Why You’ll Love This Strawberry Shortcake Cake
This strawberry shortcake cake transforms the classic dessert into a towering masterpiece of pure indulgence. Imagine biting into pillowy-soft vanilla cake that practically dissolves on your tongue, releasing waves of buttery sweetness. Then comes the star—fresh strawberries bursting with natural sugar and tang, their crimson juice soaking into every layer. Crown it all with billows of cloud-light whipped cream that feels like edible silk.
The aroma alone will have your kitchen smelling like a bakery on a summer morning. That warm vanilla scent mingles with the bright, fruity perfume of macerated strawberries. Every forkful delivers contrasting textures: the tender crumb of cake, the juicy pop of berries, and the ethereal smoothness of cream. It’s nostalgia in cake form, elevated.
This strawberry shortcake recipe strikes the perfect balance between elegant and approachable. Whether you’re celebrating a birthday or simply treating yourself on a Tuesday, this cake delivers bakery-quality results without complicated techniques.
Strawberry Shortcake Cake Ingredients
For the Cake:
- 2½ cups all-purpose flour
- 2½ tsp baking powder
- ½ tsp salt
- ¾ cup unsalted butter, room temperature
- 1¾ cups granulated sugar
- 4 large eggs
- 1 tbsp pure vanilla extract
- 1 cup whole milk
For the Filling:
- 2 lbs fresh strawberries, hulled and sliced
- ¼ cup granulated sugar
- 2 cups heavy whipping cream
- 3 tbsp powdered sugar
- 1 tsp vanilla extract
The secret lies in using the freshest strawberries you can find—their natural sweetness intensifies when macerated with sugar, creating a syrupy nectar that flavors every bite.
How to Make Strawberry Shortcake Cake
- Prep the strawberries first. Toss sliced strawberries with granulated sugar in a bowl. Let them sit for 30 minutes to release their gorgeous ruby-red juices.
- Preheat your oven to 350°F. Grease and flour two 9-inch round cake pans.
- Mix dry ingredients. Whisk together flour, baking powder, and salt.
- Cream butter and sugar until light and fluffy—about 4 minutes. This aerates the batter for ultimate fluffiness.
- Add eggs one at a time, beating well after each. Stir in vanilla extract.
- Alternate adding dry ingredients and milk, beginning and ending with flour. Mix just until combined—overmixing creates tough cake.
- Divide batter between pans. Bake 25-30 minutes until a toothpick comes out clean. The aroma will be intoxicating.
- Cool completely before assembling.
- Whip the cream with powdered sugar and vanilla until stiff peaks form.
- Assemble: Place one cake layer on your serving plate. Drain strawberries slightly, then spread half over the cake. Add a generous layer of whipped cream. Top with second cake layer. Finish with remaining strawberries and cream.
Tips for the Best Strawberry Shortcake Cake
Use room temperature ingredients. This ensures even mixing and a tender crumb that practically melts.
Don’t skimp on macerating time. Those 30 minutes transform ordinary strawberries into flavor bombs. The sugar draws out natural juices, concentrating that sweet-tart berry essence.
Chill your mixing bowl before whipping cream. Cold equipment helps cream whip faster and hold its shape longer.
Level your cakes with a serrated knife for professional-looking layers. Those flat surfaces stack beautifully and prevent sliding.
Assemble just before serving or store in the refrigerator. The cake stays freshest when the juicy strawberries don’t sit on it for hours.
Strawberry Shortcake Cake Variations
Transform this classic with creative twists that showcase different flavors and textures.
Strawberry Shortcake Cookies: Roll the cake batter into thick cookies and bake at 375°F for 12 minutes. Sandwich with whipped cream and fresh strawberries for handheld heaven.
Strawberry Shortcake Cupcakes: Divide batter into cupcake liners and bake 18-20 minutes. Core the centers, fill with macerated berries, and pipe whipped cream on top. Perfect for parties.
Strawberry Shortcake Aesthetic Presentation: Create an Instagram-worthy masterpiece by arranging whole strawberries in a geometric pattern on top. Add edible flowers and a dusting of powdered sugar for ethereal beauty.
Lemon Strawberry Version: Add 2 tablespoons of lemon zest to your batter for bright citrus notes that make strawberries sing.
Chocolate Drizzle: After assembling, drizzle melted dark chocolate over the top for a sophisticated flavor contrast.
What to Serve with Strawberry Shortcake Cake
This cake shines as the centerpiece, but complementary flavors enhance the experience.
Serve alongside vanilla bean ice cream that melts into the cake’s crevices. The cold-hot contrast is divine.
A cup of freshly brewed coffee or Earl Grey tea cuts through the sweetness beautifully.
For brunch gatherings, pair with champagne or prosecco—the bubbles cleanse your palate between bites.
Fresh mint leaves as garnish add a cooling herbal note that brightens each forkful.
Strawberry Shortcake Cake FAQs
Can I make this cake ahead of time? Bake the cake layers up to 2 days ahead and wrap tightly. Assemble the strawberry shortcake recipe no more than 4 hours before serving to prevent sogginess.
How do I store leftovers? Refrigerate covered for up to 3 days. The cream stays fluffy, though the cake gradually absorbs strawberry juices—which some find even more delicious.
Can I use frozen strawberries? Fresh strawberries deliver superior texture and flavor, but thawed frozen berries work in a pinch. Drain excess liquid before using.
Final Thoughts on Strawberry Shortcake Cake
This strawberry shortcake cake captures everything magical about the classic dessert and amplifies it into celebration-worthy form. Each layer tells a story of butter, vanilla, and sun-ripened berries coming together in perfect harmony.
The beauty lies in its simplicity—no fancy techniques required, just quality ingredients treated with care. When you slice into those fluffy layers and watch strawberry juice mingle with whipped cream, you’ll understand why this dessert has remained beloved for generations.
Make it for someone you love. Better yet, make it just because you deserve something extraordinary.
Strawberry Shortcake Cake
Equipment
- mixing bowls
- hand or stand mixer
- 9-inch round cake pans
- whisk
Ingredients
- 2 1/2 cups all-purpose flour
- 2 1/2 tsp baking powder
- 1/2 tsp salt
- 3/4 cup unsalted butter, room temperature
- 1 3/4 cups granulated sugar
- 4 large eggs
- 1 tbsp vanilla extract
- 1 cup whole milk
- 2 lb fresh strawberries, hulled and sliced
- 1/4 cup granulated sugar (for strawberries)
- 2 cups heavy whipping cream
- 3 tbsp powdered sugar
- 1 tsp vanilla extract (for whipped cream)
Instructions
- Toss sliced strawberries with sugar and let sit for 30 minutes until juicy.
- Preheat oven to 350°F. Grease and flour two 9-inch round cake pans.
- Whisk flour, baking powder, and salt together in a bowl.
- Cream butter and sugar until light and fluffy, about 4 minutes.
- Add eggs one at a time, beating well after each. Mix in vanilla.
- Alternate adding dry ingredients and milk, beginning and ending with flour. Mix just until combined.
- Divide batter evenly between pans and bake 25–30 minutes, until a toothpick comes out clean.
- Cool cakes completely. Whip cream with powdered sugar and vanilla until stiff peaks form.
- Assemble cake: layer cake, strawberries, and whipped cream. Finish with remaining strawberries and cream.