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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.
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Prep Time 45 minutes
Cook Time 30 minutes
Total Time 1 hour 55 minutes
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.