Strawberry Shortcake Cake Recipe

I stacked fluffy vanilla cake layers with whipped cream frosting and jewel-bright strawberries to create a rustic Strawberry Cake that hides a clever twist in its assembly.

I still get a little giddy over this Strawberry Shortcake Cake. Fluffy vanilla layers, pillowy filling and heaps of juicy fresh strawberries make the classic shortcake idea feel like a rustic layer cake, but with a wink.

I always add a touch of vanilla extract so the cake smells like summer, and then I pile the berries so it looks like a Bolo De Morango that wandered into a Bolo Decorado Com Frutas contest. My layers never line up perfectly, crumbs always escape, but that imperfectness is exactly why you want to slice into it right now.

Ingredients

• All purpose flour: mostly carbs, low fiber, gives structure and light crumb when measured right.
• Unsalted butter: adds rich fat for moistness, mostly saturated fat, great flavor boost.
• Eggs: provide protein, structure and lift, yolks add richness and keep cake tender.
• Granulated sugar: sweetens, adds bulk, helps browning and fine crumb, mostly empty calories.
• Heavy whipping cream: gives fluffy whipped frosting, high fat content, silky texture and richness.
• Strawberries: sweet and slightly tart, good vitamin C and fiber, juicy fresh pop of flavor.
• Vanilla extract: tiny amount but lifts flavor, adds aromatic sweetness with almost no calories.

Ingredient Quantities

• for the cake: 2 1/2 cups (312 g) all-purpose flour
• 2 1/2 teaspoons baking powder
• 1/2 teaspoon fine sea salt
• 1 cup (227 g) unsalted butter softened
• 1 3/4 cups (350 g) granulated sugar
• 4 large eggs room temperature
• 1 tablespoon vanilla extract
• 1 cup (240 ml) whole milk room temperature
• for the whipped cream frosting: 3 cups (720 ml) cold heavy whipping cream
• 1/2 to 3/4 cup (60-90 g) powdered sugar sifted
• 1 teaspoon vanilla extract
• for the strawberries: 1 1/2 to 2 pounds (700-900 g) fresh strawberries hulled and sliced
• 2 tablespoons granulated sugar (to macerate strawberries)
• optional simple syrup: 1/4 cup (50 g) granulated sugar
• 1/4 cup (60 ml) water
• 1 teaspoon vanilla or 1 tablespoon light rum or strawberry liqueur (optional)

How to Make this

1. Preheat oven to 350°F (175°C). Grease and line two 8 or 9 inch round cake pans with parchment, then lightly flour. Whisk together 2 1/2 cups (312 g) all purpose flour, 2 1/2 tsp baking powder and 1/2 tsp fine sea salt; set aside.

2. In a large bowl beat 1 cup (227 g) softened unsalted butter with 1 3/4 cups (350 g) granulated sugar until light and fluffy, about 3 to 4 minutes. Don’t skimp on creaming, it helps make the cake tender.

3. Add 4 large room temperature eggs one at a time, beating briefly after each so it’s smooth. Stir in 1 tbsp vanilla extract.

4. With mixer on low, add the flour mixture and 1 cup (240 ml) whole milk alternately in three additions, beginning and ending with the flour. Mix just until combined; if the batter looks a little lumpy don’t overwork it.

5. Divide batter between prepared pans, smooth tops, and bake 25 to 35 minutes or until a toothpick comes out with a few moist crumbs. Let cool in pans 10 minutes, then turn out onto a wire rack to cool completely before assembling.

6. While cakes cool, macerate the strawberries: toss 1 1/2 to 2 pounds (700–900 g) hulled, sliced strawberries with 2 tbsp granulated sugar and let sit 20 to 30 minutes so they release their juices. Reserve some whole or pretty slices for the top.

7. If using simple syrup: heat 1/4 cup (50 g) granulated sugar with 1/4 cup (60 ml) water just until sugar dissolves, cool, then stir in 1 tsp vanilla or 1 tbsp light rum or strawberry liqueur. Brush a little syrup on each cake layer if you want extra moistness.

8. Make the whipped cream frosting: chill your bowl and beaters if you can. Whip 3 cups (720 ml) cold heavy whipping cream with 1/2 to 3/4 cup (60–90 g) sifted powdered sugar and 1 tsp vanilla extract until soft to medium-stiff peaks. Don’t overwhip or it will turn grainy and start to separate.

9. Assemble the cake: level domes if needed. Place one layer on a cake plate, brush with simple syrup if using, spread a thick layer of whipped cream, spoon on a generous layer of macerated strawberries (reserve some juices to drizzle if you like). Top with second cake layer, press gently, frost the top and sides roughly for that rustic shortcake look. Garnish with reserved berries.

10. Chill at least 30 minutes to set before slicing. Keep refrigerated until serving and eat within 24 to 48 hours for best texture. Quick tips: keep everything cold for stable whipped cream, drain excess strawberry juices if they make the filling soggy, and don’t overmix the batter.

Equipment Needed

1. Oven set to 350°F (175°C)

2. Two 8 or 9 inch round cake pans, plus parchment paper and a little flour for dusting

3. Electric mixer (stand or hand) with beaters, or a strong whisk if you gotta

4. Large mixing bowl and a medium bowl for the strawberries

5. Measuring cups and spoons plus a kitchen scale for the grams

6. Whisk and rubber spatula for folding and scraping

7. Wire cooling rack

8. Pastry brush for simple syrup and an offset spatula or large knife for leveling and frosting

9. Chef’s knife and cutting board for hulled, sliced strawberries

FAQ

Strawberry Shortcake Cake Recipe Substitutions and Variations

• All-purpose flour → cake flour for a lighter, tender crumb. Use the same volume, or make cake flour at home by removing 2 tablespoons AP flour and adding 2 tablespoons cornstarch per cup of flour. You’ll notice a softer crumb.
• Unsalted butter → neutral oil (canola, vegetable, grapeseed) if you want a moister cake. Use about 3/4 cup oil for every 1 cup butter called for. It loses some buttery flavor but keeps the cake very tender.
• 4 large eggs → flax “eggs” or applesauce for egg-free options. Flax: 1 tbsp ground flax + 3 tbsp water per egg (so 4 tbsp flax + 3/4 cup water total) for better structure. Applesauce: 1/4 cup unsweetened applesauce per egg (1 cup total) for extra moisture, but a slightly denser crumb.
• Cold heavy whipping cream → chilled full-fat coconut cream for a dairy-free whipped frosting. Refrigerate cans overnight, scoop the firm cream and whip 1:1 with powdered sugar and vanilla. It whips thick but carries a coconut flavor.

Pro Tips

1) Cream the butter and sugar long enough, seriously. If the butter is too cold the batter will be dense, if it’s too soft the cake will spread. Aim for pale, fluffy butter and stop beating once eggs are incorporated so you dont overwork the batter.

2) Use room temp eggs and add them one at a time. Scrape the bowl between additions so everything mixes evenly, and don’t keep whipping after each egg — just enough to blend.

3) Alternate flour and milk and dont overmix. Start and end with the dry stuff, fold gently, and if the batter looks a bit lumpy that’s okay, overmixing gives a tough cake.

4) Macerate the berries but control the juices. Let strawberries sit with sugar, then reserve most of the syrup and drain the berries before you layer them so the filling isnt soggy. If you want extra flavor brush layers with a little cooled simple syrup or stir a splash of liqueur into the syrup.

5) Keep things cold for stable whipped cream and consider stabilizing it. Chill bowl and beaters, stop at medium to medium-stiff peaks, and if you need the cream to hold longer fold in a tablespoon of mascarpone or use a tiny bit of dissolved gelatin. Chill the assembled cake before slicing so it cuts clean.