I can’t get over how this strawberry shortcake cake turns simple vanilla cake, clouds of whipped cream, and juicy berries into the ultimate summer showstopper. One slice and you’ll see why it disappears fast.

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I’m wildly into this Strawberry Shortcake Cake because it hits every note I want in a summer dessert: soft vanilla cake, clouds of cream, and juicy fresh strawberries doing the most. I love how the cake tastes bakery-level without feeling fussy or precious.

But the strawberries are what get me every time, sweet, bright, a little messy, soaking into the top just enough. And that vanilla extract gives the whole thing this deep, classic flavor I never get tired of.

Big slices. Extra berries.

No tiny polite pieces here. The kind of cake I keep sneaking back for after dinner.

Ingredients

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All-purpose flour gives the cake its soft, sturdy crumb.
Not fussy, just reliable.
Baking powder helps it rise so you’re not stuck with a sad, flat cake.
Fine salt keeps everything from tasting one-note sweet.
Tiny but important.
Room-temp butter makes the cake rich, tender, and honestly kind of dreamy.
Granulated sugar adds sweetness and helps create that light, classic cake texture.
Eggs bring structure and richness, so each slice holds together nicely.
Vanilla makes the cake taste cozy, warm, and way less boring.
Whole milk keeps the crumb moist without making it heavy or dense.
Cold heavy cream whips up fluffy and makes the whole cake feel special.
Confectioners sugar sweetens the whipped cream without making it gritty.
Plus, vanilla in the cream gives it that bakery-style flavor you’ll love.
Fresh strawberries bring juicy sweetness, color, and the whole shortcake vibe.
Basically, sugar pulls out strawberry juices, making them glossy and extra saucy.
Lemon juice adds brightness, especially if your berries need a little help.

Ingredient Quantities

2 1/2 cups (312 g) all purpose flour

2 1/2 teaspoons baking powder

1/2 teaspoon fine salt

1 cup (226 g) unsalted butter, room temperature

1 3/4 cups (350 g) granulated sugar

4 large eggs, room temperature

1 tablespoon vanilla extract

1 cup (240 ml) whole milk

2 cups (480 ml) cold heavy whipping cream

1/2 cup (60 g) confectioners sugar

1 teaspoon vanilla extract (for whipped cream)

1 1/2 to 2 pounds fresh strawberries, hulled and sliced

2 to 3 tablespoons granulated sugar (for macerating strawberries)

1 tablespoon fresh lemon juice (optional, for brightness)

How to Make this

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1. Preheat oven to 350F (175C). Grease and flour two 8 or 9 inch round cake pans and line bottoms with parchment paper.

2. Whisk together 2 1/2 cups (312 g) all purpose flour, 2 1/2 teaspoons baking powder, and 1/2 teaspoon fine salt in a bowl.

3. In a stand mixer or with a hand mixer, cream 1 cup (226 g) unsalted butter and 1 3/4 cups (350 g) granulated sugar on medium-high until light and fluffy, about 3 to 4 minutes.

4. Add 4 large eggs one at a time, mixing well after each addition, then mix in 1 tablespoon vanilla extract.

5. With mixer on low, add the dry ingredients in three additions alternating with 1 cup (240 ml) whole milk in two additions, beginning and ending with the dry ingredients; scrape bowl and mix until just combined.

6. Divide batter evenly between prepared pans and bake 25 to 30 minutes or until a toothpick inserted into centers comes out clean. Cool in pans 10 minutes, then turn out to cool completely on a wire rack.

7. Meanwhile, macerate 1 1/2 to 2 pounds fresh strawberries (hulled and sliced) with 2 to 3 tablespoons granulated sugar and 1 tablespoon fresh lemon juice if using; let sit at room temperature for at least 20 minutes to release juices.

8. Whip 2 cups (480 ml) cold heavy whipping cream with 1/2 cup (60 g) confectioners sugar and 1 teaspoon vanilla extract until soft to medium peaks form; keep chilled.

9. To assemble, level cake layers if needed. Place one layer on a serving plate, spread a layer of whipped cream, spoon on a portion of macerated strawberries with some juices, top with second cake layer, spread remaining whipped cream and arrange remaining strawberries on top. Chill 30 minutes before serving for cleaner slices.

Equipment Needed

1. Oven (preheated to 350F / 175C)
2. Two 8 or 9 inch round cake pans and parchment paper for lining
3. Mixing bowls (one large for dry ingredients, one for wet)
4. Measuring cups and spoons and kitchen scale for grams
5. Stand mixer or hand mixer with paddle attachment
6. Whisk for dry ingredients and macerating strawberries
7. Rubber spatula for folding and scraping the bowl
8. Wire cooling rack for cooling cake layers

FAQ

Q: Can I make the cake layers ahead of time? A: Yes. Bake layers up to 2 days ahead, wrap tightly in plastic and store at room temperature; refrigerate if your kitchen is very warm. Bring to room temperature before assembling for best texture.

Q: How do I prevent soggy cake from the strawberries and whipped cream? A: Macerate strawberries briefly with the small amount of sugar and lemon juice, drain any excess juice before layering, and assemble shortly before serving. You can also spread a thin layer of stabilized whipped cream or pastry cream on the cake layers to act as a moisture barrier.

Q: Can I use frozen strawberries? A: Fresh are preferred. If using frozen, thaw and drain completely, then pat dry and use sparingly because frozen berries release more liquid and can make the cake soggy.

Q: How do I stabilize the whipped cream so it holds up longer? A: Chill the bowl and beaters, whip to medium peaks, and fold in 1 to 2 teaspoons of instant gelatin dissolved in a tablespoon of warm water or 1 to 2 tablespoons of confectioners sugar mixed with 1 teaspoon cornstarch. Do not overwhip.

Q: Can I substitute milk or use a different fat in the cake? A: You can use 2% milk instead of whole milk, though whole milk gives a richer crumb. Do not substitute butter with oil if you want the traditional buttery flavor and structure; if using a butter substitute, expect textural differences.

Q: How should I store leftovers and how long will the cake keep? A: Store assembled cake in the refrigerator, loosely covered, for up to 2 days. For longer storage, freeze individual unfrosted layers up to 2 months, or freeze fully assembled slices wrapped tightly for up to 1 month. Thaw in the refrigerator.

The Best Strawberry Shortcake Cake Recipe Substitutions and Variations

All purpose flour: use cake flour for a lighter crumb by replacing each cup minus 2 tablespoons with cake flour, or make your own by measuring 1 cup minus 2 tablespoons all purpose flour and adding 2 tablespoons cornstarch then sifting.
Unsalted butter: swap with equal-weight chilled coconut oil for a subtle coconut note and similar texture, or use salted butter and reduce the recipe salt by 1/2 teaspoon.
Whole milk: substitute with full-fat buttermilk for extra tang and tenderness at a 1:1 ratio, or use a 1:1 ratio of unsweetened almond milk for a dairy-light option.
Cold heavy whipping cream: replace with chilled full-fat coconut cream 1:1 for a dairy-free whipped topping, or use mascarpone thinned with a little cream (about 3 parts mascarpone to 1 part cream) for a richer, more stable frosting.

Pro Tips

1. Make sure the butter and eggs are properly at room temperature before you start. Warm butter creams more airy and traps air better, which gives you a lighter crumb, and room temperature eggs incorporate more evenly, preventing a dense cake.

2. Don’t overmix once you add the flour. Stir until the last streak of flour disappears; a few small lumps are fine. Overworking the batter develops gluten and will make the cake tougher.

3. Stabilize the whipped cream if you need the cake to hold up for several hours or for warmer conditions. Fold in a few tablespoons of mascarpone, softened cream cheese, or dissolve 1 teaspoon unflavored gelatin in 2 tablespoons warm water and whisk it in as the cream reaches soft peaks. The cream will stay fluffy and slice cleaner.

4. Control strawberry juices so the cake does not become soggy. Macerate the berries just long enough to draw out flavor, then reserve most of the juices for serving or drizzle sparingly. If you want added moisture to the layers without sogginess, brush the cake with a thin simple syrup flavored with a splash of vanilla or lemon.

The Best Strawberry Shortcake Cake Recipe

Recipe by Kate Sinclair

0.0 from 0 votes

Servings

servings

Calories

571

kcal

Equipment: 1. Oven (preheated to 350F / 175C)
2. Two 8 or 9 inch round cake pans and parchment paper for lining
3. Mixing bowls (one large for dry ingredients, one for wet)
4. Measuring cups and spoons and kitchen scale for grams
5. Stand mixer or hand mixer with paddle attachment
6. Whisk for dry ingredients and macerating strawberries
7. Rubber spatula for folding and scraping the bowl
8. Wire cooling rack for cooling cake layers

Ingredients

2 1/2 cups (312 g) all purpose flour
2 1/2 teaspoons baking powder
1/2 teaspoon fine salt
1 cup (226 g) unsalted butter, room temperature
1 3/4 cups (350 g) granulated sugar
4 large eggs, room temperature
1 tablespoon vanilla extract
1 cup (240 ml) whole milk
2 cups (480 ml) cold heavy whipping cream
1/2 cup (60 g) confectioners sugar
1 teaspoon vanilla extract (for whipped cream)
1 1/2 to 2 pounds fresh strawberries, hulled and sliced
2 to 3 tablespoons granulated sugar (for macerating strawberries)
1 tablespoon fresh lemon juice (optional, for brightness)

Directions

Preheat oven to 350F (175C). Grease and flour two 8 or 9 inch round cake pans and line bottoms with parchment paper.
Whisk together 2 1/2 cups (312 g) all purpose flour, 2 1/2 teaspoons baking powder, and 1/2 teaspoon fine salt in a bowl.
In a stand mixer or with a hand mixer, cream 1 cup (226 g) unsalted butter and 1 3/4 cups (350 g) granulated sugar on medium-high until light and fluffy, about 3 to 4 minutes.
Add 4 large eggs one at a time, mixing well after each addition, then mix in 1 tablespoon vanilla extract.
With mixer on low, add the dry ingredients in three additions alternating with 1 cup (240 ml) whole milk in two additions, beginning and ending with the dry ingredients; scrape bowl and mix until just combined.
Divide batter evenly between prepared pans and bake 25 to 30 minutes or until a toothpick inserted into centers comes out clean. Cool in pans 10 minutes, then turn out to cool completely on a wire rack.
Meanwhile, macerate 1 1/2 to 2 pounds fresh strawberries (hulled and sliced) with 2 to 3 tablespoons granulated sugar and 1 tablespoon fresh lemon juice if using; let sit at room temperature for at least 20 minutes to release juices.
Whip 2 cups (480 ml) cold heavy whipping cream with 1/2 cup (60 g) confectioners sugar and 1 teaspoon vanilla extract until soft to medium peaks form; keep chilled.
To assemble, level cake layers if needed. Place one layer on a serving plate, spread a layer of whipped cream, spoon on a portion of macerated strawberries with some juices, top with second cake layer, spread remaining whipped cream and arrange remaining strawberries on top. Chill 30 minutes before serving for cleaner slices.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.