Strawberry Shortcake Cake Recipe

If you’ve been searching for that perfect, show-stopping dessert that everyone will rave about, then this Strawberry Shortcake Cake Recipe is exactly what you need. It’s a delightful twist on the classic shortcake, with layers of moist cake, juicy strawberries, and fluffy whipped cream that come together in a heavenly combination. Trust me, once you make this, it’s going to be one of your go-to favorites for birthdays, brunches, or any celebration that calls for something sweet and special.

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Ingredients You’ll Need

I’ve always thought that the best recipes are those that balance simplicity with quality. Every ingredient in this Strawberry Shortcake Cake Recipe plays a role in creating that perfect harmony of flavors and textures. Here are the essentials you’ll want to pick up.

• All-purpose flour: Make sure to measure properly to get that perfect crumb texture.
• Baking powder: Helps your cake rise beautifully—don’t skip it!
• Salt: A small amount enhances all the other flavors.
• Unsalted butter: Using unsalted butter lets you control the saltiness better and adds richness.
• Vegetable oil: Keeps the cake moist and tender — I discovered this trick to avoid dryness.
• Sugar: Sweetens both the cake and berries, creating a perfect balance.
• Vanilla extract: Adds warmth and depth to the cake’s flavor.
• Eggs: They provide structure and richness.
• Milk: Makes the batter smooth and keeps the cake tender.
• Fresh strawberries: The star of the show—look for bright, plump berries.
• Heavy whipping cream: For making that luscious, fluffy whipped cream you’ll want on every bite.
• Powdered sugar: Sweetens whipped cream without gritty texture.

Variations

I love that this strawberry shortcake cake recipe is so versatile — I often tweak it depending on the season or what I have on hand. Feel free to adjust it and make the recipe your own!

• Berry mix-up: Once, I swapped half the strawberries for fresh blueberries, and it added a fun twist that my family went crazy for.
• Gluten-free: I’ve used a gluten-free flour blend with great results, so you can easily make this cake suitable for gluten sensitivities.
• Less sweet: If you prefer a less sweet dessert, reduce the sugar slightly in the cake and whipped cream to suit your taste.
• Dairy-free: I experimented with coconut cream whipped topping and dairy-free butter, and while it’s different, it still satisfied a dairy-intolerant guest at one of my dinners.

How to Make Strawberry Shortcake Cake Recipe

Step 1: Prepare Your Cake Batter for Soft, Fluffy Layers

First things first, prepping your cake pans and preheating your oven to 350°F (176°C) sets you up for success. I always line my pans with parchment paper circles and grease the sides — this little step saves so much frustration when it’s time to remove the cakes.

Next, whisk together the dry ingredients: flour, baking powder, and salt. When adding the wet ingredients, don’t rush the creaming process for the butter, oil, sugar, and vanilla. I’ve learned that beating these until light and fluffy, about two minutes, makes the biggest difference in the cake’s texture and color. It’s worth the time!

Adding eggs one at a time and scraping down the bowl helps keep everything well incorporated. Then you’ll alternate adding dry ingredients and milk, mixing just until combined. Trust me, over-mixing can make the cake tough, so go easy.

Divide the batter equally into the pans and bake for 18 to 20 minutes. I always test with a toothpick — if it comes out with just a few crumbs, it’s perfect. Let the cakes cool briefly in the pans before transferring them to racks to cool completely.

Step 2: Sweeten and Prepare Your Strawberries

Wash and hull your strawberries, then slice them into even pieces. Toss them with sugar and refrigerate for at least 1-2 hours to draw out their natural juices. I like to prepare this ahead of time — sometimes the night before — so the berries get that beautiful syrupy texture. The juice adds a lovely flavor boost either drizzled over the cake or served alongside slices.

Step 3: Whip Up the Creamy Whipped Topping

Chill your mixing bowl and beaters for best results—cold utensils help the cream whip faster. Add cold heavy cream, powdered sugar, and vanilla, then whip on high speed until you reach medium to stiff peaks. I’ve learned that stopping at stiff peaks keeps the cream fluffy but still easy to spread or pipe.

Step 4: Assemble Your Strawberry Shortcake Cake

Place your first cake layer on a platter, then spread or pipe a generous layer of whipped cream. I like using a piping bag fitted with an Ateco 808 tip to make pretty dollops around the edge, then filling the center — but spreading works just as well. Add half the strawberries evenly on top of the cream.

Repeat with the second cake layer, more whipped cream, and the remaining strawberries. Finally, top with the last cake layer and finish with swirls of whipped cream and fresh berries. If you have any leftover strawberry juice, drizzle it over the top or serve it on the side for an extra touch of berry magic.

Refrigerate the cake until you’re ready to serve. Pro tip: while you can make the cake layers and strawberries a day ahead, I find the cake best when assembled just before serving — the whipped cream and strawberries stay fresher that way.

How to Serve Strawberry Shortcake Cake Recipe

Garnishes

I love topping this cake with extra fresh strawberries and a few mint leaves to brighten the presentation. Sometimes, I’ll dust a little powdered sugar over the top for a delicate, snowy look that’s especially charming for spring or summer parties.

Side Dishes

While this Strawberry Shortcake Cake shines on its own, I like pairing it with a light, crisp glass of sparkling wine or a simple scoop of vanilla ice cream during warmer months. A fresh fruit salad on the side also complements the cake beautifully without overpowering it.

Creative Ways to Present

For a fun twist, I’ve served this cake in smaller individual servings using dessert glasses layered with cake, whipped cream, and strawberries—perfect for casual get-togethers. For special occasions, try piping little whipped cream rosettes around the edge or using edible flowers as a decorative touch — it always impresses guests!

Make Ahead and Storage

Storing Leftovers

After enjoying your delicious cake, wrap any leftovers tightly with plastic wrap or store in an airtight container in the fridge. It generally keeps well for about 2-3 days before the whipped cream starts to lose its stability.

Freezing

Freezing this strawberry shortcake cake recipe is a bit tricky due to the fresh berries and whipped cream, but you can freeze the cake layers separately before assembly. Wrap each layer tightly in plastic wrap and foil, and freeze for up to 2 months. Thaw in the fridge overnight before assembling with fresh toppings.

Reheating

Since this is a cold dessert, I don’t recommend reheating. Instead, just bring leftovers to room temperature for about 30 minutes before serving to bring out the flavors without melting the cream.

FAQs

Final Thoughts

I absolutely love how this Strawberry Shortcake Cake Recipe brings the classic flavors we all adore into a beautiful layered dessert that’s as tasty as it is pretty. When I first tried this recipe, I was amazed at how the simple tweaks to a beloved favorite created something fresh and impressive without being complicated. My family goes crazy for this cake, and I’m confident yours will too. So go ahead, treat yourself and your loved ones — you’ll be so glad you did!

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