If you’re looking for a show-stopping dessert that’s both elegant and delicious, a Strawberry Shortcake Cake is the perfect choice.

This cake takes the classic strawberry shortcake dessert to the next level by layering moist cake with whipped cream and juicy strawberries.

It’s a refreshing treat that works beautifully for birthdays, spring gatherings, or even a casual family dessert.

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Why You’ll Love This Strawberry Shortcake Cake

Fresh and Light – Unlike heavy frostings, this cake uses whipped cream and fresh strawberries for a naturally light sweetness.
Simple Ingredients – Most of the ingredients are pantry staples like flour, sugar, and eggs.
Beautiful Presentation – The bright red strawberries against the fluffy cream and golden cake create a dessert that looks as good as it tastes.

Strawberry shortcake cake

A light and elegant Strawberry Shortcake Cake made with layers of tender cake, fresh strawberries, and whipped cream – the perfect dessert for any occasion.

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Prep Time 25

Cook Time 30

Chill Time 1

Total Time 1 55

Servings: 12 slices

Course: Dessert

Cuisine: American

Ingredients Method Notes

Ingredients

For the Cake:

2 cups all-purpose flour
2 teaspoons baking powder
½ teaspoon salt
1 cup unsalted butter softened
1 ½ cups granulated sugar
4 large eggs
2 teaspoons vanilla extract
1 cup whole milk

For the Filling & Topping:

2 cups heavy whipping cream
½ cup powdered sugar
1 teaspoon vanilla extract
4 cups fresh strawberries sliced
Extra whole strawberries for garnish optional

Method

Wash and slice strawberries. Toss with 2 tablespoons of sugar and set aside.
Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
In a bowl, whisk flour, baking powder, and salt.
In another bowl, beat butter and sugar until fluffy. Add eggs one at a time, then mix in vanilla.
Add dry ingredients alternately with milk, mixing until smooth.
Divide batter into pans and bake 25–30 minutes, until a toothpick comes out clean. Cool completely.
Beat heavy cream, powdered sugar, and vanilla until stiff peaks form.
Place one cake layer on a plate. Spread whipped cream and strawberries on top.
Add second cake layer, cover with whipped cream, and decorate with more strawberries.
Chill for 1 hour before serving.

Notes

💡 Tips for the Best Strawberry Shortcake Cake

Use fresh, ripe strawberries for the sweetest flavor.
For added texture, brush the cake layers with some strawberry juice before layering.
If you prefer a lighter base, substitute a sponge cake or angel food cake.
Decorate with whole strawberries and mint leaves for a bakery-style finish.

Instructions

Prepare the Strawberries

Wash, hull, and slice the strawberries. Toss them in 2 tablespoons of sugar and let them sit for at least 20 minutes to release their juices.

Make the Cake

Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
In a medium bowl, whisk together flour, baking powder, and salt.
In a large mixing bowl, cream butter and sugar until light and fluffy. Add eggs one at a time, then mix in vanilla.
Add dry ingredients alternately with milk, beginning and ending with flour mixture.
Divide batter between pans and bake for 25–30 minutes, or until a toothpick comes out clean. Cool completely before assembling.

Make the Whipped Cream

Beat heavy cream, powdered sugar, and vanilla until stiff peaks form. Keep chilled until ready to use.

Assemble the Cake

Place one cake layer on a serving plate. Spread a layer of whipped cream and top with sliced strawberries.
Add the second cake layer on top. Cover the whole cake with whipped cream and decorate with more strawberries.

Chill & Serve

Refrigerate the cake for at least 1 hour before slicing. This helps the flavors blend and makes cutting easier.

Read More: Delicious cherry dessert recipes

Serving Ideas

This cake is wonderful on its own, but you can also pair it with:

A drizzle of strawberry sauce for extra berry flavor.
Vanilla ice cream for a decadent summer dessert.
A cup of coffee or tea for a delightful afternoon treat.

❓ FAQs about Strawberry Shortcake Cake

1. Can I make Strawberry Shortcake Cake ahead of time?
Yes! Bake the cake layers a day in advance, wrap them well, and store at room temperature. Assemble with strawberries and cream on the day you plan to serve.

2. How do I keep the whipped cream stable?
For longer stability, add 1 tablespoon of cornstarch or instant pudding mix while whipping the cream.

3. Can I use frozen strawberries?
Fresh strawberries are best, but you can use thawed frozen strawberries if drained well. Keep in mind the texture will be softer.

4. How long does Strawberry Shortcake Cake last?
Once assembled, it’s best enjoyed within 2 days. Store covered in the refrigerator.

5. Can I turn this into cupcakes?
Absolutely! Bake the batter in cupcake liners, top with whipped cream and a strawberry slice for mini versions of the cake.

Final Thoughts

A Strawberry Shortcake Cake combines the best parts of a traditional shortcake with the beauty of a layered dessert. With its fresh strawberries, fluffy whipped cream, and tender cake, it’s a dessert that impresses every time. Perfect for spring and summer, this cake will quickly become a family favorite.