Strawberry Shortcake Cake is a celebration of juicy berries, fluffy cake, and sweet cream. It’s perfect for any occasion, especially when strawberries are in season.
Strawberry Shortcake Cake
Equipment
- 2 Cake Pan 8-inch or 9-inch
- 1 Mixing Bowl
- 1 Electric Mixer or hand whisk
- 1 Spatula
Ingredients
For the Strawberries
- 1.5 lb fresh strawberries hulled and sliced
- 0.25 cup granulated sugar
For the Cake
- 2 cups all-purpose flour
- 1.5 tsp baking powder
- 0.5 tsp salt
- 0.75 cup unsalted butter softened
- 1.25 cups granulated sugar
- 3 eggs
- 0.75 cup whole milk
- 2 tsp alcohol-free vanilla extract
For the Whipped Cream
- 2 cups heavy cream
- 0.5 cup powdered sugar
- 1 tsp alcohol-free vanilla extract
Instructions
Prepare the Strawberries
- Slice the strawberries and toss them with granulated sugar. Let them sit for at least 20 minutes until syrupy and sweet.
Bake the Cake Layers
- Preheat your oven to 350°F (175°C). Grease and flour two 8- or 9-inch cake pans. In a bowl, whisk together flour, baking powder, and salt. In a separate large bowl, cream the butter and sugar until light and fluffy. Add eggs one at a time, beating well after each. Mix in vanilla. Alternately add the dry ingredients and milk to the wet ingredients, beginning and ending with flour. Divide batter between prepared pans and spread evenly. Bake for 25–30 minutes, until golden and a toothpick inserted in the center comes out clean. Cool cakes completely.
Whip the Cream
- In a chilled bowl, beat heavy cream, powdered sugar, and vanilla with an electric mixer until soft peaks form. Do not overbeat.
Assemble the Cake
- Place one cake layer on a serving plate. Spread a generous layer of whipped cream and spoon some strawberries with their syrup over it. Top with the second cake layer, then finish with more whipped cream and the remaining strawberries. For best results, assemble just before serving.
Notes
Nutrition
Why You’ll Love This Strawberry Shortcake Cake
This cake captures classic shortcake flavors in stunning cake layers, making it both homey and a bit fancy. The balance of sweet strawberries and cream is irresistible. Plus, it’s easier than you might think and always a crowd-pleaser.
Strawberry Shortcake Cake Ingredients & Substitutions
- Fresh strawberries (or use raspberries if needed)
- All-purpose flour
- Granulated sugar
- Baking powder
- Salt
- Unsalted butter (swap with oil for dairy-free)
- Eggs
- Whole milk (or use non-dairy milk)
- Alcohol-free vanilla extract
- Heavy cream
- Powdered sugar
Feel free to swap berries or use a dairy substitute as needed. If you like extra flavor, a bit of lemon zest works nicely.
Step-by-Step Instructions to Make Strawberry Shortcake Cake
Prepare the Strawberries
Slice the strawberries and toss them with sugar. Let them sit so they get syrupy and sweet.
Bake the Cake Layers
Mix dry and wet ingredients separately, then combine. Pour into cake pans and bake until golden. Cool the cakes completely.
Whip the Cream
Beat heavy cream, powdered sugar, and alcohol-free vanilla extract until soft peaks form.
Assemble the Cake
Layer the cake with whipped cream and strawberries, then top with more cream and berries for a beautiful finish.
Tips for Success
- Use fully ripe, sweet strawberries.
- Let the cake cool before adding cream to avoid melting.
- Chill your mixing bowl and beaters for fluffier whipped cream.
Variations of Strawberry Shortcake Cake
- Try different berries or add a layer of berry jam between the cakes.
- For a citrus twist, add lemon or orange zest to the batter.
- Make it dairy-free with plant-based butter and cream.
Serving Suggestions: What to Pair with Strawberry Shortcake Cake
- Enjoy alongside fresh mint iced tea.
- Add a side of mixed berry coulis for extra fruitiness.
- Pair with summer salads for a light meal finish.
Storage & Reheating Instructions
- Store leftovers covered in the fridge for up to 3 days.
- For best texture, assemble the cake just before serving.
- Chilled cake can be enjoyed straight from the fridge—no reheating needed.
Memories Made Around the Table
Growing up, strawberry shortcake always marked the start of summer. I hope sharing this cake brings joy and a few sweet memories to your loved ones, too.
FAQs
Can I use frozen strawberries?
You can, but thaw them well first and drain excess liquid for best results.
What if I don’t have cake pans?
Bake as one layer in a larger dish and cut slices, or use cupcakes for single servings.
How do I know when my cake is done?
Insert a toothpick into the center; it should come out clean or with just a few crumbs.
Final Thoughts
Strawberry Shortcake Cake is a simple yet stunning dessert that brings out the best in fresh berries. Enjoy sharing every delicious bite!