Strawberry Shortcake Cake Recipe
Strawberry Shortcake Cake is the ultimate celebration of everything bright, sweet, and fresh about strawberry season! Imagine layers of tender lemon-vanilla cake, fluffy whipped cream, and juicy strawberries—each bite is bliss. This recipe is one I cherish because it makes any gathering feel like an event, and always draws “oohs” and “aahs” from friends and family. From the buttery crumb to the cloud-like cream and the pop of berry flavor, Strawberry Shortcake Cake strikes the perfect balance between classic comfort and show-stopping beauty.
Ingredients You’ll Need
Let’s talk ingredients—each one in this Strawberry Shortcake Cake plays a starring role! From the light and zesty cake base to the billowy whipped cream and vibrant strawberries, these are simple staples working in perfect harmony for a cake that tastes like summer.
- All-purpose flour (1 ¾ cups): This is the backbone of your cake, giving it just the right structure without heaviness.
- Cornstarch (1 tbsp): Helps make the crumb extra-light and tender, almost melt-in-your-mouth.
- Baking powder (2 tsp): Ensures fluffy rise and a soft, airy cake.
- Granulated sugar (1 cup + 1 tbsp + 1-2 tbsp): Sweetens the batter, brightens the fruit, and rounds out the whipped cream (measure carefully for each use!).
- Salt (½ tsp): Just enough to balance the sweetness and bring out flavor.
- Unsalted butter, softened (½ cup): Brings richness and a dreamy, moist texture.
- Eggs, large (2): Adds structure and helps everything bind together.
- Whole milk (½ cup): Keeps the cake tender and adds a bit of richness.
- Fresh lemon juice (1 tbsp): Lifts the flavor of both cake and cream with a sunny zing.
- Lemon zest (1 tbsp): Packs a punch of aroma and color that makes every bite sing.
- Pure vanilla extract (2 tsp for cake, 1 tsp for cream): Floral, fragrant, and absolutely essential for that cozy bakery vibe.
- Chopped fresh strawberries (1 ⅓ cups): Juicy, sweet, and the star of your filling—chop them just before using.
- Cold heavy whipping cream, 35% (2 cups): For the lush, cloud-like topping and filling; chill for best results!
- Skim milk powder (2 tbsp): Helps stabilize the whipped cream so it holds up beautifully.
- Fresh strawberries, sliced in half (2 cups): These get piled on top for a glorious, juicy finish.
How to Make Strawberry Shortcake Cake
Step 1: Prepare the Cake Pan
Start by preheating your oven to 350°F. Line the bottom of an 8-inch round, deep cake pan (or springform) with parchment paper and lightly grease the sides. This keeps your Strawberry Shortcake Cake from sticking and helps it come out picture-perfect!
Step 2: Mix the Batter
Sift together your flour, cornstarch, and baking powder into a mixing bowl for a lump-free batter. Whisk in the sugar and salt, then add the softened butter, eggs, lemon juice, lemon zest, milk, and vanilla. Beat everything using an electric mixer on medium-low speed until you have a creamy, smooth batter that’s already smelling irresistible.
Step 3: Bake the Cake
Spoon the batter evenly into your prepared pan. Level it out, then bake for 35–45 minutes. You’re looking for a cake that’s beautifully golden and springs back when lightly pressed. Insert a toothpick or skewer—in the center, it should come out clean. Cool the cake in the pan for 15 minutes, then invert it onto a rack and let it cool completely.
Step 4: Prep the Strawberry Filling
While the cake cools, toss your chopped strawberries with a tablespoon of sugar. Let them sit for 10–20 minutes so they release their juices—this little soak makes the berries even juicier and more flavorful. Afterward, briefly strain the strawberries, but be sure to save the delicious pink juice for drizzling later!
Step 5: Whip the Cream
Pour cold heavy cream into a large bowl, add the skim milk powder, and beat until soft peaks just begin to form. Add sugar (1–2 tablespoons, to taste) and a teaspoon of vanilla, then continue beating until the cream holds semi-firm peaks. Be careful not to overmix or the cream could become grainy instead of silky.
Step 6: Assemble Your Strawberry Shortcake Cake
Carefully slice your cooled cake horizontally into two even layers using a large serrated knife. Gently brush away any loose crumbs. Place the bottom half on a serving plate, then spread a generous layer of whipped cream over it (leaving a border at the edge). Spoon all the drained, chopped strawberries over the cream, then place the top cake layer over them and press lightly. Smooth the remaining whipped cream over the top and pile on those beautifully halved fresh strawberries. Right before serving, drizzle the reserved strawberry juices over everything for the ultimate finishing touch.
Step 7: Chill and Serve
You can serve your Strawberry Shortcake Cake right away or let it chill in the fridge for up to an hour. Chilling helps everything settle, making it easier to cut beautiful slices. Since this cake is all about fresh flavors and light textures, it’s best enjoyed the day you make it.
How to Serve Strawberry Shortcake Cake
Garnishes
For a bakery-style flourish, you can add extra lemon zest on top, a dusting of powdered sugar, or even a few mint leaves for a pop of color. Edible flowers are also lovely if you’re feeling fancy, but honestly, the vibrant strawberries are a showstopper all on their own!
Side Dishes
With its bright, creamy layers, Strawberry Shortcake Cake pairs beautifully with a little glass of chilled lemonade, a scoop of strawberry sorbet, or a handful of fresh berries. For something indulgent, try a dollop of mascarpone or a spoonful of vanilla ice cream alongside.
Creative Ways to Present
Instead of making one large cake, you can bake the batter in two 6-inch rounds for a mini-layered version, or even use mason jars for adorable single servings. Serve slices on vintage plates or with a drizzle of chocolate sauce for a playful spin. For parties, arrange sliced cake on a platter with extra strawberries and let everyone build their own slice.
Make Ahead and Storage
Storing Leftovers
If you’re lucky enough to have leftovers, keep your Strawberry Shortcake Cake chilled in the refrigerator in an airtight container. It will stay fresh and lovely for up to two days, though the cream and berries will gradually soften the cake.
Freezing
For best texture, freeze the cake layers plain (without any filling or topping). Wrap each cake layer tightly and store for up to one month. Thaw at room temperature, then assemble with strawberries and cream just before serving. Assembled Strawberry Shortcake Cake doesn’t freeze well, as the cream and berries lose their magic when thawed.
Reheating
There’s no need to reheat Strawberry Shortcake Cake! Simply enjoy it straight from the fridge. If the cake layers are a bit cold and firmer than you like, leave your slice at room temperature for 10–15 minutes before serving to soften up the cake and allow the flavors to shine.
FAQs
Can I use frozen strawberries for Strawberry Shortcake Cake?
Fresh strawberries are best for this cake, giving you that bright, juicy flavor and pretty texture. If you only have frozen, thaw and drain them very well before using, but keep in mind that the final cake may be a bit softer.
What if I don’t have skim milk powder for the whipped cream?
Skim milk powder helps stabilize the whipped cream, keeping it fluffy for longer. If you don’t have it, you can skip it—the cream will still whip up beautifully, but may not hold its texture as long, so serve soon after assembling.
Can this cake be made gluten-free?
Absolutely! Substitute your favorite 1:1 gluten-free all-purpose flour blend for the regular flour. Double-check that your baking powder and cornstarch are gluten-free too, and your Strawberry Shortcake Cake will be delicious, gluten-free, and just as delightful.
Could I bake the cake in advance?
Yes! Go ahead and bake the cake layers a day ahead, then wrap them well in plastic (once completely cooled) and store at room temperature or in the fridge. Assemble the cake with cream and strawberries right before serving for the freshest flavor and texture.
How do I get perfect, even layers?
Let the cake cool completely before slicing, and use a large serrated knife in a gentle, sawing motion. You can even measure with a ruler and mark the halfway point with toothpicks as a guide—small details can make your Strawberry Shortcake Cake look truly pro!
Final Thoughts
Trying this Strawberry Shortcake Cake is pure joy, whether you’re baking for a crowd or just for yourself. Each slice is summer in dessert form—airy, creamy, full of berries. Give it a try and delight in how something so simple can bring a little magic to your table!
Print
Strawberry Shortcake Cake Recipe
- Total Time: 1 hour 15 minutes
- Yield: 8–10 servings 1x
- Diet: Vegetarian
Description
Indulge in the delightful flavors of this Strawberry Shortcake Cake, a perfect combination of moist cake layers, luscious cream, and fresh strawberries for a decadent dessert experience.
Ingredients
Cake:
- 1 ¾ cups (250g) all-purpose flour
- 1 tbsp (8g) cornstarch
- 2 tsp baking powder
- 1 cup (200g) granulated sugar
- ½ tsp salt
- ½ cup (113g) unsalted butter, softened
- 2 large eggs
- ½ cup (120ml) whole milk
- 1 tbsp (15ml) fresh lemon juice
- 1 tbsp lemon zest
- 2 tsp (10ml) pure vanilla extract
- 1 ⅓ cups (200g) chopped fresh strawberries
- 1 tbsp (12g) granulated sugar
Cream Filling:
- 2 cups (500ml) cold heavy 35% whipping cream
- 2 tbsp (12g) skim milk powder
- 1–2 tbsp (12-25g) granulated sugar
- 1 tsp (5ml) pure vanilla extract
- 2 cups fresh strawberries, sliced in half
Instructions
- Preheat the oven: Preheat the oven to 350°F. Line the bottom of a cake pan with parchment paper and grease the sides.
- Make the cake batter: Sift dry ingredients, add wet ingredients, and beat until smooth. Bake until golden.
- Prepare strawberry filling: Combine chopped strawberries and sugar, let sit to release juices.
- Make cream filling: Whip cream with milk powder, sugar, and vanilla until semi-firm peaks form.
- Assemble the cake: Slice cake, layer with cream and strawberries, top with second cake layer, more cream, and fresh strawberries. Drizzle with reserved strawberry juices.
- Serve: Chill for an hour before slicing and enjoy!
Notes
- For best results, use fresh, ripe strawberries.
- Adjust sugar in cream to taste.
- Store any leftovers in the refrigerator.
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 380
- Sugar: 22g
- Sodium: 210mg
- Fat: 26g
- Saturated Fat: 16g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 120mg
Keywords: Strawberry Shortcake Cake, Dessert, Strawberries, Cream, Homemade Cake
