Delicious Strawberry Shortcake Cake Recipe to Try

There’s something magical about the perfect strawberry shortcake cake that instantly transports you to warm summer days. This best strawberry shortcake cake recipe combines buttery cake layers with fresh, juicy strawberries and billowy whipped cream that will make your taste buds dance with joy. Whether you’re looking for an easy strawberry shortcake cake for a special celebration or a classic homemade version that honors tradition while adding a few modern twists, this recipe delivers on all fronts.

I still remember the first time my grandmother made this cake for my birthday—the way the kitchen filled with the aroma of vanilla-scented cake and the excitement of watching her layer those perfect strawberries. Now, I’m sharing this treasured recipe with you.

Why You’ll Love This Strawberry Shortcake Cake

This isn’t just any strawberry shortcake cake—it’s a game-changer that combines simplicity with spectacular results. Before we dive into the recipe, here’s why this will become your new favorite:

Perfect balance of flavors – The best way to make strawberry shortcake cake at home is with this perfect ratio of cake, berries, and cream
Versatile for any occasion – Elegant enough for celebrations but easy enough for weekend treats
Quick and easy strawberry shortcake cake recipe – No complicated techniques or hard-to-find ingredients
Make-ahead friendly – Components can be prepared in advance for stress-free assembly
Crowd-pleaser guarantee – Even picky eaters will ask for seconds!
Ready in just 45 minutes active time! – Perfect for busy households without sacrificing quality

This recipe bridges the gap between the traditional strawberry shortcake made with biscuits and a more modern layered cake approach, giving you the best of both worlds.

Ingredients for Strawberry Shortcake Cake

For the Vanilla Cake Layers:

• 2½ cups all-purpose flour
• 2 teaspoons baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• ¾ cup (1½ sticks) unsalted butter, softened
• 1½ cups granulated sugar
• 3 large eggs, room temperature
• 2 teaspoons pure vanilla extract
• 1 cup buttermilk, room temperature

For the Strawberry Filling:

• 2 pounds fresh strawberries (about 2 quarts)
• ⅓ cup granulated sugar
• 1 tablespoon lemon juice
• 1 teaspoon vanilla extract

For the Whipped Cream Frosting:

• 2½ cups heavy whipping cream, cold
• ½ cup powdered sugar
• 1 teaspoon vanilla extract
• 8 ounces cream cheese, softened (optional for stability)

Ingredient Notes:

• Gluten-Free Option: Substitute the all-purpose flour with a 1:1 gluten-free flour blend
• Dairy-Free Alternative: Use plant-based butter and coconut cream for the whipping cream
• Must-have ingredients for strawberry shortcake cake success include room temperature eggs and butter for the best texture
• The best spices for strawberry shortcake cake are subtle—vanilla is the star, but a pinch of cardamom can add unexpected depth

How to Make Strawberry Shortcake Cake – Step by Step

Preparing the Cake Layers

Step 1: Preheat your oven to 350°F (175°C). Grease and line two 9-inch round cake pans with parchment paper.

Step 2: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt until well combined. Set aside.

Step 3: In a large mixing bowl, cream the softened butter and sugar with an electric mixer on medium-high speed until pale and fluffy, about 3-4 minutes. This step incorporates air for a lighter cake texture.

Step 4: Add the eggs one at a time, beating well after each addition and scraping down the sides of the bowl. Mix in the vanilla extract.

Step 5: Gradually add the dry ingredients to the butter mixture in three parts, alternating with the buttermilk, beginning and ending with the flour mixture. Mix until just combined after each addition—don’t overmix!

Pro Tip: For extra tender cake layers, once all ingredients are incorporated, mix by hand with a spatula for the final few strokes to ensure the batter isn’t overworked.

Step 6: Divide the batter evenly between the prepared pans, smoothing the tops with an offset spatula.

Step 7: Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean and the tops spring back when lightly touched.

Step 8: Allow the cakes to cool in the pans for 10 minutes, then turn out onto wire racks to cool completely.

Preparing the Strawberry Filling

Step 1: Wash, hull, and slice most of the strawberries, reserving about 8-10 beautiful berries for decoration.

Step 2: In a medium bowl, combine the sliced strawberries, sugar, lemon juice, and vanilla. Gently toss and let sit for at least 30 minutes to macerate, allowing the strawberries to release their juices.

Step 3: Drain about half of the accumulated strawberry juice into a separate container (save this for drizzling over individual slices or mixing into cocktails!).

Pro Tip: For a more intense strawberry flavor, simmer ¼ cup of the drained juice with 2 tablespoons of sugar until slightly reduced and syrupy, then brush onto the cake layers before assembling.

Making the Whipped Cream Frosting

Step 1: In a large chilled bowl, beat the cold heavy cream, powdered sugar, and vanilla extract with an electric mixer on medium speed until soft peaks form.

Step 2: If using cream cheese for stability: In a separate bowl, beat the softened cream cheese until smooth. Gradually add about 1 cup of the whipped cream to the cream cheese and beat until smooth. Then fold this mixture back into the remaining whipped cream until fully incorporated.

Step 3: Continue beating until the frosting holds firm peaks, being careful not to overbeat, which can make it grainy.

Pro Tip: Chill your mixing bowl and beaters in the freezer for 15 minutes before whipping the cream—this helps it whip faster and hold its shape longer.

Assembling the Cake

Step 1: If the cake layers have domed tops, use a long serrated knife to level them for easier stacking and a more professional appearance.

Step 2: Place one cake layer on a serving plate or cake stand. For a cleaner presentation, tuck strips of parchment paper under the edges of the cake to catch any drips.

Step 3: Spread a thin layer of whipped cream frosting over the first cake layer, creating a dam around the edge with a piping bag or offset spatula to contain the strawberry filling.

Step 4: Spoon the drained strawberry mixture onto the center of the cake, spreading it evenly within the whipped cream dam.

Step 5: Gently place the second cake layer on top, pressing down slightly to secure.

Step 6: Frost the top and sides of the cake with the remaining whipped cream, creating decorative swirls if desired.

Step 7: Garnish with the reserved whole strawberries, sliced strawberries, or strawberry halves arranged in a decorative pattern.

Step 8: Refrigerate the cake for at least 1 hour before serving to allow the flavors to meld and the frosting to set.

Pro Tips for the Best Strawberry Shortcake Cake

Elevate your strawberry shortcake cake from good to spectacular with these expert insights:

• Seasonal berries matter: For the best flavor, use locally grown strawberries at peak ripeness; off-season berries can be enhanced with a touch more sugar and vanilla
• Room temperature ingredients: This ensures proper emulsification for a velvety cake texture
• Don’t overwork the batter: Mix just until combined to avoid a tough cake
• Make it ahead: Bake the cake layers up to 2 days in advance and store wrapped in plastic at room temperature
• Stability secrets: For outdoor events or warmer days, the cream cheese addition to the whipped cream helps it hold its shape longer

Flavor Variations

• Citrus Twist: Add 1 tablespoon of lemon or orange zest to the cake batter
• Herbal Notes: Infuse the macerated strawberries with 1 tablespoon of finely chopped basil or mint
• Chocolate Lover’s Version: Add ¼ cup cocoa powder to the cake batter and reduce flour by same amount
• Adult Celebration: Brush cake layers with 2 tablespoons of Grand Marnier or strawberry liqueur
• Berry Medley: Replace half the strawberries with raspberries and blueberries for a mixed berry treat

Best Ways to Serve Strawberry Shortcake Cake

The best way to serve strawberry shortcake cake is slightly chilled but not cold, allowing the flavors to shine while maintaining the perfect texture. Here are some serving suggestions:

• Classic Presentation: Serve on a beautiful cake stand with extra berries scattered around the base
• Individual Portions: For elegant dinner parties, plate individual slices with a drizzle of reserved strawberry juice and a small scoop of vanilla ice cream
• Complementary Beverages: Pair with:
  • Afternoon tea or coffee
  • Champagne or Prosecco for celebrations
  • Homemade strawberry lemonade for summer gatherings
• Accompanying Elements: A small dollop of strawberry compote or a light dusting of powdered sugar adds a professional touch

This cake is perfect for Mother’s Day brunches, summer birthdays, bridal showers, or anytime you need a showstopping dessert that isn’t overly complicated.

Nutritional Information

Understanding the nutritional content helps you enjoy this delightful dessert mindfully. Each serving (1/12 of cake) contains approximately:

• Calories: 420
• Total Fat: 24g
• Saturated Fat: 15g
• Cholesterol: 110mg
• Sodium: 230mg
• Total Carbohydrates: 48g
• Dietary Fiber: 2g
• Sugars: 30g
• Protein: 6g

Healthier Alternatives:

• Reduced Sugar Version: Decrease sugar in cake by ⅓ and use naturally sweet, ripe berries
• Dairy-Light Option: Use Greek yogurt in place of half the whipped cream
• Whole Grain Boost: Substitute ½ cup of all-purpose flour with white whole wheat flour

Storage & Leftovers

Proper storage ensures you can enjoy every last crumb of your strawberry shortcake cake.

How to store strawberry shortcake cake leftovers?

The assembled cake will keep in the refrigerator for up to 3 days. For best results:

1. Store in a cake keeper or loosely tent with foil rather than plastic wrap, which can stick to the frosting
2. Keep refrigerated at all times due to the whipped cream frosting
3. Let slices sit at room temperature for 15-20 minutes before serving for the best flavor and texture

Can I freeze strawberry shortcake cake components?

While the assembled cake doesn’t freeze well due to the whipped cream and fresh strawberries, you can freeze components:

• Unfrosted cake layers can be wrapped tightly in plastic wrap and frozen for up to 2 months
• Thaw frozen cake layers overnight in the refrigerator before assembling
• Prepare fresh strawberry filling and whipped cream frosting the day you plan to assemble and serve

4 FAQs About Strawberry Shortcake Cake

Can I make this cake a day ahead of time?

Yes, absolutely! The cake actually benefits from being made 4-24 hours in advance. The flavors meld beautifully as it rests in the refrigerator, and the strawberry juices slightly permeate the cake for an even more luscious experience. Just keep it refrigerated until about 20 minutes before serving.

What’s the difference between strawberry shortcake and strawberry shortcake cake?

Traditional strawberry shortcake uses sweet biscuits or scones split and filled with macerated strawberries and whipped cream. Strawberry shortcake cake transforms this concept into a layer cake format, using tender vanilla cake layers instead of biscuits, making it more elegant and easier to serve to a crowd.

Can I use frozen strawberries for this recipe?

While fresh strawberries deliver the best texture and appearance, frozen strawberries can work for the filling in a pinch. Thaw them completely, drain thoroughly (saving the juice for the maceration step), and you may need to reduce the added sugar since frozen berries often release more liquid. Reserve fresh strawberries for the decoration if possible.

What makes this the best strawberry shortcake cake recipe?

This recipe stands out because it balances simplicity with spectacular results. The cake layers are tender and buttery without being overly sweet, allowing the natural sweetness of strawberries to shine. The stabilized whipped cream frosting holds up well without being heavy, and the detailed instructions ensure success even for novice bakers.

Conclusion: Why This Strawberry Shortcake Cake Deserves a Place in Your Recipe Collection

There’s something undeniably special about this best strawberry shortcake cake recipe—it manages to be simultaneously nostalgic and fresh, simple yet impressive. The combination of tender vanilla cake, juicy macerated strawberries, and billowy whipped cream creates a dessert that’s greater than the sum of its parts.

Whether you’re celebrating a special occasion or simply treating yourself because you deserve it, this strawberry shortcake cake delivers pure joy in every bite. The recipe is forgiving enough for beginners but yields results that will make even experienced bakers proud.

Now it’s your turn to create this slice of summer heaven! I’d love to hear how your strawberry shortcake cake turns out—share your photos, adaptations, or questions in the comments below. Happy baking!

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