Why You’ll Love This Recipe
This cake is light, fresh, and not overly sweet, making it perfect for warm weather. The combination of juicy strawberries, airy cream, and soft cake layers creates a balanced and irresistible dessert. It’s simple enough to make at home yet elegant enough for special occasions.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
all-purpose flour
baking powder
salt
granulated sugar
butter
eggs
milk
vanilla extract
fresh strawberries, sliced
heavy whipping cream
powdered sugar
Directions
Preheat your oven to 180°C (350°F) and grease and line two round cake pans.
In a bowl, whisk together the flour, baking powder, and salt.
In a separate large bowl, cream the butter and sugar until light and fluffy. Add the eggs one at a time, mixing well after each addition, then stir in the vanilla extract.
Gradually add the dry ingredients to the wet mixture, alternating with the milk, and mix until just combined.
Divide the batter evenly between the prepared pans and bake for 20–25 minutes, or until a toothpick inserted in the center comes out clean.
Allow the cakes to cool completely before assembling.
Whip the heavy cream with powdered sugar until soft peaks form.
Place one cake layer on a serving plate, spread a layer of whipped cream, and top with sliced strawberries.
Add the second cake layer and repeat with more whipped cream and strawberries on top.
Chill slightly before serving for best texture.
Servings and timing
Servings: 8–10
Preparation time: 20 minutes
Baking time: 20–25 minutes
Assembly time: 10 minutes
Total time: about 50–60 minutes
Variations
Use sponge cake or biscuit-style layers for a more traditional shortcake texture. Add a layer of strawberry jam for extra flavor. You can also mix other berries like blueberries or raspberries for a mixed berry version.
Storage/Reheating
Store the cake in the refrigerator for up to 2 days. Keep it covered to maintain freshness. This cake is best served chilled and does not require reheating.
FAQs
Can I use frozen strawberries?
Fresh strawberries are best, but thawed frozen ones can be used if drained well.
How do I keep the whipped cream stable?
You can add a stabilizer like a bit of gelatin or cream cheese.
Can I make the cake layers ahead of time?
Yes, bake them a day in advance and store covered.
What type of cream should I use?
Heavy whipping cream is best for structure and richness.
Can I make this cake gluten-free?
Yes, use a gluten-free flour blend.
Why is my cake dense?
Overmixing the batter can result in a dense texture.
Can I add frosting instead of whipped cream?
Yes, but whipped cream keeps it light and traditional.
How do I slice the cake neatly?
Chill the cake before slicing and use a sharp knife.
Can I make cupcakes instead?
Yes, adjust the baking time to about 15–18 minutes.
Is this cake very sweet?
It has a balanced sweetness, especially with fresh fruit.
Conclusion
Strawberry shortcake cake is a delightful dessert that brings together light cake, fresh fruit, and airy cream in perfect harmony. It’s an easy yet impressive treat that’s sure to be a favorite for any occasion.
PrintStrawberry Shortcake Cake
A light and tender layered cake filled with fresh strawberries and fluffy whipped cream, capturing the classic flavors of strawberry shortcake in an elegant dessert.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 55 minutes
- Yield: 8-10 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup granulated sugar
- 1/2 cup butter, softened
- 3 large eggs
- 1 cup milk
- 1 teaspoon vanilla extract
- 2 cups fresh strawberries, sliced
- 1 1/2 cups heavy whipping cream
- 1/3 cup powdered sugar
Instructions
- Preheat the oven to 350°F (180°C) and grease and line two round cake pans.
- In a bowl, whisk together flour, baking powder, and salt.
- In a separate bowl, cream butter and granulated sugar until light and fluffy.
- Add eggs one at a time, mixing well after each addition, then stir in vanilla extract.
- Gradually add dry ingredients alternately with milk, mixing until just combined.
- Divide batter evenly between pans and bake for 20–25 minutes, until a toothpick inserted comes out clean.
- Cool cakes completely before assembling.
- Whip heavy cream with powdered sugar until soft peaks form.
- Place one cake layer on a plate, spread whipped cream, and top with sliced strawberries.
- Add the second layer and repeat with whipped cream and strawberries on top.
- Chill slightly before serving.
Notes
- Use fresh strawberries for best flavor and texture.
- Chill the cake before slicing for cleaner cuts.
- Add a layer of strawberry jam for extra flavor.
- Store covered in the refrigerator for up to 2 days.
- Do not overmix batter to keep the cake light and tender.
Nutrition
- Serving Size: 1 slice
- Calories: 340 kcal
- Sugar: 22 g
- Sodium: 180 mg
- Fat: 18 g
- Saturated Fat: 11 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 85 mg
