strawberry Shortcake Cake Recipe

Who doesn’t love strawberries and whipped cream piled onto a soft, buttery cake? If you raised your hand, I don’t trust you (kidding… kinda). But if you’re like most of us and believe strawberry shortcake is a gift from the dessert gods, you’re in for a treat—literally.

This isn’t your average strawberry shortcake with those dry, flavorless store-bought biscuits (we don’t speak of them here). I’m talking about a proper Strawberry Shortcake Cake—a cake that combines everything you love about the classic dessert but in one gorgeous, fluffy, fork-loving layer.

So, grab a fork (or, let’s be honest, just your fingers), and let’s talk all about this beauty.

Why You’ll Love This Recipe

Because it’s basically summer in cake form. That’s why.

But seriously, here’s what makes this strawberry shortcake cake irresistible:

Tender, buttery cake with a perfect crumb (bye dry biscuits).
Fresh, juicy strawberries that add natural sweetness and color.
Whipped cream topping that’s light, fluffy, and doesn’t weigh you down.
Simple ingredients you probably already have in your kitchen.
And it’s ridiculously easy to make—even if you’re more of a “boxed mix” kind of baker.

It looks fancy, tastes homemade, and takes you zero hours in pastry school to pull off. What’s not to love?

Why It Actually Works

You know how some desserts try to be everything and end up being…meh? This cake doesn’t do that.

Here’s why it hits all the right notes:

1. The Base is Soft Yet Sturdy

The cake is almost like a cross between a sponge and a biscuit. It soaks up the strawberry juices without turning into a soggy mess (because no one likes that sad, floppy texture).

2. Fresh Strawberries for the Win

Forget syrupy canned stuff—fresh strawberries macerated with sugar give this cake its bright, fruity punch. It’s sweet, but not sickeningly so.

3. Whipped Cream That Isn’t Boring

We’re not talking about spray-can whipped cream here (no shade, but… you can do better). Homemade whipped cream with a hint of vanilla makes this cake feel extra luxurious.

4. Texture Heaven

Between the soft cake, juicy berries, and airy cream—it’s a bite of magic every single time.

Ever had a dessert where every forkful feels like a hug? This is that.

Best Time to Eat Strawberry Shortcake Cake

This cake is a total summer staple, but don’t limit yourself.

Here are a few prime time occasions for it:

Summer BBQs (guaranteed to outshine that store-bought pie someone always brings)
Mother’s Day brunches—because your mom deserves more than toast
Easter gatherings
Random Tuesday nights when you’re feeling fancy
Birthdays for those who don’t want heavy frosting or fondant drama

Basically, if there are humans and a table, this cake belongs there.

What to Serve with Strawberry Shortcake Cake

You don’t need much—this cake is the main character.

But if you must jazz things up:

Iced herbal tea or lemonade—to keep the summer vibes going strong
Vanilla bean ice cream—if you’re feeling extra indulgent
Mimosas or rosé—because cake deserves a toast too
Fresh mint leaves—sprinkle for some green and grown-up points

Pairing it with anything too rich would steal its spotlight. So keep it simple, keep it fresh.

Why Deserves a Spot in Your Recipe Arsenal

Because it’s low effort, high reward, and that’s my kind of cooking.

Seriously—this cake hits the sweet spot between homemade charm and Pinterest-worthy presentation. Whether you’re baking for guests or hoarding it for yourself (no judgment), it always delivers.

Plus, it works for almost every crowd:

Kids? Love it.
Grandparents? Adore it.
That picky friend who “doesn’t like cake”? Yep, even them.

This is the kind of recipe you’ll whip up once and then wonder how you ever lived without it.

How to Lighten Up Strawberry Shortcake Cake

Trying to cut a few calories but still want the fun? I got you.

Here’s how to tweak it:

Swap out half the butter for unsweetened applesauce or Greek yogurt (keeps it moist without losing too much richness).
Use low-fat milk or almond milk instead of whole milk.
Whip coconut cream instead of heavy cream—dairy-free and lighter!
Cut the sugar slightly, especially in the strawberries and cake batter.
Bonus: skip the demerara topping (but IMO, it’s worth every grain).

Will it taste exactly the same? Not quite. But it’ll still be really good. Like, “I don’t feel guilty about eating half the cake” good.

Tips for Making the Best Strawberry Shortcake Cake

Because you deserve more than “meh.”

Use cold butter for the batter—it gives you that biscuit-like flakiness.
Don’t overmix—seriously, resist the urge to beat it like a rented mule. Just mix until combined.
Let it cool completely before topping with cream and berries. Unless you like melted whipped puddles.
Macerate your strawberries (fancy word, simple trick: mix them with sugar and let them sit). It pulls out the juices for a natural syrup. Yum.
Make it ahead—you can bake the cake a day in advance and add the toppings before serving.

And pro tip? Make extra whipped cream. You’ll thank me later.

How to Store Strawberry Shortcake Cake

Let’s be honest—you probably won’t have leftovers. But if you do:

Refrigerate it in an airtight container. The cream and strawberries need to stay chilled.
Eat within 2–3 days for best texture.
Store components separately if you want max freshness: cake in one container, whipped cream and berries in another.

Don’t freeze it. Whipped cream + freezer = weird texture situation.

Strawberry Shortcake Cake Full Recipe

Ingredients:

For the cake:

2 cups all-purpose flour
4 teaspoons baking powder
1/2 teaspoon salt
1 cup granulated sugar
1 teaspoon vanilla extract
1/2 cup unsalted butter, cold
1 cup milk
Demerara sugar, for topping (optional but SO worth it)

For the topping:

1 cup heavy whipping cream
1 teaspoon vanilla extract
1 pint fresh strawberries, rinsed and cut into thin slices
2 tablespoons granulated sugar (adjust to taste)

Instructions:

Preheat your oven to 350°F (175°C). Line an 8-inch round cake pan with parchment paper on the bottom and grease the sides generously with butter or cooking spray. Trust me—you don’t want to fight with the pan later.
In a large mixing bowl, combine the flour, baking powder, sugar, and salt. Give it a quick whisk or stir to mix everything up.
Cut your cold butter into small cubes. Then, using a pastry cutter, fork, or just your fingers (hey, no judgment), work the butter into the dry mix. You want a crumbly, slightly clumpy texture—not a smooth dough.
Make a well in the center and pour in the milk and vanilla extract. Stir just until combined. Don’t overmix. This isn’t CrossFit.
Transfer the batter into your prepared pan and spread it evenly using a rubber spatula. If you’re feeling fancy, sprinkle a layer of demerara sugar on top for a sweet crunch.
Bake for about 35 minutes, or until a knife or toothpick inserted into the center comes out mostly clean (a few crumbs are totally fine).
Let the cake cool on a wire rack for 15 minutes, then gently run a knife around the edge and flip it out of the pan. Let it cool completely before topping—unless you want whipped cream soup.

Prep the Toppings

1. Sweeten your strawberries:
Place the sliced strawberries in a bowl and sprinkle with 2 tablespoons sugar. Stir them around and let them sit for at least 10–15 minutes. This draws out the juices and creates a sweet, natural syrup.

2. Whip the cream:
In a stand mixer (or using a handheld mixer if you’re feeling strong), whip the heavy cream until soft peaks form. Add vanilla extract and give it another quick mix until everything’s smooth and airy.

Assemble Like a Pro

Once the cake is cool:

Spoon or spread the whipped cream over the top of the cake.
Top generously with the juicy, macerated strawberries.
Slice. Serve. Swoon.

Optional: Make Individual Shortcakes

Want to go the single-serve route? You overachiever, you.

Reduce the milk to 2/3 cup
Roll the dough out to 3/4-inch thick
Cut into circles or squares
Bake at 350°F for 12–18 minutes, depending on size

Top each one with cream and berries. Boom—DIY strawberry shortcake magic.

Nutritional Breakdown (Approx. Per Slice – Serves 8)

Just in case you’re curious (or tracking):

Calories: ~360
Carbs: ~45g
Sugar: ~25g
Fat: ~18g
Protein: ~4g

Not exactly kale salad, but hey—it’s worth every bite.

Frequently Asked Questions (FAQ)

Can I make this cake gluten-free?
Yep! Just sub in your favorite 1:1 gluten-free flour blend. The texture will change a bit, but it still works great.

Can I use frozen strawberries?
You can, but fresh really shines here. If using frozen, thaw and drain them first.

Can I double the recipe?
Absolutely. Double it, use a 9×13 pan, and share the joy (or don’t).

Is this the same as traditional strawberry shortcake?
Not quite. Traditional versions use biscuit-like shortcakes. This is a cake version, which is a little softer, taller, and IMO, more crowd-pleasing.

Can I prep this in advance?
Yes, queen (or king). Bake the cake a day ahead, but wait to top it until you’re ready to serve.

Final Thoughts

Strawberry Shortcake Cake is one of those recipes that instantly feels nostalgic—whether it reminds you of summers past or just that one time you accidentally ate three slices in a row.

It’s easy, pretty, and absolutely delicious. So next time you need a dessert that wows without wrecking your kitchen (or your will to live), remember this one.

Now go grab some strawberries and make magic happen.