I finally perfected a Simple Strawberry Shortcake Recipe and made a cake so pillowy and piled with strawberries that I’m hiding it from guests until I photograph it.

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I’m obsessed with this Strawberry Shortcake Layer Cake because it tastes like childhood but grown-up. I love the way real cream and fluffy cake meet fresh strawberries so bright they almost buzz.

I’ll admit I’m sentimental about a good crumb and the way unsalted butter shows up in every bite. Simple Strawberry Shortcake Recipe is the sort I want at picnics, at birthdays, or after a hard week when I deserve a ridiculous slice.

It’s not precious. It’s loud, sticky, and honest.

And yeah, I judge bakeries by how close their strawberry to cake ratio comes to mine every time.

Ingredients

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All purpose flour: Basically gives structure and that tender crumb you’ll swoon over.
Granulated sugar: Sweetness and tiny bite; helps the crust caramelize a bit.
Unsalted butter: Adds richness and moistness, plus that buttery cake mouthfeel.
Large eggs: They bind everything together and give the cake lift.
Whole milk: Keeps crumb soft and adds a mild creaminess you’ll notice.
Pure vanilla extract: Adds warm aroma; it’s like a cozy hug in batter.
Baking powder: Gives lift and lightness so the cake isn’t dense.
Salt: Calls out the sweetness and balances the whole thing.
Heavy whipping cream: Basically clouds of whipped topping, airy and luxurious.
Powdered sugar: Sweetens whipped cream smoothly, no grainy bits.
Vanilla for whipped cream: Adds subtle warmth to the cream, not fake tasting.
Fresh strawberries: Juicy, bright, and slightly tart—totally the star fruit.
Sugar for strawberries: Draws out juices and makes those berries saucy.
Fresh lemon juice: Plus a tiny zing that keeps strawberries from tasting flat.
Simple syrup: Keeps layers moist and prevents dry cake bites.
Whole vibe: Basically this combo is light, sweet, and summer-on-a-plate.
Garnish berries: A few whole berries make it look like you tried hard.

Ingredient Quantities

All purpose flour 2 1/2 cups (312 g)

Granulated sugar 1 3/4 cups (350 g)

Unsalted butter 1 cup (226 g), softened but not melted

Large eggs 4, room temperature

Whole milk 1 cup (240 ml), room temperature

Pure vanilla extract 2 teaspoons

Baking powder 2 1/2 teaspoons

Salt 1/2 teaspoon

Heavy whipping cream 3 cups (720 ml), very cold

Powdered sugar 1/2 cup (60 g) for whipped cream

Vanilla extract 1 teaspoon for whipped cream

Fresh strawberries 1 1/2 to 2 pounds (about 700 to 900 g), hulled and sliced, plus a few whole for garnish

Granulated sugar 2 to 4 tablespoons for strawberries (to taste)

Fresh lemon juice 1 teaspoon (optional, for the strawberries)

Simple syrup 1/4 cup sugar + 1/4 cup water (optional, to brush cake layers)

How to Make this

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1. Preheat oven to 350 F (175 C). Grease and line two 8 or 9 inch round cake pans with parchment, then lightly flour the sides so cake releases easier.

2. Cream 1 cup softened unsalted butter with 1 3/4 cups granulated sugar until light and a little fluffy, about 3 to 4 minutes with a hand or stand mixer. Scrape bowl.

3. Add 4 large eggs one at a time, mixing after each until mostly combined. Stir in 2 teaspoons vanilla.

4. Whisk together 2 1/2 cups all purpose flour, 2 1/2 teaspoons baking powder, and 1/2 teaspoon salt in a separate bowl. Add the dry mix to the butter mixture in three parts, alternating with 1 cup whole milk, beginning and ending with the dry ingredients. Mix just until combined, dont overmix.

5. Divide batter between prepared pans, smooth tops and bake 25 to 30 minutes or until a toothpick comes out clean and the cakes are springy. Cool in pans 10 minutes, then turn out onto racks to cool completely.

6. While cakes cool, make simple syrup (optional) by heating 1/4 cup sugar and 1/4 cup water until sugar dissolves; cool. Also slice 1 1/2 to 2 pounds strawberries and toss with 2 to 4 tablespoons granulated sugar and 1 teaspoon fresh lemon juice if using. Let sit at least 10 minutes to macerate.

7. Chill a large metal bowl and beaters if you can, then whip 3 cups very cold heavy cream with 1/2 cup powdered sugar and 1 teaspoon vanilla until soft to medium-stiff peaks. Stop when it’s spreadable but holds shape, don’t overwhip or you’ll get butter.

8. If using syrup, brush each cake layer lightly with it to keep things moist. Trim cakes if needed so layers are even.

9. Place bottom layer on serving plate, spread a thick layer of whipped cream, top with a generous handful of macerated strawberries. Add second cake layer, press down gently, then frost the top and sides with remaining whipped cream. Pile remaining strawberries on top and tuck a few whole berries for garnish.

10. Chill the assembled cake at least 1 hour before serving so flavors set. Keep leftover cake refrigerated and eat within 2 days for best texture.

Equipment Needed

1. Oven (preheat to 350 F) — wait sorry, dont use that symbol. Oven for baking the cakes
2. Two 8 or 9 inch round cake pans lined with parchment and lightly floured sides
3. Hand mixer or stand mixer with beaters (you can do it by hand but its harder)
4. Large mixing bowls (one for wet, one for dry)
5. Measuring cups and spoons plus a kitchen scale if you got one
6. Rubber spatula and a spoon or paddle to scrape and fold batter
7. Whisk (for dry ingredients and simple syrup)
8. Cooling rack and a serrated knife or cake leveler to trim layers
9. Pastry brush (for brushing simple syrup) and a chilled metal bowl with beaters for whipping cream
10. Serving plate or cake board and a refrigerator space to chill the assembled cake

FAQ

Q: Can I make the cake ahead of time?

A: Yes. You can bake the layers a day ahead, cool completely, wrap tightly in plastic and keep at room temp. Refrigerate only if your kitchen is super hot. Wait to whip cream and assemble until the day you serve it for best texture.

Q: How do I keep the whipped cream from weeping?

A: Use very cold cream and chill your bowl and beaters for 10 minutes first. Don’t overwhip it, stop when it holds soft peaks and add the powdered sugar and vanilla. If it seems soft after assembly, chill the whole cake for 30 to 60 minutes to firm up.

Q: My strawberries made the cake soggy, what went wrong?

A: Strawberries release juice. Toss them with the 2 to 4 Tbsp sugar and a little lemon, then drain off excess liquid before layering. You can also brush the cake with the simple syrup to keep crumbs from absorbing too much fruit juice.

Q: Can I use frozen strawberries?

A: Fresh are best, but if you must use frozen, thaw and drain them very well, then pat dry. They will be softer and wetter so use less syrup and layer them carefully to avoid a soggy cake.

Q: Want a taller cake or more even layers, any tips?

A: Chill the baked layers for 20 to 30 minutes, then trim the domes off with a serrated knife for even stacking. If you want more height, split each layer horizontally after cooling to make thinner tiers.

Q: Can I substitute lower fat milk or a dairy free option?

A: You can use 2% or a full fat plant milk like oat or almond, but the crumb and richness will change a bit. For best results stick with whole milk for the tenderest crumb.

The Best Strawberry Shortcake Cake Recipe Substitutions and Variations

All purpose flour: Use cake flour for a lighter, more tender crumb (use 2 1/3 cups cake flour for every 2 1/2 cups AP). Or swap in a 1-to-1 gluten free baking blend if you need gluten free, but don’t overmix the batter.
Unsalted butter: You can use salted butter, just cut the added salt to 1/4 teaspoon. For a dairy free option use a neutral oil like canola or light olive oil, 3/4 cup oil for 1 cup butter, cake will be a touch more moist.
Whole milk: Buttermilk makes the cake tangier and helps it rise, use the same amount. For a dairy free swap use unsweetened almond or oat milk, room temp, same volume.
Heavy whipping cream: For a lighter topping fold in 8 ounces mascarpone with 1 cup cold cream then whip, it holds better. Or use full fat coconut cream chilled and whipped for a vegan/non dairy whipped cream, tastes slightly coconutty.

Pro Tips

1. Chill everything you can for the whipped cream. Cold bowl, cold beaters, and super cold cream will whip up faster and hold better. If it starts to look grainy stop immediately and fold gently, or you’ll accidentally make butter.

2. Let the macerated strawberries sit longer than 10 minutes if you can. An extra 20 to 30 minutes makes them juicier and tastier, but drain off any excess juice before layering so the cake doesnt get soggy.

3. Warm the simple syrup slightly before brushing and apply sparingly. A thin, even coat keeps the cake moist without making it heavy. If you have leftover syrup stir a little into the strawberries for extra flavor.

4. Bring eggs and milk to room temp before you start. They mix more smoothly with the butter so you get a finer crumb and fewer lumps. If you forget, put eggs in warm water for 5 to 10 minutes.

The Best Strawberry Shortcake Cake Recipe

Recipe by Tina Bueller

0.0 from 0 votes

I finally perfected a Simple Strawberry Shortcake Recipe and made a cake so pillowy and piled with strawberries that I’m hiding it from guests until I photograph it.

Servings

servings

Calories

660

kcal

Equipment: 1. Oven (preheat to 350 F) — wait sorry, dont use that symbol. Oven for baking the cakes
2. Two 8 or 9 inch round cake pans lined with parchment and lightly floured sides
3. Hand mixer or stand mixer with beaters (you can do it by hand but its harder)
4. Large mixing bowls (one for wet, one for dry)
5. Measuring cups and spoons plus a kitchen scale if you got one
6. Rubber spatula and a spoon or paddle to scrape and fold batter
7. Whisk (for dry ingredients and simple syrup)
8. Cooling rack and a serrated knife or cake leveler to trim layers
9. Pastry brush (for brushing simple syrup) and a chilled metal bowl with beaters for whipping cream
10. Serving plate or cake board and a refrigerator space to chill the assembled cake

Ingredients

All purpose flour 2 1/2 cups (312 g)
Granulated sugar 1 3/4 cups (350 g)
Unsalted butter 1 cup (226 g), softened but not melted
Large eggs 4, room temperature
Whole milk 1 cup (240 ml), room temperature
Pure vanilla extract 2 teaspoons
Baking powder 2 1/2 teaspoons
Salt 1/2 teaspoon
Heavy whipping cream 3 cups (720 ml), very cold
Powdered sugar 1/2 cup (60 g) for whipped cream
Vanilla extract 1 teaspoon for whipped cream
Fresh strawberries 1 1/2 to 2 pounds (about 700 to 900 g), hulled and sliced, plus a few whole for garnish
Granulated sugar 2 to 4 tablespoons for strawberries (to taste)
Fresh lemon juice 1 teaspoon (optional, for the strawberries)
Simple syrup 1/4 cup sugar + 1/4 cup water (optional, to brush cake layers)

Directions

Preheat oven to 350 F (175 C). Grease and line two 8 or 9 inch round cake pans with parchment, then lightly flour the sides so cake releases easier.
Cream 1 cup softened unsalted butter with 1 3/4 cups granulated sugar until light and a little fluffy, about 3 to 4 minutes with a hand or stand mixer. Scrape bowl.
Add 4 large eggs one at a time, mixing after each until mostly combined. Stir in 2 teaspoons vanilla.
Whisk together 2 1/2 cups all purpose flour, 2 1/2 teaspoons baking powder, and 1/2 teaspoon salt in a separate bowl. Add the dry mix to the butter mixture in three parts, alternating with 1 cup whole milk, beginning and ending with the dry ingredients. Mix just until combined, dont overmix.
Divide batter between prepared pans, smooth tops and bake 25 to 30 minutes or until a toothpick comes out clean and the cakes are springy. Cool in pans 10 minutes, then turn out onto racks to cool completely.
While cakes cool, make simple syrup (optional) by heating 1/4 cup sugar and 1/4 cup water until sugar dissolves; cool. Also slice 1 1/2 to 2 pounds strawberries and toss with 2 to 4 tablespoons granulated sugar and 1 teaspoon fresh lemon juice if using. Let sit at least 10 minutes to macerate.
Chill a large metal bowl and beaters if you can, then whip 3 cups very cold heavy cream with 1/2 cup powdered sugar and 1 teaspoon vanilla until soft to medium-stiff peaks. Stop when it's spreadable but holds shape, don't overwhip or you'll get butter.
If using syrup, brush each cake layer lightly with it to keep things moist. Trim cakes if needed so layers are even.
Place bottom layer on serving plate, spread a thick layer of whipped cream, top with a generous handful of macerated strawberries. Add second cake layer, press down gently, then frost the top and sides with remaining whipped cream. Pile remaining strawberries on top and tuck a few whole berries for garnish.
Chill the assembled cake at least 1 hour before serving so flavors set. Keep leftover cake refrigerated and eat within 2 days for best texture.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.