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Ultimate Strawberry Shortcake Cake Recipe
This Strawberry Shortcake Cake combines tender vanilla cake, fluffy whipped cream, and juicy sliced strawberries in every beautiful layer. It is simple enough for a weekend dessert yet special enough for birthdays, picnics, and warm-weather celebrations.
Prep Time: Not provided
Cook Time: 25–30 minutes
Total Time: Not provided
Servings: Not provided
Why Make This Recipe
- Simple ingredients: This cake uses familiar pantry staples and fresh strawberries.
- Light and satisfying: Whipped cream and berries balance the rich, tender cake.
- Perfect for celebrations: Its layered appearance makes an impressive centerpiece.
- Easy to customize: Add your favorite berries or a small flavor twist to make it your own.
Ingredients
- 2 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 1/2 cup unsalted butter, softened
- 1 cup milk
- 3 large eggs
- 2 teaspoons baking powder
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 2 cups strawberries, sliced
- 1 cup heavy cream
- 2 tablespoons powdered sugar
How to Make It
Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans. Coating the pans helps the cakes release easily after baking.
In a large bowl, cream together the butter and sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. This creates a smooth, airy base for the cake.
Mix in the vanilla extract. Stir until the vanilla is evenly incorporated.
In another bowl, whisk together the flour, baking powder, and salt. Gradually add this dry mixture to the creamed mixture, alternating with the milk, starting and ending with the flour mixture. Mix until just combined. Avoid overmixing, which can make the cake dense.
Divide the batter evenly between the prepared cake pans. Spread the batter gently so both layers bake evenly.
Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean. Allow to cool in pans for 10 minutes, then transfer to a wire rack to cool completely. The cakes must cool completely before adding the whipped cream.
For the frosting, whip the heavy cream and powdered sugar together until stiff peaks form. Stop mixing as soon as the cream holds firm peaks to avoid overwhipping.
Once the cakes are cool, layer them with whipped cream frosting and sliced strawberries in between and on top. Spread the cream evenly and arrange the strawberries for a colorful finish.
Serve and enjoy your delicious strawberry cake!
How to Serve It
- Serve chilled or shortly after assembling for the freshest texture.
- Garnish with a few whole or sliced strawberries and a light dusting of powdered sugar.
- Pair each slice with coffee, tea, or a scoop of vanilla ice cream.
How to Store It
Store leftover cake in the refrigerator because the whipped cream and fresh strawberries are perishable. Cover it loosely or place it in an airtight cake container, then enjoy it within a short period for the best texture.
This cake is best served fresh and is not ideal for freezing after assembly because whipped cream and strawberries can become watery. If freezing is necessary, freeze the unfrosted cake layers separately, wrapped securely. Thaw them in the refrigerator before adding the whipped cream and strawberries. Do not reheat the assembled cake; serve it chilled or let it sit briefly at room temperature before serving.
Helpful Tips
- Make sure the butter is softened before creaming it with the sugar so the mixture becomes light and fluffy.
- Cool the cake layers completely before assembling to prevent the whipped cream from melting.
- Slice the strawberries evenly and pat them gently if they release excess liquid, helping the layers stay neat.
- Mix the batter only until the ingredients are just combined for a tender cake.
Optional Variations
- Replace some or all of the strawberries with sliced raspberries or blueberries for a mixed-berry cake.
- Add a small amount of lemon zest to the cake batter for a bright citrus flavor.
- Spread a thin layer of strawberry preserves between the cake layers along with the whipped cream and sliced strawberries.
Frequently Asked Questions
Can I make the cake layers ahead of time?
Yes. Bake the cake layers in advance, cool them completely, and store them covered until you are ready to assemble the cake.
Can I use frozen strawberries?
Fresh strawberries are best for layering because they provide a firmer texture. Frozen strawberries may release extra liquid as they thaw.
How do I know when the cake is fully baked?
Insert a toothpick into the center of a cake layer. It is ready when the toothpick comes out clean.
Can I assemble the cake ahead of serving?
Yes, but keep it refrigerated after assembly so the whipped cream stays firm and the strawberries remain fresh.
Why should I alternate the dry ingredients with the milk?
Alternating helps the batter combine smoothly and prevents overmixing, which supports a tender cake texture.
Strawberry Shortcake Cake
This Strawberry Shortcake Cake combines tender vanilla cake, fluffy whipped cream, and juicy sliced strawberries in every beautiful layer, perfect for celebrations.
Ingredients
Cake Ingredients
- 2 cups all-purpose flour
- 1.5 cups granulated sugar
- 0.5 cups unsalted butter, softened Make sure the butter is softened for easy creaming.
- 1 cup milk
- 3 large eggs Add one egg at a time.
- 2 teaspoons baking powder
- 1 teaspoon vanilla extract
- 0.25 teaspoon salt
Frosting and Filling Ingredients
- 2 cups strawberries, sliced Use fresh strawberries for best texture.
- 1 cup heavy cream Whip until firm peaks.
- 2 tablespoons powdered sugar
Instructions
Preparation
- Preheat the oven to 350°F (175°C) and grease and flour two 9-inch round cake pans.
- In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
- Add the eggs one at a time, beating well after each addition, and mix in the vanilla extract.
- In another bowl, whisk together the flour, baking powder, and salt.
- Gradually add the dry mixture to the creamed mixture, alternating with milk, starting and ending with dry ingredients. Mix until just combined.
- Divide the batter evenly between the prepared cake pans and spread gently.
Baking
- Bake for 25-30 minutes until a toothpick inserted into the center comes out clean.
- Allow to cool in pans for 10 minutes, then transfer to a wire rack to cool completely.
Frosting and Assembly
- For the frosting, whip the heavy cream and powdered sugar together until stiff peaks form.
- Once cakes are cooled, layer them with whipped cream frosting and sliced strawberries in between and on top.
- Garnish with additional strawberries and serve.
Notes
Store leftovers in the refrigerator. Best served fresh and avoid freezing once assembled.
