Strawberry Shortcake Cake Recipe

There’s something about a strawberry shortcake cake that just screams summer, no matter what time of year you make it. Maybe it’s the light, fluffy cake layers, the fresh, juicy strawberries, or that dreamy whipped cream frosting. Whatever it is, this cake brings pure happiness with every bite. It’s perfect for birthdays, holidays, or just because you want to treat yourself to something truly special.

this RECIPE

A sweet childhood memory

Growing up, my grandmother had a little strawberry patch in her backyard. Every summer, we’d pick strawberries until our fingers were stained red and our baskets were overflowing. She’d let me sneak a few (okay, more than a few) before we headed inside to bake. This cake is my way of reliving those moments—fluffy vanilla cake, layers of macerated strawberries, and a whipped cream frosting that’s so light, it practically melts in your mouth. Every time I make it, I can almost hear her laughing as she caught me eating the berries straight from the bowl.

A little history on strawberry shortcake

Strawberry shortcake has been around for centuries, with early versions dating back to the 1500s in England. Originally, shortcake was a crisp, biscuit-like pastry served with sweetened strawberries and cream. Over time, bakers started making softer, cake-like versions, which is how we ended up with this heavenly dessert. Today, strawberry shortcake comes in all forms—biscuits, sponge cake, and layered cakes like this one. But no matter how you make it, the combination of strawberries, cream, and cake is always a winner.

Let’s talk ingredients: what makes this cake special

The beauty of this cake is its simplicity. Each ingredient plays an important role in making sure every bite is soft, sweet, and full of flavor.

• Butter & oil: The best of both worlds! Butter gives richness, while oil keeps the cake soft and moist. If you’re out of butter, use all oil, but you’ll miss that buttery flavor.
• Granulated sugar: Sweetens the cake and helps create a tender texture. You can swap in coconut sugar for a more caramel-like sweetness, but it will slightly change the color.
• Eggs: Add structure and richness. Room-temperature eggs mix better into the batter, so let them sit out for about 30 minutes before baking.
• Vanilla extract: Gives the cake a warm, sweet aroma. Pure vanilla extract is best, but imitation works in a pinch.
• Flour, baking powder, and salt: The backbone of the cake. Make sure your baking powder is fresh, or the cake won’t rise properly.
• Buttermilk: Adds a subtle tang and keeps the cake tender. If you don’t have buttermilk, mix 1¼ cups of milk with 1 tablespoon of vinegar or lemon juice and let it sit for 5 minutes.
• Strawberries: The star of the show! Choose ripe, red berries for the best flavor. If they’re out of season, frozen strawberries can work, but thaw and drain them first.
• Whipped cream frosting: Made with heavy cream, powdered sugar, vanilla, and a little gelatin to keep it stable. This frosting is light, fluffy, and not too sweet—just the way it should be.

Must-have kitchen tools

You don’t need fancy equipment to make this cake, but a few key tools will make the process smoother:

• Three 8-inch cake pans: Helps create those beautiful layers. If you only have two pans, bake in batches.
• Electric mixer: Essential for whipping up the batter and frosting. A stand mixer is great, but a hand mixer works just fine.
• Mixing bowls: One for dry ingredients, one for wet, and one for the strawberries.
• Cake leveler (optional): Helps create even layers, but a serrated knife works too.
• Piping bag & tip (optional): For fancy frosting swirls, but you can spread it on with a spatula if you prefer.

How to make strawberry shortcake cake

Bake the cake layers

Preheat your oven to 350°F and grease three 8-inch cake pans. Line the bottoms with parchment paper to prevent sticking. In a large bowl, beat the butter, oil, and sugar until light and fluffy. Add eggs one at a time, mixing well after each. Stir in the vanilla.

In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet mixture, alternating with the buttermilk. Be gentle—overmixing can make the cake dense. Divide the batter evenly between the pans and bake for 24-26 minutes, or until a toothpick inserted in the center comes out clean. Let the cakes cool completely before frosting.

Prepare the strawberries

Set aside some of the prettiest strawberries for decorating. Slice the rest into small pieces and toss them with sugar. This helps draw out their juices and enhances their natural sweetness. Let them sit while you make the frosting.

Make the whipped cream frosting

In a small bowl, mix the gelatin with cold water and let it sit until thickened. Microwave it for a few seconds to liquefy. In a large chilled bowl, beat the heavy cream, powdered sugar, and vanilla until slightly thickened. Drizzle in the gelatin while mixing on low speed, then increase to high until stiff peaks form. The frosting should be thick, fluffy, and able to hold its shape.

Assemble the cake

If needed, level your cake layers so they stack evenly. Place one layer on a cake stand and spread a thin layer of frosting over the top. Pipe a border around the edge and fill the center with half of the chopped strawberries. Repeat with the second layer. Place the final cake layer on top and frost the entire cake with a thin layer of whipped cream for a “semi-naked” look. Pipe decorative swirls on top and arrange the reserved strawberries as a garnish.

Refrigerate for at least 30 minutes before slicing to help the frosting set.

Variations to try

• Make it gluten-free: Use a good gluten-free flour blend.
• Dairy-free option: Swap butter for vegan butter, buttermilk for almond milk + vinegar, and whipped cream for coconut cream.
• Chocolate twist: Add a layer of chocolate ganache between the cake layers.
• Lemon-strawberry version: Add lemon zest and a splash of lemon juice to the batter for a citrusy kick.

Serving and drink pairings

Serve this cake slightly chilled for the best texture. It pairs beautifully with a cup of tea, a glass of cold milk, or even a light sparkling wine like Prosecco. For a non-alcoholic option, try a homemade strawberry lemonade.

Storage and leftovers

Store leftover cake in an airtight container in the fridge for up to 3 days. The whipped cream frosting holds up well thanks to the gelatin. If you need to freeze it, wrap individual slices in plastic wrap and store them in a freezer-safe bag for up to 2 months.

FAQs

Can I make this cake ahead of time?
Yes! Bake the cake layers a day in advance and store them tightly wrapped at room temperature. Assemble and frost the cake the day you plan to serve it.

Why is my cake dense?
Overmixing the batter or not measuring ingredients properly can cause a dense cake. Be gentle and use the scoop-and-level method for flour.

Can I skip the gelatin in the frosting?
Yes, but the whipped cream won’t hold its shape as long. If you’re serving the cake right away, it should be fine.

Can I use store-bought whipped cream?
You can, but homemade is so much better! Store-bought whipped topping tends to be sweeter and less stable.

What’s the best way to slice this cake?
Use a serrated knife and wipe it clean between slices. If berries fall out, just scoop them back on top!

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