Unforgettable Strawberry Shortcake Cake in 5 Simple Steps

Name: Unforgettable Strawberry Shortcake Cake in 5 Simple Steps
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Cuisine: American
Ingredients: 2 cups all-purpose flour; 1 cup granulated sugar; 1 tbsp baking powder; 1/2 tsp salt; 1/2 cup unsalted butter, softened; 3/4 cup milk; 2 large eggs; 1 tsp vanilla extract; 2 cups fresh strawberries, sliced; 1 cup heavy whipping cream; 2 tbsp powdered sugar

By:

Laura

June 4, 2025

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There’s something magical about strawberry shortcake cake that takes me right back to childhood summers at Grandma’s house. I can still picture her tiny kitchen filled with the sweet smell of fresh strawberries and vanilla, her hands dusted with flour as she layered those tender cake rounds with clouds of whipped cream. “Simple is best,” she’d say, piling on juicy berries still warm from the afternoon sun.

This strawberry shortcake cake recipe is my love letter to those memories – light as sunshine but packed with nostalgia in every bite. Unlike fussy desserts, it celebrates the natural sweetness of ripe strawberries paired with barely-sweetened cream and tender sponge. What makes it special? No complicated techniques or fancy ingredients – just honest, homey goodness that lets summer’s bounty shine. The way the berries bleed into the cream, the cake layers soaking up all those juices… it’s pure happiness on a plate.

Whether you’re hosting a backyard barbecue or just craving a taste of nostalgia, this strawberry shortcake cake delivers that perfect balance of comfort and celebration. It’s the dessert I make when I want to slow down, savor the season, and maybe – just maybe – recreate a bit of Grandma’s magic.

Table of Contents show

Why You’ll Love This Strawberry Shortcake Cake

This isn’t just any cake – it’s sunshine and summer memories baked into layers of pure joy. Here’s why it’ll become your new favorite:

Light as a cloud: The sponge cake bakes up tender and fluffy, practically melting in your mouth alongside the whipped cream.
Bursting with berry flavor: Juicy fresh strawberries (none of that mushy canned stuff!) give every bite that perfect sweet-tart punch.
Effortless elegance: No fancy decorating skills needed – the gorgeous layered look happens naturally as you stack the ingredients.
Summer’s sweetest star: It’s the ultimate warm-weather dessert that looks stunning at picnics yet feels homey enough for weekday treats.
Guaranteed crowd-pleaser: I’ve never brought this to a gathering without someone begging for the recipe – it’s that good!

The best part? One bite and you’re instantly transported to those carefree summer days. Trust me, this cake tastes like happiness.

The Exact Ingredients You Need for Strawberry Shortcake Cake

Here’s the beautiful thing about this recipe – you probably have most of these staples in your kitchen already! But I’ll let you in on my little secrets for picking the very best versions of each ingredient to make your strawberry shortcake cake truly shine.

The Cake Layers

2 cups all-purpose flour – Not cake flour! The extra protein gives structure
1 cup granulated sugar – I prefer organic cane sugar for its subtle molasses notes
1 tbsp baking powder – Make sure it’s fresh (test with hot water if unsure)
1/2 tsp salt – Just enough to balance the sweetness
1/2 cup unsalted butter, softened – Take it out 2 hours before baking
3/4 cup whole milk – The fat content matters for richness
2 large eggs – Room temperature blends smoother
1 tsp pure vanilla extract – Splurge on the good stuff

The Star Toppings

2 cups fresh strawberries – Look for small, fragrant berries (slice 1/4″ thick)
1 cup heavy whipping cream – Must be cold straight from the fridge
2 tbsp powdered sugar – Sift it to prevent lumps in your cream
Optional: 1 tbsp granulated sugar for macerating berries

Pro tip: Buy strawberries a day ahead – letting them sit concentrates their sweetness! And don’t even think about swapping that heavy cream for Cool Whip. Grandma would know, and so will your taste buds.

How to Make Strawberry Shortcake Cake

Okay, friends – let’s turn those beautiful ingredients into summer magic! This strawberry shortcake cake comes together so easily, but I’ll walk you through each step to ensure perfect results every time. The secret? Keeping everything light and airy while letting those strawberries shine.

Preparing the Cake Layers

First things first – heat that oven to 350°F and grease your pans. I like to use butter and a dusting of flour, but baking spray works too. Now, here’s how we make those perfect fluffy layers:

Whisk together your dry ingredients – flour, sugar, baking powder, and salt – in a large bowl. Get out any lumps!
Add the softened butter, milk, eggs, and vanilla. Here’s my trick: beat on medium speed just until smooth, about 1 minute. Overmixing = tough cake, and we want cloud-like!
Divide the batter evenly between your two prepared pans. Don’t eyeball it – use a scale or measuring cups to ensure equal layers.
Bake for 25-30 minutes until golden and springy to touch. A toothpick should come out clean (but don’t overbake – we want moisture!).
Let cool in pans for 10 minutes, then flip onto wire racks. Resist the urge to assemble while warm – patience makes perfect layers!

Making the Whipped Cream

Now for the fluffy crown of our strawberry shortcake cake! Follow these steps for whipped cream that holds its shape without turning greasy:

Chill your bowl and beaters in the freezer for 15 minutes. Cold is key!
Pour in the heavy cream and sift in powdered sugar. Start mixing on low, then gradually increase to high speed.
Watch closely – you want stiff peaks that hold their shape when you lift the beater, but don’t go too far or it’ll turn buttery.
Pop it back in the fridge while you prep berries. The cream stays happier when chilled until assembly.

Assembling the Strawberry Shortcake Cake

Here’s where the magic happens! Follow these steps for picture-perfect layers:

Place your first cake layer on a plate or cake stand. If it domed, level it gently with a serrated knife.
Spread half the whipped cream evenly, leaving a 1/2-inch border (it’ll spread when you add berries).
Arrange half your sliced strawberries in a single layer. I like to start at the outside edge and work inward in circles.
Repeat with the second cake layer, remaining cream, and berries. Pro tip: save a few perfect berry slices for the top!
Chill for at least 30 minutes before slicing. This lets the flavors meld and makes cleaner cuts.

See? Not complicated at all! The hardest part is waiting to dig in. But trust me – that first bite of tender cake, fluffy cream, and juicy berries is worth every second.

Tips for the Perfect Strawberry Shortcake Cake

After making this strawberry shortcake cake more times than I can count, I’ve picked up some game-changing tricks that take it from good to “Oh my goodness, what IS this?!” levels of amazing. Here are my can’t-skip secrets:

Give your berries some love

About an hour before assembling, toss those sliced strawberries with just a tablespoon of sugar and let them sit. This maceration magic pulls out their natural juices, creating little pools of strawberry syrup that soak deliciously into the cake layers. My grandma called this “making the berries sing” – and trust me, they’ll hit all the right notes!

The temperature tango

Room-temperature butter and eggs blend smoother into the batter, giving you that perfect tender crumb. But here’s the twist – your cream and mixing bowl need to be ice-cold for whipping! I stick my bowl in the freezer while the oven preheats. This temperature contrast makes all the difference between good whipped cream and ethereal clouds.

Less is more with mixing

When combining your batter, stop mixing the second everything looks incorporated. Overworked batter develops too much gluten, leading to a tough cake instead of that dreamy light texture we’re after. Some small lumps are totally fine – they’ll work themselves out in the oven. I count to 60 seconds max with my mixer!

Chill before the thrill

I know it’s tempting to dive right in, but letting your assembled strawberry shortcake cake chill for at least 30 minutes (up to 2 hours) gives the flavors time to mingle and the cream time to set. This makes slicing cleaner and lets every bite have the perfect balance of cake, cream, and berries. Bonus: the cake layers absorb just enough strawberry juice without getting soggy.

Follow these simple tips, and you’ll have a strawberry shortcake cake that looks like it came from a fancy bakery but tastes like pure home-cooked love. Just don’t be surprised when everyone asks for seconds!

Strawberry Shortcake Cake Variations

Listen, I’m fiercely loyal to my classic strawberry shortcake cake – but sometimes you’ve gotta mix things up! Here are my favorite twists that still honor the spirit of the original. Each one keeps that perfect balance of tender cake, creamy goodness, and juicy berries that makes this dessert so special.

The Lemon Kiss

Add the zest of one lemon to your cake batter and a squeeze of juice to the whipped cream. That bright citrus note cuts through the richness and makes the strawberries taste even sweeter. My mom’s version – she calls it “sunshine cake” and serves it at all our summer gatherings.

Mascarpone Dream

Too hot to whip cream? Fold equal parts mascarpone into your whipped cream for an ultra-luxurious texture that holds up better in warm weather. Just promise me you’ll still use real heavy cream – none of that fake stuff. The slight tang plays beautifully with the berries.

Boozy Berries

For adult parties, macerate your strawberries in a tablespoon of Grand Marnier or Chambord instead of sugar. The alcohol cooks off, leaving behind this incredible depth of flavor that’ll have guests begging for your secret. (Pssst – it also keeps the berries from weeping!)

Angel Food Swap

Short on time? Use store-bought angel food cake cut into layers. It’s lighter than traditional sponge and soaks up the berry juices beautifully. My emergency hack when surprise guests arrive – just don’t tell Grandma I shared this shortcut!

Remember – the magic of strawberry shortcake cake is its flexibility. Whether you stick to the classic or try one of these variations, the important thing is using the ripest berries you can find and enjoying every sweet bite. Now go get creative!

Serving and Storing Strawberry Shortcake Cake

Oh, that magical moment when your strawberry shortcake cake is ready to meet its adoring fans! Here’s how to serve it like a pro and keep any leftovers (if there ARE any) tasting fresh:

The Perfect Serving Moment

This cake absolutely shines when served within 2 hours of assembly – that’s when the cream is at its fluffiest and the berries are still bright and juicy. I like to pull it from the fridge about 15 minutes before serving to take the chill off. Use a sharp knife dipped in hot water for clean slices that show off those gorgeous layers.

Pro tip: Garnish each plate with a mint leaf or extra strawberry slice if you’re feeling fancy – it makes everyone feel special before they even take a bite!

Keeping the Magic Alive

Leftovers? Ha! Just kidding – though in our house, it’s rare. If you do have some, cover it tightly with plastic wrap or transfer to an airtight container and refrigerate. The cake will keep for:

Best texture: Up to 24 hours (the cream starts weeping after that)
Still tasty: 2 days max (the cake gets denser but flavors deepen)

Do NOT freeze this one – the cream and berries turn watery when thawed. Trust me, I learned this the hard way after trying to save a whole cake for my sister’s surprise visit!

Make-Ahead Tricks

Hosting a party? You can:

Bake cakes 1 day ahead – wrap tightly in plastic once cooled
Slice berries morning-of – toss with sugar and refrigerate
Whip cream 2 hours before serving – keep chilled until assembly

Assemble everything right before guests arrive for that fresh-from-the-kitchen wow factor. Now go enjoy your masterpiece – and don’t forget to lick the spoon!

Strawberry Shortcake Cake FAQs

After years of baking this strawberry shortcake cake for every summer occasion imaginable, I’ve heard ALL the questions. Here are the answers to the ones that pop up most often – straight from my flour-dusted notebook to your kitchen!

Can I use frozen strawberries instead of fresh?

You can, but hear me out – thawed frozen berries release way more liquid and turn the cake soggy fast. If you must, pat them super dry and maybe toss in 1 tsp of cornstarch to absorb excess juice. But honestly? Wait for fresh, ripe berries. The flavor and texture difference is night and day.

How long does this cake actually last in the fridge?

The whipped cream starts losing its fluff after about 24 hours, though the flavors still taste great for 2 days max. After that, the berries weep too much and the cake layer gets dense. My solution? Bake the cake layers ahead but assemble right before serving – problem solved!

Can I prepare any parts ahead of time?

Absolutely! Cake layers keep beautifully wrapped at room temp for a day. You can even freeze them for a month (thaw overnight before using). Just wait to whip the cream and slice berries until assembly day. Pro tip: Pre-measure all your dry ingredients the night before to make baking day a breeze.

Why did my whipped cream turn soupy?

Oh honey, we’ve all been there! Usually it’s because the cream, bowl, or beaters weren’t cold enough. Next time, stick everything in the freezer for 15 minutes first. And don’t walk away while mixing – stop the second stiff peaks form. If it does go runny, chill it fast then re-whip with 1 tbsp extra powdered sugar.

Can I make this into cupcakes instead?

You bet! Fill lined muffin cups halfway and bake at 350°F for 18-20 minutes. Once cooled, use a spoon to scoop out the center, fill with berries and cream, then replace the “lid.” Adorable individual portions that are perfect for picnics!

Still have questions? Drop them in the comments – I test every variation imaginable and love helping troubleshoot baking adventures. Now go make some strawberry shortcake magic!

Nutritional Information

Just between us, I’m not one to count calories when there’s homemade strawberry shortcake cake on the table! But since folks ask, here’s what you should know:

The nutritional values below are estimates per serving and can vary based on specific ingredients used (like organic vs conventional strawberries or different butter brands). My philosophy? Enjoy this cake mindfully, savor each bite, and focus on the joy it brings rather than numbers. After all, Grandma never measured anything except love!

Nutritional disclaimer: Values calculated using generic ingredients and serving sizes. Actual nutrition may differ based on preparation methods and specific products used.

I’d love to hear how your strawberry shortcake cake turns out! Did you stick with the classic version or try one of the fun variations? Leave a comment below with your experience – your tips might help another baker. And if you snap a photo of your gorgeous creation, tag me! Nothing makes me happier than seeing my recipes bringing joy to other kitchens. Now go enjoy that first heavenly bite… you’ve earned it!