Bright, fresh strawberries meet tender cake in this delightful Strawberry Shortcake Cake. Every bite is soft, lightly sweet, and filled with juicy berries for a dessert that feels like a celebration.
Strawberry Shortcake Cake
Equipment
- 1 8-inch round cake pan lined with parchment
- 1 Mixing Bowls
- 1 Electric Mixer or whisk
- 1 Spatula
Ingredients
Cake
- 1.5 cups all-purpose flour
- 1 cup granulated sugar
- 1.5 tsp baking powder
- 0.5 tsp salt
- 2 eggs large
- 0.5 cup whole milk or dairy-free milk
- 0.5 cup unsalted butter room temperature, or use neutral oil
- 2 tsp vanilla extract alcohol-free preferred
Filling & Topping
- 1 lb fresh strawberries sliced (or use raspberries/mixed berries)
- 2 tbsp granulated sugar for tossing strawberries
- 1.25 cups heavy whipping cream or coconut cream substitute, cold
- 1.5 tbsp powdered sugar for sweetening cream
Instructions
Cake
- Preheat your oven to 350°F (175°C) and line an 8-inch round cake pan with parchment. In a bowl, whisk together flour, baking powder, and salt. In another bowl, cream the butter and sugar until light and fluffy. Beat in eggs and vanilla, then alternate adding the flour mixture and milk, stirring just until combined.
- Pour the batter into the prepared pan. Bake for 28–32 minutes until golden and a toothpick comes out clean. Cool the cake completely before assembling.
Filling & Topping
- While the cake cools, toss sliced strawberries with 2 tablespoons sugar and let rest to release juices. Whip the cream with powdered sugar until soft peaks form. Chill until ready to assemble.
- Once cooled, slice the cake horizontally for two even layers. Spread a generous layer of whipped cream and half the strawberries over the bottom half, then set the second cake layer on top. Finish with more whipped cream and a shower of berries. Serve immediately.
Notes
Why You’ll Love This Strawberry Shortcake Cake
This Strawberry Shortcake Cake captures all the nostalgia of classic shortcake, but with the ease of a single cake slice. It’s perfect for spring gatherings, birthday parties, or just because you have a craving for something fruity and special. The light cake layers and creamy topping make it irresistible.
Strawberry Shortcake Cake Ingredients & Substitutions
- Fresh strawberries (sliced)
- All-purpose flour
- Granulated sugar
- Baking powder
- Salt
- Eggs
- Whole milk (or dairy-free milk)
- Unsalted butter (room temperature, or use neutral oil)
- Alcohol-free vanilla extract
- Heavy whipping cream (for topping, or coconut cream substitute)
- Powdered sugar (for topping)
If strawberries aren’t in season, feel free to use raspberries or a mix of berries. For dairy sensitivities, swap milk and cream for your favorite plant-based alternatives.
Step-by-Step Instructions to Make Strawberry Shortcake Cake
Step 1: Prep the Cake
Preheat your oven and line a round cake pan with parchment. In a bowl, whisk together flour, baking powder, and salt. In another bowl, cream the butter and sugar until light. Beat in eggs and vanilla, then alternate adding flour mixture and milk, stirring just until combined.
Step 2: Bake
Pour the batter into the prepared pan. Bake until the top is golden and a toothpick comes out clean. Let the cake cool completely before assembling.
Step 3: Prepare Strawberries and Cream
While the cake cools, toss sliced strawberries with a bit of sugar and let them rest. Whip the cream with powdered sugar until soft peaks form.
Step 4: Assemble
Slice the cooled cake horizontally for two even layers. Spread a generous layer of whipped cream and fresh strawberries over the bottom half, then top with the second cake layer. Finish with more cream and a shower of berries.
Tips for Success
- Make sure your butter is truly room temperature for a tender crumb.
- Don’t overmix the batter, as this keeps the cake fluffy.
- Chill your whipped cream bowl and beaters for the fluffiest topping.
- Only assemble the cake close to serving so everything stays fresh.
Variations of Strawberry Shortcake Cake
- Try using mixed berries for added color and a burst of flavor.
- Add a thin layer of berry jam for extra fruitiness.
- Stir a touch of lemon zest into your cake batter for brightness.
Serving Suggestions: What to Pair with Strawberry Shortcake Cake
- Enjoy with a glass of iced tea or a fruity spritzer.
- Pair with a scoop of vanilla or strawberry ice cream for an extra treat.
- Serve alongside a fresh berry salad for a vibrant dessert table.
Storage & Reheating Instructions
Store any leftover cake covered in the refrigerator for up to two days. For best texture, enjoy fresh, but a quick 10-minute rest at room temperature softens the cake. It’s not suited to freezing once assembled, so savor it soon!
Memories Made Around the Table
There’s something magical about sharing Strawberry Shortcake Cake at the table with loved ones. The laughter, the smiles, and the excitement over that first fruity slice always make this dessert a cherished favorite in our home.
FAQs
Can I make this cake ahead of time?
You can bake the cake layers a day in advance. Wait to whip the cream and assemble until just before serving for the freshest result.
What’s the best way to slice the cake evenly?
Use a long serrated knife and gently saw the cooled cake in half. Take your time and rotate as you go for the smoothest cut.
Can I use frozen strawberries?
Frozen berries can work, but be sure to thaw and drain them well to avoid excess moisture in your cake assembly.
Final Thoughts
This Strawberry Shortcake Cake is a true celebration of summer’s sweetness. It’s simple enough for a weekend treat but special enough for celebrations, always leaving friends and family asking for seconds. Enjoy every slice!