Strawberry Shortcake Cake Recipe (With Easy Steps!)

Intriguing Question / Introduction

Have you ever craved a dessert that captures the essence of summer in every bite? Look no further than this delightful strawberry shortcake cake recipe! This classic treat transforms juicy, ripe strawberries and light, fluffy cake into a showstopping dessert that's perfect for picnics, barbecues, or any warm-weather gathering. Unlike traditional strawberry shortcakes made with biscuits, this cake version offers a more elegant presentation while maintaining that beloved combination of sweet berries, tender cake, and creamy frosting that everyone adores.

Ingredients List

For the Cake:

2 cups all-purpose flour
2 teaspoons baking powder
½ teaspoon salt
½ cup unsalted butter, softened
1 cup granulated sugar
2 large eggs, room temperature
1 teaspoon vanilla extract
½ cup whole milk

For the Filling and Topping:

4 cups fresh strawberries, hulled and sliced
⅓ cup granulated sugar
2 cups heavy whipping cream
¼ cup powdered sugar
1 teaspoon vanilla extract

Substitution options: Replace all-purpose flour with cake flour for an even lighter texture, or use almond extract instead of vanilla for a unique flavor profile. For a strawberry shortcake dessert with less sugar, try using honey as a natural sweetener.

Timing

Prep Time: 30 minutes
Baking Time: 25 minutes
Cooling Time: 1 hour
Assembly Time: 15 minutes
Total Time: 2 hours 10 minutes

This recipe saves about 15 minutes compared to traditional shortcake recipes that require individual biscuits to be formed and baked separately. The single cake approach streamlines the process while delivering all the classic flavors.

Step-by-Step Instructions For (Strawberry Shortcake Cake Recipe)

Step 1: Prepare the Strawberries

Sliced strawberries being mixed with sugar in a bowl

Combine the sliced strawberries with ⅓ cup sugar in a bowl, gently stirring to coat. Let them macerate for at least 30 minutes to release their juices. Pro tip: Save a few perfect strawberry slices for decorating the top of your cake!

Step 2: Make the Cake Batter

Preheat your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans.

In a medium bowl, whisk together flour, baking powder, and salt. In a separate large bowl, cream the butter and sugar until light and fluffy (about 3-4 minutes). Beat in eggs one at a time, then stir in vanilla extract.

Gradually add the dry ingredients to the wet ingredients, alternating with milk, beginning and ending with the dry ingredients. Mix just until incorporated after each addition—overmixing will make your cake tough!

Step 3: Bake and Cool

Divide the batter evenly between the prepared pans. Bake for 22-25 minutes or until a toothpick inserted in the center comes out clean. Cool in pans for 10 minutes before removing to wire racks to cool completely.

Step 4: Prepare the Whipped Cream

In a large bowl, beat the heavy cream, powdered sugar, and vanilla until stiff peaks form. Refrigerate until ready to use.

Step 5: Assemble the Cake

Place one cake layer on a serving plate. Spread half of the whipped cream over it, then top with half of the macerated strawberries. Place the second cake layer on top, then spread the remaining whipped cream and arrange the remaining strawberries decoratively.

Nutritional Information

Per serving (1/12 of cake):

Calories: 350
Protein: 4g
Carbohydrates: 42g
Fat: 19g
Fiber: 2g
Vitamin C: 35% of daily value

Healthier Alternatives for the Recipe

For a lighter version, substitute whole wheat pastry flour for half the all-purpose flour. Greek yogurt can replace half the heavy cream in the whipped topping for added protein and reduced fat. For gluten-free diets, use a 1:1 gluten-free flour blend. Vegans can try aquafaba whipped cream and plant-based butter substitutes.

Serving Suggestions

Serve this strawberry shortcake cake recipe slightly chilled with a sprig of fresh mint for a pop of color. Pair with a glass of champagne for special occasions or a cup of afternoon tea. For an elevated dessert experience, add a small scoop of vanilla bean ice cream on the side.

Common Mistakes to Avoid

Using underripe strawberries – ensure they're red throughout for the best flavor
Overmixing the cake batter – this develops gluten and creates a tough texture
Not allowing the cake to cool completely before adding whipped cream
Adding the macerated strawberries too far in advance, which can make the cake soggy

Storing Tips for the Recipe

Store assembled cake in the refrigerator for up to 2 days. For meal prep, bake the cake layers in advance and freeze for up to 1 month – simply thaw, then add fresh whipped cream and berries when ready to serve. Individual slices can be stored in airtight containers for quick grab-and-go desserts.

Conclusion

This strawberry shortcake cake recipe delivers all the classic flavors of summer in a beautiful, shareable format. With its perfect balance of light, fluffy cake, sweet berries, and cloud-like whipped cream, it's sure to become a seasonal favorite. Try making this crowd-pleaser for your next gathering and watch faces light up with the first bite!

FAQs

Can I use frozen strawberries for this recipe?
Fresh strawberries are preferred for both texture and presentation, but in a pinch, thawed frozen strawberries can work for the filling (though not for decorating the top).

How far in advance can I make this cake?
For best results, bake the cake layers up to a day ahead but assemble with the whipped cream and berries no more than 4 hours before serving.

Can I make this recipe with other berries?
Absolutely! Try raspberries, blackberries, or a mixed berry combination for delicious variations on this classic.

Why did my whipped cream deflate?
Whipped cream can deflate if overbeaten or if your tools weren't cold enough. Chill your mixing bowl and beaters in the freezer for 15 minutes before whipping for the best results.