This Layered Strawberry Shortcake Cake is a delightful twist on the classic summertime treat. It’s made up of fluffy cake layers soaked with sweet strawberry syrup, fresh strawberries piled high between each layer, and plenty of whipped cream to keep things light and dreamy. The bright red strawberries against the soft cream and golden cake make it as pretty as it is delicious.
I love making this cake when strawberries are at their peak because the fresh fruit really shines here. One of my favorite things is how the layers come together—each bite has a juicy sweetness balanced by the airy whipped cream and tender cake. It’s a simple combination that feels special every time, whether it’s for a family gathering or just a sunny afternoon treat.
My tip? Let the cake chill for a few hours before serving so the flavors meld and the whipped cream sets nicely. I usually slice it up alongside a cup of tea or a cold glass of lemonade. It’s also a fun cake to bring to picnics or celebrations because it looks festive and everyone loves a slice of strawberry shortcake in cake form!
Key Ingredients & Substitutions
Strawberries: Fresh, ripe strawberries are the star here. Look for bright red ones with no soft spots. If strawberries are out of season, frozen (thawed and drained) can work but may be less firm.
Butter & Milk: These add richness to the cake. You can swap whole milk with almond or oat milk for a dairy-free option. Use vegan butter if you prefer a plant-based version.
Heavy Cream: Whipping cream makes the cake light and creamy. For a lighter option, try half-and-half, but it won’t whip as stiff. Stabilized whipped cream will hold longer if you’re making this ahead.
Flour and Sugar: All-purpose flour provides structure. Cake flour can make an even softer cake if you have it. Granulated sugar sweetens the cake and the macerated strawberries; honey or maple syrup can substitute but change texture slightly.
How Do You Make Perfect Whipped Cream for Strawberry Shortcake?
Whipped cream gives this cake its airy, soft texture, but it can be tricky to get just right. Here’s how I do it:
- Start with cold heavy cream—chilling your bowl and beaters helps too.
- Beat on medium-high speed. First, it will look like bubbles, then thicken, then start to peak.
- Add powdered sugar and vanilla near the stiff peak stage for sweetness and flavor.
- Stop beating as soon as stiff peaks form; overwhipping turns cream grainy and buttery.
If you want your cream to hold up longer, add a teaspoon of cream cheese or a bit of gelatin while whipping. I usually whip fresh right before assembling for best texture.
Equipment You’ll Need
- 2 8-inch round cake pans – I recommend these for even baking and easy layer removal.
- Mixing bowls – for whisking the strawberries, whipping cream, and mixing cake batter.
- Electric mixer – makes whipping cream and creaming butter much faster and fluffier.
- Rubber spatula – helps gently fold ingredients and spread layers smoothly.
- Cooling racks – to cool the cakes completely before assembling.
- Serving platter or cake stand – for showing off your beautiful strawberry cake.
Flavor Variations & Add-Ins
- Use raspberries, blueberries, or mixed berries instead of strawberries for different fruity flavors.
- Add a splash of liqueur (like Grand Marnier or Amaretto) to the strawberries or whipped cream for a grown-up twist.
- Mix in chopped nuts (like almonds or pecans) between layers for crunch and flavor.
- Insert a layer of lemon curd or cream cheese frosting for extra richness and a citrus hint.
Layered Strawberry Shortcake Cake
Ingredients You’ll Need:
For the Cake:
- 2 ½ cups all-purpose flour
- 2 ½ tsp baking powder
- ½ tsp salt
- 1 cup unsalted butter, softened
- 1 ¾ cups granulated sugar
- 4 large eggs
- 1 tsp vanilla extract
- 1 cup whole milk
For the Filling:
- 2 cups fresh strawberries, sliced
- 2 tbsp granulated sugar
For the Whipped Cream:
- 2 cups heavy whipping cream, cold
- ¼ cup powdered sugar
- 1 tsp vanilla extract
For Decoration:
- Whole strawberries (about 8-10), washed and dried
How Much Time Will You Need?
This cake takes about 20 minutes of prep time, 25-30 minutes of baking, plus cooling time of about 1 hour. You’ll then spend some time assembling and decorating the cake, and finally need at least 2 hours chilling time in the fridge before serving. Overall, plan for around 4 hours from start to finish.
Step-by-Step Instructions:
1. Prepare and Bake the Cake Layers:
Preheat your oven to 350°F (175°C), then grease and flour two 8-inch round cake pans. In a medium bowl, whisk together the flour, baking powder, and salt. In a large bowl, beat together softened butter and granulated sugar until creamy and light, about 3-4 minutes. Add eggs one at a time, beating well after each, then stir in vanilla extract. Alternate adding the flour mixture and milk to the butter mixture, starting and ending with flour. Mix until just combined. Divide batter evenly between pans and smooth tops. Bake 25-30 minutes, or until a toothpick inserted in the center comes out clean. Let cool in pans for 10 minutes, then turn out onto wire racks to cool completely.
2. Prepare the Strawberries and Whipped Cream:
While the cakes cool, mix sliced strawberries with 2 tablespoons sugar and let sit for about 20 minutes to soften and create juice. For the whipped cream, beat cold heavy cream, powdered sugar, and vanilla extract in a chilled bowl until stiff peaks form. Be careful not to overbeat.
3. Assemble the Cake:
Once cakes are fully cool, slice each horizontally to create four thin layers. Place the first layer on a cake stand or plate. Spread a thick layer of whipped cream over the cake, then pile on a quarter of the macerated strawberries, including some syrup. Repeat for the next two layers. Place the final cake layer on top and cover the entire cake with whipped cream, spreading smooth around sides and top.
4. Decorate and Chill:
Using any leftover whipped cream, pipe rosettes or star shapes along the edges for decoration. Arrange whole strawberries on top for a fresh, pretty finish. Chill the cake in the fridge for at least 2 hours before serving to help it set and allow flavors to meld.
5. Serve and Enjoy:
Slice your Layered Strawberry Shortcake Cake and enjoy the delicious blend of fluffy cake, sweet strawberries, and light whipped cream. Perfect for any celebration or a special treat!
Can I Use Frozen Strawberries Instead of Fresh?
Yes, you can use frozen strawberries, but be sure to thaw and drain them well to avoid extra moisture in the cake layers. Frozen berries may be softer and release more juice, so gently pat them dry before using.
How Should I Store Leftover Cake?
Store any leftover cake covered tightly in the refrigerator for up to 3 days. Because of the whipped cream and fresh fruit, it’s best eaten within this time for optimal freshness and texture.
Can I Make the Cake Ahead of Time?
Absolutely! You can bake the cake layers and prepare the strawberries a day in advance. Assemble and decorate the cake a few hours before serving, then refrigerate to keep everything fresh.
What’s the Best Way to Cut This Cake?
Use a sharp knife dipped in hot water and wiped dry before slicing each piece. This helps cut cleanly through the whipped cream and soft layers without squishing the cake.
