The Ultimate Strawberry Shortcake Cake: A Classic Summer Celebration Dessert

There’s nothing quite like a classic strawberry shortcake cake to celebrate summer’s bounty. This crowd-pleasing dessert combines fluffy vanilla cake layers with sweet macerated strawberries and billowy whipped cream for a treat that’s perfect for birthdays, parties, or any special occasion. Unlike traditional shortcake biscuits, this layer cake version delivers all the same delicious flavors in an elegant, sliceable format that’s sure to impress your guests.

Ingredients

For the Vanilla Cake Layers:

• 2 ½ cups all-purpose flour
• 2 ½ teaspoons baking powder
• ½ teaspoon salt
• 1 cup unsalted butter, softened
• 1 ¾ cups granulated sugar
• 4 large eggs, room temperature
• 1 tablespoon vanilla extract
• 1 cup whole milk, room temperature

For the Strawberry Filling:

• 2 pounds fresh strawberries, hulled and sliced
• ¼ cup granulated sugar
• 1 tablespoon lemon juice

For the Whipped Cream Frosting:

• 3 cups heavy whipping cream, chilled
• ¾ cup powdered sugar
• 1 teaspoon vanilla extract

Step-by-Step Instructions

Step 1: Prepare the Strawberries

Combine sliced strawberries with ¼ cup sugar and lemon juice in a medium bowl. Let them macerate for at least 30 minutes (or up to 2 hours) until they release their natural juices. Reserve about ½ cup of the nicest slices for garnish.

Step 2: Make the Cake Layers

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 bowl, cream butter and sugar until light and fluffy. Add eggs one at a time, then stir in vanilla. Alternately add flour mixture and milk, beginning and ending with flour. Divide batter between pans and bake for 25-30 minutes until golden and a toothpick comes out clean. Cool completely.

Step 3: Whip the Cream

Using a chilled bowl and beaters, whip the heavy cream until soft peaks form. Gradually add powdered sugar and vanilla, then whip until stiff peaks form. Be careful not to over-whip.

Step 4: Assemble the Cake

Place one cake layer on a serving plate. Spread with a layer of whipped cream, then top with half of the macerated strawberries (without too much juice). Place second cake layer on top. Frost the entire cake with remaining whipped cream. Garnish with reserved strawberry slices. Refrigerate for at least 1 hour before serving.

Expert Tips for Perfect Strawberry Shortcake Cake

• Room Temperature Ingredients: Ensure eggs, milk, and butter are at room temperature for optimal cake texture
• Don’t Overmix: Mix the cake batter just until combined to avoid a tough crumb
• Chill Everything: Keep cream, bowl, and beaters cold for perfect whipped cream
• Drain Strawberries: Avoid excess juice by draining strawberries slightly before assembling
• Serve Chilled: This cake holds up best when served chilled from the refrigerator

Frequently Asked Questions

Can I make this cake ahead of time?

Yes! You can bake the cake layers up to 2 days in advance. Wrap them tightly and store at room temperature. Assemble the cake the day you plan to serve it for best results.

How long does strawberry shortcake cake last?

Store covered in the refrigerator for up to 3 days. The whipped cream may soften over time but will still taste delicious.

Can I use frozen strawberries?

Fresh strawberries are recommended for best texture, but you can use thawed frozen strawberries if drained very well to remove excess liquid.

Can I make this cake gluten-free?

Yes! Simply substitute the all-purpose flour with your favorite gluten-free flour blend designed for baking.

The Ultimate Strawberry Shortcake Cake

This classic strawberry shortcake cake combines fluffy vanilla cake layers with sweet macerated strawberries and billowy whipped cream for a perfect summer celebration dessert. Unlike traditional shortcake biscuits, this elegant layer cake version delivers all the same delicious flavors in a sliceable format that’s ideal for birthdays, parties, or any special occasion.

Print Recipe Pin Recipe

Prep Time 45 minutes mins

Cook Time 30 minutes mins

Total Time 1 hour hr 55 minutes mins

Servings: 12 servings

Calories: 485

Ingredients Method Notes

Ingredients

  

Ingredients

• 2 ½ cups all-purpose flour
• 2 ½ teaspoons baking powder
• ½ teaspoon salt
• 1 cup unsalted butter, softened
• 1 ¾ cups granulated sugar
• 4 large eggs, room temperature
• 1 tablespoon vanilla extract
• 1 cup whole milk, room temperature
• 2 pounds fresh strawberries, hulled and sliced
• ¼ cup granulated sugar
• 1 tablespoon lemon juice
• 3 cups heavy whipping cream, chilled
• ¾ cup powdered sugar
• 1 teaspoon vanilla extract

Method

 

Instructions

1. Combine sliced strawberries with ¼ cup sugar and lemon juice in a medium bowl. Let them macerate for at least 30 minutes until they release their natural juices. Reserve about ½ cup of the nicest slices for garnish.
2. 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 bowl, cream butter and sugar until light and fluffy. Add eggs one at a time, then stir in vanilla. Alternately add flour mixture and milk, beginning and ending with flour. Divide batter between pans and bake for 25-30 minutes until golden and a toothpick comes out clean. Cool completely.
3. Using a chilled bowl and beaters, whip the heavy cream until soft peaks form. Gradually add powdered sugar and vanilla, then whip until stiff peaks form.
4. Place one cake layer on a serving plate. Spread with a layer of whipped cream, then top with half of the macerated strawberries. Place second cake layer on top. Frost the entire cake with remaining whipped cream. Garnish with reserved strawberry slices. Refrigerate for at least 1 hour before serving.

Notes

Use room temperature ingredients for optimal cake texture. Mix cake batter just until combined to avoid tough crumb. Keep cream, bowl, and beaters cold for perfect whipped cream. Drain strawberries slightly before assembling to avoid excess juice. Serve chilled from refrigerator for best results.