beautifully for Pinterest, this one delivers every time — and it pairs naturally with fruit-forward layer cakes like Peaches & Cream Cake for seasonal dessert tables.
Why You’ll Love This Best Strawberry Shortcake Cake:
- Classic, fresh strawberry flavor that’s not too sweet
- Simple pantry ingredients and straightforward steps
- Perfect for summer gatherings and kid-friendly events
- Light texture makes it ideal after a heavy meal
- Great for make-ahead assembly if you prep components
Ingredients Needed :
Cake batter
- 2 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 3 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup whole milk
- 1 teaspoon vanilla extract
- 3 large eggs
Whipped cream & filling
- 2 cups heavy whipping cream
- 1/4 cup powdered sugar
Toppings
- 4 cups fresh strawberries, sliced
Step-by-Step Instructions :
- Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a large bowl, cream together the butter and granulated sugar until light and fluffy.
- Beat in the eggs one at a time, then stir in the vanilla.
- In another bowl, mix the flour, baking powder, and salt. Gradually add to the creamed mixture alternating with milk.
- Pour the batter into the prepared pans and smooth the top.
- Bake for 25-30 minutes or until a toothpick inserted comes out clean.
- Allow to cool in the pans for 10 minutes, then turn out onto wire racks to cool completely.
- Whip the heavy cream with powdered sugar until stiff peaks form.
- To assemble, place one cake layer on a serving platter, spread with whipped cream, and top with sliced strawberries.
- Add the second layer of cake and repeat the process on top. Serve immediately.
Serving Suggestions Best Strawberry Shortcake Cake
- Serve chilled or at room temperature with extra sliced strawberries on the side.
- Add a drizzle of warm strawberry sauce or a dusting of powdered sugar for a pretty finish.
- For a brunch spread, pair slices with short, sweet pastries or mini gender reveal cupcakes for a festive dessert table.
- Plate with a sprig of mint and a small scoop of vanilla ice cream for a restaurant-style presentation.
Tips for Success Best Strawberry Shortcake Cake
- Use room-temperature eggs and butter so the batter creams smoothly and traps air for a lighter cake.
- Don’t overmix once you add the flour — fold gently to keep the cake tender.
- If your strawberries are under-ripe, toss them with a tablespoon of sugar and let sit 10–15 minutes to bring out their juices.
- Chill the whipped cream bowl and beaters for 10 minutes before whipping for faster, more stable peaks.
- For ultra-light layers, fold gently and avoid deflating the batter; techniques that emphasize gentle folding (like those used in some French Toast Pancakes) transfer well here.
variation (if any)
- Lemon-Infused: Add 1 teaspoon lemon zest to the batter for a subtle citrus lift.
- Strawberry Compote Layers: Simmer 2 cups chopped strawberries with 2 tbsp sugar until syrupy; cool and layer for extra jammy filling.
- Shortcake Twist: Swap layers with biscuits or pound cake slices for a rustic take.
FAQs
Q: Can I make this ahead?
A: Yes — bake the layers a day ahead and wrap tightly. Whip the cream and slice strawberries the day you assemble for best texture.
Q: How do I prevent a soggy cake?
A: Pat sliced strawberries dry and avoid soaking the cake; assemble shortly before serving or use a thin layer of whipped cream to act as a moisture barrier.
Q: Can I use frozen strawberries?
A: Fresh is best, but if using frozen, thaw and drain well, then gently fold into whipped cream to avoid extra liquid.
Q: How long will leftovers keep?
A: Stored in an airtight container in the refrigerator, the assembled cake is best within 24–48 hours for texture and freshness.
Strawberry Shortcake Cake
Ingredients
Method
- Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a large bowl, cream together the butter and granulated sugar until light and fluffy.
- Beat in the eggs one at a time, then stir in the vanilla.
- In another bowl, mix the flour, baking powder, and salt. Gradually add to the creamed mixture alternating with milk.
- Pour the batter into the prepared pans and smooth the top.
- Bake for 25-30 minutes or until a toothpick inserted comes out clean.
- Allow to cool in the pans for 10 minutes, then turn out onto wire racks to cool completely.
- Whip the heavy cream with powdered sugar until stiff peaks form.
- To assemble, place one cake layer on a serving platter, spread with whipped cream, and top with sliced strawberries.
- Add the second layer of cake and repeat the process on top.
- Serve immediately.
