What is strawberry shortcake cake?

Strawberry shortcake cake is a layered dessert that transforms the classic strawberry shortcake into a fluffy vanilla cake base topped with macerated fresh strawberries and homemade whipped cream. Unlike traditional shortcake made with biscuits, this version uses tender cake layers for easier slicing and serving at parties. Key ingredients include cake flour, fresh strawberries, heavy cream, sugar, and vanilla extract. It's perfect for summer gatherings, birthdays, or picnics, offering a light, fruity taste with about 400 calories per slice. Prep time is typically 30 minutes, bake time 25-30 minutes, and it serves 12. Store leftovers in the fridge for up to 3 days. For best results, use ripe strawberries and chill the whipped cream before assembly to prevent sogginess.

How do you make strawberry shortcake cake from scratch?

Start with a simple vanilla cake: preheat oven to 350°F, grease two 9-inch pans. Mix 2 cups cake flour, 1.5 cups sugar, 1 tbsp baking powder, and 1/2 tsp salt. Add 1 cup milk, 1/2 cup butter, 2 eggs, and 2 tsp vanilla; beat until smooth. Bake 25 minutes, cool completely. Macerate 4 cups sliced strawberries with 1/4 cup sugar for 30 minutes. Whip 2 cups heavy cream with 1/4 cup sugar and 1 tsp vanilla to stiff peaks. Layer cooled cakes with strawberries and cream between and on top. Chill 1 hour before serving. This no-fuss recipe yields a moist cake that impresses guests—total time under 2 hours. Tip: Room-temperature ingredients ensure even rising.

Can you make strawberry shortcake cake ahead of time?

Yes, strawberry shortcake cake is ideal for make-ahead prep. Bake and cool cake layers up to 2 days in advance; wrap tightly in plastic and store at room temp. Macerate strawberries the day of assembly to keep them fresh, or prepare up to 4 hours ahead and drain excess juice. Whip cream just before layering to maintain fluffiness. Assemble the full cake 4-6 hours before serving, then refrigerate covered. It tastes even better as flavors meld overnight, but don't exceed 24 hours to avoid soggy layers. For freezing, wrap unfrosted layers airtight for up to 1 month; thaw before using. This strategy saves time for events, with the cake staying fresh and delicious.

How long does strawberry shortcake cake last in the fridge?

Freshly assembled strawberry shortcake cake lasts 3-5 days in the fridge when stored in an airtight container or covered with plastic wrap. The whipped cream and strawberries keep it moist, but fruit juices may soften the cake over time—best eaten within 48 hours for peak texture. Avoid leaving at room temperature longer than 2 hours to prevent spoilage, as dairy and berries are perishable. For longer storage, freeze individual slices wrapped in plastic then foil for up to 2 months; thaw in fridge overnight. Always check for off smells or mold before eating. Pro tip: A dollop of extra whipped cream revives day-old cake nicely.

What's the best strawberry shortcake cake recipe for beginners?

For beginners, try this foolproof one-bowl strawberry shortcake cake: Combine dry ingredients (2 cups flour, 1 cup sugar, 2 tsp baking powder, pinch salt), then stir in 1 cup milk, 1/3 cup oil, 1 egg, and 1 tsp vanilla—no mixer needed. Bake in two 8-inch pans at 350°F for 20-25 minutes. While cooling, hull and slice 3 cups strawberries, toss with 2 tbsp sugar. Whip 1.5 cups cream with 2 tbsp powdered sugar. Stack layers with strawberry filling and cream frosting. It takes 45 minutes total, serves 8, and uses pantry staples. Common pitfalls avoided: Don't overmix batter for tenderness, and chill assembly for clean slices. Link to full recipe video for visuals.

Strawberry Shortcake Cake Recipe: Easy And Delicious

Name: Strawberry Shortcake Cake
Prep time: 55 min
Cook time: 30 min
Total time: 1 h 45 min
Cuisine: American
Ingredients: – 2 cups cake flour – Provides a lighter, more tender crumb than all-purpose flour; – 1.5 cups sugar – Sweetens the cake while helping to create a moist texture; – 1 tbsp baking powder – Ensures proper rising for fluffy cake layers; – 1/2 tsp salt – Balances sweetness and enhances overall flavor; – 1 cup milk – Adds moisture and richness to the cake batter; – 1/2 cup butter (softened) – Creates tenderness and contributes to the cake’s structure; – 2 eggs (room temperature) – Provides structure, stability, and richness to the batter; – 2 tsp vanilla extract – Adds depth of flavor to both cake and whipped cream; – 4 cups fresh strawberries (sliced) – The star of the show, providing sweetness and tartness; – 1/4 cup sugar (additional) – Helps macerate the strawberries, drawing out their natural juices; – 2 cups heavy whipping cream – Creates the light, fluffy whipped cream topping; – 1/4 cup powdered sugar – Sweetens the whipped cream without making it grainy

Ingredients

– 2 cups cake flour – Provides a lighter, more tender crumb than all-purpose flour

– 1.5 cups sugar – Sweetens the cake while helping to create a moist texture

– 1 tbsp baking powder – Ensures proper rising for fluffy cake layers

– 1/2 tsp salt – Balances sweetness and enhances overall flavor

– 1 cup milk – Adds moisture and richness to the cake batter

– 1/2 cup butter (softened) – Creates tenderness and contributes to the cake’s structure

– 2 eggs (room temperature) – Provides structure, stability, and richness to the batter

– 2 tsp vanilla extract – Adds depth of flavor to both cake and whipped cream

– 4 cups fresh strawberries (sliced) – The star of the show, providing sweetness and tartness

– 1/4 cup sugar (additional) – Helps macerate the strawberries, drawing out their natural juices

– 2 cups heavy whipping cream – Creates the light, fluffy whipped cream topping

– 1/4 cup powdered sugar – Sweetens the whipped cream without making it grainy

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Instructions

1-First Step: Start by washing, hulling, and slicing 4 cups of fresh strawberries. Place the sliced berries in a medium bowl and toss with 1/4 cup sugar. Let them sit at room temperature for at least 30 minutes, or up to 2 hours. This process, called macerating, draws out the natural juices from the strawberries, creating a delicious syrup that will keep your cake moist and flavorful. Stir occasionally to ensure all berries are coated in their own juices. If you’re looking for other delightful fruit desserts, check out our peach crisp recipe for another summer favorite.

2-Second Step: While the strawberries are macerating, preheat your oven to 350°F (175°C). Thoroughly grease and flour two 9-inch round cake pans, or line them with parchment paper for easy removal. This preparation step ensures your cakes will release easily after baking, preventing any sticking or breaking that could affect your final presentation.

3-Third Step: In a large mixing bowl, whisk together 2 cups of cake flour, 1.5 cups sugar, 1 tablespoon baking powder, and 1/2 teaspoon salt. Make sure all dry ingredients are well combined before adding any wet ingredients. This step helps ensure even distribution of leavening agents for uniform rising.

4-Fourth Step: Add 1 cup of milk, 1/2 cup softened butter, 2 eggs, and 1 teaspoon of vanilla extract to the dry ingredients. Using an electric mixer on medium speed, beat the mixture for about 2-3 minutes, or until the batter is smooth and well combined. Be careful not to overmix, as this can result in a tough cake. The batter should be smooth and slightly thick but pourable.

5-Fifth Step: Divide the batter evenly between your prepared cake pans. Use a spatula to smooth the tops, then tap the pans gently on the counter a few times to release any air bubbles. This simple technique helps create a more even texture and prevents large air pockets from forming in your cakes.

6-Sixth Step: Place both pans in the preheated oven and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Rotate the pans halfway through baking for even cooking. The cakes should be golden brown on top and spring back lightly when touched.

7-Seventh Step: Allow the cakes to cool in the pans for about 10 minutes before removing them to wire racks to cool completely. This cooling period is crucial as removing hot cakes from pans can cause them to break or collapse. Let them cool completely, which typically takes about 1 hour. You can speed up this process by placing them in the refrigerator for the last 15-20 minutes of cooling, but ensure they’re completely cool before frosting.

8-Eighth Step: In a chilled mixing bowl, beat 2 cups of heavy whipping cream with 1/4 cup powdered sugar and 1 teaspoon of vanilla extract. Using an electric mixer, start on low speed and gradually increase to high speed as the cream begins to thicken. Continue beating until stiff peaks form, being careful not to overbeat or the cream will turn grainy. This process typically takes 3-5 minutes. For best results, chill your mixing bowl and beaters in the freezer for 10 minutes before whipping the cream.

9-Ninth Step: Place one completely cooled cake layer on your serving plate or cake stand. Using a slotted spoon, spread about one-third of the macerated strawberries over the cake, allowing some of the juices to soak into the cake. Follow with a generous layer of whipped cream, spreading it evenly over the strawberries.

10-Tenth Step: Gently place the second cake layer on top of the whipped cream. Press down lightly to secure it, but be careful not to squish the filling. Spread the remaining strawberries over the top of the cake, then finish by covering the entire cake with the remaining whipped cream, creating swirls and peaks for an attractive presentation.

11-Final Step: For the most beautiful presentation, arrange a few reserved strawberry halves or whole strawberries on top of the cake. Refrigerate the assembled cake for at least 1 hour before serving to allow the flavors to meld and the cake to set. This resting period also makes the cake easier to slice cleanly. Serve chilled and enjoy the delicious combination of flavors and textures.

Last Step:

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Notes

🍓 Macerate strawberries 1-2 hours ahead for maximum juicy flavor infusion.
❄️ Stabilize whipped cream with cornstarch prevents wilting in layers.
🔪 Use serrated knife for clean slices through berries and cream.

Author: Brandi Oshea
Prep Time: 25 minutes
Chill: 30 minutes
Cook Time: 30 minutes
Category: Dessert
Method: Bake
Cuisine: American
Diet: Vegetarian

Nutrition

Serving Size: 1 slice
Calories: 450 kcal
Sugar: 42g
Sodium: 250mg
Fat: 24g
Saturated Fat: 14g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 55g
Fiber: 2g
Protein: 6g
Cholesterol: 140mg