Strawberry Shortcake Cake Strawberry shortcake cake is a light and classic dessert that combines soft vanilla cake, sweet strawberries, and whipped cream in every bite. This recipe keeps things simple while delivering rich flavor and a stunning presentation. Whether you’re baking for a birthday, a summer picnic, or just because, this strawberry shortcake cake is easy to make and always gets compliments.
Why You’ll Love This Recipe
- You can make it using everyday ingredients already in your kitchen
- Fresh strawberries bring real flavor, not artificial sweetness.
- Whipped cream frosting is light but stable, perfect for layering.
- The cake is easy to handle and cuts smoothly without falling apart
- Impressive enough for guests, easy enough for a weekday treat.
- The lemon and vanilla combo in the cake gives a unique depth that sets it apart.
- Comforting and nostalgic while still feeling fresh and modern.
Ingredients Needed
Start with the Cake Batter (Shortcake Base)
- 1 and ¾ cups (250g) all-purpose flour
- 1 tablespoon (8g) cornstarch
- 2 teaspoons baking powder
- 1 cup (200g) granulated sugar
- ½ teaspoon salt
- • ½ cup (113g) soft unsalted butter, left out until it reaches room temperature naturally
- 2 large eggs, ideally at room temperature
- ½ cup (120ml) whole milk
- 1 tablespoon (15ml) fresh lemon juice
- 1 tablespoon finely grated lemon zest
- 2 teaspoons (10ml) pure vanilla extract
Next, prepare the Strawberry Filling
- 1 and ⅓ cups (200g) chopped fresh strawberries
- 1 tablespoon (12g) granulated sugar
For the Whipped Cream Layer:
- 2 cups (500ml) chilled whipping cream with 35% fat content
- 2 tablespoons (12g) skimmed milk powder to help keep the cream firm
- 1 to 2 tablespoons (12–25g) white sugar, based on your sweetness preference• 1 teaspoon (5ml) vanilla extract
For Decoration:
- 2 cups fresh strawberries, sliced lengthwise for topping
How to Make Strawberry Shortcake Cake
Step 1: Preheat and Prep Your Pan
Set your oven to 350°F or 175°C. Line the bottom of an 8-inch round cake pan or a springform pan with parchment paper. Lightly grease the sides using butter or non-stick spray to prevent sticking.
Step 2: Mix the Dry Ingredients
In a large mixing bowl, sift the flour, cornstarch, and baking powder together. Add the sugar and salt. Give the dry ingredients a quick stir using a whisk to make sure everything is evenly mixed.
Step 3: Make the Batter
Add the softened butter, eggs, freshly squeezed lemon juice, grated lemon zest, milk, and vanilla into the bowl with the dry ingredients. Mix everything together using a hand or stand mixer set to medium speed until the batter is smooth and well combined.
Stop mixing once the ingredients are fully blended. Over-mixing can result in a heavier, less tender cake.
Step 4: Bake the Cake
Pour the batter into the prepared cake pan. Smooth the top using a spatula. Bake in the preheated oven for 35 to 45 minutes. You’ll know it’s done when the surface turns golden and a toothpick inserted in the center comes out clean. Let the cake cool in the pan for about 15 minutes. Then remove it and place it on a wire rack until it reaches room temperature.
Step 5: Prepare the Strawberry Filling
While the cake cools, place the chopped strawberries in a bowl. Sprinkle with sugar and stir gently. Let them sit for 10 to 20 minutes. The sugar will draw out the juices. After that, drain the strawberries but keep the juice for later.
Step 6: Whip the Cream
In a clean, cold bowl, combine the whipping cream and skim milk powder. Beat on medium speed until soft peaks begin to form. Add the sugar and vanilla, then continue whipping until the cream holds medium-firm peaks. Stop once it looks fluffy and smooth. Over-whipping can make it grainy.
Step 7: Slice and Fill the Cake
Once the cake is completely cool, use a serrated knife to cut it horizontally into two even layers. Set the bottom half on a serving plate. Spoon some of the whipped cream over this layer, spreading it gently but not all the way to the edge. Add the drained strawberries on top of the cream. Place the second cake layer over the filling and press lightly to hold it in place.
Step 8: Finish and Decorate
Gently cover the top layer with the remaining whipped cream, smoothing it out evenly. Arrange fresh sliced strawberries in a decorative pattern. For extra flavor and moisture, drizzle the reserved strawberry juice over the top just before serving.
Step 9: Chill or Serve
You can serve the cake right away for a soft texture. For neater slices, place it in the fridge for one hour so the cream firms up slightly. Use a sharp knife when cutting to keep the layers clean.
Serving and Storage Tips
For the best presentation, use a serrated knife and wipe it clean between each slice. This keeps the layers neat and prevents smearing. Serve the cake slightly chilled for cleaner cuts, or let it sit at room temperature for about ten minutes if you prefer a softer texture.
Keep any leftovers in the refrigerator, covered with plastic wrap or stored in an airtight container. The cake stays fresh for up to two days. If needed, you can prepare the cake layers a day ahead and store them separately. For best results, assemble the cake the same day you plan to serve it. Avoid freezing the cake once assembled with whipped cream, as it can lose its texture. However, unfrosted layers can be wrapped tightly and frozen for up to three months.
Nutritional Information
Estimated per slice (based on 10 servings)
Calories: 330
Fat: 20 grams
Saturated Fat: 12 grams
Carbohydrates: 35 grams
Sugar: 20 grams
Protein: 4 grams
Fiber: 1 gram
Cholesterol: 95 milligrams
Sodium: 160 milligrams
Expert Baking Tips for the BEST Strawberry Shortcake Cake
Use these tips to make sure your strawberry shortcake cake turns out light, flavorful, and beautiful every time.
• Bring all ingredients to room temperature before mixing. This helps them blend evenly and creates a smooth, consistent batter.
• Mix the batter just until the ingredients are combined. Overmixing can make the cake dense and tough instead of light and fluffy.
• Keep a close eye while baking. The cake is ready when the top turns golden and a toothpick inserted in the center comes out clean.
• Chill your cake layers before adding the cream and berries. Cold cake holds the whipped cream better and prevents it from melting too quickly.
• Fresh strawberries work best for flavor and texture, but if you use frozen, make sure to thaw and drain them well to avoid excess moisture.
• For stable whipped cream that keeps its shape, add a bit of milk powder during mixing. This helps it hold up longer without becoming runny.
• Use a serrated knife to slice the cake cleanly. A gentle sawing motion keeps the layers even and prevents tearing.
More Delicious Strawberry Recipes
If you love this strawberry shortcake cake, here are a few other recipes you might enjoy. Each one uses fresh ingredients and delivers sweet, satisfying results.
- Try the classic strawberry shortcake with fluffy biscuits and macerated berries
- Make soft and moist strawberry cupcakes topped with real fruit buttercream
- Bake a rustic strawberry galette that’s quick, beautiful, and perfect with whipped cream
- Enjoy a simple strawberry yogurt cake for breakfast or snack time
You can add links and images for each of these to keep readers exploring your site longer.
Strawberry Shortcake Cake
Ingredients
Equipment
Method
- Preheat the oven to 350°F (175°C). Line the bottom of an 8-inch round or springform pan with parchment paper and grease the sides.
- In a large bowl, sift flour, cornstarch, and baking powder. Add sugar and salt, then whisk to combine.
- Add softened butter, eggs, milk, lemon juice, zest, and vanilla. Beat on medium speed until smooth and combined. Avoid over-mixing.
- Pour the batter into the prepared pan. Bake for 35–45 minutes or until golden and a toothpick comes out clean. Cool on wire rack.
- In a bowl, mix chopped strawberries with sugar and let sit 10–20 minutes. Drain and reserve juice.
- Whip the cream with milk powder until soft peaks form. Add sugar and vanilla, then whip to medium-firm peaks.
- Slice cooled cake in half horizontally. Add whipped cream to bottom layer, top with drained berries, and place second layer over it.
- Spread remaining whipped cream on top and decorate with sliced strawberries. Drizzle reserved juice if desired.
- Serve immediately or chill for 1 hour for cleaner slices. Use a serrated knife to cut.
Notes
Conclusion
This strawberry shortcake cake is the kind of dessert that turns simple ingredients into something truly special. Between the soft layers, the fresh berry filling, and the fluffy whipped topping, every bite delivers a perfect balance of flavor and texture. It’s easy to make and even easier to enjoy.
If you tried this recipe, leave a comment below and give it a star rating. We’d love to know how it turned out for you. Feel free to share a photo on Pinterest or tag us on Facebook.
What twist did you try with your shortcake? Extra berries, flavored cream, or a drizzle of sauce? Share your version in the comments.
Frequently Asked Questions
What kind of cake is best for strawberry shortcake?
A light and tender vanilla cake works best because it balances well with the soft whipped cream and juicy strawberries. It should be sturdy enough to slice yet soft enough to absorb the berry juices without falling apart.
How long can you keep a strawberry cake?
You can store a strawberry cake in the fridge for up to two days. After that, the whipped cream may start to deflate and the strawberries can become too soft. It’s best enjoyed fresh or within the first 24 hours.
How long does strawberry shortcake stay good?
Strawberry shortcake tastes best on the day it’s made. If you have leftovers, cover and refrigerate them. The texture will still be good for one or two days, but the fresh elements start to lose quality after that.
Does strawberry shortcake cake need to be refrigerated?
Yes. Because the cake includes fresh whipped cream and fruit, it needs to be stored in the refrigerator to stay safe and fresh. Make sure it’s covered well to avoid drying out.
