Is there anything more joyful than a fresh strawberry shortcake cake? This beautiful dessert layers tender vanilla cake, pillowy whipped cream, and juicy strawberries. Each bite tastes like summer and brings so much happiness to any table.
Strawberry Shortcake Cake
Equipment
- 2 round cake pan 8-inch, greased
- 1 Electric Mixer or whisk
- 1 Mixing Bowl
Ingredients
Cake
- 2 cups all-purpose flour
- 2 tsp baking powder
- 0.5 tsp salt
- 0.75 cup unsalted butter softened, or neutral oil
- 1 cup granulated sugar
- 3 eggs
- 1 cup whole milk or dairy-free alternative
- 2 tsp alcohol-free vanilla extract
Strawberry Layer
- 1.5 lb fresh strawberries washed, hulled, sliced
- 0.25 cup granulated sugar for macerating
- optional: use frozen strawberries fully thawed and drained
Whipped Cream
- 1.5 cups heavy cream or coconut cream for dairy-free
- 0.33 cup powdered sugar
Instructions
Cake
- Preheat your oven and grease two 8-inch round cake pans. Whisk together flour, baking powder, and salt. In another bowl, beat butter and sugar until fluffy, then add eggs and vanilla. Alternate adding the flour mixture and milk until just combined. Divide the batter between pans and bake at 350°F (175°C) for 22-26 minutes or until a toothpick comes out clean. Let the cakes cool completely.
Strawberry Layer
- While the cake cools, toss sliced strawberries with 1/4 cup sugar to macerate. Let stand for at least 20 minutes to draw out their juices and enhance sweetness.
Whipped Cream
- Whip cold heavy cream and powdered sugar together with an electric mixer or whisk until soft peaks form. Chill until ready to use.
Assembly
- Spread a generous layer of whipped cream on one cake layer, top with half of the strawberries and some juices, place the second cake on top, then finish with remaining whipped cream and extra strawberries for a rustic look.
- Serve right away. Store leftovers covered in the refrigerator for up to 2 days. For best results, assemble just before serving. Freezing not recommended.
Notes
Why You’ll Love This Strawberry Shortcake Cake
This strawberry shortcake cake is a true celebration treat. It’s wonderfully moist, not overly sweet, and the strawberries bring just the right burst of brightness. Whether you’re baking for a birthday or a sunny afternoon, it feels special and nostalgic in the best way.
Strawberry Shortcake Cake Ingredients & Substitutions
- Fresh strawberries (washed, hulled, and sliced)
- Granulated sugar
- All-purpose flour
- Baking powder
- Salt
- Eggs
- Whole milk (or your favorite dairy-free alternative)
- Unsalted butter (softened, or neutral oil if preferred)
- Alcohol-free vanilla extract
- Heavy cream (or coconut cream for dairy-free)
- Powdered sugar
If you need to swap anything, you can use plant-based butter or coconut cream. The key is always fresh, ripe strawberries for the best flavor.
Step-by-Step Instructions to Make Strawberry Shortcake Cake
Step 1: Prep the Cake
Preheat your oven and grease two round cake pans. Whisk together flour, baking powder, and salt. In another bowl, beat butter and sugar until fluffy, then add eggs and alcohol-free vanilla. Alternate adding the flour mixture and milk until just combined. Divide the batter between pans and bake until golden and a toothpick comes out clean. Let the cakes cool completely.
Step 2: Prepare Strawberries
While the cake cools, toss sliced strawberries with a bit of sugar to macerate. This draws out their juices and enhances their sweetness.
Step 3: Make Whipped Cream
Whip cold cream and powdered sugar together until soft peaks form. Chill until ready to use.
Step 4: Assemble
Spread a generous layer of whipped cream on the first cake, top with strawberries and some juices, then place the second cake on top. Finish with more whipped cream and extra strawberries for a beautiful, rustic look.
Tips for Success
- Let cakes cool fully before assembling to keep the whipped cream fluffy.
- Use chilled cream for the easiest and lightest whipping.
- Choose the ripest strawberries for maximum sweetness and flavor.
Variations of Strawberry Shortcake Cake
- Try a mix of berries for color and flavor variety.
- Make individual mini cakes using biscuit rounds instead of layered cake.
- Add a touch of lemon zest to the whipped cream for extra freshness.
Serving Suggestions: What to Pair with Strawberry Shortcake Cake
- Serve with fresh mint sprigs or a light dusting of powdered sugar.
- A glass of sparkling grape juice or hot tea pairs so nicely.
- Add a scoop of vanilla or strawberry ice cream for extra indulgence.
Storage & Reheating Instructions
Store leftover cake covered in the refrigerator for up to 2 days. The whipped cream and berries are best fresh, so assemble just before serving if possible. Freezing is not recommended due to the cream. If needed, chill cake layers unfilled, then thaw and assemble the day of serving.
Memories Made Around the Table
This cake brings back memories of family picnics and summer celebrations, each slice serving as a sweet reminder of togetherness and laughter. It’s just the thing to make a special moment even more memorable.
FAQs
How far in advance can I make this cake?
You can bake the cake layers up to 2 days ahead and store them tightly wrapped at room temperature. Assemble with cream and berries just before serving for the best texture.
Can I use frozen strawberries?
Fresh strawberries are best, but you can use frozen if they’re fully thawed and drained. The cake may be slightly more moist from the extra juices.
How do I keep the whipped cream stable?
Using cold cream and chilling the mixing bowl helps a lot. For extra stability, add a spoonful of powdered milk while whipping.
Final Thoughts
From its fluffy cake layers to the burst of real strawberries, this strawberry shortcake cake is pure joy. It’s a dessert to share, savor, and remember long after the last crumb is gone.