Strawberry Shortcake Cake – 7 Sweet Tips for the Perfect Slice

Introduction

There’s something magical about summer afternoons when the air smells of fresh berries and the table is crowned with a strawberry shortcake cake. This airy, fruit-filled dessert takes the nostalgia of classic shortcake biscuits and elevates it into a show-stopping centerpiece perfect for birthdays, picnics, and backyard barbecues. With layers of soft sponge, billows of sweet whipped cream, and juicy strawberries, it’s a treat that’s as beautiful as it is delicious. Whether you’re an experienced baker or just starting your dessert journey, this recipe is approachable, flexible, and guaranteed to impress every guest at the table.

What is Strawberry Shortcake Cake?

At its heart, strawberry shortcake cake is a delightful twist on the traditional strawberry shortcake. Instead of serving sweet strawberries and whipped cream over crumbly biscuits, this version layers them between tender sponge or butter cake, creating a dessert that’s as visually stunning as it is satisfying. The result is a marriage of flavors and textures — light, airy cake, silky whipped cream, and the natural sweetness of ripe strawberries.

While the classic shortcake originated as a biscuit-based treat in Europe and gained popularity in America during the 19th century, the cake adaptation brings a more elegant presentation, making it perfect for weddings, showers, and special gatherings. The beauty of this dessert lies in its versatility: it’s just as at home at a rustic summer picnic as it is on a formal celebration table.

Strawberry Shortcake Cake – 7 Sweet Tips for the Perfect Slice

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• Author: Olivia Reed
• Total Time: 1 hour
• Yield: 12 servings 1x

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Description

A light and airy strawberry shortcake cake layered with tender sponge, fluffy whipped cream, and juicy fresh strawberries. Perfect for summer gatherings, picnics, or as a show-stopping celebration dessert.

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Ingredients

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For the Cake Layers:

• 2 ¼ cups cake flour

• 2 ½ tsp baking powder

• ½ tsp salt

• ¾ cup unsalted butter, room temperature

• 1 ½ cups granulated sugar

• 4 large eggs

• 1 tbsp pure vanilla extract

• 1 cup whole milk

For the Strawberry Filling:

• 1 ½ lbs fresh strawberries, hulled and sliced

• ¼ cup granulated sugar

• 1 tsp lemon juice

For the Whipped Cream:

• 2 cups heavy whipping cream, chilled

• ½ cup powdered sugar

• 2 tsp pure vanilla extract

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Instructions

• Prepare the strawberries: Hull and slice strawberries. Toss with sugar and lemon juice, then let sit for at least 30 minutes to macerate.

• Bake the cake layers: Preheat oven to 350°F (177°C). Grease and line two 8-inch round pans. Whisk together cake flour, baking powder, and salt. Beat butter and sugar until light and fluffy. Add eggs one at a time, then vanilla. Alternate adding dry mixture and milk, beginning and ending with dry. Divide into pans and bake 25–30 minutes. Cool completely.

• Whip the cream: Beat cream, powdered sugar, and vanilla until soft peaks form.

 

• Assemble: Place one cake layer on a serving plate, spread with whipped cream, and top with strawberries. Repeat with second layer, covering top and sides with remaining cream. Garnish with whole strawberries.

Notes

Assemble the cake no more than 1 hour before serving to avoid sogginess.

Cake layers can be baked ahead and stored in the fridge up to 4 days or frozen up to 3 months.

For a mixed berry twist, swap half the strawberries for blueberries or raspberries.

• Prep Time: 30 minutes
• Cook Time: 30 minutes
• Category: Cakes & Cheesecakes
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 slice (1/12 of cake)
• Calories: 365
• Sugar: 31g
• Sodium: 210mg
• Fat: 20g
• Saturated Fat: 12g
• Unsaturated Fat: 6g
• Trans Fat: 0g
• Carbohydrates: 42g
• Fiber: 1g
• Protein: 5g
• Cholesterol: 105mg

Ingredients for Strawberry Shortcake Cake

Making the perfect strawberry shortcake cake starts with choosing fresh, quality ingredients. Each element plays a vital role in achieving that light, luscious flavor and texture:

For the Cake Layers

• Cake flour – Creates a soft, tender crumb. If you only have all-purpose flour, replace 2 tablespoons per cup with cornstarch.
• Baking powder – Gives the sponge its airy lift.
• Salt – Enhances overall flavor balance.
• Unsalted butter – Provides richness and moisture; bring to room temperature for even mixing.
• Granulated sugar – Sweetens the cake and helps it bake evenly.
• Large eggs – Bind the ingredients and add structure.
• Whole milk – Keeps the cake moist and flavorful.
• Pure vanilla extract – Infuses the cake with warm, aromatic depth.

For the Strawberry Filling

• Fresh strawberries – Ripe, juicy berries are essential; slice them just before assembly for maximum freshness.
• Granulated sugar – Macerates the strawberries, drawing out their juices to create a natural syrup.
• Lemon juice – Brightens the flavor and balances sweetness.

For the Whipped Cream

• Heavy whipping cream – Whips into a stable, fluffy topping.
• Powdered sugar – Lightly sweetens without weighing down the cream.
• Pure vanilla extract – Complements the strawberries and cake perfectly.

Step-by-Step Instructions

Follow these steps to create a stunning strawberry shortcake cake that’s as delicious as it looks:

1. Prepare the Strawberries

1. Wash and hull 1 ½ pounds of fresh strawberries.
2. Slice them into halves or quarters, depending on size.
3. Toss with ¼ cup granulated sugar and 1 teaspoon lemon juice.
4. Let sit for at least 30 minutes to macerate, releasing sweet, syrupy juices.

2. Bake the Cake Layers

1. Preheat your oven to 350°F (177°C). Grease and line two 8-inch round cake pans with parchment paper.
2. In a medium bowl, whisk together 2 ¼ cups cake flour, 2 ½ teaspoons baking powder, and ½ teaspoon salt.
3. In a large mixing bowl, beat ¾ cup unsalted butter and 1 ½ cups sugar until light and fluffy.
4. Add 4 large eggs one at a time, mixing well after each addition. Stir in 1 tablespoon pure vanilla extract.
5. Alternate adding the dry ingredients and 1 cup whole milk, beginning and ending with the dry mix.
6. Divide batter evenly between pans and bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean.
7. Cool completely on a wire rack before assembly.

3. Whip the Cream

1. In a chilled mixing bowl, beat 2 cups heavy whipping cream with ½ cup powdered sugar and 2 teaspoons vanilla extract until soft peaks form.

4. Assemble the Cake

1. Place one cake layer on a serving plate.
2. Spread an even layer of whipped cream on top, followed by a layer of macerated strawberries.
3. Top with the second cake layer, then cover the top and sides with the remaining whipped cream.
4. Garnish with whole strawberries for a decorative finish.

Tips for the Perfect Strawberry Shortcake Cake

Baking a picture-perfect strawberry shortcake cake is easier when you keep a few pro tricks in mind:

1. Choose ripe, in-season strawberries – The sweetness and aroma of fresh summer berries are what make this cake shine. Avoid underripe berries, as they can taste tart and watery.
2. Don’t overmix the cake batter – Overmixing can make the cake dense instead of light and fluffy. Stir until ingredients are just combined.
3. Chill the mixing bowl and beaters – When whipping cream for your strawberry shortcake cake, cold equipment helps it hold peaks better.
4. Macerate the strawberries ahead of time – Letting the strawberries sit in sugar draws out their juices, creating a naturally sweet syrup that adds moisture and flavor between the layers.
5. Assemble just before serving – To prevent a soggy cake, keep the layers, cream, and strawberries separate until about an hour before serving.
6. Use a serrated knife for slicing – This prevents the layers from compressing and keeps the presentation beautiful.
7. Add extra strawberries on top – A generous crown of whole berries turns your dessert into a stunning table centerpiece.

Variations & Flavor Twists

One of the best things about strawberry shortcake cake is how easily it adapts to different occasions and flavor preferences. Here are some delicious ideas to inspire your next bake:

1. Mini Strawberry Shortcake Cupcakes – Instead of large cake layers, bake the batter in cupcake tins. Fill each with whipped cream and strawberry slices for individual servings perfect for parties.
2. Chocolate-Dipped Strawberry Shortcake Cake – Add a thin layer of chocolate ganache between the cake and cream layers for a decadent twist that’s perfect for Valentine’s Day.
3. Mixed Berry Celebration Cake – Swap half the strawberries for raspberries, blueberries, or blackberries. This red, white, and blue version is a patriotic favorite for the Fourth of July.
4. Lemon Zest Boost – Add a teaspoon of lemon zest to the cake batter and whipped cream for a fresh citrus note that pairs beautifully with strawberries.
5. Gluten-Free Strawberry Shortcake Cake – Use a high-quality gluten-free cake flour blend. This keeps the texture light and airy while making the dessert accessible to more guests.

With just a few changes, you can turn a classic strawberry shortcake cake into something brand new without losing its timeless charm.

Storage & Make-Ahead Tips

Keeping your strawberry shortcake cake fresh comes down to how you store each component:

• Storing the Cake Layers: Wrap cooled cake layers tightly in plastic wrap and keep them at room temperature for up to 2 days, or refrigerate for up to 4 days.
• Storing Whipped Cream: Fresh whipped cream is best used the same day, but you can stabilize it with a little cornstarch or gelatin to hold for up to 24 hours in the refrigerator.
• Storing Strawberries: Macerated strawberries should be kept in an airtight container in the refrigerator for up to 2 days.
• Assembled Cake: Once the cake is fully assembled, refrigerate it for up to 24 hours. After that, the whipped cream may start to lose volume and the cake can absorb too much moisture from the strawberries.
• Freezing Instructions: While whipped cream and fresh strawberries don’t freeze well, the baked cake layers can be frozen for up to 3 months. Wrap tightly in plastic and foil to prevent freezer burn.

Pro Tip: For a make-ahead dessert, bake the cake layers a day early, whip the cream just before serving, and assemble your strawberry shortcake cake no more than an hour before enjoying.

Related Article: Strawberry Frosting Recipe: 7 Sweet Secrets for the Creamiest Results

Frequently Asked Questions

Conclusion

There’s a reason strawberry shortcake cake has become a beloved summer classic. With its layers of tender cake, fluffy whipped cream, and sweet, juicy strawberries, it captures the very best flavors of the season in every bite. Whether you’re serving it at a family picnic, bringing it to a potluck, or making it the centerpiece of a celebration, this dessert never fails to impress.

Now it’s your turn to create this beautiful treat in your own kitchen. Gather your berries, whip that cream, and slice into a dessert that tastes like sunshine and happiness. And if you find yourself making this strawberry shortcake cake more than once this summer, well… we won’t blame you one bit.

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