Strawberry Shortcake Cake Recipe

Strawberry Shortcake Cake Recipe tastes like tender vanilla layers stacked with jammy strawberries and billowy whipped cream that stays light yet sturdy. It suits berry lovers and celebration nights, and the whole dessert takes about 2 hours from start to slice. I learned this version after a neighbor bribed me with a flat of backyard strawberries and zero chill.

Why Strawberry Shortcake Cake Recipe Is Worth It

Strawberry Shortcake Cake Recipe pays you back with bakery-level flavor and texture using simple steps. Fresh strawberries do the heavy lifting, and a stabilized whipped cream frosting keeps every bite lush without sliding off the cake.

You mix a classic buttermilk cake that stays soft, then you stack it with juicy berries that burst with sweet-tart notes. The result tastes like the best parts of shortcake and layer cake shaking hands.

This cake lit up our cookout and vanished in minutes, with guests sneaking seconds while pretending to check on the grill ★★★★★

Ingredients You Need

• Fresh strawberries: 2 pounds hulled and sliced. If berries taste bland, add an extra spoon of sugar or a splash of strawberry jam for oomph.
• Granulated sugar: 1 3/4 cups total, divided. I like organic cane sugar, but standard works fine.
• Lemon juice: 1 tablespoon to brighten the berries.
• All-purpose flour: 2 1/2 cups, spooned and leveled. King Arthur or Gold Medal both measure consistently.
• Baking powder: 2 1/2 teaspoons.
• Fine sea salt: 1/2 teaspoon.
• Unsalted butter: 3/4 cup, room temp. European-style butter adds richer flavor, but any quality stick butter works.
• Large eggs: 3, room temp.
• Buttermilk: 1 cup, room temp. Shortcut: 1 cup milk mixed with 1 tablespoon white vinegar, rest 5 minutes.
• Vanilla extract: 2 teaspoons. Optional: 1/4 teaspoon almond extract for a bakery vibe.

Whipped cream frosting

• Heavy cream: 2 cups, very cold.
• Mascarpone: 4 ounces cold, for sturdy structure. Sub: 3 ounces block cream cheese or 2 tablespoons instant vanilla pudding mix.
• Powdered sugar: 1/3 to 1/2 cup, to taste.
• Vanilla extract: 1 teaspoon.
• Pinch of salt.

Pantry shortcuts

• Cake mix swap: Yellow or white box mix baked in two 8-inch pans works in a pinch.
• Berry boost: Warm 2 tablespoons strawberry jam and fold into the macerated berries if they lack sweetness.
• Whip shortcut: Stabilized whipped topping holds well, though real cream tastes better.

Equipment

• Two 8-inch round cake pans, parchment circles, and cooking spray.
• Stand mixer or hand mixer, large bowls, whisk, rubber spatula.
• Kitchen scale or dry measuring cups, measuring spoons.
• Wire racks, serrated knife, offset spatula.
• Pastry brush for brushing syrupy berry juices on the cake.

Quick Tips & substitutions

• Weigh flour or spoon and level to avoid dense cake.
• Dry sliced berries with paper towels, then macerate; soggy berries water down the layers.
• Chill bowl and beaters before whipping cream to get loft fast.
• Add mascarpone for a sturdy frosting that holds neat slices.
• Use room temp butter, eggs, and buttermilk for an even crumb.
• Do not overmix; stop when batter turns smooth and combined.
• Line pans with parchment so layers release cleanly.
• Buttermilk swap: Milk with vinegar or use half plain yogurt plus half milk.
• Dairy-free path: Use neutral oil in the cake and whip cold coconut cream with powdered sugar for frosting.
• Gluten-free: Use a 1:1 baking blend and let the batter rest 10 minutes before baking.

How to Make Strawberry Shortcake Cake Recipe

Prep the strawberries

1. Toss sliced strawberries with 1/3 cup sugar, lemon juice, and a tiny pinch of salt.
2. Let them sit 20 to 30 minutes until they release juices. Stir once or twice.
3. Strain and reserve the syrup. Pat berries dry again so the cake stays tidy.

Mix the cake batter

1. Heat oven to 350°F. Grease and line two 8-inch pans with parchment.
2. Whisk flour, baking powder, and salt in a bowl.
3. Beat butter and 1 1/4 cups sugar on medium until pale and fluffy, about 3 minutes.
4. Beat in eggs one at a time, then add vanilla.
5. Add dry ingredients in three parts, alternating with buttermilk in two parts, beginning and ending with dry. Mix just until smooth.

Bake and cool

1. Divide batter evenly between pans and level the tops.
2. Bake 22 to 27 minutes until a toothpick comes out clean and centers spring back.
3. Cool 10 minutes in pans, turn out to racks, and cool fully. Brush warm layers lightly with a spoon or brush of reserved strawberry syrup.

Whip the frosting

1. Beat mascarpone with powdered sugar, vanilla, and salt until smooth.
2. Stream in cold heavy cream and beat on medium-high until thick, smooth, and spreadable. Stop when it holds medium-firm peaks.

Assemble and chill

1. Place the first layer on a stand. Spread a thin swipe of cream, then a generous layer of berries.
2. Add a second layer. Cover the cake with a thin coat of cream, chill 10 minutes, then add a final coat.
3. Pile extra berries on top. Chill 30 minutes before slicing so the layers set.

Variations

• Biscuit shortcake style: Bake one thick 9-inch sweet biscuit layer, split, and stuff with berries and cream.
• Sheet cake: Bake in a 9 by 13 pan for 30 to 36 minutes, cool, then frost and top with berries.
• Lemon twist: Add 1 tablespoon lemon zest to the batter and a little to the whipped cream.
• Strawberry compote: Simmer 2 cups chopped berries with 2 tablespoons sugar until syrupy, cool, and swirl between layers.
• Mixed berries: Combine strawberries with raspberries or blueberries for color and pop.

Ways to Serve

• Add fresh mint or basil ribbons for a herb sparkle.
• Drizzle with a thin line of balsamic glaze for a grown-up finish.
• Sprinkle toasted sliced almonds or crushed pistachios for crunch.
• Pair slices with iced coffee, cold brew, or a chilled glass of rosé.
• Top each plate with a spoon of extra macerated berries.

Storage

Store the assembled cake covered in the fridge and enjoy it within 24 to 36 hours for the best texture. The whipped cream holds well, but the berries keep releasing juice, so the layers soften over time. If you plan ahead, bake and cool cake layers, wrap them tight, and refrigerate for 2 days or freeze up to 2 months; assemble with fresh berries the day you serve. Keep leftovers cold and slice straight from the fridge for tidy pieces.

Ally Sanders

Strawberry Shortcake Cake Recipe

Strawberry Shortcake Cake Recipe layers tender vanilla buttermilk cake with jammy fresh strawberries and a stabilized whipped cream frosting for a bakery-style celebration dessert.

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Prep Time 1 hour hr

Cook Time 30 minutes mins

Total Time 2 hours hrs

Servings: 12

Course: Dessert

Ingredients

  

• 2 pounds fresh strawberries, hulled and sliced
• 1/3 cup granulated sugar
• 1 tablespoon lemon juice
• 1 pinch fine sea salt

• 2 1/2 cups all-purpose flour, spooned and leveled
• 2 1/2 teaspoons baking powder
• 1/2 teaspoon fine sea salt
• 3/4 cup unsalted butter, room temperature
• 1 1/4 cups granulated sugar
• 3 large eggs, room temperature
• 1 cup buttermilk, room temperature
• 2 teaspoons vanilla extract
• 1/4 teaspoon almond extract

• 4 ounces mascarpone cheese, cold
• 1/3-1/2 cup powdered sugar, to taste
• 1 teaspoon vanilla extract
• 1 pinch salt
• 2 cups heavy cream, very cold

Instructions

 

1. Toss the sliced strawberries with 1/3 cup sugar, lemon juice, and a tiny pinch of salt in a bowl.
2. Let the berries sit for 20 to 30 minutes, stirring once or twice, until they release their juices.
3. Strain the strawberries, reserving the syrup. Pat the berries dry again with paper towels so they don’t make the cake soggy.

1. Preheat the oven to 350°F (175°C). Grease two 8-inch round cake pans, line the bottoms with parchment, and lightly grease the parchment.
2. In a medium bowl, whisk together the flour, baking powder, and salt.
3. In a large bowl, beat the butter and 1 1/4 cups granulated sugar on medium speed until pale and fluffy, about 3 minutes.
4. Beat in the eggs one at a time, mixing well after each addition, then mix in the vanilla (and almond extract, if using).
5. Add the dry ingredients in three additions, alternating with the buttermilk in two additions, beginning and ending with the dry ingredients. Mix just until the batter is smooth and combined; do not overmix.

1. Divide the batter evenly between the prepared pans and smooth the tops.
2. Bake for 22 to 27 minutes, or until the centers spring back lightly when touched and a toothpick inserted in the center comes out clean.
3. Cool the cakes in the pans for 10 minutes, then turn out onto wire racks, peel off the parchment, and cool completely.
4. While still slightly warm, lightly brush the tops of the layers with some of the reserved strawberry syrup.

1. In a mixing bowl, beat the cold mascarpone with the powdered sugar, vanilla, and a pinch of salt until smooth.
2. With the mixer running on medium, slowly stream in the cold heavy cream.
3. Increase speed to medium-high and beat until the mixture becomes thick, smooth, and holds medium-firm peaks. Do not overbeat.

1. Place one cake layer on a serving plate or cake stand. Spread a thin layer of whipped cream frosting over the top.
2. Arrange a generous layer of the macerated strawberries over the cream, keeping them in an even layer.
3. Top with the second cake layer. Spread a thin crumb coat of whipped cream over the top and sides of the cake, then chill for about 10 minutes to set.
4. Apply a final, thicker coat of whipped cream frosting over the cake. Pile any remaining strawberries on top.
5. Chill the assembled cake for at least 30 minutes before slicing so the layers set and slices cut cleanly.

Notes

Nutrition Information
Approximate per slice (1 of 12): 420 calories; fat 25 g; saturated fat 15 g; carbohydrates 45 g; fiber 2 g; sugars 30 g; protein 6 g; sodium 220 mg. Values will vary based on specific ingredients and portion size.

Storage: Store the assembled cake covered in the refrigerator and enjoy within 24 to 36 hours for best texture. Keep leftovers cold and slice straight from the fridge.