Celebrate the best of strawberry season with this irresistible Strawberry Shortcake Cake. Soft, fluffy cake layers, luscious whipped cream, and juicy strawberries come together for a dessert everyone loves.
Strawberry Shortcake Cake
Equipment
- 2 8-inch round cake pan greased and lined
- 1 Mixing Bowls
- 1 Electric Mixer or hand whisk
- 1 Spatula
- 1 Cake platter
Ingredients
Cake
- 2 cup all-purpose flour
- 2 tsp baking powder
- 0.5 tsp baking soda
- 0.5 tsp salt
- 0.5 cup unsalted butter softened
- 1.5 cup granulated sugar
- 3 large eggs room temperature
- 1 tbsp alcohol-free vanilla extract
- 1 cup buttermilk
Strawberries
- 2 lb fresh strawberries sliced
- 2 tbsp sugar for macerating berries
Whipped Cream
- 2 cup heavy cream
- 0.25 cup powdered sugar
Instructions
Strawberries
- Slice fresh strawberries and toss them with 2 tablespoons sugar. Set aside to let them release their juices.
Cake
- Preheat oven to 350°F (175°C). Grease and line two 8-inch round cake pans. In a bowl, whisk together flour, baking powder, baking soda, and salt. In another bowl, cream butter and granulated sugar until light and fluffy. Add eggs one at a time, mixing well after each. Mix in vanilla extract. Alternately add flour mixture and buttermilk, mixing gently until just combined. Divide the batter between the prepared pans and bake for 22-25 minutes, or until a toothpick comes out clean. Cool completely.
Whipped Cream
- Beat the heavy cream with powdered sugar until soft peaks form. Refrigerate until ready to use.
Assembly
- Place one cake layer on a platter. Spread a generous layer of whipped cream, then pile on half the macerated strawberries. Top with the second cake layer and repeat with the remaining whipped cream and strawberries. Chill before slicing for the perfect presentation!
- Serve with a cup of tea or coffee, or add extra berries or a scoop of ice cream for a celebratory touch. Enjoy cold or at room temperature.
Notes
Why You’ll Love This Strawberry Shortcake Cake
This strawberry shortcake cake is truly something special. It blends nostalgic strawberry shortcake flavors with the grandeur of a layered cake, making it perfect for gatherings or a cozy family treat. Each bite is loaded with tender cake, sweet berries, and pillowy cream, so it’s both beautiful and crowd-pleasing.
Strawberry Shortcake Cake Ingredients & Substitutions
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 1/2 cups granulated sugar
- 3 large eggs, room temperature
- 1 tablespoon alcohol-free vanilla extract
- 1 cup buttermilk
- 2 pounds fresh strawberries, sliced
- 2 tablespoons sugar (for macerating berries)
- 2 cups heavy cream
- 1/4 cup powdered sugar
If you’re out of buttermilk, a mix of milk and a teaspoon of lemon juice works well. For a dairy-free version, try using your favorite plant-based milk and non-dairy whipping cream.
Step-by-Step Instructions to Make Strawberry Shortcake Cake
1. Prep the Strawberries
Slice fresh strawberries and toss them with sugar. Set aside to let them release their juices.
2. Make the Cake Layers
Preheat your oven to 350°F. Grease and line two 8-inch round cake pans. In a bowl, whisk together flour, baking powder, baking soda, and salt. In another bowl, cream butter and sugar until light and fluffy. Add eggs one at a time, then mix in vanilla extract. Alternately add the flour mixture and buttermilk, mixing gently until just combined. Divide the batter between the pans and bake for 22-25 minutes. Cool completely.
3. Whip the Cream
Beat the heavy cream with powdered sugar until soft peaks form.
4. Assemble the Cake
Place one cake layer on a platter. Spread a generous layer of whipped cream, then pile on the macerated strawberries. Top with the second cake layer and repeat with more whipped cream and berries. Chill before slicing for the perfect presentation!
Tips for Success
- Let the strawberries sit in sugar for at least 15 minutes to get the juiciest flavor.
- Be gentle when folding in the flour to keep the cake tender.
- Chill your bowl and beaters before whipping the cream for best results.
Variations of Strawberry Shortcake Cake
- Swap the strawberries for mixed berries like blueberries and raspberries.
- Add some lemon zest to the whipped cream for a fresh twist.
- Use a single sheet cake, then layer whipped cream and berries on top for a more rustic approach.
Serving Suggestions: What to Pair with Strawberry Shortcake Cake
- A cup of hot tea or coffee perfectly complements each slice.
- Serve with extra macerated berries on the side for an extra burst of flavor.
- Add a scoop of your favorite ice cream for a celebratory feel.
Storage & Reheating Instructions
Store leftover cake covered in the refrigerator for up to 3 days. For best texture, assemble the cake just before serving. If you need to make the cake ahead, keep the components separate and assemble when ready. This cake is best enjoyed cold or at room temperature—no reheating needed!
Memories Made Around the Table
Strawberry shortcake cake has brought smiles to our family birthdays and spring picnics—kids love piling berries high and adults sneak extra spoonfuls of whipped cream. It’s a sweet reminder of sunny days and time spent together.
FAQs
Can I make this cake ahead of time?
Yes, you can bake the cake layers and prepare the strawberries a day in advance. Assemble just before serving for the freshest taste.
What if I don’t have buttermilk?
Mix 1 cup of milk with 1 teaspoon lemon juice or vinegar. Let it sit for a few minutes before using.
Can I freeze Strawberry Shortcake Cake?
You can freeze the unfilled cake layers. The whipped cream and strawberries are best added fresh before serving.
Final Thoughts
Creating this strawberry shortcake cake is as joyful as eating it. Whether you’re celebrating or simply treating yourself, this treat brings happiness to every table. Enjoy the flavors of the season and make it your own!