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The Ultimate Strawberry Shortcake Cake Recipe: A Classic Summer Dessert

This classic strawberry shortcake cake combines fluffy vanilla cake layers, sweet macerated strawberries, and billowy whipped cream into an elegant dessert perfect for summer celebrations. The cake is moist and tender with fresh strawberry filling that complements the light whipped cream frosting beautifully.
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Prep Time 45 minutes
Cook Time 30 minutes
Total Time 1 hour 15 minutes
Servings: 12 servings
Calories: 380
Ingredients Method Notes

Ingredients
  

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

Method
 

Instructions
  1. Combine the sliced strawberries, sugar, and lemon juice in a medium bowl. Stir gently to coat the berries, then let them macerate for at least 30 minutes (or up to 2 hours) to release their natural juices.
  2. Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
  3. In a separate large bowl, cream the butter and sugar until light and fluffy. Add eggs one at a time, beating well after each addition. Mix in the vanilla extract.
  4. Alternate adding the dry ingredients and buttermilk to the butter mixture, beginning and ending with the dry ingredients. Mix until just combined—do not overmix.
  5. Divide the batter evenly between the prepared pans and smooth the tops. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
  6. Cool the cakes in the pans for 10 minutes, then transfer to a wire rack to cool completely.
  7. In a chilled bowl, beat the heavy cream, powdered sugar, and vanilla extract until stiff peaks form. Be careful not to overwhip—the cream should hold its shape but still be smooth and spreadable.
  8. Place one cake layer on your serving plate. Spread a layer of whipped cream frosting, then top with half of the macerated strawberries (reserving some syrup).
  9. Place the second cake layer on top. Frost the entire cake with the remaining whipped cream, creating decorative swirls with your spatula.
  10. Arrange the remaining strawberries on top and drizzle with the reserved strawberry syrup.

Notes

Chill mixing bowl and beaters for whipped cream; use room temperature ingredients for better incorporation; stabilize cream with cornstarch if needed; can use frozen berries (thaw and drain first); assemble cake 4-6 hours before serving for best results