Go Back
A homemade strawberry shortcake cake with two golden sponge layers, whipped cream filling, and fresh strawberries on top, served on a ceramic plate.
Chef Emilia

Strawberry Shortcake Cake

This strawberry shortcake cake combines tender vanilla layers, fresh strawberries, and whipped cream into one light yet indulgent dessert perfect for any occasion—from summer picnics to birthdays.
Print Recipe Pin Recipe
Prep Time 25 minutes
Cook Time 40 minutes
Total Time 1 hour 5 minutes
Servings: 10 slices
Course: Breakfast
Cuisine: American
Calories: 330
Ingredients Equipment Method Notes

Ingredients
  

  • 1 ¾ cups all-purpose flour
  • 1 tbsp cornstarch
  • 2 tsp baking powder
  • 1 cup granulated sugar
  • ½ tsp salt
  • ½ cup unsalted butter, softened
  • 2 large eggs, room temperature
  • ½ cup whole milk
  • 1 tbsp fresh lemon juice
  • 1 tbsp finely grated lemon zest
  • 2 tsp pure vanilla extract
  • 1 ⅓ cups chopped fresh strawberries
  • 1 tbsp granulated sugar (for macerating berries)
  • 2 cups chilled whipping cream (35% fat)
  • 2 tbsp skimmed milk powder
  • 1–2 tbsp white sugar, to taste
  • 1 tsp vanilla extract (for cream)
  • 2 cups fresh strawberries, sliced (for topping)

Equipment

  • 8-inch round or springform pan
  • Mixing bowls
  • hand or stand mixer
  • whisk
  • Rubber spatula
  • Serrated knife
  • Wire rack

Method
 

  1. 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.
  2. In a large bowl, sift flour, cornstarch, and baking powder. Add sugar and salt, then whisk to combine.
  3. Add softened butter, eggs, milk, lemon juice, zest, and vanilla. Beat on medium speed until smooth and combined. Avoid over-mixing.
  4. 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.
  5. In a bowl, mix chopped strawberries with sugar and let sit 10–20 minutes. Drain and reserve juice.
  6. Whip the cream with milk powder until soft peaks form. Add sugar and vanilla, then whip to medium-firm peaks.
  7. Slice cooled cake in half horizontally. Add whipped cream to bottom layer, top with drained berries, and place second layer over it.
  8. Spread remaining whipped cream on top and decorate with sliced strawberries. Drizzle reserved juice if desired.
  9. Serve immediately or chill for 1 hour for cleaner slices. Use a serrated knife to cut.

Notes

Use room-temperature ingredients for a smoother batter. Add milk powder to whipped cream for stability. Chill the cake before slicing for cleaner layers. Avoid overmixing the batter to maintain fluffiness.