Unforgettable Strawberry Shortcake Cake

A classic, layered strawberry shortcake cake with fluffy sponge cake, fresh strawberries, and luscious whipped cream — made in 5 simple steps.

Introduction

Strawberry shortcake cake is one of those desserts that feels timeless. With its soft, airy sponge cake layers, sweet fresh strawberries, and creamy whipped topping, it is a crowd-pleaser for birthdays, summer gatherings, or any special occasion. Unlike traditional shortcake biscuits, this layered cake version is elegant and easy to slice, making it perfect for serving larger groups.

The beauty of this recipe is its simplicity. With just a handful of basic ingredients and straightforward steps, you can create a dessert that looks bakery-worthy yet tastes homemade. Fresh strawberries are the star of the show, their natural sweetness perfectly complementing the light sponge cake and airy whipped cream.

This recipe is vegetarian-friendly and uses fresh, wholesome ingredients, making it suitable for nearly anyone. Whether you’re an experienced baker or trying your hand at layered cakes for the first time, this guide will ensure your strawberry shortcake cake turns out soft, flavorful, and unforgettable.

Ingredients

For the Sponge Cake

• 2 cups all-purpose flour
• 1 cup granulated sugar
• 1 tbsp baking powder
• 1/2 tsp salt
• 1/2 cup unsalted butter, softened
• 3/4 cup milk
• 2 large eggs
• 1 tsp vanilla extract

For the Strawberry Layer

• 2 cups fresh strawberries, sliced
• Optional: 1 tbsp granulated sugar (to sweeten strawberries, if desired)

For the Whipped Cream

• 1 cup heavy whipping cream
• 2 tbsp powdered sugar

Equipment Needed

• Two 8-inch round cake pans
• Mixing bowls
• Electric mixer or stand mixer
• Wire cooling rack
• Spatula for assembling
• Knife for slicing strawberries

Preparation Instructions

Step 1: Preheat and Prepare Pans

1. Preheat the oven to 350°F (175°C).
2. Grease and lightly flour two 8-inch round cake pans to prevent sticking.

Step 2: Make the Sponge Cake

1. In a large mixing bowl, combine the flour, sugar, baking powder, and salt.
2. Add softened butter, milk, eggs, and vanilla extract.
3. Beat until the batter is smooth and well combined.

Step 3: Bake the Cakes

1. Divide the batter evenly between the prepared pans.
2. Bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean.
3. Let cakes cool in the pans for 10 minutes before transferring to a wire cooling rack to cool completely.

Step 4: Prepare Whipped Cream

1. In a chilled mixing bowl, beat the heavy cream and powdered sugar until stiff peaks form.
2. Ensure the cream is smooth and airy but not over-whipped, which can cause it to turn buttery.

Step 5: Assemble the Cake

1. Place one cake layer on a serving plate.
2. Spread half of the whipped cream evenly over the top.
3. Arrange sliced strawberries over the cream.
4. Place the second cake layer on top and repeat with remaining whipped cream and strawberries.
5. Serve immediately or refrigerate for up to 2 hours before serving.

Tips for the Perfect Strawberry Shortcake Cake

• Use fresh strawberries: They provide the best flavor and texture.
• Chill your mixing bowl and beaters: This ensures your whipped cream achieves maximum volume.
• Sweeten the strawberries: Toss with a tablespoon of sugar if you prefer sweeter fruit.
• Do not overmix the cake batter: Overmixing can make the sponge dense instead of light and airy.
• Assemble shortly before serving: This prevents the whipped cream from melting or the strawberries from making the cake soggy.

Storage

• Refrigerate: Store the assembled cake in the fridge for up to 2 hours before serving.
• Separate components: You can prep the cakes and strawberries separately ahead of time and assemble just before serving to maintain freshness.
• Avoid freezing: Whipped cream does not freeze well, so it’s best to serve fresh.

Nutrition Information (per serving, 1 slice)

• Calories: 310 kcal
• Fat: 15 g
• Carbohydrates: 38 g
• Protein: 4 g
• Sugar: 22 g

Note: Values are approximate and may vary depending on specific ingredients used.

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Frequently Asked Questions (FAQ)

1. Can I make this cake in advance?

Yes, you can bake the sponge layers a day ahead and store them in an airtight container. Assemble with strawberries and whipped cream just before serving.

2. Can I use frozen strawberries?

Yes, but thaw and drain excess liquid to prevent soggy layers.

3. Can I substitute whipped cream?

Yes, you can use stabilized whipped cream or even a cream cheese frosting for variation.

4. How do I ensure the sponge cake is light and fluffy?

Use room temperature eggs and butter, do not overmix, and fold the ingredients gently.

5. Can I make a taller cake?

Yes, double the recipe and use three layers instead of two. Adjust the amount of whipped cream and strawberries accordingly.