Strawberry Shortcake Cake is a light, fresh, and elegant dessert made with soft vanilla cake layers, fluffy whipped cream, and juicy strawberries. It’s the perfect balance of sweetness and freshness—ideal for spring, summer, or any celebration.
Why You’ll Love This Cake
- Light and not overly sweet
- Fresh strawberries in every bite
- Soft, fluffy cake layers
- Beautiful and classic presentation
Preparation Time
- Prep Time: 25 minutes
- Bake Time: 25–30 minutes
- Chill Time: 1–2 hours
- Total Time: about 2 hours
Ingredients
Cake Layers:
- 2 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup unsalted butter, softened
- 1 3/4 cups sugar
- 4 large eggs
- 1 cup milk
- 1 tablespoon vanilla extract
Strawberry Filling:
- 3 cups fresh strawberries, sliced
- 1/3 cup sugar
Whipped Cream Frosting:
- 2 cups heavy whipping cream
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
How to Make Strawberry Shortcake Cake
Step 1: Prepare Strawberries
- Mix sliced strawberries with sugar
- Let sit for 20–30 minutes to release juices
Step 2: Bake the Cake
Preheat oven to 180°C (350°F).
In one bowl:
- Mix flour, baking powder, and salt
In another:
- Beat butter and sugar until fluffy
- Add eggs one at a time
- Mix in vanilla
Alternate adding:
- Dry ingredients and milk
Divide batter into pans and bake for 25–30 minutes.
Cool completely.
Step 3: Make Whipped Cream
- Beat heavy cream, powdered sugar, and vanilla until stiff peaks form
Step 4: Assemble the Cake
- Place one cake layer on a plate
- Spread whipped cream
- Add strawberries with some juice
Add second layer and repeat.
Step 5: Frost the Cake
- Cover the entire cake with whipped cream
- Decorate with extra strawberries
Step 6: Chill and Serve
- Refrigerate for 1–2 hours before serving
Tips for Best Results
- Use fresh, ripe strawberries for best flavor
- Chill the bowl before whipping cream for better texture
- Do not overwhip cream
- Assemble just before serving for freshness
Variations
- Add a layer of strawberry jam for extra flavor
- Use sponge cake instead of butter cake
- Add blueberries for a mixed berry version
- Use mascarpone in whipped cream for richness
Storage
- Store in the refrigerator for up to 2–3 days
- Keep covered to prevent drying
- Best enjoyed fresh
Calories (Approximate)
- Per slice (based on 12 slices): 300–400 calories
Final Thoughts
Strawberry Shortcake Cake is a timeless dessert that’s light, fruity, and incredibly satisfying. With its soft layers, fresh strawberries, and airy cream, it’s perfect for when you want something refreshing yet indulgent.
