Summer and strawberries are a match made in heaven. Few desserts capture the essence of sunny days, fresh fruit, and creamy indulgence like a Classic Strawberry Shortcake Cake. Perfect for family gatherings, picnics, or a simple sweet treat, this cake is both elegant and approachable. With layers of soft cake, juicy strawberries, and lightly sweetened whipped cream, every bite feels like summer on a plate.

Whether you’re a beginner baker or a seasoned pro, this recipe will guide you through creating a stunning cake that tastes as amazing as it looks. We’ll cover ingredients, step-by-step instructions, helpful tips, variations, and fun serving suggestions to make your strawberry shortcake cake unforgettable.

Ingredients

Cake:
- 2 ½ cups all-purpose flour
- 2 ½ tsp baking powder
- ½ tsp salt
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 tsp vanilla extract
- 1 cup whole milk
Filling & Topping:
- 4 cups fresh strawberries, hulled and sliced
- ¼ cup granulated sugar
- 1 ½ cups heavy cream
- 3 tbsp powdered sugar
- 1 tsp vanilla extract

Instructions

Prep the Strawberries:
In a medium bowl, combine sliced strawberries with ¼ cup sugar. Stir gently and set aside to macerate while you prepare the cake.
Preheat Oven:
Preheat your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans, or line them with parchment paper for easy removal.
Mix Dry Ingredients:
In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
Cream Butter and Sugar:
In a large bowl, using a hand or stand mixer, cream together the butter and granulated sugar until light and fluffy.
Add Eggs and Vanilla:
Beat in the eggs one at a time, followed by the vanilla extract. Ensure each egg is fully incorporated before adding the next.
Combine Wet and Dry Ingredients:
Gradually add the dry ingredients to the wet mixture, alternating with milk. Begin and end with the dry ingredients. Mix until smooth but do not overmix.
Bake the Cake:
Divide the batter evenly between the prepared cake pans. Bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean.
Cool the Cake:
Allow the cakes to cool in the pans for 10 minutes, then turn out onto a wire rack to cool completely.
Whip the Cream:
In a chilled bowl, beat the heavy cream, powdered sugar, and vanilla extract until soft peaks form.
Assemble the Cake:
Place one cake layer on a serving plate. Spread a generous layer of whipped cream, then top with half the macerated strawberries. Place the second cake layer on top. Repeat with remaining whipped cream and strawberries, finishing with a few whole strawberries for garnish.
Serve and Enjoy:
Chill the cake for 30 minutes if desired. Slice and serve to enjoy the perfect balance of sweet, creamy, and fruity flavors.

Tips for the Perfect Strawberry Shortcake Cake

Use fresh, ripe strawberries: Flavor depends on them. Overripe or underripe fruit can affect sweetness and texture.
Don’t overmix the batter: Overmixing can lead to dense cake. Mix just until ingredients are combined.
Chill the whipped cream bowl: Helps achieve soft, fluffy peaks quickly.
Macerate strawberries for at least 15 minutes: This releases juices that enhance the cake’s flavor.
Layer carefully: Spread cream evenly to prevent sliding layers.

Variations

Strawberry Lemon Cake: Add 1 tsp lemon zest to the cake batter for a bright, citrusy flavor.
Chocolate Shortcake Cake: Mix ¼ cup cocoa powder with the dry ingredients for a chocolate twist.
Mini Shortcakes: Bake the batter in cupcake liners and top individually with whipped cream and strawberries.
Berry Mix: Use blueberries or raspberries along with strawberries for a mixed berry version.

Serving Suggestions

Serve with a scoop of vanilla ice cream for extra indulgence.
Pair with a chilled glass of rosé or lemonade for a summer party treat.
Dust with powdered sugar or drizzle with strawberry syrup for extra visual appeal.

Fun Facts & Cultural Context

The concept of strawberry shortcake dates back to 1588 in England, originally referring to a sweet biscuit or scone with strawberries. The American version evolved in the 19th century, combining sponge cake, strawberries, and whipped cream. It has since become an iconic summer dessert in the U.S., celebrated for its simplicity and freshness.

Storage

Store in the refrigerator for up to 2 days; strawberries release juice, so it’s best eaten fresh.
Freezing is possible, but the whipped cream may lose texture. Freeze cake layers separately if desired.