There’s nothing like a slice of old-fashioned Strawberry Shortcake Cake to make every get-together sweeter. This cake is a show-stopper layered with fluffy cream and juicy strawberries, perfect for all ages.
Strawberry Shortcake Cake
Equipment
- 2 Round cake pan 8-inch or 9-inch
- 1 Mixing Bowl
- 1 Whisk
- 1 Electric Mixer or whisk for whipping cream
- 1 Spatula
Ingredients
Cake Layers
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 2 tsp baking powder
- 0.5 tsp salt
- 0.5 cup unsalted butter or neutral oil
- 3 eggs
- 0.75 cup milk or plant-based milk
- 2 tsp alcohol-free vanilla extract
Strawberry Topping
- 1.5 lbs fresh strawberries sliced
- 2 tbsp granulated sugar for strawberries
- 1 tbsp lemon juice optional, for brightness
Whipped Cream
- 2 cups heavy cream or coconut cream for dairy-free
- 0.5 cup powdered sugar
- 1 tsp alcohol-free vanilla extract
Instructions
Prepare the Cake Layers
- Preheat your oven to 350°F (175°C) and grease two round cake pans. In a bowl, whisk together flour, sugar, baking powder, and salt. Cut in the butter until it resembles fine crumbs. In another bowl, blend eggs, milk, and vanilla. Combine wet and dry ingredients, then divide batter between pans. Bake for 25-30 minutes, until golden and a toothpick comes out clean. Allow cakes to cool completely.
Prepare the Strawberries
- While the cakes bake, toss the sliced strawberries with a bit of sugar and lemon juice. Let them sit so the juices begin to release, creating a lovely syrup.
Whip the Cream
- In a chilled bowl, whip heavy cream with powdered sugar and vanilla extract until soft peaks form. Take care not to over-whip.
Assemble the Cake
- Place one cake layer on your serving plate. Spread generously with whipped cream, then layer with half the strawberries. Top with the second cake, more whipped cream, and the remaining berries. Decorate with extra strawberries if you’d like.
Notes
Why You’ll Love This Strawberry Shortcake Cake
This cake delivers all the nostalgic flavors you love in a classic strawberry shortcake, but in a stunning, easy-to-serve format. The tender layers, fresh berries, and thick swirl of whipped cream create a dessert that feels both special and comforting. It’s a delightful centerpiece for birthdays, picnics, or a simple summer treat.
Strawberry Shortcake Cake Ingredients & Substitutions
- All-purpose flour
- Granulated sugar
- Baking powder
- Salt
- Unsalted butter (or neutral oil)
- Eggs
- Milk (or plant-based milk)
- Fresh strawberries, sliced
- Heavy cream (or coconut cream for dairy-free)
- Powdered sugar
- Alcohol-free vanilla extract
- Lemon juice (optional, for brightness)
If you’re missing fresh strawberries, thawed frozen berries work in a pinch. Swap butter for a light oil for a slightly different crumb, or use coconut cream in place of heavy cream for a dairy-free twist.
Step-by-Step Instructions to Make Strawberry Shortcake Cake
Step 1: Prepare the Cake Layers
Preheat your oven and grease two round cake pans. In a bowl, whisk together flour, sugar, baking powder, and salt. Cut in the butter until it resembles fine crumbs. In another bowl, blend eggs, milk, and vanilla. Combine wet and dry ingredients, then divide batter between pans. Bake until golden and a toothpick comes out clean. Allow cakes to cool completely.
Step 2: Prepare the Strawberries
While the cakes bake, toss the sliced strawberries with a bit of sugar and lemon juice. Let them sit so the juices begin to release, creating a lovely syrup.
Step 3: Whip the Cream
In a chilled bowl, whip heavy cream with powdered sugar and vanilla extract until soft peaks form. Take care not to over-whip.
Step 4: Assemble the Cake
Place one cake layer on your serving plate. Spread generously with whipped cream, then layer with half the strawberries. Top with the second cake, more whipped cream, and the remaining berries. Decorate with extra strawberries if you’d like.
Tips for Success
- Use chilled cream for the fluffiest whipped topping.
- Let the cakes cool fully before assembling to keep the cream from melting.
- Add a sprinkle of extra sugar to your strawberries if they’re a bit tart.
Variations of Strawberry Shortcake Cake
- Try adding a layer of lemon zest to the whipped cream for a bright twist.
- Substitute part of the strawberries with other berries like raspberries or blueberries for a mixed berry delight.
- Layer with chocolate shavings or drizzle with a fruit sauce for flair.
Serving Suggestions: What to Pair with Strawberry Shortcake Cake
This cake is perfect with a glass of iced tea, fruity mocktails, or a warm cup of coffee. For gatherings, serve alongside a fresh fruit salad or delicate finger sandwiches for an elegant touch.
Storage & Reheating Instructions
Store leftover cake covered in the fridge for up to three days. The cake is best enjoyed fresh, but if needed, briefly let it sit at room temperature before serving to soften the cream. Freezing is not recommended as the whipped cream can lose its texture.
Memories Made Around the Table
Nothing beats the joy of sharing Strawberry Shortcake Cake with loved ones. Each slice brings back memories of summer picnics and laughter-filled family gatherings. Make new traditions with this cheerful dessert at the heart of your table.
FAQs
Can I make the cake ahead of time?
Yes, you can bake the cake layers a day ahead and assemble with cream and berries just before serving for best freshness.
What if I don’t have fresh strawberries?
Thawed frozen strawberries work well in this recipe. Just be sure to drain any excess liquid for the best results.
How do I keep the whipped cream stable?
If serving on a warm day, consider adding a spoonful of cornstarch or use coconut cream for a thicker, more stable whipped topping.
Final Thoughts
Making Strawberry Shortcake Cake is easier than you think and creates a gorgeous dessert sure to impress. Share it with those you love and savor every sweet, creamy, berry-filled bite.