Strawberry Shortcake Layer Cake

Name: Strawberry Shortcake Layer Cake
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Yield: 8-10 servings
Ingredients: 2 cups all-purpose flour; 1 ½ cups granulated sugar; ½ cup unsalted butter, softened; 1 cup milk; 3 ½ teaspoons baking powder; 1 teaspoon vanilla extract; 1/2 teaspoon salt; 4 large eggs; 3 cups fresh strawberries, sliced; 1/3 cup granulated sugar; 2 cups heavy whipping cream; 1 teaspoon vanilla extract

Highlighted under: Modern Planning

When I first decided to make a Strawberry Shortcake Layer Cake, I was instantly reminded of sunny picnics and summer celebrations. The combination of fluffy vanilla cake layered with fresh strawberries and whipped cream is simply irresistible. I love how this cake balances the sweetness of the berries with the lightness of the cake, making it a perfect treat for any occasion. With each bite, the flavors dance together, bringing pure joy to everyone who has a slice!

Created by

Briar Kensington

Last updated on 2026-01-24T09:29:34.262Z

When I first made this Strawberry Shortcake Layer Cake, I was blown away by how simple yet elegant it turned out. I love experimenting with adding fresh ingredients, and using ripe strawberries made all the difference in flavor. The method of layering the cake with whipped cream not only enhances the taste but also creates a beautiful presentation that guests can't resist.

As I baked, I discovered that allowing the layers to cool completely helped set the whipped cream beautifully, creating a delightful texture. It’s amazing how a few tips can elevate a dessert to something truly special — I can’t wait for you to try making it yourself!

        Why You'll Love This Recipe
        Lush layers of fluffy cake complemented by fresh strawberries.
A light cream texture that’s not overly sweet.
Perfect for summer gatherings or special occasions.

      

Mastering the Cake Layers

To achieve the perfect height and texture in your cake layers, it’s essential to measure your ingredients accurately. Using a kitchen scale for flour (not packed, just spooned lightly into the measuring cup) can prevent a dense cake. Creaming the butter and sugar until light and fluffy serves as a crucial step, incorporating air that helps the cake rise beautifully. Ensure your oven is fully preheated at 350°F (175°C) prior to baking to promote even cooking and a uniform crumb structure.

Another key factor in cake baking is the importance of cooling. After removing the cakes from the oven, allow them to cool in the pans for about 10 minutes; this makes them easier to release without breaking. Transferring them to a wire rack will promote even cooling, preventing soggy bottoms. If the cakes are still warm when you assemble them, the whipped cream and strawberries will melt, so patience is critical!

Delicious Whipped Cream Filling

When whipping the cream, it's essential to use heavy whipping cream, as it has a higher fat content that results in a richer and more stable whipped cream. Start with cold cream, chilled mixing bowl, and beaters, as this helps maintain the whip and creates fluffy peaks more effectively. I recommend stopping just before achieving stiff peaks; this texture holds up beautifully when layered and won’t become grainy as it sits.

If you want to customize your whipped cream, consider adding a splash of almond extract or a hint of lemon zest for extra flavor dimensions. Variations can also include folding in some finely diced strawberries into the whipped cream for a fresh twist, ensuring every slice has little bursts of fruit flavor that complement the layers perfectly.

Ingredients

Gather all the ingredients before you start.

For the cake

2 cups all-purpose flour
1 ½ cups granulated sugar
½ cup unsalted butter, softened
1 cup milk
3 ½ teaspoons baking powder
1 teaspoon vanilla extract
1/2 teaspoon salt
4 large eggs

For the filling

3 cups fresh strawberries, sliced
1/3 cup granulated sugar
2 cups heavy whipping cream
1 teaspoon vanilla extract

Ensure all ingredients are fresh for the best results.

Instructions

Follow these steps carefully for a perfect cake!

Prepare the cake batter

Preheat your oven to 350°F (175°C). In a large bowl, cream together the butter and sugar until light and fluffy. Add the eggs, one at a time, beat well after each addition. Mix in the vanilla extract. In another bowl, combine the flour, baking powder, and salt. Gradually mix the dry ingredients into the wet mixture, alternating with the milk until everything is well combined.

Bake the cakes

Divide the batter evenly between two greased and floured 9-inch round cake pans. Bake for 25 minutes or until a toothpick inserted in the center comes out clean. Allow the cakes to cool in the pans for 10 minutes, then turn them out onto wire racks to cool completely.

Prepare the filling

In a medium bowl, combine the sliced strawberries and sugar. Let them sit for about 10 minutes to release their juices. In a separate bowl, whip the heavy cream with vanilla extract until stiff peaks form.

Assemble the cake

Once the cakes are completely cool, place one layer on a serving plate. Spread a layer of whipped cream on top, followed by a layer of strawberries. Place the second cake layer on top and repeat the process, covering the entire cake with whipped cream and more strawberries.

Enjoy your delicious Strawberry Shortcake Layer Cake!

Pro Tips

For an extra crunch, consider adding crushed graham crackers between the layers for a twist on the classic shortcake flavor.

Storing and Serving Tips

This Strawberry Shortcake Layer Cake can be stored in the refrigerator for up to 3 days, but be aware that the strawberries may start to release moisture and soften the cake over time. For best results, keep it loosely covered with plastic wrap or in an airtight container. If making in advance, consider baking the layers a day ahead, storing them tightly wrapped, and assembling just before serving for optimal texture.

When it’s time to serve, slice the cake with a sharp knife that has been warmed in hot water for clean cuts. This prevents pulling apart the layers and delivers a more appealing presentation. Garnish with additional strawberries and a dusting of powdered sugar for a beautiful finishing touch that enhances the cake’s vibrant colors.

Troubleshooting Common Issues

If your cake layers dome excessively during baking, it can be a sign that the oven temperature is too high or that you’ve overmixed the batter. To fix this, adjust your oven temperature slightly down or allow the batter to rest before baking. A little dome is normal, and you can trim the tops once cooled to achieve flat layers for assembly.

In case the whipped cream starts to deflate, this usually happens if it wasn't whipped enough or if the temperature was too warm. Keep butter and cream in the colder part of the fridge leading up to the assembly and avoid overwhipping to prevent the cream from becoming butter. If your cream does break, you can try gently folding in a bit of unwhipped cream to restore its light texture.

Questions About Recipes

→ Can I use frozen strawberries?

Yes, you can use frozen strawberries, but make sure to thaw and drain them before using to avoid excess moisture.

→ How long does the cake last?

The cake is best enjoyed fresh, but it can be stored in the refrigerator for up to 3 days.

→ Can I make the cake gluten-free?

Absolutely! Substitute all-purpose flour with a gluten-free flour blend of your choice.

→ What can I use instead of heavy whipping cream?

You can use a plant-based cream alternative or a whipped topping if you prefer a lighter option.