Strawberry Shortcake Cake is the ultimate treat for berry lovers. This cake marries the lightness of classic shortcake with the sweetness of juicy strawberries for a dessert everyone will adore. Whether you’re baking for a celebration or just because, each bite is pure joy.
Strawberry Shortcake Cake
Equipment
- 2 8-inch round cake pan greased and lined
- 1 Mixing Bowl
- 1 Electric Mixer or whisk
- 1 Spatula
Ingredients
Cake
- 2 cup all-purpose flour
- 1.5 tsp baking powder
- 0.5 tsp baking soda
- 0.25 tsp salt
- 0.5 cup unsalted butter room temperature
- 1 cup granulated sugar
- 2 large eggs
- 0.5 cup plain yogurt or sour cream
- 0.5 cup milk
- 1 tsp alcohol-free vanilla
Strawberry Filling
- 2 cup fresh strawberries sliced
- 0.33 cup sugar for strawberries
Whipped Cream
- 1.5 cup heavy cream
- 0.25 cup powdered sugar for whipped cream
Instructions
Prepare the Strawberries
- In a bowl, toss the sliced strawberries with 1/3 cup sugar. Let them sit for at least 30 minutes, stirring occasionally, until they release their juices.
Make the Cake Batter
- Preheat your oven to 350°F. Grease two 8-inch round cake pans and line the bottoms with parchment paper. In a bowl, whisk flour, baking powder, baking soda, and salt. In another bowl, cream butter and sugar together until light. Beat in eggs one at a time, then add vanilla. Mix in yogurt. Alternate adding flour mixture and milk until just combined.
Bake the Cake
- Divide the batter evenly between prepared pans. Smooth the tops and bake for 22–25 minutes, or until a toothpick comes out clean. Cool completely in the pans before removing.
Make Whipped Cream
- Beat the heavy cream and powdered sugar together until soft peaks form. Keep chilled until you’re ready to assemble the cake.
Assemble the Cake
- Place one cake layer on your serving plate. Spoon half of the juicy strawberries over the cake, followed by a generous layer of whipped cream. Add the second cake layer, then top with the remaining strawberries and another fluffy layer of whipped cream. Garnish with extra berries, if you like.
Notes
- Let your strawberries sit long enough to get extra juicy for the best flavor.
- Cool your cake layers completely before assembling so the cream does not melt.
- Use cold cream for the fluffiest whipped topping.
Nutrition
Why You’ll Love This Strawberry Shortcake Cake
This stunning cake brings together tender layers, a sweet strawberry filling, and fluffy whipped cream. It’s the kind of dessert that disappears fast at gatherings, perfect for spring and summer but irresistible year-round. The fresh strawberry flavor truly shines!
Strawberry Shortcake Cake Ingredients & Substitutions
- 2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, room temperature
- 1 cup granulated sugar
- 2 large eggs
- 1/2 cup plain yogurt or sour cream
- 1/2 cup milk
- 1 teaspoon alcohol-free vanilla
- 2 cups fresh strawberries, sliced
- 1/3 cup sugar (for strawberries)
- 1 1/2 cups heavy cream (for whipped cream)
- 1/4 cup powdered sugar (for whipped cream)
You can swap yogurt for sour cream or vice versa. If strawberries aren’t in season, thawed frozen berries work in a pinch. For a dairy-free version, try plant-based butter and cream.
Step-by-Step Instructions to Make Strawberry Shortcake Cake
Step 1: Prepare the Strawberries
In a bowl, toss the sliced strawberries with 1/3 cup sugar. Let them sit for at least 30 minutes, stirring occasionally, until they release their juices.
Step 2: Make the Cake Batter
Preheat your oven to 350°F. Grease two 8-inch round cake pans and line the bottoms with parchment paper. In a bowl, whisk flour, baking powder, baking soda, and salt. In another bowl, cream butter and sugar together until light. Beat in eggs one at a time, then add vanilla. Mix in yogurt. Alternate adding flour mixture and milk until just combined.
Step 3: Bake the Cake
Divide the batter evenly between prepared pans. Smooth the tops and bake for 22–25 minutes, or until a toothpick comes out clean. Cool completely in the pans before removing.
Step 4: Make Whipped Cream
Beat the heavy cream and powdered sugar together until soft peaks form. Keep chilled until you’re ready to assemble the cake.
Step 5: Assemble the Cake
Place one cake layer on your serving plate. Spoon half of the juicy strawberries over the cake, followed by a generous layer of whipped cream. Add the second cake layer, then top with the remaining strawberries and another fluffy layer of whipped cream. Garnish with extra berries, if you like.
Tips for Success
- Let your strawberries sit long enough to get extra juicy for the best flavor.
- Cool your cake layers completely before assembling so the cream does not melt.
- Use cold cream for the fluffiest whipped topping.
Variations of Strawberry Shortcake Cake
- Swap strawberries for raspberries, blueberries, or a mix of berries for a twist.
- Fold a spoonful of lemon zest into the cake batter for brightness.
- Try chocolate whipped cream for an extra decadent treat.
Serving Suggestions: What to Pair with Strawberry Shortcake Cake
- Enjoy with a cup of sweet tea or fresh lemonade.
- Add a scoop of vanilla ice cream on the side for extra indulgence.
- Serve at brunch as a sweet addition.
Storage & Reheating Instructions
Store the assembled cake, covered, in the fridge for up to 2 days. For best freshness, add whipped cream just before serving. Leftovers are delicious chilled. Freezing is not recommended as the texture may change.
Memories Made Around the Table
There’s something magical about sharing this Strawberry Shortcake Cake with friends and family. Every slice brings back memories of laughter, sunny afternoons, and berry-stained fingers. Baking this cake is just as joyful as eating it—especially when you’re surrounded by loved ones.
FAQs
Can I make the cake ahead?
Yes, you can bake the cake layers a day in advance. Store them tightly wrapped at room temperature or chill until you’re ready to assemble.
Can I use frozen strawberries?
Frozen strawberries work if fresh aren’t available. Thaw them first, then drain excess liquid before using.
How do I keep the cake from getting soggy?
Assemble shortly before serving so the juices don’t soak in too much. Chilling the cake helps keep layers firm, too.
Final Thoughts
Strawberry Shortcake Cake is a celebration of all things sweet and simple. It’s an easy-to-make dessert that makes gatherings and everyday moments feel special. Try it once and it will become your favorite way to enjoy strawberries.