Strawberry Shortcake Cake

This Strawberry Shortcake Cake is light, fluffy, and bursting with fresh strawberry flavor in every layer. Soft vanilla cake layers are stacked with creamy whipped frosting and juicy fresh strawberries to create a beautiful dessert that’s both elegant and refreshing. Finished with fluffy frosting, fresh berries, and buttery crumbs around the sides, this cake is perfect for birthdays, spring celebrations, summer gatherings, holidays, or anytime you want a stunning homemade dessert. Every slice is soft, creamy, fruity, and absolutely irresistible.

Strawberry Shortcake Cake

This Strawberry Shortcake Cake features fluffy vanilla cake layers, whipped frosting, and fresh juicy strawberries.

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Prep Time 35 minutes mins

Cook Time 25 minutes mins

Chill Time 1 hour hr

Total Time 2 hours hrs

Servings: 12 slices

Calories: 540

Ingredients Method Notes

Ingredients

  

• For the Vanilla Cake Layers
• 2 1/2 cups all-purpose flour
• 2 1/2 teaspoons baking powder
• 1/2 teaspoon salt
• 1 cup unsalted butter softened
• 1 3/4 cups granulated sugar
• 4 large eggs
• 1 tablespoon vanilla extract
• 1 cup whole milk
• For the Strawberry Filling
• 3 cups fresh strawberries sliced
• 1/4 cup granulated sugar
• 1 tablespoon lemon juice
• For the Whipped Frosting
• 2 cups heavy whipping cream
• 1 cup powdered sugar
• 8 oz cream cheese softened
• 1 teaspoon vanilla extract
• For Garnish
• Fresh whole strawberries
• Crushed vanilla cookies or cake crumbs

Method

 

1. Preheat the oven to 350°F (175°C) and grease three 8-inch round cake pans. Line the bottoms with parchment paper for easier removal.
2. In a medium bowl, whisk together flour, baking powder, and salt until combined.
3. In a large mixing bowl, beat softened butter and granulated sugar together until light and fluffy.
4. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
5. Gradually add the dry ingredients to the butter mixture, alternating with the milk, and mix until just combined without overmixing.
6. Divide the batter evenly between the prepared cake pans and smooth the tops.
7. Bake for 22–26 minutes, or until a toothpick inserted into the center comes out clean.
8. Remove the cakes from the oven and allow them to cool in the pans for 10 minutes before transferring to wire racks to cool completely.
9. While the cakes cool, combine sliced strawberries, sugar, and lemon juice in a bowl and let them sit for about 15–20 minutes until juicy.
10. In a large bowl, beat cream cheese, powdered sugar, and vanilla extract until smooth.
11. In a separate bowl, whip the heavy cream until stiff peaks form, then gently fold it into the cream cheese mixture until light and fluffy.
12. Place the first cake layer onto a serving plate and spread a layer of whipped frosting over the top.
13. Add a layer of sliced strawberries and a little of the strawberry juices over the frosting.
14. Repeat the layers with the remaining cake layers, frosting, and strawberries.
15. Frost the outside of the cake with the remaining whipped frosting.
16. Press crushed vanilla cookies or cake crumbs around the sides of the cake.
17. Decorate the top with whole strawberries and extra sliced strawberries.
18. Refrigerate the cake for at least 1 hour before slicing and serving for the best texture and flavor.

Notes

• Use room temperature ingredients for a smoother cake batter.
• Fresh strawberries provide the best flavor and texture.
• Do not overmix the cake batter or the cake may become dense.
• Chill the cake before slicing for cleaner layers.
• Gently fold the whipped cream to keep the frosting light and fluffy.
• Use parchment paper for easier cake removal.
• Pat strawberries dry slightly if they release too much juice.

Variations

• Add strawberry jam between the layers for extra flavor.
• Use chocolate cake layers for a chocolate strawberry version.
• Add lemon zest to the frosting for brightness.
• Use mascarpone instead of cream cheese for richer frosting.
• Add white chocolate shavings for decoration.
• Make cupcakes instead of a layer cake.
• Use mixed berries for a berry shortcake cake variation.

Serving Suggestions

• Serve chilled for the best texture and flavor.
• Pair with coffee, tea, or lemonade.
• Serve at birthdays, holidays, and summer parties.
• Garnish with extra whipped cream before serving.
• Add fresh mint leaves for presentation.
• Pair with vanilla ice cream for extra indulgence.
• Serve as a beautiful centerpiece dessert for gatherings.

Tips

• Chill the mixing bowl before whipping cream for better volume.
• Slice strawberries evenly for cleaner cake layers.
• Refrigerate the cake before decorating for easier frosting.
• Use a serrated knife for cleaner slices.
• Store leftovers covered in the refrigerator.
• Assemble the cake shortly before serving for the freshest texture.
• Wipe the knife clean between slices for perfect presentation.

Prep Time / Cooking Time / Total Time

Prep Time: 35 minutes
Cooking Time: 25 minutes
Chill Time: 1 hour
Total Time: 2 hours

Servings

Serves: 12 slices

Nutritional Info (Approx.)

Calories: 540 per slice
Protein: 6g
Fat: 30g
Carbohydrates: 61g
Fiber: 2g
Sugar: 40g
Sodium: 260mg

FAQs

Can I make Strawberry Shortcake Cake ahead of time?
Yes, this cake works very well as a make-ahead dessert. You can bake the cake layers one day ahead and store them wrapped at room temperature. The fully assembled cake can also be refrigerated overnight before serving. Chilling actually helps the layers set properly and makes slicing cleaner and easier.

What type of strawberries work best for this recipe?
Fresh ripe strawberries are the best option because they provide the sweetest flavor and best texture. Try to choose strawberries that are bright red and firm without soft spots. Smaller strawberries are often sweeter and easier to layer evenly inside the cake.

Can I use whipped topping instead of homemade whipped frosting?
Yes, store-bought whipped topping can be used if you want a quicker version of the recipe. However, homemade whipped frosting made with heavy cream and cream cheese creates a richer flavor and more stable texture that holds up better between the cake layers.

How should I store Strawberry Shortcake Cake?
Because of the whipped frosting and fresh strawberries, the cake should always be stored covered in the refrigerator. It stays fresh for about 3–4 days. The texture is usually best within the first two days while the strawberries remain fresh and juicy.

Can I freeze Strawberry Shortcake Cake?
The cake layers freeze very well before assembly. Wrap the cooled cake layers tightly and freeze for up to 2 months. However, the fully assembled cake with fresh strawberries is best enjoyed fresh because the strawberries can release extra moisture after freezing and thawing.

Conclusion

Strawberry Shortcake Cake is soft, creamy, fruity, and layered with fresh strawberries and fluffy whipped frosting for the perfect homemade dessert. Beautiful enough for celebrations yet simple enough for family gatherings, this refreshing cake combines classic shortcake flavors with elegant layer cake presentation. Light, sweet, and packed with fresh strawberry goodness, it’s a dessert everyone will love.