Strawberry Shortcake Cake Recipe

If you’re looking for a dessert that feels like a sweet hug in cake form, I have just the thing for you. This Strawberry Shortcake Cake Recipe is one of my all-time favorites because it combines fluffy cake layers, juicy strawberries, and the creamiest whipped topping into an irresistible treat. Whether it’s a birthday, a weekend gathering, or just a sweet craving, this cake always steals the show. Stick with me and I’ll walk you through every step so you can nail it like a pro!

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Ingredients You’ll Need

The ingredients in this Strawberry Shortcake Cake Recipe come together to create layers of flavor and texture that just work. I always make sure to use fresh strawberries and room-temperature butter for the best results, and proper measuring of the flour makes all the difference in cake fluffiness.

• All-purpose flour: Make sure it’s spooned and leveled for accurate measurement to keep your cakes tender.
• Baking powder: This is what gives your cake that lovely rise, so fresh is best.
• Salt: Just a touch to balance the sweetness.
• Unsalted butter: Butter at room temp helps with fluffy cake texture; salted butter can throw off the flavor balance.
• Vegetable oil: Keeps the cake moist and soft without adding extra flavor.
• Sugar: I use granulated sugar for the cake and powdered sugar for whipped cream to get that silky texture.
• Vanilla extract: The secret ingredient that rounds out the flavor beautifully.
• Eggs: These add structure and richness—large eggs are ideal.
• Milk: Use whole milk or 2% for the best cake crumb.
• Fresh strawberries: Always pick ripe, sweet berries to keep your cake juicy and vibrant.
• Heavy whipping cream: Cold cream whips up nicely and holds its shape for decorating.

Variations

I love making this Strawberry Shortcake Cake Recipe my own depending on the occasion, and I encourage you to do the same! It’s such a versatile base that adapts well to what you have or prefer.

• Gluten-Free Version: I swapped the all-purpose flour with a gluten-free blend once and still got fantastic results—just be sure your blend includes xanthan gum for structure.
• Berry Mix: Sometimes I add raspberries or blueberries along with the strawberries to mix up the flavors and colors—it’s a hit with guests!
• Less Sweet: If you prefer a less sugary cake, reduce the sugar by a quarter cup in the batter and adjust the strawberry sugar accordingly; the whipped cream adds enough sweetness.
• Mini Cakes: For an adorable twist, I made mini versions of this cake for a tea party and it was a crowd-pleaser—just shorten baking time as needed.

How to Make Strawberry Shortcake Cake Recipe

Step 1: Prepare Your Cake Pans and Batter

Start by prepping three 9-inch cake pans—lining the bottoms with parchment circles and greasing the sides. This step saves so much frustration later because your cakes will release easily without breaking. Preheat your oven to 350°F (176°C), so it’s ready when your batter is done.

Next, whisk your dry ingredients together—flour, baking powder, and salt—and set aside. In your mixer, cream the room temp butter, oil, sugar, and vanilla extract until the mixture is pale and fluffy. This usually takes about 2 minutes, and don’t skip it! That fluffiness is what makes the cake so tender. Add in the eggs one at a time, mixing after each addition to keep everything smooth.

Then alternate adding your dry ingredients and milk in batches—half the dry mix, then milk, then the rest of the dry—mixing gently and scraping down the bowl so everything combines evenly. Be careful not to over-mix or your cake could turn out dense.

Step 2: Bake the Cake Layers

Divide the batter evenly between the pans—you can use a kitchen scale to be exact, but I eyeball it and adjust the layers if needed. Bake them for about 18-20 minutes or until a toothpick inserted comes out with just a few crumbs. Then let the cakes cool in the pans a few minutes before turning them out onto wire racks to cool completely. I learned the hard way that rushing this step leads to broken layers, so patience here pays off big time.

Step 3: Prep the Strawberries

While your cakes are cooling, wash and slice a pound of fresh strawberries. Toss them with sugar and pop them in the fridge for at least 1-2 hours. This maceration brings out their juicy sweetness and creates a natural syrup that adds moisture and flavor when you assemble the cake. I sometimes let them sit even longer and it’s always worth it.

Step 4: Whip the Cream and Assemble

Chill your mixing bowl and beaters for a bit before whipping 2 1/2 cups of heavy cream with powdered sugar and vanilla extract until you get medium to stiff peaks. This whipped cream is the crowning glory that balances the sweet strawberries and buttery cake.

Now the fun part: assembly! Place a cake layer on your serving plate, spread or pipe an even layer of whipped cream, then add half of your strawberries. Repeat those layers with the next cake, more cream, and the rest of the berries. Top with your final cake layer and finish with lovely swirls of whipped cream and a few fresh strawberries for garnish. If you have leftover strawberry syrup, drizzle it on top or spoon on the plate when serving.

How to Serve Strawberry Shortcake Cake Recipe

Garnishes

I like to keep it classic with fresh whole strawberries and swirls of whipped cream on top. Sometimes I add a few mint leaves for a pop of color and freshness. If I have leftover strawberry syrup, I drizzle that on top or on each slice to amp up the strawberry flavor—a little extra wow factor that always gets compliments.

Side Dishes

This cake stands beautifully on its own, but if you want to round out your dessert spread, I recommend light, fruity sides like lemon sorbet or a simple arugula salad with a balsamic glaze to balance the sweetness. At family gatherings, I love serving it with a chilled glass of sparkling rosé—it’s a crowd-pleaser!

Creative Ways to Present

For celebrations, I’ve piped delicate whipped cream rosettes and added edible flowers around the edges—instant elegance without much fuss. Mini versions make adorable favors or place settings for parties, and you can even layer it in clear trifle dishes for a visually stunning dessert alternative.

Make Ahead and Storage

Storing Leftovers

I usually keep leftovers covered in the fridge with a cake dome or plastic wrap to prevent the whipped cream from drying out. This cake tastes fresh for at least 2 days—though honestly, it rarely lasts that long at my place!

Freezing

If I want to freeze this cake, I slice and freeze the individual layers without whipped cream or strawberries, wrapped tightly in plastic wrap and foil. The fresh strawberries and whipped cream don’t freeze well, so I add those fresh when serving for the best taste and texture.

Reheating

This cake is best served chilled, so reheating isn’t really necessary. If you like your cake closer to room temp, I remove it from the fridge about 30 minutes before eating. This warms the cake slightly without melting the cream, keeping everything perfectly balanced.

FAQs

Final Thoughts

This Strawberry Shortcake Cake Recipe is one of those rare desserts that feels both homemade and special all at once. I love how approachable it is to make, yet it turns out like something you’d order in a fancy bakery. Every time I bring it to a get-together, friends ask for the recipe right away—and I’m always happy to share because it just feels good to pass along a joyfully simple treat. Trust me, once you try it, you’ll be making it again and again.

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