Indulge in the ultimate summer dessert with this delicious Strawberry Shortcake Cake. Combining light, buttery cake layers, macerated fresh strawberries, and stabilized whipped cream, this cake elevates the classic strawberry shortcake to new heights. Whether you’re hosting a special celebration or enjoying a simple family gathering, this showstopper will leave everyone asking for seconds. The best part? It’s just as easy to make as traditional shortcakes, but with the added flair of a layered masterpiece.
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Why Strawberry Shortcake Cake is the Ultimate Dessert Choice
Strawberry shortcake is a favorite dessert for a reason – it’s fresh, flavorful, and versatile. What makes this Strawberry Shortcake Cake so unique is its ability to take that same sweet flavor and transform it into a more elegant, multi-layered dessert. With its tender cake layers, sweetened strawberries, and creamy whipped topping, this dessert is the perfect blend of lightness and richness. The addition of stabilized whipped cream ensures that the layers hold up, making it an excellent choice for both casual and formal occasions.
Ingredients for Strawberry Shortcake Cake
To make this beautiful dessert, you’ll need a few simple ingredients. Here’s a breakdown:
• All-purpose flour: Forms the base of the cake, providing structure and texture.
• Sugar: Sweetens the cake and adds moisture.
• Baking powder: Helps the cake rise for a soft, airy texture.
• Salt: Balances the sweetness and enhances the flavors.
• Baking soda: Works with the buttermilk to help the cake rise further.
• Unsalted butter: Adds richness and a tender texture to the cake layers.
• Buttermilk: Contributes to the tangy flavor and moistness of the cake.
• Vanilla extract: Adds a warm, aromatic flavor to the cake.
• Eggs: Bind the ingredients and help the cake hold its shape.
• Fresh strawberries: These provide the juicy, sweet fruit flavor and natural moisture.
• Cream cheese: Used to stabilize the whipped cream, keeping it firm and rich.
• Powdered sugar: Sweetens the whipped cream while maintaining its smooth texture.
• Heavy cream: Forms the luxurious, creamy base of the topping.
• Vanilla extract: Enhances the flavor of the whipped cream and complements the strawberries.
Alternative Ingredient Suggestions for Dietary Preferences
If you need to adapt the Strawberry Shortcake Cake for dietary preferences or availability, consider these swaps:
• Gluten-free flour: Swap out the all-purpose flour with a gluten-free blend for a gluten-free version of this cake.
• Non-dairy butter and cream: For a dairy-free option, replace the butter with a plant-based alternative, and use coconut cream or almond milk in the whipped cream.
• Swerve or Stevia: Replace regular sugar with a sugar substitute for a lower-calorie version of this cake.
• Almond extract: Swap vanilla extract for almond extract to give your whipped cream an extra layer of flavor.
Step-by-Step Instructions to Make Strawberry Shortcake Cake
- Preheat the oven to 350°F and prepare your cake pans by greasing and flouring them. If you have parchment paper, line the pans for easy removal of the cakes.
- Combine dry ingredients: In a large mixing bowl, whisk together the all-purpose flour, sugar, baking powder, salt, and baking soda.
- Mix in the butter: Add the softened unsalted butter to the dry ingredients. Mix on low speed until the mixture resembles coarse sand.
- Add the liquids: Pour in the buttermilk and vanilla extract, then mix on low until the batter comes together. Increase the speed to medium and beat for 30 seconds to ensure the batter is smooth.
- Add eggs: Incorporate the eggs one at a time, mixing well after each addition. Scrape down the sides of the bowl as needed. Continue to mix until the batter is thick and smooth.
- Bake the cake layers: Divide the batter between your prepared pans. Smooth the tops and bake for 21-24 minutes if using 8-inch pans, or 28-33 minutes if using 9-inch pans. Check for doneness by inserting a toothpick into the center of the cake—it should come out clean.
- Cool the cakes: Allow the cakes to cool in their pans for 5 minutes, then transfer them to a wire rack to cool completely.
- Prepare the strawberries: Hull and slice the fresh strawberries, then toss them with sugar. Let them sit at room temperature for about 30 minutes to draw out the juices.
- Make the stabilized whipped cream: In a stand mixer, beat the softened cream cheese, powdered sugar, and vanilla extract until smooth. Gradually add the heavy cream and beat until stiff peaks form.
- Assemble the cake: Place one layer of cake on your serving dish. Spread a generous amount of whipped cream over the top, followed by half of the macerated strawberries. Repeat with the second layer. If using a third layer, finish by topping with more whipped cream and the remaining strawberries.

Tips & Tricks for a Perfect Strawberry Shortcake Cake
• Chill the cream: Make sure your heavy cream is well-chilled before whipping, as it helps achieve a better consistency.
• Macerate the strawberries: Let the strawberries sit with sugar for at least 30 minutes to enhance their sweetness and draw out their juices.
• Don’t overmix the batter: Overmixing can lead to a dense cake. Stir until just combined for the fluffiest results.
• Use a serrated knife to slice the cake: This ensures clean, even layers without squashing the cake.
Pairing Ideas and Variations
Pair your Strawberry Shortcake Cake with a light, refreshing drink like iced tea or lemonade. For a twist, try adding a layer of lemon curd or mascarpone cheese between the cake layers. You can also experiment with different fruits—blueberries, raspberries, or even peaches make wonderful additions or substitutions for the strawberries.
For those with dietary restrictions, this cake can easily be made gluten-free or dairy-free with a few simple ingredient swaps. It’s also a great option for potlucks, birthdays, or any summer celebration.
Seasonal Variations of Strawberry Shortcake Cake
As strawberries are a quintessential summer fruit, this Strawberry Shortcake Cake is perfect for enjoying during the peak strawberry season. However, you can extend the flavor of this dessert by switching out the strawberries for other seasonal fruits such as peaches or cherries. These fruits can be macerated in sugar just like strawberries and make for a delicious variation that still celebrates the essence of summer.
This Strawberry Shortcake Cake is more than just a dessert—it’s a celebration in a slice! Whether you’re making it for a birthday, a family gathering, or just because you’re craving something sweet, this cake is sure to be a hit.
Conclusion
This Strawberry Shortcake Cake is the perfect dessert to elevate any summer occasion. Whether it’s a family dinner, a birthday, or a holiday celebration, this dessert is guaranteed to impress. The delicate layers of buttery cake, sweet macerated strawberries, and creamy whipped topping come together in a show-stopping treat that is both refreshing and indulgent. Plus, with simple ingredients and straightforward instructions, this cake is just as easy to make as traditional shortcakes—making it a must-try for your next gathering!
Serve it as a delightful centerpiece at your next event or enjoy it as a sweet treat during the summer months. No matter the occasion, this Strawberry Shortcake Cake will become a beloved dessert everyone will want to recreate!
FAQs About Strawberry Shortcake Cake
1. Can I make Strawberry Shortcake Cake ahead of time?
Yes, you can bake the cake layers ahead of time and store them in an airtight container at room temperature for up to 3 days. Prepare the whipped cream and strawberries just before assembling the cake to ensure the best texture and freshness.
2. How can I store leftovers of Strawberry Shortcake Cake?
After serving, store any leftover cake in an airtight container in the refrigerator. The cake is best enjoyed within 3 days as the moisture from the strawberries can make the cake layers soggy over time.
3. Can I use frozen strawberries for the macerated topping?
While fresh strawberries are ideal for this recipe, you can use frozen strawberries in a pinch. Thaw the strawberries and drain any excess water before macerating them with sugar. This ensures the consistency and flavor remain intact.
4. How do I prevent the whipped cream from melting in the cake?
To prevent the whipped cream from melting, use stabilized whipped cream. The addition of cream cheese or gelatin helps maintain its texture even after being assembled in layers. This ensures your Strawberry Shortcake Cake stays intact and holds its shape for longer periods
More Relevant Recipes
- Strawberry Rhubarb Cheesecake Bars: These cheesecake bars combine the tartness of rhubarb with the sweetness of strawberries in a creamy, decadent filling, all set on a buttery crust. Perfect for those who enjoy a tangy twist on traditional strawberry desserts.
- Strawberry Rhubarb Pie: A classic dessert that celebrates the bold flavors of strawberries and rhubarb. With a buttery, flaky crust and a sweet-tart filling, this pie is a delightful variation for those who love a fruity and comforting dessert.
- Easy No-Bake Biscoff Dessert: A no-bake dessert with a rich and creamy filling, paired with the caramelized flavor of Biscoff cookies. A delicious treat for those looking for an easy, chilled dessert with a unique, flavorful twist.

Strawberry Shortcake Cake
- Total Time: 1 hour 30 minutes
- Yield: 12 to 16 servings
- Diet: Vegetarian
Description
This Strawberry Shortcake Cake is a decadent, layered dessert perfect for any celebration. With its buttery, soft cake layers, sweetened macerated strawberries, and rich, stabilized whipped cream, it elevates the classic strawberry shortcake into a showstopping treat that’s both easy to make and visually stunning. Ideal for summer gatherings or special occasions, this dessert is sure to impress your guests.
Ingredients
- 2 2/3 cups all-purpose flour
- 1 1/2 cups sugar
- 2 tablespoons baking powder
- 1 teaspoon salt
- 1/2 teaspoon baking soda
- 1 cup unsalted butter, room temperature
- 1 1/4 cups buttermilk
- 2 teaspoons vanilla extract
- 3 large eggs, room temperature
- 1 pound fresh strawberries, sliced
- 2 tablespoons granulated sugar (for macerating strawberries)
- 4 ounces cream cheese, softened
- 1/2 cup powdered sugar
- 1/2 teaspoon vanilla extract (for whipped cream)
- 2 cups heavy cream
Instructions
- Preheat the oven to 350°F. Lightly grease and flour three 8-inch cake pans (or two 9-inch pans), and line with parchment paper if desired.
- In a large mixing bowl, whisk together the all-purpose flour, sugar, baking powder, salt, and baking soda.
- Add the softened butter and mix on low speed until the mixture looks sandy, about 2 minutes.
- Pour in the buttermilk and vanilla extract. Mix on low speed until combined, then increase speed to medium and mix for 30 seconds.
- Add the eggs one at a time, mixing well after each addition. Scrape down the bowl after each egg. Mix on medium-high speed for 30 seconds until smooth and thick.
- Divide the batter evenly among the pans. Smooth the tops with a spatula and bake for 21-24 minutes for 8-inch pans, or 28-33 minutes for 9-inch pans. The edges should be golden brown, and a toothpick inserted into the center should come out clean.
- Cool the cakes in their pans for 5 minutes, then turn them out onto a wire rack to cool completely.
- While the cakes cool, prepare the strawberries. Slice them and toss with 2 tablespoons of sugar. Let them sit at room temperature for about 30 minutes to macerate.
- For the whipped cream, beat the softened cream cheese, powdered sugar, and vanilla extract until smooth. Gradually add the heavy cream and beat until stiff peaks form.
- Assemble the cake: Place one cake layer on a serving dish. Spread a generous amount of whipped cream, followed by half of the macerated strawberries. Repeat with the second layer. If using a third layer, top with more whipped cream and the remaining strawberries. Garnish with extra strawberries if desired.
Notes
- Ensure the heavy cream is well-chilled before whipping for better consistency.
- The whipped cream can be stabilized with cream cheese for a firmer texture that holds up well in a layered cake.
- You can make the cake layers ahead of time and store them in an airtight container for up to 3 days or freeze them for up to 1 month.
- If you don’t have buttermilk, you can make a quick substitute by mixing 1 1/4 cups of milk with 1 tablespoon of lemon juice or vinegar.
- For an extra touch, try adding a layer of lemon curd between the cake layers for a zesty flavor contrast.
- Prep Time: 30 minutes
- Cook Time: 24 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 383
- Sugar: 28g
- Sodium: 437mg
- Fat: 26g
- Saturated Fat: 16g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 107mg