Strawberry Shortcake Cake

There’s something magical about strawberry shortcake cake. It transforms the classic dessert we all love into a stunning layered masterpiece that’s perfect for any celebration. This recipe captures everything wonderful about summer in one gorgeous cake.

Fresh strawberries, fluffy vanilla cake, and billowy whipped cream come together in the most delightful way. Whether you’re hosting a birthday party, weekend brunch, or just craving something sweet, this strawberry shortcake aesthetic will steal the show.

Why You’ll Love This Strawberry Shortcake Cake

This isn’t your average cake. The tender vanilla layers are incredibly moist and delicate, almost melting on your tongue. The fresh strawberries add bright, juicy bursts of flavor that cut through the richness perfectly.

The whipped cream frosting is light and cloud-like, never too heavy or overly sweet. Every bite feels like a celebration. Plus, it looks absolutely stunning on your table with those gorgeous red berries peeking through the layers.

It’s surprisingly easy to make, too. No fancy techniques required. Just simple ingredients and straightforward steps that lead to bakery-quality results.

Strawberry Shortcake Cake Ingredients

For the cake, you’ll need all-purpose flour, sugar, butter, eggs, vanilla extract, baking powder, salt, and buttermilk. These basic ingredients create the perfect tender crumb.

For the filling and topping, grab fresh strawberries, heavy whipping cream, powdered sugar, and vanilla. Choose ripe, fragrant strawberries for maximum flavor.

The buttermilk is key here. It keeps the cake incredibly moist and adds a subtle tang that balances the sweetness beautifully.

How to Make Strawberry Shortcake Cake

1. Preheat your oven to 350°F. Grease and flour two 9-inch round cake pans.

2. Cream the butter and sugar together until light and fluffy, about 3 minutes. This incorporates air for a tender cake.

3. Beat in eggs one at a time, then add vanilla extract.

4. In a separate bowl, whisk together flour, baking powder, and salt.

5. Alternate adding the dry ingredients and buttermilk to the butter mixture, beginning and ending with dry ingredients. Mix until just combined.

6. Divide batter evenly between prepared pans. Bake for 25-30 minutes until a toothpick inserted in the center comes out clean.

7. Cool cakes in pans for 10 minutes, then turn out onto wire racks to cool completely.

8. While cakes cool, hull and slice your strawberries. Toss with a tablespoon of sugar and let them macerate.

9. Whip the heavy cream with powdered sugar and vanilla until stiff peaks form.

10. Place one cake layer on your serving plate. Spread with whipped cream and top with sliced strawberries. Add the second layer and frost the top and sides with remaining whipped cream. Garnish with more fresh strawberries.

Tips for the Best Strawberry Shortcake Cake

Make sure all your ingredients are at room temperature before starting. This ensures even mixing and a better texture.

Don’t overmix your batter once you add the flour. Overmixing develops gluten, which makes the cake tough instead of tender.

Let your cakes cool completely before assembling. Warm cake will melt the whipped cream and create a messy situation.

Chill your mixing bowl and beaters before whipping cream. Cold equipment helps the cream whip up faster and hold its shape better.

Assemble the cake no more than 4 hours before serving for the best texture and appearance.

Strawberry Shortcake Cake Variations

Want to switch things up? Try making strawberry shortcake cookies by using the cake batter in cookie form. Drop spoonfuls onto a baking sheet and bake for 12-15 minutes. Sandwich them with whipped cream and fresh berries for adorable hand-held treats.

For individual servings, transform this into strawberry shortcake cupcakes. Divide the batter among cupcake liners and bake for 18-20 minutes. Top each one with whipped cream and a fresh strawberry slice.

You can also create a strawberry shortcake recipe variation using angel food cake instead of butter cake for an even lighter dessert. The airy texture pairs wonderfully with the berries and cream.

What to Serve with Strawberry Shortcake Cake

This cake is substantial enough to stand alone, but a scoop of vanilla ice cream never hurts. The cold creaminess alongside the cake is pure heaven.

Serve it with fresh lemonade or iced tea for a perfect summer afternoon treat. The tartness of the drinks complements the sweet cake beautifully.

For brunch, pair it with fresh fruit salad and coffee. It transforms a simple meal into something special.

Strawberry Shortcake Cake FAQs

Can I make this cake ahead of time?

You can bake the cake layers a day ahead and wrap them tightly in plastic wrap. Store at room temperature. Assemble with whipped cream and strawberries on serving day for best results.

Can I use frozen strawberries?

Fresh strawberries work best for texture and appearance. Frozen berries release too much liquid and can make the cake soggy. If you must use frozen, thaw them completely and drain well before using.

How do I store leftover cake?

Cover and refrigerate any leftovers for up to 2 days. The whipped cream will soften slightly, but it still tastes delicious. Bring to room temperature for 15 minutes before serving for the best flavor.

Final Thoughts on Strawberry Shortcake Cake

This strawberry shortcake cake is pure joy on a plate. It’s the dessert that makes everyone smile and ask for seconds. The combination of fluffy cake, fresh berries, and whipped cream is simply unbeatable.

Whether you’re celebrating something special or just treating yourself to a weekend baking project, this cake delivers happiness in every slice. Give it a try and watch it disappear!