Strawberry Shortcake Cake: The Ultimate Summer Dessert

This Strawberry Shortcake Cake is the dessert of your dreams. Imagine tender, moist vanilla cake layers, a fresh and juicy strawberry filling, and clouds of stabilized whipped cream frosting. It’s everything you love about the classic shortcake, elevated into a stunning layer cake perfect for any occasion.

Forget dry, crumbly cakes. This recipe guarantees a soft, flavorful crumb that perfectly complements the bright strawberries. We’re taking a classic and making it foolproof and unforgettable. Get ready to impress everyone with this ultimate summer dessert.

What Makes This The Best Strawberry Shortcake Cake?

There are many recipes out there, but this one truly stands out. Here’s why this will become your go-to Strawberry Shortcake Cake recipe:

• Unbelievably Moist Crumb: We use a specific combination of ingredients, including cake flour and buttermilk, to create a cake that is incredibly tender and stays moist for days.
• Perfectly Sweet Strawberry Filling: By macerating fresh strawberries with a bit of sugar, we draw out their natural juices to create a luscious, vibrant filling that isn’t overly sweet.
• Stabilized Whipped Cream Frosting: The biggest challenge with shortcake cakes is a weeping, runny frosting. Our recipe includes a secret ingredient to ensure your whipped cream is stable, pipeable, and holds its shape beautifully.
• Simple, Yet Stunning: While it looks like it came from a high-end bakery, the steps are straightforward and achievable for home cooks of all skill levels.

Key Ingredients You’ll Need

Crafting the perfect cake starts with the right ingredients. Here’s what you’ll need to bring this masterpiece to life.

For the Vanilla Cake Layers:

• Cake Flour: The key to a soft, tender crumb. Do not substitute with all-purpose flour for the best results.
• Baking Powder & Baking Soda: Our leavening agents that provide the perfect lift.
• Salt: Balances the sweetness and enhances the flavors.
• Unsalted Butter: Make sure it’s softened to room temperature for proper creaming.
• Granulated Sugar: Provides sweetness and contributes to the tender texture.
• Eggs: Should be at room temperature to ensure they incorporate smoothly into the batter.
• Vanilla Extract: Use pure vanilla extract for the best, most authentic flavor.
• Buttermilk: The acidity in buttermilk creates an exceptionally tender cake.

For the Strawberry Filling:

• Fresh Strawberries: The star of the show! Choose ripe, red, and fragrant berries.
• Granulated Sugar: Just enough to sweeten the berries and create a lovely syrup.
• Lemon Juice: A splash of fresh lemon juice brightens the flavor of the strawberries.

For the Stabilized Whipped Cream:

• Heavy Whipping Cream: It must be very cold to whip up properly.
• Powdered Sugar: Sweetens the cream and helps with stability.
• Vanilla Extract: For that classic, creamy flavor.
• Cream Cheese: Our secret weapon! A small amount of softened cream cheese makes the whipped cream incredibly stable without adding a tangy flavor.

How to Make Strawberry Shortcake Cake (Step-by-Step)

Follow these simple steps to assemble a beautiful and delicious Strawberry Shortcake Cake. We’ll break it down into making the cake, preparing the filling, whipping the frosting, and assembling the final product.

Step 1: Make the Vanilla Cake Layers

First, preheat your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans and line the bottoms with parchment paper. In a medium bowl, whisk together the cake flour, baking powder, baking soda, and salt. In a separate large bowl, use a stand mixer or hand mixer to cream the softened butter and granulated sugar together until light and fluffy, about 3-4 minutes. Beat in the eggs one at a time, followed by the vanilla extract. Finally, alternate adding the dry ingredients and the buttermilk, beginning and ending with the dry ingredients. Mix until just combined—do not overmix. Divide the batter evenly between the prepared pans and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely.

Step 2: Prepare the Fresh Strawberry Filling

While the cakes are cooling, prepare your filling. Wash, hull, and slice the fresh strawberries. In a medium bowl, gently toss the sliced strawberries with the granulated sugar and a squeeze of fresh lemon juice. Let the mixture sit for about 20-30 minutes. This process, called macerating, will draw the juices out of the strawberries, creating a delicious syrup that will soak into the cake layers.

Step 3: Whip the Stabilized Cream Frosting

For the frosting, it’s crucial that your heavy whipping cream is very cold. In a small bowl, beat the softened cream cheese until smooth to ensure there are no lumps. In a large, chilled bowl, beat the heavy whipping cream, powdered sugar, and vanilla extract on medium-high speed until soft peaks form. Add the smooth cream cheese and continue to beat until stiff, glossy peaks form. Be careful not to overbeat. This stabilized whipped cream will be thick, creamy, and perfect for frosting your Strawberry Shortcake Cake.

Step 4: Assemble Your Masterpiece

Once your cake layers are completely cool, you can begin to assemble. If your cakes have domed tops, use a serrated knife to level them. Place one cake layer on your serving plate or cake stand. Spoon about half of the strawberry filling and its juices over the cake. Top with a generous layer of the stabilized whipped cream, spreading it evenly. Place the second cake layer on top and repeat with the remaining strawberry filling. Use the rest of the whipped cream to frost the top and sides of the cake. Garnish with whole fresh strawberries for a beautiful finish. For a truly impressive dessert, try our Pistachio Cream Chocolate Chip Cookies for another unique treat.

Expert Tips for Success

To ensure your cake is absolutely perfect, keep these tips in mind:

• Use Room Temperature Ingredients: For the cake batter, having your butter, eggs, and buttermilk at room temperature is essential for a smooth, well-emulsified batter.
• Do Not Overmix the Batter: Mix the dry and wet ingredients until they are just combined. Overmixing develops the gluten in the flour, which can lead to a tough, dense cake.
• Cool Cakes Completely: Never frost a warm cake! The whipped cream will melt instantly. Be patient and let the layers cool completely.
• Chill Your Bowl and Beaters: For the fluffiest whipped cream, place your mixing bowl and beaters in the freezer for about 15 minutes before you start whipping.

If you’re looking for another comforting classic, this Pioneer Woman Potato Soup recipe is a guaranteed crowd-pleaser.

Storing Your Strawberry Shortcake Cake

Because this cake is made with fresh whipped cream, it must be stored in the refrigerator. Cover it loosely with plastic wrap or use a cake carrier. It will stay fresh for up to 3 days. The cake is best served chilled. Due to the delicate nature of the whipped cream and fresh fruit, this cake does not freeze well.

For a perfect make-ahead breakfast, try these Sausage, Egg, and Cheese Breakfast Roll-ups.

Frequently Asked Questions

The Perfect Strawberry Shortcake Cake Awaits

You now have everything you need to create the most delicious and beautiful Strawberry Shortcake Cake. This recipe is a celebration of fresh, simple ingredients coming together to create something truly special. We know you’ll love it as much as we do. If you make this recipe, we’d love to see it! Share your creation and tag us on Pinterest.

Strawberry Shortcake Cake Recipe

Strawberry Shortcake Cake: The Ultimate Summer Dessert

This Strawberry Shortcake Cake recipe features moist vanilla cake, fresh strawberry filling, and stable whipped cream frosting. It's the perfect, easy-to-make layer cake for summer, guaranteed to impress your family and friends with its incredible flavor.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 35 minutes mins

Total Time 1 hour hr 5 minutes mins

Servings: 12 slices

Course: Dessert

Cuisine: American

Calories: 485

Ingredients Equipment Method Notes

Ingredients

  

For the Vanilla Cake

• 2.5 cups cake flour sifted
• 2 tsp baking powder
• 0.5 tsp baking soda
• 1 tsp salt
• 0.75 cup unsalted butter softened
• 1.75 cups granulated sugar
• 3 large eggs room temperature
• 2 tsp vanilla extract
• 1.25 cups buttermilk room temperature

For the Strawberry Filling

• 1 lb fresh strawberries hulled and sliced
• 0.25 cup granulated sugar
• 1 tsp fresh lemon juice

For the Stabilized Whipped Cream

• 3 cups heavy whipping cream very cold
• 1 cup powdered sugar sifted
• 1.5 tsp vanilla extract
• 4 oz cream cheese softened

Equipment

• 2 8-inch round cake pans
• 1 Stand Mixer or Hand Mixer
• 3 Mixing Bowls

Instructions

 

Make the Vanilla Cake Layers

1. Preheat oven to 350°F (175°C). Grease, flour, and line two 8-inch round cake pans with parchment paper.
2. In a medium bowl, whisk together cake flour, baking powder, baking soda, and salt.
3. In a large bowl, cream the softened butter and granulated sugar until light and fluffy (3-4 minutes). Beat in eggs one at a time, then stir in the vanilla extract.
4. Alternate adding the dry ingredients and buttermilk to the wet ingredients, beginning and ending with the dry. Mix until just combined.
5. Divide batter evenly between the prepared pans. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
6. Cool cakes in pans for 10 minutes, then invert onto a wire rack to cool completely.

Prepare the Strawberry Filling

1. In a medium bowl, gently toss the sliced strawberries with granulated sugar and lemon juice.
2. Let sit for 20-30 minutes to allow the strawberries to macerate and create a syrup.

Whip the Stabilized Cream Frosting

1. In a small bowl, beat the softened cream cheese until completely smooth.
2. In a large, chilled bowl, beat the very cold heavy whipping cream, powdered sugar, and vanilla extract until soft peaks form.
3. Add the smooth cream cheese and continue to beat on medium-high speed until stiff, glossy peaks form. Do not overbeat.

Assemble the Cake

1. Place one cooled cake layer on your serving platter. Top with half of the strawberry filling and its juice, then add a thick layer of whipped cream.
2. Place the second cake layer on top. Add the remaining strawberry filling.
3. Frost the top and sides of the entire cake with the remaining stabilized whipped cream. Garnish with additional fresh strawberries if desired.
4. Refrigerate for at least 1 hour before slicing and serving to allow the cake to set.

Notes

Tip 1: Ensure all your refrigerated ingredients for the cake (eggs, buttermilk) are at room temperature for a smooth, even batter.
Tip 2: Don't skip chilling the mixing bowl for the whipped cream; it makes a huge difference in volume and texture.
Tip 3: For clean slices, dip a sharp knife in hot water and wipe it clean between each cut.