This cake is light yet indulgent, making it perfect for celebrations or a simple treat. The combination of tender cake layers, juicy strawberries, and airy whipped cream creates a balanced dessert that isn’t overly heavy. It’s easy to customize, visually stunning, and delivers a fresh, homemade taste that feels special without being complicated.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
all-purpose flour
baking powder
salt
unsalted butter, softened
granulated sugar
eggs
vanilla extract
milk
fresh strawberries, sliced
heavy whipping cream
powdered sugar
Directions
Preheat your oven to 350°F (175°C) and grease two round cake pans.
In a bowl, whisk together flour, baking powder, and salt.
In a separate large bowl, beat the butter and sugar until light and fluffy.
Add eggs one at a time, mixing well after each addition, then stir in vanilla extract.
Gradually add the dry ingredients to the wet mixture, alternating with milk, until smooth.
Divide the batter evenly between the pans and bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean.
Allow the cakes to cool completely before assembling.
Whip the heavy cream with powdered sugar until soft peaks form.
Place one cake layer on a serving plate, spread whipped cream, and add a layer of sliced strawberries.
Top with the second cake layer, then frost with remaining whipped cream and decorate with more strawberries.
Chill slightly before serving for best texture.
Servings and timing
This recipe serves about 8–10 people. Preparation takes approximately 25 minutes, baking takes 25–30 minutes, and assembly adds another 15 minutes, for a total time of about 1 hour and 10 minutes.
Variations
You can switch up the fruit by adding blueberries, raspberries, or a mixed berry blend. For a richer flavor, use a vanilla sponge or add a hint of almond extract to the batter. If you prefer a more decadent version, spread a thin layer of strawberry jam between the cake layers. You can also make it as a sheet cake instead of layered for easier serving.
Storage/Reheating
Store the cake in the refrigerator, covered, for up to 3 days. Because of the whipped cream, it should remain chilled. Let it sit at room temperature for about 10–15 minutes before serving for the best texture. This cake is not suitable for reheating, as it is meant to be enjoyed cold or slightly cool.
FAQs
Can I use frozen strawberries?
Yes, but thaw and drain them well to avoid excess moisture.
Can I make the cake layers ahead of time?
Yes, you can bake the layers a day in advance and store them wrapped at room temperature.
How do I stabilize whipped cream?
You can add a bit of gelatin or use a stabilizer to help it hold its shape longer.
Can I use store-bought whipped topping?
Yes, it’s a convenient alternative, though fresh whipped cream gives the best flavor.
What type of cake works best?
A light vanilla sponge or butter cake works perfectly for this recipe.
Can I make this gluten-free?
Yes, substitute with a gluten-free all-purpose flour blend.
Why is my cake dense?
Overmixing the batter or using too much flour can result in a dense texture.
Can I add a syrup to the cake layers?
Yes, brushing the layers with simple syrup can add extra moisture.
How do I keep the strawberries fresh?
Slice them just before assembling or lightly coat them with sugar to enhance flavor.
Can I freeze this cake?
It’s not recommended due to the whipped cream, which doesn’t freeze well.
Conclusion
Strawberry Shortcake Cake is a delightful dessert that highlights the natural sweetness of strawberries with soft cake and creamy layers. It’s simple enough to make at home yet elegant enough to impress, making it a perfect go-to recipe for any occasion.
Strawberry Shortcake Cake is a light, fluffy dessert layered with fresh strawberries and whipped cream. This Strawberry Shortcake Cake recipe is perfect for spring and summer gatherings, offering a fresh, homemade flavor that’s both elegant and easy to make.
Author:Catherine
Prep Time:25 minutes
Cook Time:25–30 minutes
Total Time:1 hour 10 minutes
Yield:8–10 servings
Category:Dessert
Method:Baking
Cuisine:American
Diet:Vegetarian
Ingredients
2 cups all-purpose flour 2 teaspoons baking powder 1/2 teaspoon salt 1/2 cup unsalted butter, softened 1 cup granulated sugar 2 large eggs 1 teaspoon vanilla extract 1/2 cup milk 2 cups fresh strawberries, sliced 1 1/2 cups heavy whipping cream 1/4 cup powdered sugar
Instructions
Preheat oven to 350°F (175°C) and grease two 8-inch round cake pans.
In a medium bowl, whisk together flour, baking powder, and salt.
In a large bowl, beat butter and sugar until light and fluffy.
Add eggs one at a time, mixing well after each addition, then stir in vanilla extract.
Gradually add dry ingredients to the wet mixture, alternating with milk, and mix until smooth.
Divide batter evenly between prepared pans.
Bake for 25–30 minutes or until a toothpick inserted in the center comes out clean.
Let cakes cool completely before assembling.
In a chilled bowl, whip the heavy cream with powdered sugar until soft peaks form.
Place one cake layer on a serving plate, spread whipped cream, and top with sliced strawberries.
Add the second cake layer, frost with remaining whipped cream, and decorate with more strawberries.
Chill for 10–15 minutes before serving for best texture.
Notes
Use fresh, ripe strawberries for the best flavor.Do not overmix the batter to keep the cake light and fluffy.Chilling the cake helps the layers set and improves slicing.You can add a thin layer of strawberry jam between layers for extra sweetness.For stabilized whipped cream, add a small amount of gelatin or use a stabilizer.Store leftovers in the refrigerator for up to 3 days.
