The first time I made this strawberry shortcake cake, I was surprised at how simple ingredients turned into something that tasted celebratory and fresh.
It’s a straightforward, five-step cake that leans on classic technique rather than tricks.
If you want a dessert that looks like you fussed for hours but takes less time, this recipe is a winner.
For a lighter, sponge-like berry cake, I sometimes compare notes with a Japanese strawberry cake I follow for texture cues.
Why You’ll Love This Recipe
- Quick, five-step process that yields a showstopper.
- Fresh strawberry flavor front and center.
- Light, tender crumb with clouds of whipped cream.
- Easy to scale up for parties or down for intimate desserts.
This cake balances a tender shortcake crumb with pillowy whipped cream and bright, juicy strawberries. The cake layer is soft but holds its shape under the cream and fruit. The whipped cream adds air and silkiness while the strawberries bring acidity and natural sweetness that cut through the richness.
“Made this for a summer family dinner and everyone asked for seconds — the layers stayed light and the strawberries tasted like summer. Absolutely 5 stars!” — Sarah, reader
Also, if you’re planning a simple birthday or celebration cake with minimal fuss, try pairing ideas from my minimalist birthday cake approach for decoration.
Key Ingredients
All-purpose flour: This is the backbone of the cake. Use a reliable, mid-protein flour for an even crumb (King Arthur or a local unbleached APF work well). Measure by spooning into the cup and leveling to avoid a dense cake.
Unsalted butter, softened: Butter contributes flavor, tenderness, and helps with browning. Use unsalted so you can control salt levels; plug in a European-style butter if you want extra richness and a slightly firmer crumb.
Fresh strawberries: They’re the star ingredient. Choose firm, ripe berries with a bright aroma. Hull and slice just before assembling to avoid sogginess. If you want a berry-forward twist, macerate them briefly with a teaspoon of sugar for extra juice.
Heavy whipping cream: For stable, airy whipped cream you want cream with at least 36% fat. Chill the bowl and whisk before whipping for faster and sturdier peaks. Brands like Organic Valley or local cream from a trusted dairy make a noticeable difference.
Full ingredient list:
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1 tbsp baking powder
- 1/2 tsp salt
- 1/2 cup unsalted butter, softened
- 3/4 cup milk
- 2 large eggs
- 1 tsp vanilla extract
- 2 cups fresh strawberries, sliced
- 1 cup heavy whipping cream
- 2 tbsp powdered sugar
Step-by-Step Instructions
Step 1: Prep oven and pans
Preheat your oven to 350°F and prepare two 8-inch round cake pans by greasing and flouring them.
Get a wire rack ready for cooling so you can move the cakes without tearing them.
Pro Tip: Line the bottom of the pans with a parchment circle for easy removal. You’ll know the pans are properly prepped when the parchment peels away cleanly.
Step 2: Dry mix
In a large bowl, whisk together the 2 cups of all-purpose flour, 1 cup granulated sugar, 1 tablespoon baking powder, and 1/2 teaspoon salt.
This ensures even distribution of leavening and avoids salty pockets.
Pro Tip: Sift or whisk vigorously for 30 seconds. The batter will feel smoother and the rise will be more even when the leavening is distributed.
Step 3: Add wet ingredients and beat
Add the softened 1/2 cup unsalted butter, 3/4 cup milk, 2 large eggs, and 1 teaspoon vanilla extract to the dry mix. Beat until smooth and homogenous. The batter should be thick but pourable.
Pro Tip: If using room-temperature butter, start on low speed to combine then increase. Overbeating after eggs are added can make the cake tough; stop when it’s smooth. For a quick reference on batter techniques, I sometimes review tips from a cake batter overnight guide to adapt timing.
Step 4: Bake the layers
Divide the batter evenly between the two prepared pans and smooth the tops. Bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean.
Remove from oven and let cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
Pro Tip: Rotate the pans halfway through baking if your oven has hot spots. You’ll know the cakes are done when the tops spring back gently and the toothpick is clean.
Step 5: Whip cream and assemble
Chill your mixing bowl, then whip 1 cup heavy whipping cream with 2 tablespoons powdered sugar until stiff peaks form. Spread half the whipped cream over one cake layer, top with a layer of sliced strawberries, then place the second cake layer and repeat with the remaining cream and strawberries. Serve immediately or refrigerate for up to 2 hours.
Pro Tip: For cleaner slices, chill the assembled cake for 30 minutes before slicing. Knife warming between cuts helps—dip the blade in hot water, dry, then slice.
Expert Tips for Success
- Temperature matters: Use room-temperature eggs, butter, and milk so ingredients blend smoothly and trap air. Cold ingredients can create lumps and reduce rise.
- Measure flour properly: Spoon-and-level or use a kitchen scale (1 cup AP flour ≈ 120–125 g) to avoid a gummy, heavy cake.
- Butter technique: Creaming butter into the dry mix here is brief; if your butter is very soft, chill slightly. Over-soft butter can lead to a dense crumb.
- Whipping cream stability: For firmer whipped cream, add a teaspoon of cornstarch or a small dash of instant vanilla pudding mix while whipping. Chill the bowl and beaters for quicker, more stable peaks.
- Prevent soggy layers: If your strawberries are extremely juicy, sprinkle a thin layer of crushed graham or finely chopped toasted almonds between the fruit and cream to absorb excess moisture.
- Troubleshooting cracks or doming: If the top domes excessively, tap the pan gently before baking and ensure your oven temperature is accurate with an oven thermometer. Consider reducing temperature by 10–15°F and extending bake time for more even rise.
- Make-ahead tips: You can bake the two layers a day ahead, wrap tightly and refrigerate. Whip cream and slice berries just before assembly for best texture and appearance.
Storage & Freezing
Fridge: Store assembled cake in the fridge covered loosely with a cake dome or an overturned bowl. Consume within 48 hours for best texture. After two days the whipped cream may break down and strawberries will release more juice.
Freezer: For longer storage, freeze unassembled cake layers. Wrap each layer tightly in plastic wrap and then in foil to prevent freezer burn. Freeze up to 2 months. Thaw in the refrigerator overnight before assembling.
Assembled freezing: I don’t recommend freezing an assembled cake with fresh whipped cream and strawberries; the cream separates and the fruit becomes mushy. If you must freeze an assembled cake, flash-freeze slices on a tray, then wrap individually and use within 2 weeks. Thaw in the fridge and expect some texture change.
Reheating: This cake is best served chilled or at cool room temperature. If you prefer a slightly warmer slice, allow the refrigerated slice to sit for 10–15 minutes at room temperature; do not microwave, as whipped cream will collapse.
Variations & Substitutions
- Lemon-vanilla twist: Add 1 tsp lemon zest to the batter and a tablespoon of lemon juice to the whipped cream for a citrus lift. Replace half the milk with buttermilk for extra tang.
- Gluten-free swap: Use a 1:1 gluten-free flour blend formulated for cakes. Add a teaspoon of xanthan gum if your blend lacks binding agents. Bake times may vary slightly.
- Dairy-free option: Substitute dairy milk with unsweetened almond milk and use a plant-based butter alternative in the batter. For the topping, use stabilized coconut cream (chill a can and whip the solidified cream).
- Boozy macerated strawberries: Toss sliced strawberries with a tablespoon of Grand Marnier or rum and a teaspoon of sugar for 30 minutes before layering to deepen flavor.
Frequently Asked Questions
Q: Can I use frozen strawberries instead of fresh?
A: You can, but frozen berries release extra moisture and can make the cake soggy. If using frozen, thaw completely, drain off excess juice, and pat dry with paper towels. Consider folding them into whipped cream last-minute rather than layering heavily.
Q: How do I prevent the whipped cream from becoming runny?
A: Chill your bowl and beaters, use high-fat cream (36%+), and stop whipping at stiff peaks. If humidity is high, add a stabilizer like 1 teaspoon cornstarch or 1 tablespoon powdered sugar per cup of cream. Chill assembled cake immediately.
Q: Can I make this into cupcakes or a sheet cake?
A: Yes. For cupcakes, the batter yields roughly 18–20 cupcakes; bake at 350°F for about 16–20 minutes. For a sheet cake, use a 9×13 pan and start checking at 20 minutes; adjust time until a toothpick is clean.
Q: Why did my cake sink in the middle?
A: Common causes are underbaking, opening the oven too early, too much leavening, or inaccurate measurements. Confirm oven temp, measure ingredients accurately, and test with a toothpick to ensure doneness before cooling.
Q: Can I use stabilized whipped cream or buttercream instead?
A: Stabilized whipped cream (with gelatin or instant pudding) holds up better if you need longer display times. Swiss meringue or Swiss buttercream also pair nicely if you prefer a sweeter, more stable frosting.
Final Thoughts
This strawberry shortcake cake is simple, bright, and dependable, perfect for summer gatherings or anytime you want a classic dessert.
Leave a star rating in the recipe card below and pin this to your summer desserts board on Pinterest.
Conclusion
If you want inspiration for a slightly different take on strawberry shortcake-style desserts, I find techniques from The Pioneer Woman’s Strawberry Shortcake Cake on Savory Sweet Life helpful for rustic assemblies.
For a layered presentation with different cream and sponge techniques, this Classic Strawberry Shortcake Layered Cake on Olive & Mango gives great ideas for decoration and alternate layering.
Strawberry Shortcake Cake
Ingredients
Cake Ingredients
- 2 cups all-purpose flour Use a reliable, mid-protein flour for an even crumb.
- 1 cup granulated sugar
- 1 tbsp baking powder
- 1/2 tsp salt
- 1/2 cup unsalted butter, softened Use unsalted to control salt levels.
- 3/4 cup milk Use room-temperature milk.
- 2 large eggs Use room-temperature eggs.
- 1 tsp vanilla extract
Topping Ingredients
- 2 cups fresh strawberries, sliced Choose firm, ripe berries.
- 1 cup heavy whipping cream Use cream with at least 36% fat.
- 2 tbsp powdered sugar
Instructions
Preparation
- Preheat your oven to 350°F and prepare two 8-inch round cake pans by greasing and flouring them.
- In a large bowl, whisk together the flour, sugar, baking powder, and salt.
Mixing
- Add the softened butter, milk, eggs, and vanilla extract to the dry mix. Beat until smooth and homogenous.
Baking
- Divide the batter evenly between the prepared pans. Bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean.
- Let cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
Whipping Cream and Assembly
- Chill your mixing bowl, then whip the heavy whipping cream with powdered sugar until stiff peaks form.
- Spread half of the whipped cream over one cake layer, top with a layer of sliced strawberries, then place the second cake layer and repeat with the remaining cream and strawberries.
- Serve immediately or refrigerate for up to 2 hours.
