This strawberry shortcake cake brings all the charm of the classic dessert into one soft, layered cake. It is light, creamy, and full of fresh berry flavor, which makes it a lovely choice for spring, summer, or any celebration.
Strawberry Shortcake Cake
Equipment
- 2 8-inch round cake pans greased and lined with parchment
- 1 Mixing Bowls
- 1 Electric Mixer
- 1 Whisk
- 1 Cooling rack
- 1 Serving Plate
Ingredients
Cake Layers
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 0.5 teaspoon salt
- 0.5 cup unsalted butter softened
- 1 cup granulated sugar
- 3 eggs
- 1 teaspoon alcohol-free vanilla extract
- 1 cup milk
Filling and Topping
- 2 pounds fresh strawberries sliced, plus more for topping
- 0.25 cup strawberry jam
- 2 cups heavy cream whipped to soft peaks
- 0.25 cup powdered sugar
Instructions
- Start by preheating the oven and greasing your cake pans. Lining the bottoms with parchment helps the layers release cleanly.
- Whisk the flour, baking powder, and salt together in a bowl. This keeps the leavening evenly distributed, so the cake bakes up evenly.
- In a large bowl, beat the softened butter and sugar until the mixture looks light and fluffy. Add the eggs one at a time, then mix in the alcohol-free vanilla extract.
- Alternate adding the flour mixture and milk, mixing just until combined. Avoid overmixing, since that can make the cake dense.
- Divide the batter between the pans and bake until the cakes are golden and a toothpick comes out clean. Let the layers cool completely before assembling.
- Toss the sliced strawberries with a little jam to bring out their juices. Whip the cream with powdered sugar until it holds soft, billowy peaks.
- Place one cake layer on a serving plate, spread on whipped cream, and add a layer of strawberries. Repeat with the second layer, then finish with more cream and berries on top.
Notes
Why You’ll Love This Strawberry Shortcake Cake
This cake tastes like a bakery-style treat, but it is simple enough to make at home. The tender cake layers soak up the sweet berry juices, while the whipped filling keeps every bite airy and balanced.
You will also love how pretty it looks on the table. Fresh strawberries on top make it feel special without needing complicated decorating.
Strawberry Shortcake Cake Ingredients & Substitutions
- All-purpose flour, for the soft cake layers
- Baking powder, to help the cake rise
- Salt, to balance the sweetness
- Unsalted butter, softened
- Granulated sugar
- Eggs, for structure and richness
- Alcohol-free vanilla extract
- Milk, for a tender crumb
- Fresh strawberries, sliced
- Strawberry jam, for extra fruit flavor
- Heavy cream, whipped to soft peaks
- Powdered sugar, to sweeten the cream
If you want a lighter dairy option, you can use a plant-based whipping cream and your preferred milk alternative. If fresh strawberries are very sweet, you can reduce the jam slightly and let the fruit shine on its own.
Step-by-Step Instructions to Make Strawberry Shortcake Cake
1. Prep the pans and oven
Start by preheating the oven and greasing your cake pans. Lining the bottoms with parchment helps the layers release cleanly.
2. Mix the dry ingredients
Whisk the flour, baking powder, and salt together in a bowl. This keeps the leavening evenly distributed, so the cake bakes up evenly.
3. Cream the butter and sugar
In a large bowl, beat the softened butter and sugar until the mixture looks light and fluffy. Add the eggs one at a time, then mix in the alcohol-free vanilla extract.
4. Add the wet and dry ingredients
Alternate adding the flour mixture and milk, mixing just until combined. Avoid overmixing, since that can make the cake dense.
5. Bake the layers
Divide the batter between the pans and bake until the cakes are golden and a toothpick comes out clean. Let the layers cool completely before assembling.
6. Prepare the strawberries and cream
Toss the sliced strawberries with a little jam to bring out their juices. Whip the cream with powdered sugar until it holds soft, billowy peaks.
7. Assemble the cake
Place one cake layer on a serving plate, spread on whipped cream, and add a layer of strawberries. Repeat with the second layer, then finish with more cream and berries on top.
Tips for Success
Use strawberries that are ripe but still firm, so they hold their shape in the filling. If the berries are extra juicy, let them sit briefly and spoon off any excess liquid before layering.
For the fluffiest result, make sure the cake layers are fully cool before adding cream. Warm cake can melt the filling and make the layers slide.
Variations of Strawberry Shortcake Cake
You can turn this into a mixed berry cake by adding raspberries or blueberries with the strawberries. For a more citrusy flavor, try adding a little lemon zest to the batter or whipped cream.
If you want a richer finish, add a thin layer of strawberry jam between the cake and cream. You can also make it as a sheet cake for easier slicing at gatherings.
Serving Suggestions: What to Pair with Strawberry Shortcake Cake
This cake is lovely on its own, but it also pairs well with a cup of tea, coffee, or a tall glass of cold milk. For a brunch table, serve it after a light savory meal with fresh fruit on the side.
If you are making it for guests, add a few extra strawberries and a dusting of powdered sugar right before serving. That little finishing touch makes each slice feel special.
Storage & Reheating Instructions
Store the assembled cake in the refrigerator, covered, for up to 2 days. The whipped cream and strawberries are best when fresh, so I like to assemble it shortly before serving.
If you have leftover cake, keep the layers and filling separate when possible. The cake layers can be stored at room temperature for a day or frozen for longer storage, while the cream should stay chilled.
Memories Made Around the Table
There is something about strawberry shortcake that always feels like a celebration. It brings back the kind of moments where everyone gathers around the table, reaches for a second slice, and talks a little longer than planned.
That is what I love most about this cake, it is simple, cheerful, and made for sharing.
FAQs
Can I make this cake ahead of time?
Yes, you can bake the cake layers a day ahead. For the best texture, assemble the cake with whipped cream and strawberries close to serving time.
Can I use frozen strawberries?
You can use frozen strawberries for the filling if needed, but fresh strawberries give the best texture and appearance. If using frozen, thaw and drain them well first.
How do I keep the whipped cream stable?
Whip the cream just until soft peaks form and keep the cake chilled until serving. If you want extra stability, you can use a small amount of powdered sugar to help it hold.
Can I make this as cupcakes?
Yes, the batter works well for cupcakes. Top each one with whipped cream and sliced strawberries for a handheld version of the cake.
Final Thoughts
This strawberry shortcake cake is one of those desserts that feels familiar, fresh, and easy to love. It is a beautiful way to enjoy sweet strawberries with soft cake and creamy filling, and it always brings a little joy to the table.