Strawberry Shortcake Layer Cake

Name: Strawberry Shortcake Layer Cake
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Yield: 8 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; ½ teaspoon salt; 3 large eggs; 2 cups fresh strawberries, sliced; ¼ cup granulated sugar; 2 cups heavy cream; ¼ cup powdered sugar; 1 teaspoon vanilla extract

Highlighted under: Easy Baking Favorites

I absolutely adore making a Strawberry Shortcake Layer Cake! It’s a celebration of summer flavors with the sweetness of ripe strawberries mixed into light, fluffy cake layers. The fragrant hint of vanilla combined with the whipped cream creates a perfect balance. Each slice is a delightful treat that transports me straight to sunny picnics and garden parties. I love how easy it is to put together yet impressive enough to serve at gatherings, making it a go-to recipe for me whenever I want something refreshing and indulgent.

Created by

Lucy Thompson

Last updated on 2026-01-24T11:21:34.944Z

When I first ventured into baking my own cakes, the Strawberry Shortcake Layer Cake was the one that caught my eye. I remember experimenting with different ways to incorporate the strawberries to achieve that perfect flavor balance. Using fresh strawberries is key, as they lend not only sweetness but a beautiful burst of color that makes this cake irresistible.

One specific technique I discovered is to macerate the strawberries before layering them into the cake. This allows the berries to release their natural juices, which enhances their flavor and keeps the cake moist. The combination of fluffy sponge, creamy whipped topping, and vibrant strawberries makes each bite a joyful experience!

Why You'll Love This Recipe
Fresh strawberries add a burst of fruity flavor
Light, fluffy cake layers with a hint of vanilla
Decadent whipped cream that complements the cake perfectly

Choosing the Right Strawberries

For the best flavor in your Strawberry Shortcake Layer Cake, using fresh, ripe strawberries is essential. Look for strawberries that are bright red and slightly glossy. If they have a sweet fragrance, that's an added bonus! Avoid any that are overly soft or have dark spots, as these can affect both the taste and texture of your cake. You can also opt for organic strawberries if you prefer to reduce pesticide exposure.

If fresh strawberries are out of season, you can substitute with frozen strawberries. Just make sure to thaw them completely and drain any excess liquid to prevent sogginess in your cake layers. For a little twist, try mixing in some other berries, like raspberries or blueberries; they add a delightful contrast and additional flavor complexity.

Perfecting Your Cake Texture

Achieving a light and fluffy cake is crucial for this Strawberry Shortcake Layer Cake. When creaming the butter and sugar, aim for a pale and fluffy consistency, which usually takes about 4-5 minutes with an electric mixer on medium speed. This process incorporates air, giving your cake its desirable rise. Be cautious not to overmix after adding the dry ingredients; mixing just until combined ensures a tender crumb.

Always make sure your eggs are at room temperature before incorporating them into the batter. This helps to create an emulsion with the fat in the butter and results in a more unified batter. To quickly bring eggs to room temperature, place them in a bowl of warm water for about 10 minutes before starting.

Ingredients

Ingredients:

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
½ teaspoon salt
3 large eggs

For the Strawberry Filling

2 cups fresh strawberries, sliced
¼ cup granulated sugar

For the Whipped Cream

2 cups heavy cream
¼ cup powdered sugar
1 teaspoon vanilla extract

Instructions

Instructions:

Prepare the Strawberries

In a medium bowl, combine sliced strawberries and granulated sugar. Let them sit for about 30 minutes until they release their juices.

Make the Cake Batter

Preheat your oven to 350°F (175°C). In a large mixing bowl, cream together the softened butter and granulated sugar. Add eggs one at a time, mixing well. Stir in milk and vanilla.

Combine Dry Ingredients

In another bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet mixture until well combined and smooth.

Bake the Cakes

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

Prepare the Whipped Cream

In a large bowl, whisk heavy cream, powdered sugar, and vanilla extract until soft 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 generous layer of the macerated strawberries. Add the second cake layer and repeat with more whipped cream and strawberries on top.

Serve and Enjoy

Slice and serve your beautiful Strawberry Shortcake Layer Cake. Enjoy the delightful flavors of summer!

Pro Tips

For added flavor, try incorporating lemon zest into the whipped cream or infuse the cake batter with almond extract for a nutty twist.

Storing and Serving Your Cake

Once assembled, this Strawberry Shortcake Layer Cake is best enjoyed fresh. However, it can be stored in the refrigerator for up to 2-3 days. If you have leftover cake, cover it with plastic wrap or an airtight container to prevent it from drying out. Keep in mind that the whipped cream may begin to weep over time, which can alter the presentation.

If you're planning to serve this cake at a gathering, consider assembling it about 1-2 hours before serving to allow the flavors to meld. For an extra special touch, garnish each slice with a few additional fresh strawberries and a dollop of whipped cream right before serving.

Variations and Additions

Feel free to get creative with your Strawberry Shortcake Layer Cake! You could add a layer of lemon curd or a sprinkle of finely chopped mint leaves between the cake layers for a refreshing herbal note. Alternatively, consider infusing your whipped cream with different flavors, such as a hint of almond or coconut extract, to complement the strawberries beautifully.

If you're looking for a gluten-free option, swap the all-purpose flour for a gluten-free blend that includes xanthan gum, which provides structure. Just be mindful to check the packaging for specific conversion ratios, as some blends work differently than regular flour.

Questions About Recipes

→ Can I use frozen strawberries instead of fresh?

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

→ How long can I store the cake?

The cake can be stored in the refrigerator for up to 3 days. Keep it covered to maintain freshness.

→ Can I make this cake gluten-free?

Absolutely! Substitute the all-purpose flour with a gluten-free blend.

→ What’s the best way to slice the cake?

Use a serrated knife to get clean cuts, wiping the knife between each slice for the best presentation.