I reworked the classic Strawberry Shortcake Cake into a rustic layer of fluffy vanilla sponge, whipped cream frosting and stacked juicy strawberries, and there’s one simple step that ties it all together.

Jump to Recipe

I love taking the bold simple flavors of strawberry shortcake and turning them into a rustic layer cake you can slice and argue over. This Strawberry Shortcake Cake reads familiar but then surprises, with layers that remind me of a Vanilla Sponge Cake but way more forgiving.

I used all-purpose flour to keep the crumb tender and whipped heavy whipping cream between the layers so the strawberries pop. It looks casual, like it fell together by accident, but there is intention under the mess.

If you like a dessert that’s both classic and a little restless, this one will make you look twice.

Ingredients

Print Recipe (No Advertisments)

All-purpose flour gives structure, carbs, a bit of protein, can make cake tender if overmixed.
Unsalted butter adds rich fat and flavor, keeps cake moist, high in saturated fat.
Granulated sugar sweetens, gives fine crumb and browning mostly empty calories though.
Eggs provide protein, help bind and leaven, add tenderness and color to the cake.
Whole milk or buttermilk adds moisture a little protein and fat, buttermilk makes tang and a tender crumb.
Heavy whipping cream for whipped topping, very high fat, makes airy clouds of creaminess.
Strawberries fresh and juicy, vitamin C and fiber, sweet with a hint of tartness.
Lemon juice brightens berries, adds tang, a small splash lifts overall flavor.

Ingredient Quantities

2 1/2 cups (312 g) all-purpose flour

2 1/2 teaspoons baking powder

1/2 teaspoon fine salt

1 cup (226 g) unsalted butter, softened

1 3/4 cups (350 g) granulated sugar

4 large eggs

1 tablespoon vanilla extract

1 cup (240 ml) whole milk or buttermilk

3 cups (720 ml) heavy whipping cream, chilled

1/2 cup (60 g) powdered sugar (confectioners)

1 teaspoon vanilla extract

1 1/2 to 2 pounds (680-900 g) fresh strawberries, hulled and sliced

2 to 3 tbsp granulated sugar

1 tbsp fresh lemon juice

How to Make this

Print Recipe (No Advertisments)

1. Preheat oven to 350 F (175 C). Grease and line two 9 inch round pans with parchment, then lightly flour or spray, set aside.

2. In a bowl whisk together 2 1/2 cups all purpose flour, 2 1/2 teaspoons baking powder and 1/2 teaspoon fine salt. Spoon and level the flour so you dont pack it.

3. In a large bowl beat 1 cup softened unsalted butter with 1 3/4 cups granulated sugar until light and fluffy, about 3 to 5 minutes. Add 4 large eggs one at a time, beating just until combined after each, then stir in 1 tablespoon vanilla extract and scrape the bowl.

4. Add the dry mix and 1 cup whole milk or buttermilk to the butter mixture in three additions, starting and ending with the dry mix. Mix gently until just combined, dont over mix or the cake will be dense.

5. Divide batter evenly between the pans, smooth tops, bake 25 to 30 minutes or until a toothpick comes out clean. Let cakes cool in pans 10 minutes, then turn out onto a rack and cool completely.

6. While cakes cool hull and slice 1 1/2 to 2 pounds fresh strawberries. Toss them with 2 to 3 tablespoons granulated sugar and 1 tablespoon fresh lemon juice, let macerate 15 to 30 minutes until juicy. Reserve a little of the juice for brushing the layers if you like.

7. Chill your mixing bowl and beaters, then whip 3 cups heavy whipping cream with 1/2 cup powdered sugar and 1 teaspoon vanilla extract. Start slow then increase speed, stop when you reach stiff peaks, dont over whip or it will turn grainy.

8. If the cake tops domed, level them with a serrated knife. Place one layer on your cake plate, brush lightly with the reserved strawberry juice, spread a thick layer of whipped cream, then spoon on a generous amount of macerated strawberries.

9. Top with the second cake layer, press lightly, spread the remaining whipped cream over the top and sides in a rustic way (this is shortcake so dont worry about perfection). Reserve some strawberries to decorate the top.

10. Chill the cake at least 1 hour to set the cream before serving. Store in the fridge and eat within 24 hours for best texture. Tips: use room temperature eggs and butter for a smoother batter, keep everything cold when whipping cream, and dont overmix batter or overbeat the cream.

Equipment Needed

1. Two 9-inch round cake pans, parchment paper and nonstick spray or a little flour to grease
2. Mixing bowls: one large for batter, one medium for dry ingredients, plus one chilled bowl for whipping cream
3. Electric mixer (hand or stand) with beaters
4. Measuring cups and spoons (or kitchen scale for more accuracy)
5. Rubber spatula and a whisk
6. Sifter or fine mesh sieve (for leveling spooned flour)
7. Serrated knife for leveling cake tops and an offset spatula for spreading cream
8. Cooling rack and a cake plate or serving platter
9. Small bowl for macerating strawberries, pastry brush (optional) and a toothpick or cake tester

FAQ

Can I use buttermilk instead of whole milk? Yes, totally. Buttermilk gives the cake a tangy, more tender crumb, use the same 1 cup. If you don’t have buttermilk, stir 1 tablespoon lemon juice or vinegar into 1 cup milk, let sit 5 minutes, then use.

How do I keep the whipped cream from getting runny or grainy? Chill the bowl and beaters, use very cold heavy cream, and add the 1/2 cup powdered sugar while whipping. Stop at soft to medium peaks, don’t overbeat. For extra stability use 1 to 1.5 teaspoons unflavored gelatin bloomed in 2 tablespoons cold water and dissolved into the cream while whipping, or fold in a few tablespoons mascarpone.

What’s the best way to prep the strawberries so the cake doesn’t get soggy? Toss sliced berries with 2 to 3 tablespoons sugar and 1 tablespoon lemon juice, let sit 20 to 30 minutes to macerate. If they release a lot of juice, drain and reserve the syrup to brush the cake layers, that way you get flavor without drowning the cake.

Can I make parts of this ahead of time and how should I store them? Yes: bake layers a day or two ahead, cool completely, wrap tightly and keep at room temp or freeze for longer. Whipped cream and assembled cake should be refrigerated and eaten within 24 to 48 hours. If you need more lead time, freeze unfrosted layers, not the fully assembled cake.

Why did my cake sink in the middle? Common causes are overmixing the batter, too much leavening, oven not fully preheated, or opening the oven door too early. Make sure you measure ingredients right, mix just until combined, and keep the oven steady.

Can I use frozen strawberries? You can, but they get very watery when thawed. Best options: thaw and drain well then cook into a compote, or simmer with a little sugar to concentrate the flavor, then cool before adding to the cake.

Strawberry Shortcake Cake Recipe Substitutions and Variations

All-purpose flour: Use cake flour for a softer, finer crumb, about 1:1. Or make your own by replacing 2 tbsp of each cup of AP with 2 tbsp cornstarch and sifting (for 2 1/2 cups remove 5 tbsp flour and add 5 tbsp cornstarch).
Unsalted butter: If you only have salted butter just use it and skip any added salt. For dairy-free swaps use a vegan stick margarine 1:1 for similar texture, or a neutral oil 1:1 for a moister, slightly denser cake.
Heavy whipping cream: Need to whip? Chill a can of full-fat coconut cream and use it 1:1. If you just need cream in the batter, substitute 1 cup whole milk plus 1/3 cup melted butter for 1 cup heavy cream, but that wont whip.
Eggs: For 4 eggs try 4 flax eggs (1 tbsp ground flax + 3 tbsp water per egg), or use 1 cup applesauce (1/4 cup per egg) for moisture. Flax eggs give better structure, applesauce may make the cake a bit more dense.

Pro Tips

1) Weigh the flour and spoon it into the cup then level it off — seriously it makes a big difference in texture. If you dont have a scale, scoop gently and dont pack the cup.

2) Chill the cake layers briefly, then pop them in the freezer for 15 to 20 minutes before leveling; they cut so much cleaner when slightly firm. Use a warm serrated knife and wipe it between cuts for neat slices.

3) Stabilize the whipped cream so the cake wont weep or collapse if you need to hold it more than a few hours. Quick method: bloom 1 tsp powdered gelatin in 2 tbsp cold water, melt to dissolve, cool a bit and stream into cream as you whip. Or fold in 4 oz mascarpone for flavor and stability.

4) Keep the strawberries from making the sponge soggy by macerating briefly then draining most of the juice; reserve that juice and either brush it lightly on the layers or simmer it down to a thicker glaze. If you like boozy notes add a splash of liqueur to the maceration.

5) For easier assembly and cleaner layers dont overfill with cream and berries, build a thin outer ring of cream first to act like a dam, then pile fruit in the center. Chill the finished cake at least an hour before slicing so everything sets up.

Strawberry Shortcake Cake Recipe

Recipe by Tina Bueller

0.0 from 0 votes

Servings

servings

Calories

633

kcal

Equipment: 1. Two 9-inch round cake pans, parchment paper and nonstick spray or a little flour to grease
2. Mixing bowls: one large for batter, one medium for dry ingredients, plus one chilled bowl for whipping cream
3. Electric mixer (hand or stand) with beaters
4. Measuring cups and spoons (or kitchen scale for more accuracy)
5. Rubber spatula and a whisk
6. Sifter or fine mesh sieve (for leveling spooned flour)
7. Serrated knife for leveling cake tops and an offset spatula for spreading cream
8. Cooling rack and a cake plate or serving platter
9. Small bowl for macerating strawberries, pastry brush (optional) and a toothpick or cake tester

Ingredients

2 1/2 cups (312 g) all-purpose flour
2 1/2 teaspoons baking powder
1/2 teaspoon fine salt
1 cup (226 g) unsalted butter, softened
1 3/4 cups (350 g) granulated sugar
4 large eggs
1 tablespoon vanilla extract
1 cup (240 ml) whole milk or buttermilk
3 cups (720 ml) heavy whipping cream, chilled
1/2 cup (60 g) powdered sugar (confectioners)
1 teaspoon vanilla extract
1 1/2 to 2 pounds (680-900 g) fresh strawberries, hulled and sliced
2 to 3 tbsp granulated sugar
1 tbsp fresh lemon juice

Directions

Preheat oven to 350 F (175 C). Grease and line two 9 inch round pans with parchment, then lightly flour or spray, set aside.
In a bowl whisk together 2 1/2 cups all purpose flour, 2 1/2 teaspoons baking powder and 1/2 teaspoon fine salt. Spoon and level the flour so you dont pack it.
In a large bowl beat 1 cup softened unsalted butter with 1 3/4 cups granulated sugar until light and fluffy, about 3 to 5 minutes. Add 4 large eggs one at a time, beating just until combined after each, then stir in 1 tablespoon vanilla extract and scrape the bowl.
Add the dry mix and 1 cup whole milk or buttermilk to the butter mixture in three additions, starting and ending with the dry mix. Mix gently until just combined, dont over mix or the cake will be dense.
Divide batter evenly between the pans, smooth tops, bake 25 to 30 minutes or until a toothpick comes out clean. Let cakes cool in pans 10 minutes, then turn out onto a rack and cool completely.
While cakes cool hull and slice 1 1/2 to 2 pounds fresh strawberries. Toss them with 2 to 3 tablespoons granulated sugar and 1 tablespoon fresh lemon juice, let macerate 15 to 30 minutes until juicy. Reserve a little of the juice for brushing the layers if you like.
Chill your mixing bowl and beaters, then whip 3 cups heavy whipping cream with 1/2 cup powdered sugar and 1 teaspoon vanilla extract. Start slow then increase speed, stop when you reach stiff peaks, dont over whip or it will turn grainy.
If the cake tops domed, level them with a serrated knife. Place one layer on your cake plate, brush lightly with the reserved strawberry juice, spread a thick layer of whipped cream, then spoon on a generous amount of macerated strawberries.
Top with the second cake layer, press lightly, spread the remaining whipped cream over the top and sides in a rustic way (this is shortcake so dont worry about perfection). Reserve some strawberries to decorate the top.
Chill the cake at least 1 hour to set the cream before serving. Store in the fridge and eat within 24 hours for best texture. Tips: use room temperature eggs and butter for a smoother batter, keep everything cold when whipping cream, and dont overmix batter or overbeat the cream.

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.