Strawberry Shortcake Layer Cake

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

Highlighted under: Oven Inspiration

When I think of summer celebrations, the first dessert that comes to mind is strawberry shortcake layer cake. I love the way it brings people together, especially when fresh strawberries are in season. This cake combines fluffy layers of vanilla sponge, whipped cream, and ripe strawberries for a delightful treat. Every bite is a taste of nostalgia, and it’s perfect for picnics or birthday parties. Trust me, once you serve it, your friends and family will be begging for the recipe!

Created by

Tamsyn Calder

Last updated on 2026-01-24T11:19:34.386Z

As I crafted this strawberry shortcake layer cake, I wanted to capture the essence of summer with every bite. My secret is to let the strawberries macerate in sugar for at least 15 minutes before mixing them into the cake. This step ensures that they become juicy and sweet, enhancing the overall flavor. I also prefer to use heavy cream for the whipped topping, as it creates a richer texture that perfectly complements the sponge layers.

In my experience, a light touch is key when combining the cake batter. I gently fold the flour into the wet ingredients to keep the cake airy. After baking, I let the layers cool completely before frosting, which helps set the structure and prevents any sliding. I can confidently say this cake will leave everyone swooning!

You'll Love This Recipe Because
Fresh, juicy strawberries layered between fluffy sponge cake
Light and airy whipped cream that adds a creamy touch
A stunning centerpiece for any gathering or celebration

Perfecting Your Sponge Cake

The key to a light and fluffy sponge cake lies in the creaming method. Make sure to beat the butter and sugar together until the mixture is pale and fluffy, which usually takes around 3-5 minutes. This aeration is crucial as it helps the cake rise beautifully during baking. If your batter doesn’t seem airy enough, you might need to increase the creaming time just a bit. Be careful not to over-mix after adding the flour, as this can lead to a denser texture.

It’s also important to make sure all your ingredients are at room temperature before you start. Cold eggs and milk can cause the batter to come together unevenly, affecting the consistency and final texture of the cake. A good tip is to take your eggs and milk out of the fridge about 30 minutes prior to mixing. This small step makes a significant impact on the sponge's fluffiness!

Building Flavor with Strawberries

For the best flavor, select ripe, in-season strawberries. Their natural sweetness and juiciness are crucial for enhancing the overall taste of the cake. If you’re not sure the strawberries are sweet enough, a quick taste test will help you decide. You can also macerate them longer than the suggested 15 minutes if you prefer a more syrupy filling. Just keep them covered in the refrigerator while you prep the other components to maintain freshness.

Consider incorporating a splash of balsamic vinegar or a hint of lemon juice into your strawberry mixture for added depth. This can enhance a tart contrast that pairs beautifully with the sweetness of the cake. Remember to adjust the sugar in the filling to balance any added acidity if you choose this route.

Crafting the Whipped Cream

To achieve the perfect whipped cream, ensure your mixing bowl and beaters are chilled. This can help the cream whip up faster and hold its shape better. Whipping should be done at medium-high speed for about 2-3 minutes until you see stiff peaks. Keep an eye on it to prevent over-whipping; if it turns grainy, you can rescue it by folding in a little unwhipped cream to smooth it out again.

If you want to create a flavored whipped cream, consider infusing it with a little vanilla bean paste for a richer taste or adding a tablespoon of lemon zest to brighten the flavors. Both options will complement the strawberries beautifully and offer a nice twist to the classic recipe.

Ingredients

For the Cake

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

For the Filling

2 cups fresh strawberries, hulled and sliced
1/4 cup granulated sugar

For the Whipped Cream

2 cups heavy cream
1/4 cup powdered sugar
1 tsp vanilla extract

Make sure to use fresh strawberries for the best flavor.

Instructions

Prepare the Strawberries

In a bowl, combine the sliced strawberries with 1/4 cup of granulated sugar. Let it sit for 15 minutes to release the juices.

Make the Cake Batter

Preheat your oven to 350°F (175°C). In a large mixing bowl, cream together the butter and sugar until light and fluffy. Add eggs, one at a time, mixing well after each addition. Stir in vanilla extract.

Combine Dry Ingredients

In another bowl, whisk together flour, baking powder, and salt. Gradually add the dry ingredients to the butter mixture, alternating with the milk. Mix until just combined.

Bake the Cake

Divide the batter evenly between two greased 9-inch round cake pans. Bake for 25 minutes or until a toothpick inserted into the center comes out clean. Let the layers cool in the pans for 10 minutes, then transfer to wire racks to cool completely.

Prepare the Whipped Cream

In a chilled bowl, whip the heavy cream, powdered sugar, and vanilla extract until stiff peaks form.

Assemble the Cake

Once the cake layers are completely cool, place one layer on a serving plate. Spread half of the whipped cream on top, followed by half of the strawberries. Place the second layer on top and repeat with the remaining whipped cream and strawberries.

Serve and Enjoy

Cut into slices and serve immediately, garnished with additional strawberries if desired.

Enjoy the purity of fresh ingredients in this delightful dessert.

Pro Tips

For a richer flavor, try adding a splash of lemon juice to the strawberries while they macerate.

Storing Leftovers

If you happen to have leftovers, store them in an airtight container in the refrigerator. The layers are best enjoyed fresh, but they can be kept for up to 2 days. To maintain the integrity of the cake, it’s best to slice only what you plan to enjoy at that moment, as the whipped cream may start to weep if exposed to air for too long.

For a longer shelf life, consider freezing individual slices. Wrap each piece in plastic wrap followed by aluminum foil, ensuring no air can get in. Properly stored, they can last for about 2-3 months in the freezer. When ready to enjoy, let the slices thaw in the refrigerator for a few hours before serving.

Scaling the Recipe

This strawberry shortcake layer cake recipe can be easily scaled up or down, depending on your needs. If you’re hosting a larger gathering, simply double the recipe. Ensure that you have larger cake pans and adjust baking time accordingly—larger cakes may require an additional 5-10 minutes in the oven. Always perform a toothpick test for doneness.

Conversely, if you want to make a smaller version, consider baking them in smaller 6-inch round pans or even as cupcakes. Adjust the baking time to around 15-20 minutes for cupcakes, or check the smaller cake layers at the 20-minute mark to avoid overbaking.

Questions About Recipes

→ Can I use frozen strawberries?

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

→ How long can I store the cake?

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

→ Can I make this cake in advance?

You can bake the cake layers a day in advance. Just frost them the day you plan to serve.

→ What can I substitute for heavy cream?

You can substitute heavy cream with whipped topping, but it may alter the taste and texture slightly.