Recipe Snapshot
A quick, friendly guide to a crowd-pleasing dessert you’ll want to pin and bake again and again.
introduction
This Best Strawberry Shortcake Cake is light, airy, and piled high with whipped cream and fresh berries — a perfect spring or summer centerpiece. If you love layers and bright berry flavor, this cake delivers — and for another fun take on layers, check out layered strawberry shortcake cake for inspiration. Warm, nostalgic, and easy to photograph for Pinterest, this cake hits all the right notes.
Why You’ll Love This Best Strawberry Shortcake Cake:
- Bright, fresh strawberry flavor that tastes like summer
- Quick to assemble with pantry-friendly cake basics
- Light whipped cream frosting keeps it airy, not heavy
- Family-friendly and perfect for parties or weekday treats
- Great make-ahead options for busy hosts
Ingredients Needed :
Cake
- 2 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 3 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup whole milk
- 1 teaspoon vanilla extract
- 3 large eggs
Whipped Cream & Topping
- 2 cups heavy whipping cream
- 1/4 cup powdered sugar
- 4 cups fresh strawberries, sliced
Step-by-Step Instructions :
- Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a large bowl, cream together the butter and granulated sugar until light and fluffy.
- Beat in the eggs one at a time, then stir in the vanilla.
- In another bowl, mix the flour, baking powder, and salt. Gradually add to the creamed mixture alternating with milk.
- Pour the batter into the prepared pans and smooth the top.
- Bake for 25-30 minutes or until a toothpick inserted comes out clean.
- Allow to cool in the pans for 10 minutes, then turn out onto wire racks to cool completely.
- Whip the heavy cream with powdered sugar until stiff peaks form.
- To assemble, place one cake layer on a serving platter, spread with whipped cream, and top with sliced strawberries.
- Add the second layer of cake and repeat the process on top. Serve immediately.
Serving Suggestions Best Strawberry Shortcake Cake
Serve slices chilled or at cool room temperature with extra strawberries on the side. For an extra-special presentation, drizzle a little macerated strawberry syrup over each slice or add a sprig of mint. If you prefer a rustic shortcake base instead of cake layers, serve with warm biscuits—learn how to make homemade sweet shortcake biscuits for strawberry shortcake to swap styles.
Tips for Success Best Strawberry Shortcake Cake
- Use room-temperature eggs and butter so the batter creams up lighter for a fluffier cake.
- Don’t overmix once you add the flour — fold until just combined to avoid a dense crumb.
- Macerate strawberries with a tablespoon of sugar for 10–15 minutes to concentrate flavor and juices.
- Chill the whipped cream briefly before beating to help it reach stiff peaks faster.
- If you need a shortcut, try a streamlined method that still wows, such as the unforgettable strawberry shortcake cake in 5 simple steps for a quicker version.
variation (if any)
- Lemon Strawberry Shortcake Cake: Add 1 tablespoon lemon zest to the batter and a teaspoon of lemon juice to the whipped cream for brightness.
- Chocolate Layer: Brush cake layers with a light chocolate syrup and add chocolate shavings between layers.
- Individual Shortcakes: Bake in muffin tins for single-serve shortcake cups — shorter bake time, same assembly.
FAQs
Q: Can I make this cake ahead of time?
A: Yes — bake the layers 1 day ahead and wrap tightly. Assemble the day you plan to serve so the cake stays light and the strawberries stay fresh.
Q: How do I keep the whipped cream from weeping?
A: Use very cold cream and chill the mixing bowl and beaters if possible; stabilize with a tablespoon of powdered gelatin if you need extra hold for longer displays.
Q: Can I use frozen strawberries?
A: You can, but thaw and drain them well first. Frozen berries release more juice and can make the cake soggy if used straight from frozen.
Q: How should leftover cake be stored?
A: Store covered in the refrigerator for up to 2 days. For best texture, remove from fridge 20–30 minutes before serving.
Ingredients
Cake Ingredients
- 2 cups all-purpose flour
- 1.5 cups granulated sugar
- 3.5 teaspoons baking powder
- 0.5 teaspoon salt
- 0.5 cups unsalted butter, softened
- 1 cups whole milk
- 1 teaspoon vanilla extract
- 3 large eggs Use room temperature
Whipped Cream & Topping Ingredients
- 2 cups heavy whipping cream Chill before whipping
- 0.25 cups powdered sugar
- 4 cups fresh strawberries, sliced
Instructions
Preparation
- Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a large bowl, cream together the butter and granulated sugar until light and fluffy.
- Beat in the eggs one at a time, then stir in the vanilla.
- In another bowl, mix the flour, baking powder, and salt. Gradually add to the creamed mixture alternating with milk.
- Pour the batter into the prepared pans and smooth the top.
Baking
- Bake for 25-30 minutes or until a toothpick inserted comes out clean.
- Allow to cool in the pans for 10 minutes, then turn out onto wire racks to cool completely.
Whipping Cream & Assembly
- Whip the heavy cream with powdered sugar until stiff peaks form.
- To assemble, place one cake layer on a serving platter, spread with whipped cream, and top with sliced strawberries.
- Add the second layer of cake and repeat the process on top. Serve immediately.
