I perfected a Strawberry Shortcake Layer Cake that stacks delicate vanilla layers with fresh whipped cream and ripe strawberries, and I share one simple trick that keeps the cake wonderfully tender.

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I adore this The Best Strawberry Shortcake Cake because it looks fancy but eats like summer in your mouth. I’ll admit I mess up layers sometimes, but the light vanilla crumb and the way fresh strawberries bleed a little into the frosting makes everyone quiet for a second.

I usually pile clouds of heavy whipping cream on top and let the berries do the rest. Call it a Strawberry Shortcake Layer Cake if you want, but to me it’s the kind of dessert that makes people ask for seconds before they finish their first bite.

You wont believe how simple it feels.

Ingredients

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Strawberries: bright, juicy, vitamin C and fiber, sweet with a pleasant tart hint.
Heavy cream: makes the whipped topping rich and silky, it adds fat and calories.
All purpose flour: provides structure and carbs but not much fiber or protein.
Butter: gives flavor, tenderness and moisture, its mostly saturated fat, very rich.
Sugar: sweetens it a lot, adds bulk and moisture, pure carbs no nutrients.
Eggs: they bind, add protein and moisture, help structure give richness to the cake.
Vanilla: tiny amount boosts aroma and perceived sweetness, no nutrients though.
Baking powder: leavens the cake makes it light and airy, adds no calories.

Ingredient Quantities

2 1/2 cups (312 g) all purpose flour

2 1/2 teaspoons baking powder

1/2 teaspoon fine salt

1 cup (226 g) unsalted butter, softened

1 3/4 cups (350 g) granulated sugar

4 large eggs, room temperature

2 teaspoons pure vanilla extract, divided

1 cup (240 ml) whole milk, room temperature

2 cups (480 ml) heavy whipping cream, very cold

1/2 cup (60 g) powdered sugar, sifted

1 1/2 to 2 pounds (680 to 900 g) fresh strawberries, hulled and sliced

1/4 cup (50 g) granulated sugar

1 tablespoon fresh lemon juice, optional

extra powdered sugar for dusting, optional

How to Make this

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1. Preheat oven to 350°F (175°C). Grease and flour two 8 or 9 inch round cake pans and line bottoms with parchment so cakes come out clean. Spoon and level the 2 1/2 cups (312 g) flour when measuring so you don’t pack it.

2. Whisk together the flour, 2 1/2 teaspoons baking powder and 1/2 teaspoon fine salt in a bowl; set aside.

3. In a large bowl beat 1 cup (226 g) softened unsalted butter with 1 3/4 cups (350 g) granulated sugar until light and fluffy, about 3 to 4 minutes. Add the 4 large eggs one at a time, beating briefly after each so the batter stays smooth. Stir in 1 teaspoon of the 2 teaspoons pure vanilla extract.

4. Add the dry ingredients to the butter mixture in three additions, alternating with 1 cup (240 ml) whole milk (start and end with the dry). Mix on low speed and scrape the bowl, just until combined; don’t overmix or the cake will be tough.

5. Divide batter evenly between prepared pans, smooth tops and bake at 350°F for 22 to 30 minutes depending on pan size, until a toothpick inserted in the center comes out clean. Let cakes cool in pans 10 minutes, then turn out onto a wire rack to cool completely.

6. While cakes cool, hull and slice 1 1/2 to 2 pounds (680 to 900 g) fresh strawberries. Toss them with 1/4 cup (50 g) granulated sugar and 1 tablespoon fresh lemon juice if using; let sit 20 to 30 minutes so they release their juices (reserve any syrup for brushing the layers if you want extra moist cake).

7. Chill a mixing bowl and beaters for a few minutes, then whip 2 cups (480 ml) very cold heavy whipping cream with 1/2 cup (60 g) sifted powdered sugar and the remaining 1 teaspoon pure vanilla until soft to medium peaks form. Don’t overwhip or it will get grainy.

8. If the cake tops are domed, level them with a serrated knife so layers stack neatly. Place one cake layer on a serving plate, brush lightly with reserved strawberry syrup if you saved some, spread a thick layer of whipped cream, then mound on about half the macerated strawberries (including some juice). Top with second cake layer.

9. Frost the top and sides lightly or fully with remaining whipped cream and arrange remaining strawberries on top. Chill at least 30 minutes to set. Dust with extra powdered sugar just before serving if you like.

10. Tips: use room temperature eggs for a smoother batter, don’t pack the flour when measuring, keep the cream very cold for best whipping, and assemble close to serving time so the berries stay bright.

Equipment Needed

1. Conventional oven set to 350°F (175°C)
2. Two 8 or 9 inch round cake pans plus parchment paper to line the bottoms
3. Mixing bowls (one large for batter, one medium for dry ingredients)
4. Electric mixer with beaters (stand or hand)
5. Measuring cups and spoons and a kitchen scale for weighing flour and berries
6. Rubber spatula and a whisk for folding and scraping
7. Metal bowl and chilled beaters for whipping the cream
8. Serrated knife to level cake tops and an offset spatula for spreading frosting
9. Wire cooling rack and a pastry brush for brushing on strawberry syrup

FAQ

Can I make the cake ahead of time?

Yes. You can bake the layers 1 to 2 days ahead. Cool completely, wrap tightly in plastic and store in the fridge. Whipped cream is best made the day you assemble, but you can make it a few hours ahead and keep it very cold. Strawberries can be sliced and sugared up to a day ahead but they will release juice, so drain some liquid before layering.

How do I stop the cake from getting soggy?

Don't soak the berries too long. Toss them with the 1/4 cup sugar right before you assemble and drain any extra liquid. Brush the cake layers lightly with simple syrup or a thin layer of jam to seal them, and use the whipped cream as a barrier between fruit and cake. Assemble close to serving time if you can.

My whipped cream won't hold stiff peaks. What am I doing wrong?

Use very cold cream and a chilled bowl and beaters. Start slow, then increase speed. Add the powdered sugar as it thickens. If you need extra stability, add 1 teaspoon of cornstarch or 1 tablespoon of mascarpone. Dont overbeat or it will turn grainy and start to separate.

Can I swap milk or cream for lower fat versions?

You can use 2% milk in the cake, but whole milk makes the texture richer. For the topping you really want heavy whipping cream for a stable, fluffy texture. Lighter creams wont whip up the same or hold on the cake.

Can I freeze any part of this recipe?

Yes, baked layers freeze well up to 2 months if wrapped tightly. Thaw overnight in the fridge before assembling. Assembled cake with whipped cream doesnt freeze well because the cream changes texture, so avoid freezing the finished cake.

How do I get the best strawberry flavor without too much juice?

Use ripe but firm berries. Slice and toss with the 1/4 cup sugar and a splash of lemon juice 20 to 30 minutes before assembly to macerate lightly. Then pour off or reserve excess juices to drizzle on the side. This keeps the berries flavorful but not soggy.

The Best Strawberry Shortcake Cake Recipe Substitutions and Variations

All purpose flour: swap for a 1-to-1 gluten free flour blend, same weight (312 g). Make sure the blend includes xanthan gum so the cake doesnt fall apart.
Unsalted butter: use salted butter in the same amount and skip or cut the salt called for; or for a dairy free option use an equal weight of stick-style vegan butter, flavor will be a little different.
Whole milk: replace with buttermilk cup for cup for a tangy, more tender crumb; or use unsweetened almond or oat milk 1 to 1 if you need dairy free, the cake will be slightly less rich.
Heavy whipping cream: for a non dairy whipped topping chill full fat coconut milk cans overnight, scoop the solid cream and whip it with 1 to 2 tbsp sifted powdered sugar per cup of cream, it whips up light and holds shape.

Pro Tips

– Weigh the flour if you can, it’s the single best trick to get consistent cakes. If you dont have a scale spoon the flour into the cup and level it off with the back of a knife, dont pack it down.

– Keep everything for the whipped cream super cold and chill the bowl and beaters first, that makes whipping faster and fluffier. If you need the cake ready hours ahead, fold in a few tablespoons of mascarpone or use a stabilizer like instant pudding mix so the cream holds up longer.

– Macerate the strawberries but dont let them sit too long or they turn to mush, ten to thirty minutes is plenty. Save some of the syrup and brush it on the cake layers, it soaks in and makes the cake way more moist and flavorful.

– Dont overmix the batter, stop as soon as the flour is incorporated or the crumb will get tough. Also let the layers cool completely and even chill them a bit before frosting, it’s so much easier to level and you wont melt the cream while assembling.

The Best Strawberry Shortcake Cake Recipe

Recipe by Dan Coroni

0.0 from 0 votes

I perfected a Strawberry Shortcake Layer Cake that stacks delicate vanilla layers with fresh whipped cream and ripe strawberries, and I share one simple trick that keeps the cake wonderfully tender.

Servings

servings

Calories

571.4

kcal

Equipment: 1. Conventional oven set to 350°F (175°C)
2. Two 8 or 9 inch round cake pans plus parchment paper to line the bottoms
3. Mixing bowls (one large for batter, one medium for dry ingredients)
4. Electric mixer with beaters (stand or hand)
5. Measuring cups and spoons and a kitchen scale for weighing flour and berries
6. Rubber spatula and a whisk for folding and scraping
7. Metal bowl and chilled beaters for whipping the cream
8. Serrated knife to level cake tops and an offset spatula for spreading frosting
9. Wire cooling rack and a pastry brush for brushing on strawberry syrup

Ingredients

2 1/2 cups (312 g) all purpose flour
2 1/2 teaspoons baking powder
1/2 teaspoon fine salt
1 cup (226 g) unsalted butter, softened
1 3/4 cups (350 g) granulated sugar
4 large eggs, room temperature
2 teaspoons pure vanilla extract, divided
1 cup (240 ml) whole milk, room temperature
2 cups (480 ml) heavy whipping cream, very cold
1/2 cup (60 g) powdered sugar, sifted
1 1/2 to 2 pounds (680 to 900 g) fresh strawberries, hulled and sliced
1/4 cup (50 g) granulated sugar
1 tablespoon fresh lemon juice, optional
extra powdered sugar for dusting, optional

Directions

Preheat oven to 350°F (175°C). Grease and flour two 8 or 9 inch round cake pans and line bottoms with parchment so cakes come out clean. Spoon and level the 2 1/2 cups (312 g) flour when measuring so you don't pack it.
Whisk together the flour, 2 1/2 teaspoons baking powder and 1/2 teaspoon fine salt in a bowl; set aside.
In a large bowl beat 1 cup (226 g) softened unsalted butter with 1 3/4 cups (350 g) granulated sugar until light and fluffy, about 3 to 4 minutes. Add the 4 large eggs one at a time, beating briefly after each so the batter stays smooth. Stir in 1 teaspoon of the 2 teaspoons pure vanilla extract.
Add the dry ingredients to the butter mixture in three additions, alternating with 1 cup (240 ml) whole milk (start and end with the dry). Mix on low speed and scrape the bowl, just until combined; don't overmix or the cake will be tough.
Divide batter evenly between prepared pans, smooth tops and bake at 350°F for 22 to 30 minutes depending on pan size, until a toothpick inserted in the center comes out clean. Let cakes cool in pans 10 minutes, then turn out onto a wire rack to cool completely.
While cakes cool, hull and slice 1 1/2 to 2 pounds (680 to 900 g) fresh strawberries. Toss them with 1/4 cup (50 g) granulated sugar and 1 tablespoon fresh lemon juice if using; let sit 20 to 30 minutes so they release their juices (reserve any syrup for brushing the layers if you want extra moist cake).
Chill a mixing bowl and beaters for a few minutes, then whip 2 cups (480 ml) very cold heavy whipping cream with 1/2 cup (60 g) sifted powdered sugar and the remaining 1 teaspoon pure vanilla until soft to medium peaks form. Don’t overwhip or it will get grainy.
If the cake tops are domed, level them with a serrated knife so layers stack neatly. Place one cake layer on a serving plate, brush lightly with reserved strawberry syrup if you saved some, spread a thick layer of whipped cream, then mound on about half the macerated strawberries (including some juice). Top with second cake layer.
Frost the top and sides lightly or fully with remaining whipped cream and arrange remaining strawberries on top. Chill at least 30 minutes to set. Dust with extra powdered sugar just before serving if you like.
Tips: use room temperature eggs for a smoother batter, don’t pack the flour when measuring, keep the cream very cold for best whipping, and assemble close to serving time so the berries stay bright.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.