Classic Strawberry Shortcake Layer Cake

Name: Classic Strawberry Shortcake Layer Cake
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Yield: 8 servings
Ingredients: 2 cups all-purpose flour; 1 ½ cups granulated sugar; ½ cup unsalted butter, softened; 1 cup milk; 3 ½ teaspoons baking powder; 1 teaspoon vanilla extract; ½ teaspoon salt; 4 large eggs; 4 cups fresh strawberries, hulled and sliced; ¼ cup granulated sugar; 2 cups heavy whipping cream; ½ cup powdered sugar; 1 teaspoon vanilla extract

Highlighted under: From Batter to Bliss

When I first baked this classic strawberry shortcake layer cake, I couldn’t believe how delightful it turned out. The fluffy layers of vanilla cake are perfectly complemented by the fresh strawberries and whipped cream. Each bite is a delightful mix of sweetness and tartness that makes it irresistible. This recipe is not only a treat for the taste buds but also creates a stunning centerpiece for any gathering. Trust me, once you try it, you'll want to make it for every celebration!

Created by

Sabrina Holt

Last updated on 2026-02-24T03:45:37.003Z

As I layered this cake, I was reminded of summer picnics and how much I love the burst of flavor that fresh strawberries bring. The balance of the sweet cake with the tartness of the strawberries makes every bite feel like a celebration. Every time I cut into this cake, the juicy strawberries cascade from the layers, inviting everyone to indulge.

Creating my own whipped cream was a game changer; it adds such a rich, creamy texture that store-bought just can’t match. I recommend chilling your bowl and whisk beforehand—this helps the cream whip up beautifully. It’s all about the details!

Why You'll Love This Recipe
Layers of tender vanilla cake that melt in your mouth
Fresh strawberries bring a burst of flavor in every bite
A stunning cake that impresses at any gathering

Choosing the Right Strawberries

When selecting strawberries for your shortcake layer cake, look for berries that are bright red with no white or green patches, as these are signs of ripeness. Fresh, firm strawberries will not only taste sweeter but will also hold their shape better when layered. Ideally, opt for organic strawberries if possible, as they tend to have more flavor and fewer pesticides. Remember to wash them gently and hull them carefully to maintain their integrity.

If strawberries are out of season, you can substitute them with other seasonal fruits like raspberries or blueberries. For a unique twist, try a combination of berries for added flavor complexity. Just remember that each type of berry has different sweetness levels, so adjust the sugar in the filling accordingly.

Whipped Cream Techniques

For perfect whipped cream, ensure your mixing bowl and beaters are cold before you start. Chilling the bowl helps the cream whip faster and achieve a better volume. I often place them in the freezer for about 10 minutes prior to whipping. When you beat the cream, do it on medium speed and gradually increase to high, watching closely for soft peaks to form.

If you're making the cake ahead of time, consider stabilizing your whipped cream by adding a tablespoon of cornstarch or a small amount of gelatin dissolved in water. This will help it hold its shape longer, especially in warm weather, preventing it from weeping or losing its volume.

Storing and Serving Suggestions

After assembling the cake, if you have leftovers, cover it with plastic wrap and store it in the refrigerator for up to three days. However, the cake is best served fresh, as the layers can become soggy from the moisture of the strawberries and whipped cream. To prep ahead, you can bake the cakes and prepare the strawberries a day in advance. Just whip the cream on the day of serving to ensure it remains fluffy.

For an impressive presentation, garnish the top of the cake with extra whole strawberries and a dusting of powdered sugar just before serving. This not only enhances the visual appeal but also adds a special touch that will make any celebration feel like a true feast.

Ingredients

For the Cake

2 cups all-purpose flour
1 ½ cups granulated sugar
½ cup unsalted butter, softened
1 cup milk
3 ½ teaspoons baking powder
1 teaspoon vanilla extract
½ teaspoon salt
4 large eggs

For the Filling

4 cups fresh strawberries, hulled and sliced
¼ cup granulated sugar
2 cups heavy whipping cream
½ cup powdered sugar
1 teaspoon vanilla extract

Instructions

Prepare the Strawberries

In a medium bowl, mix the sliced strawberries with ¼ cup of granulated sugar. Let them sit for at least 15 minutes to release their natural juices.

Make the Cake Batter

Preheat your oven to 350°F (175°C). In a large mixing bowl, cream together the softened butter and 1 ½ cups of sugar until light and fluffy. Add in eggs one at a time, mixing well after each addition. Stir in the vanilla extract.

Combine Dry Ingredients

In another bowl, combine the flour, baking powder, and salt. Gradually add the dry ingredients to the butter mixture, alternating with the milk, and combine until smooth.

Bake the Cakes

Divide the batter evenly between two greased and floured 9-inch round cake pans. Bake for 25 minutes or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes before transferring to wire racks.

Whip the Cream

In a chilled bowl, beat the heavy cream with an electric mixer. Add the powdered sugar and vanilla extract, and whip until soft peaks form.

Assemble the Cake

Once the cakes are cool, slice each cake in half horizontally. Place one layer on a serving platter, spread a layer of whipped cream, and add a layer of strawberries. Repeat with remaining layers and top with whipped cream and whole strawberries.

Pro Tips

For best results, use fresh, ripe strawberries. You can also use different berries like blueberries or raspberries for variation. Keep the cake refrigerated until ready to serve to maintain its freshness.

Troubleshooting Common Issues

Baking the cake might lead to some troubleshooting if it's your first attempt. If the cakes domed in the center instead of baking flat, make sure your oven temperature is accurate; an oven thermometer can help with this. Moreover, ensure you've mixed the batter just until combined to avoid overworking the gluten, which can result in a denser texture.

If your whipped cream doesn't hold its shape, it may be under-whipped. Remember that it's crucial to monitor it closely to stop when soft peaks form. Conversely, if you accidentally over-whip, you can gently fold in a bit of un-whipped cream to regain a smoother consistency.

Scaling the Recipe

If you need to make a larger cake for a big gathering, you can easily double the recipe. Just use four 9-inch round pans instead of two and adjust the baking time slightly, keeping a close watch as the cakes bake. It’s often best to rotate the pans halfway through baking for even results since they can bake differently depending on their position in the oven.

For smaller gatherings, you can also halve the recipe. In this case, you could bake a single layer and slice it or use smaller round pans to create mini cakes. Each layer should be baked for a slightly reduced time, so start checking for doneness around the 20-minute mark.

Questions About Recipes

→ Can I make this cake ahead of time?

Yes, you can prepare the cake layers a day in advance and store them wrapped tightly in the refrigerator. Assemble the cake on the day you plan to serve.

→ What can I substitute for heavy cream?

You can use coconut cream or a non-dairy whipped topping as a substitute for heavy cream if you need a dairy-free option.

→ How do I keep the strawberries fresh?

Make sure to store the strawberries in the refrigerator and wash them only before using to keep them fresh longer.

→ Can I freeze the cake?

Yes, you can freeze the unassembled cake layers. Wrap them tightly in plastic wrap and foil before freezing. Thaw them in the refrigerator before assembling.