Strawberry Shortcake Cake Recipe

If you’re anything like me, summer isn’t complete without indulging in something sweet and berry-filled — and that’s why this Strawberry Shortcake Cake Recipe has a special place in my heart. It’s a delightful twist on the traditional strawberry shortcake, using soft, fluffy cake layers instead of biscuits, layered with luscious whipped cream and sweet, juicy strawberries. Stick with me, because this recipe is fan-freaking-tastic and I know you’re going to love how it turns out in your kitchen!

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Ingredients You’ll Need

Each ingredient in this Strawberry Shortcake Cake Recipe is carefully picked to create the best textures and flavors that complement each other beautifully. I recommend using fresh strawberries and a good-quality butter for that richness that makes all the difference.

• All-purpose flour: Make sure to measure it properly – spoon and level to avoid a dense cake.
• Baking powder: This gives the cake its lift and fluff.
• Salt: Just a pinch to balance sweetness and enhance flavor.
• Unsalted butter: I love using room temperature butter to cream thoroughly for that tender crumb.
• Vegetable oil: The oil keeps the cake moist and soft for days.
• Sugar: Granulated sugar sweetens and helps with coloring during baking.
• Vanilla extract: Adds warmth and depth to the cake’s flavor.
• Large eggs: For structure and richness – always bring them to room temp for best results.
• Milk: I use whole milk for creaminess, bringing moisture that blends perfectly into the batter.
• Fresh strawberries: The star of the show! Look for bright red, fragrant berries.
• Powdered sugar: Perfect for sweetening and stabilizing the whipped cream without graininess.
• Heavy whipping cream: Always cold — it whips up beautifully for soft peaks and holds shape nicely.

Variations

I’ve played around with this Strawberry Shortcake Cake Recipe a lot, and honestly, it’s one of those desserts that welcomes your creativity — so I encourage you to make it your own. Whether you’re switching up fruit or modifying for dietary needs, it’s forgiving and versatile.

• Mixed Berry Twist: I swapped in raspberries and blueberries for a tangy contrast once, and my family went crazy for the variety.
• Gluten-Free: Try a 1-to-1 gluten-free blend instead of all-purpose flour — just be gentle when mixing to keep it light.
• Vegan Version: Use coconut cream for whipping and flax eggs for binding; it’s a fun experiment that turned out surprisingly delicious!
• Layer Flavor Boost: Adding a splash of lemon zest to the whipped cream gives a bright zing that really lifts the sweetness.

How to Make Strawberry Shortcake Cake Recipe

Step 1: Preparing the Cake Batter

First, get those 9-inch cake pans ready by lining the bottoms with parchment paper circles and greasing the sides well. Preheat your oven to 350°F (176°C). In a medium bowl, whisk together the flour, baking powder, and salt. In a large mixing bowl, beat the room temperature butter, oil, sugar, and vanilla extract until the mixture becomes light and fluffy — about 2 minutes. Trust me, don’t skimp on this step; it’s key to a tender crumb and beautiful rise.

Step 2: Incorporate the Eggs and Dry Ingredients Alternately

Add the eggs one at a time, beating just until combined after each. Scrape down the bowl sides a few times to keep everything mixed evenly. Now, add half of your flour mixture and mix until mostly incorporated. Slowly pour in the milk, then add the rest of the flour. Mix gently until smooth — the batter should look silky but don’t overmix or the cake might turn tough.

Step 3: Baking the Cake Layers

Divide the batter evenly among your prepared pans and pop them into the oven. Bake for about 18-20 minutes, or until a toothpick inserted in the center comes out with just a few moist crumbs (but no wet batter!). Let the cakes rest in their pans for 2-3 minutes before transferring to wire racks to cool completely. I usually time this so I can start working on the strawberries while they cool down.

Step 4: Macerating the Strawberries

While the cakes cool, wash and hull your strawberries, then slice them evenly. Toss the slices with sugar and pop them into the fridge for at least 1-2 hours— the sugar draws out the juices, creating a sweet syrupy berry mix that you’ll love spooning over the cake. I’ve discovered this step makes a huge difference — the berries become incredibly flavorful and not at all dry.

Step 5: Whipping the Cream and Assembling the Cake

Chill your mixing bowl and beaters for best results, then whip the heavy cream, powdered sugar, and vanilla on high speed until you see medium to stiff peaks — enough to hold shape but still light. Place your first cake layer on a serving platter and spread or pipe a generous layer of whipped cream. I like using a piping tip for a pretty effect, but a spatula works just as well. Layer half the strawberries on top, then repeat with the second cake layer, more cream, and remaining berries. Finally, top with the last cake layer and finish with swirls of whipped cream and fresh strawberry slices. If you have any leftover syrupy juices, drizzle them over or serve on the side for extra indulgence.

How to Serve Strawberry Shortcake Cake Recipe

Garnishes

I like to keep it simple and elegant: fresh strawberry slices artfully arranged on top, a few mint leaves for a pop of green, and of course a final dusting of powdered sugar. It looks as good as it tastes! If you want to get creative, add some finely chopped toasted almonds or a drizzle of melted white chocolate for extra flair.

Side Dishes

This dessert pairs wonderfully with a light cup of tea or chilled sparkling wine for celebrations. If you’re serving it as part of a meal, think fresh fruit salad or a tangy lemon sorbet to balance the sweetness.

Creative Ways to Present

One time, I made mini versions in small jars and topped them with whipped cream and a single strawberry — it was such a hit at my niece’s birthday party! You can also layer it in a trifle bowl for a show-stopping dessert centerpiece that lets your guests see every luscious layer.

Make Ahead and Storage

Storing Leftovers

I recommend storing the cake covered loosely with plastic wrap in the fridge. It keeps beautifully for about 2 days, but because of the fresh cream, sooner is better. The strawberries keep the cake moist, so it’s still delicious as leftovers, but the whipped cream can start to weep if left too long.

Freezing

I’ve frozen the cake layers separately (without cream or strawberries) wrapped tightly in plastic wrap and foil — they freeze well for up to a month. Just thaw in the fridge overnight before assembling the cake fresh. I don’t recommend freezing the entire assembled cake because the strawberries and whipped cream can get messy.

Reheating

This cake is best served chilled, so reheating isn’t typically necessary. However, if you want to warm a slice slightly, just let it sit at room temperature for 15-20 minutes — trust me, the flavors really stand out that way without losing moisture.

FAQs

Final Thoughts

I absolutely love how this Strawberry Shortcake Cake Recipe brings people together — from casual summer gatherings to special celebrations, it’s always a crowd-pleaser. When I first tried making a layered cake version of shortcake, I was nervous about getting the textures balanced, but this recipe takes the guesswork out of it. I know you’ll enjoy making it just as much as eating it, and trust me, once you try it, you’ll find it becomes one of your go-to desserts. So, grab some fresh strawberries and let’s bring a little homemade sweetness into your kitchen!

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