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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 minutes
Cook Time 30 minutes
Chill Time 1 hour
Total Time 1 hour 55 minutes
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
 

  1. Wash and slice strawberries. Toss with 2 tablespoons of sugar and set aside.
  2. Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
  3. In a bowl, whisk flour, baking powder, and salt.
  4. In another bowl, beat butter and sugar until fluffy. Add eggs one at a time, then mix in vanilla.
  5. Add dry ingredients alternately with milk, mixing until smooth.
  6. Divide batter into pans and bake 25–30 minutes, until a toothpick comes out clean. Cool completely.
  7. Beat heavy cream, powdered sugar, and vanilla until stiff peaks form.
  8. Place one cake layer on a plate. Spread whipped cream and strawberries on top.
  9. Add second cake layer, cover with whipped cream, and decorate with more strawberries.
  10. 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.