This strawberry shortcake cake brings all the charm of the classic dessert into one soft, sliceable cake. It is light, fruity, and perfect for spring gatherings, birthdays, or any time you want something sweet and simple.
Strawberry Shortcake Cake
Equipment
- 1 Cake pans for layering
- 1 Mixing Bowls
- 1 Electric Mixer or hand mixer
- 1 Parchment Paper
Ingredients
- 2.5 cups all-purpose flour
- 2 tsp baking powder
- 0.5 tsp salt
- 0.75 cup unsalted butter softened
- 1.5 cups granulated sugar
- 4 eggs room temperature
- 2 tsp alcohol-free vanilla extract
- 1 cup milk room temperature
- 3 cups fresh strawberries sliced
- 0.5 cup powdered sugar for whipped cream
- 2 cups heavy cream whipped to soft peaks
Instructions
- Preheat your oven to 350°F. Grease two cake pans well and line the bottoms with parchment paper.
- In a medium bowl, whisk together the flour, baking powder, and salt.
- In a large bowl, beat the softened butter and sugar until light and fluffy. Add the eggs one at a time, then mix in the alcohol-free vanilla extract.
- Alternate adding the flour mixture and milk, mixing just until combined. Do not overmix.
- Divide the batter between the pans and bake until the tops are lightly golden and a toothpick comes out clean, about 25 to 30 minutes. Let the cakes cool completely.
- Toss the sliced strawberries with a little sugar if desired. Whip the cream with powdered sugar until it holds soft peaks.
- Place one cake layer on a serving plate, spread on whipped cream, and add a layer of strawberries. Top with the second cake layer and finish with more cream and strawberries.
Notes
Why You’ll Love This Strawberry Shortcake Cake
This cake has a tender crumb, juicy strawberries, and a creamy finish that feels special without being fussy. It is easy to make ahead, beautiful on the table, and always a crowd pleaser.
Strawberry Shortcake Cake Ingredients & Substitutions
Here is what you will need to make this dessert.
- All-purpose flour, for the soft cake base
- Baking powder, to help the cake rise
- Salt, to balance the sweetness
- Unsalted butter, softened
- Granulated sugar
- Eggs, for structure
- Alcohol-free vanilla extract
- Milk, for a tender batter
- Fresh strawberries, sliced
- Powdered sugar, for the cream
- Heavy cream, whipped to soft peaks
Substitutions can help you work with what you have. Use a gluten-free flour blend if needed, or swap the milk for a lactose-free version. If strawberries are extra tart, add a little more sugar when tossing them for the filling.
Step-by-Step Instructions to Make Strawberry Shortcake Cake
Step 1, Prepare the pan
Preheat your oven and grease your cake pans well. Line the bottoms with parchment so the layers release cleanly.
Step 2, Mix the dry ingredients
Whisk the flour, baking powder, and salt together in a medium bowl. This helps the cake bake evenly.
Step 3, Cream the butter and sugar
In a large bowl, beat the softened butter and sugar until light and fluffy. Add the eggs one at a time, then mix in the alcohol-free vanilla.
Step 4, Add the dry ingredients and milk
Alternate adding the flour mixture and milk, mixing just until combined. Do not overmix, or the cake may turn dense.
Step 5, Bake the cakes
Divide the batter between the pans and bake until the tops are lightly golden and a toothpick comes out clean. Let the cakes cool completely.
Step 6, Prepare the strawberries and cream
Toss the sliced strawberries with a little sugar if you want them extra juicy. Whip the cream with powdered sugar until it holds soft peaks.
Step 7, Assemble the cake
Place one cake layer on a serving plate, spread on whipped cream, and add a layer of strawberries. Top with the second cake layer and finish with more cream and strawberries.
Tips for Success
For the best texture, make sure your butter and eggs are at room temperature before you start. Cool the cake layers fully before assembling, otherwise the cream can melt. If you want cleaner slices, chill the assembled cake for 20 to 30 minutes before serving.
Variations of Strawberry Shortcake Cake
You can swap the strawberries for a mix of berries, or add a thin layer of strawberry jam between the cake and cream. For a brighter flavor, fold a little lemon zest into the batter or cream.
Serving Suggestions: What to Pair with Strawberry Shortcake Cake
This cake pairs nicely with iced tea, coffee, or a simple fruit salad. It is lovely after a casual dinner and also works well as the centerpiece for a celebration.
Storage & Reheating Instructions
Store leftover cake covered in the refrigerator for up to 3 days. For the best texture, keep extra strawberries and whipped cream separate if you plan to serve it later. This cake is best enjoyed chilled or at cool room temperature, so reheating is not needed.
Memories Made Around the Table
There is something about strawberries and cream that feels like a warm weather memory waiting to happen. This is the kind of dessert people linger over, one slice at a time, while the table stays full of conversation.
FAQs
Can I make this cake ahead of time?
Yes, you can bake the layers a day in advance. Assemble the cake closer to serving time so the cream stays fresh.
Can I use frozen strawberries?
Fresh strawberries give the best texture, but frozen strawberries can work for a sauce or filling. Thaw and drain them well first.
How do I keep the whipped cream stable?
Whip the cream just until soft peaks form, and chill the cake until serving. If you want extra stability, you can fold in a small amount of powdered sugar.
Can I make it in one pan?
Yes, you can bake it as a single layer cake, then split it carefully and fill it. Just be sure the cake is completely cool before slicing.
Final Thoughts
Strawberry shortcake cake is one of those desserts that feels both easy and special. With soft layers, fresh berries, and cream, it is a sweet way to celebrate the season and make the table feel a little more joyful.