Best Strawberry Shortcake Cake Recipe (Easy Moist Layers with Whipped Cream)

This strawberry shortcake cake transforms the beloved classic dessert into an elegant layered treat that’s perfect for summer celebrations. Picture tender vanilla cake layers bursting with fresh, juicy strawberries and topped with clouds of stabilized whipped cream that holds its shape beautifully. It’s light yet indulgent, serving 12 generous slices that disappear fast at picnics, birthdays, or family gatherings. You’ll love how it combines the nostalgic flavors of strawberry shortcake with the sophistication of a layer cake, all without soggy textures or complicated steps. Ready in about 1 hour plus chilling time, this recipe uses simple pantry staples and pro tips to ensure moist, fluffy results every time.

Why You’ll Love This Strawberry Shortcake Cake

This cake delivers a perfect balance of textures and flavors that keeps everyone coming back for more. The vanilla layers bake up light and tender thanks to the reverse creaming method, which coats flour in butter for an extra-soft crumb. Fresh strawberries macerate just enough to release their juices without making the cake wet, and the whipped cream frosting is stabilized with cream cheese so it won’t deflate even after a day in the fridge. It’s naturally customizable too, with easy swaps for dietary needs like gluten-free or vegan options. Each slice clocks in around 450 calories, making it a reasonable indulgence for special occasions.

Ingredients You’ll Need

For the Vanilla Cake Layers

Gather 2 1/4 cups cake flour (or all-purpose for a slightly denser crumb), 1 1/2 cups granulated sugar, 1 tablespoon baking powder, 1/2 teaspoon baking soda, 1/2 teaspoon salt, 12 tablespoons unsalted butter softened and cubed, 1 cup buttermilk room temperature, 3 large eggs room temperature, 1/4 cup sour cream room temperature, 2 teaspoons vanilla extract, and 1 teaspoon almond extract for subtle depth. These yield three 8-inch layers; halve for two 9-inch pans if preferred.​

For the Macerated Strawberries

You’ll need 4 cups fresh strawberries hulled and sliced (about 1 1/2 pounds), 2 tablespoons strawberry jam or preserves, and 2 tablespoons granulated sugar. Ripe, in-season berries work best for peak flavor and natural sweetness.​

For the Stabilized Whipped Cream Frosting

Use 16 ounces full-fat cream cheese softened, 2 cups heavy whipping cream very cold, 1 1/2 cups powdered sugar sifted, 2 teaspoons vanilla extract, and a pinch of salt. This makes about 6 cups of frosting, enough for generous layers and a rustic naked cake look.​

Step-by-Step Instructions

Bake the Vanilla Cake Layers

Start by preheating your oven to 350°F (175°C) and greasing three 8-inch round cake pans with butter and flour or nonstick spray; line bottoms with parchment for easy release. In a stand mixer fitted with the paddle attachment, whisk together the dry ingredients: cake flour, sugar, baking powder, baking soda, and salt on low speed for 30 seconds. Add the softened butter cubes one at a time while mixing on low, then increase to medium until it looks like wet sand, about 1-2 minutes. This reverse creaming step ensures tenderness.

In a separate bowl, whisk the buttermilk, eggs, sour cream, vanilla, and almond extracts until smooth. With the mixer on medium-low, pour in half the wet mixture and beat for 1 minute until light. Scrape the bowl, add remaining wet ingredients, and mix on medium for another minute; batter should be thick and fluffy. Divide evenly among pans (about 1 2/3 cups each). Bake 18-22 minutes until a toothpick inserted in the center comes out clean or with moist crumbs. Cool in pans 10 minutes, then turn onto wire racks to cool completely. Level tops if domed.

Macerate the Strawberries

While cakes bake, hull and thickly slice the strawberries into a bowl. Gently stir in the strawberry jam and sugar until coated. Cover and refrigerate 30 minutes to 1 hour; they’ll release glossy juices perfect for layering. Drain excess liquid before using to avoid sogginess, reserving syrup if you like for drizzling slices later.​

Make the Stabilized Whipped Cream Frosting

In a chilled bowl with a whisk attachment, beat the softened cream cheese, powdered sugar, vanilla, and salt on medium-high until smooth and lump-free, about 2 minutes. Switch to low speed and gradually pour in the cold heavy cream. Increase to high and whip to stiff peaks, 3-4 minutes total; it will be thick and pipeable. Don’t overwhip or it may turn grainy. Use immediately or cover and chill up to 2 hours.​

Assemble the Strawberry Shortcake Cake

Place one cake layer on a serving plate or cake board. Spread 1 cup whipped cream evenly to the edges, then scatter 1/3 of the drained strawberries over top, pressing lightly. Repeat with second layer, 1 cup cream, and another 1/3 strawberries. Top with final cake layer, then frost the top generously with remaining cream (about 2 cups). For the sides, spread a thin “crumb coat” of 1/2 cup cream and chill 15 minutes before adding more for a rustic naked effect, or frost fully smooth. Garnish with extra strawberries or piped cream swirls. Refrigerate at least 2 hours to set before slicing.

Expert Tips for Perfect Results

Room temperature ingredients are non-negotiable for even mixing and rise; microwave cold eggs in shells 10 seconds or set buttermilk out early. Use a kitchen scale for flour to avoid packing it down, which prevents dryness. For flawless layers, wrap cold pans in wet towels during baking or chill batter 15 minutes pre-bake. If berries are tart, add a teaspoon of lemon juice to the maceration mix for brightness. Troubleshoot common issues by ensuring butter is soft not melted, and chill tools/bowls for cream to hit stiff peaks fast. Scale up batter 1.5x for 9-inch pans serving 16. For variations, swap half the flour with almond flour for nuttiness, or add white chocolate shavings between layers.

Storage and Make-Ahead

Store leftover cake covered in the fridge up to 5 days; it tastes even better on day two as flavors meld. For best texture, let slices sit at room temperature 20-30 minutes before serving. Freeze unfrosted layers wrapped tightly in plastic and foil for 2 months; thaw overnight in fridge, then assemble fresh. Assemble fully frosted cake up to 1 day ahead, but add final berries just before serving. Avoid freezing assembled cake due to cream separation.​

Common Questions

Can I make this strawberry shortcake cake ahead of time? Yes, bake layers up to 2 days early, wrap tightly, and refrigerate or freeze. Assemble day-of or 1 day prior for best freshness.

What are the best strawberries to use? Fresh, ripe in-season strawberries give the juiciest flavor and best texture; avoid overripe ones that turn mushy. Frozen work in a pinch, thawed and thoroughly drained.

Can I make it gluten-free? Swap cake flour 1:1 with a gluten-free blend containing xanthan gum, like King Arthur’s Measure for Measure. Reduce buttermilk slightly if batter seems too wet.

Is there a vegan version? Use plant-based buttermilk (almond milk + 1 Tbsp vinegar), vegan butter, egg replacer like aquafaba, dairy-free cream cheese, and coconut whipped cream.

Why use the reverse creaming method? It minimizes gluten development for a finer, softer crumb compared to traditional creaming; butter coats flour first for superior tenderness.

How do I prevent the cake from getting soggy? Macerate berries briefly and drain well, plus the stabilized cream acts as a barrier. Chill assembled cake to set everything.

Can I bake in one pan? Yes, double the batter for a 9×13-inch pan, bake 30-35 minutes, and serve as a sheet cake with cream and berries on top.

Does the whipped cream need gelatin? No, cream cheese stabilizes it naturally for structure without gummy texture; it holds up 3-4 days chilled.

What if I don’t have cake flour? Mix 2 1/4 cups minus 4 1/2 Tbsp all-purpose flour with 4 1/2 Tbsp cornstarch, sifted twice.

How many calories per slice? About 450 per 12th slice, with 55g carbs, 6g protein, and 25g fat; varies by exact portions.

This strawberry shortcake cake brings pure summer joy to your table with its fresh berry bursts and melt-in-your-mouth layers. Whether for a casual barbecue or elegant tea, it wows with minimal effort and maximum flavor. Save this recipe for your next gathering, snap a photo of your creation, and share your tweaks in the comments below. More berry delights like strawberry cupcakes and no-bake trifles linked here too. Happy baking!This strawberry shortcake cake transforms the beloved classic dessert into an elegant layered treat that’s perfect for summer celebrations. Picture tender vanilla cake layers bursting with fresh, juicy strawberries and topped with clouds of stabilized whipped cream that holds its shape beautifully. It’s light yet indulgent, serving 12 generous slices that disappear fast at picnics, birthdays, or family gatherings. You’ll love how it combines the nostalgic flavors of strawberry shortcake with the sophistication of a layer cake, all without soggy textures or complicated steps. Ready in about 1 hour plus chilling time, this recipe uses simple pantry staples and pro tips to ensure moist, fluffy results every time.

Why You’ll Love This Strawberry Shortcake Cake

This cake delivers a perfect balance of textures and flavors that keeps everyone coming back for more. The vanilla layers bake up light and tender thanks to the reverse creaming method, which coats flour in butter for an extra-soft crumb. Fresh strawberries macerate just enough to release their juices without making the cake wet, and the whipped cream frosting is stabilized with cream cheese so it won’t deflate even after a day in the fridge. It’s naturally customizable too, with easy swaps for dietary needs like gluten-free or vegan options. Each slice clocks in around 450 calories, making it a reasonable indulgence for special occasions.

Ingredients You’ll Need

For the Vanilla Cake Layers

Gather 2 1/4 cups cake flour (or all-purpose for a slightly denser crumb), 1 1/2 cups granulated sugar, 1 tablespoon baking powder, 1/2 teaspoon baking soda, 1/2 teaspoon salt, 12 tablespoons unsalted butter softened and cubed, 1 cup buttermilk room temperature, 3 large eggs room temperature, 1/4 cup sour cream room temperature, 2 teaspoons vanilla extract, and 1 teaspoon almond extract for subtle depth. These yield three 8-inch layers; halve for two 9-inch pans if preferred.​

For the Macerated Strawberries

You’ll need 4 cups fresh strawberries hulled and sliced (about 1 1/2 pounds), 2 tablespoons strawberry jam or preserves, and 2 tablespoons granulated sugar. Ripe, in-season berries work best for peak flavor and natural sweetness.​

For the Stabilized Whipped Cream Frosting

Use 16 ounces full-fat cream cheese softened, 2 cups heavy whipping cream very cold, 1 1/2 cups powdered sugar sifted, 2 teaspoons vanilla extract, and a pinch of salt. This makes about 6 cups of frosting, enough for generous layers and a rustic naked cake look.​

Step-by-Step Instructions

Bake the Vanilla Cake Layers

Start by preheating your oven to 350°F (175°C) and greasing three 8-inch round cake pans with butter and flour or nonstick spray; line bottoms with parchment for easy release. In a stand mixer fitted with the paddle attachment, whisk together the dry ingredients: cake flour, sugar, baking powder, baking soda, and salt on low speed for 30 seconds. Add the softened butter cubes one at a time while mixing on low, then increase to medium until it looks like wet sand, about 1-2 minutes. This reverse creaming step ensures tenderness.

In a separate bowl, whisk the buttermilk, eggs, sour cream, vanilla, and almond extracts until smooth. With the mixer on medium-low, pour in half the wet mixture and beat for 1 minute until light. Scrape the bowl, add remaining wet ingredients, and mix on medium for another minute; batter should be thick and fluffy. Divide evenly among pans (about 1 2/3 cups each). Bake 18-22 minutes until a toothpick inserted in the center comes out clean or with moist crumbs. Cool in pans 10 minutes, then turn onto wire racks to cool completely. Level tops if domed.

Macerate the Strawberries

While cakes bake, hull and thickly slice the strawberries into a bowl. Gently stir in the strawberry jam and sugar until coated. Cover and refrigerate 30 minutes to 1 hour; they’ll release glossy juices perfect for layering. Drain excess liquid before using to avoid sogginess, reserving syrup if you like for drizzling slices later.​

Make the Stabilized Whipped Cream Frosting

In a chilled bowl with a whisk attachment, beat the softened cream cheese, powdered sugar, vanilla, and salt on medium-high until smooth and lump-free, about 2 minutes. Switch to low speed and gradually pour in the cold heavy cream. Increase to high and whip to stiff peaks, 3-4 minutes total; it will be thick and pipeable. Don’t overwhip or it may turn grainy. Use immediately or cover and chill up to 2 hours.​

Assemble the Strawberry Shortcake Cake

Place one cake layer on a serving plate or cake board. Spread 1 cup whipped cream evenly to the edges, then scatter 1/3 of the drained strawberries over top, pressing lightly. Repeat with second layer, 1 cup cream, and another 1/3 strawberries. Top with final cake layer, then frost the top generously with remaining cream (about 2 cups). For the sides, spread a thin “crumb coat” of 1/2 cup cream and chill 15 minutes before adding more for a rustic naked effect, or frost fully smooth. Garnish with extra strawberries or piped cream swirls. Refrigerate at least 2 hours to set before slicing.

Expert Tips for Perfect Results

Room temperature ingredients are non-negotiable for even mixing and rise; microwave cold eggs in shells 10 seconds or set buttermilk out early. Use a kitchen scale for flour to avoid packing it down, which prevents dryness. For flawless layers, wrap cold pans in wet towels during baking or chill batter 15 minutes pre-bake. If berries are tart, add a teaspoon of lemon juice to the maceration mix for brightness. Troubleshoot common issues by ensuring butter is soft not melted, and chill tools/bowls for cream to hit stiff peaks fast. Scale up batter 1.5x for 9-inch pans serving 16. For variations, swap half the flour with almond flour for nuttiness, or add white chocolate shavings between layers.

Storage and Make-Ahead

Store leftover cake covered in the fridge up to 5 days; it tastes even better on day two as flavors meld. For best texture, let slices sit at room temperature 20-30 minutes before serving. Freeze unfrosted layers wrapped tightly in plastic and foil for 2 months; thaw overnight in fridge, then assemble fresh. Assemble fully frosted cake up to 1 day ahead, but add final berries just before serving. Avoid freezing assembled cake due to cream separation.​

Common Questions

Can I make this strawberry shortcake cake ahead of time? Yes, bake layers up to 2 days early, wrap tightly, and refrigerate or freeze. Assemble day-of or 1 day prior for best freshness.

What are the best strawberries to use? Fresh, ripe in-season strawberries give the juiciest flavor and best texture; avoid overripe ones that turn mushy. Frozen work in a pinch, thawed and thoroughly drained.

Can I make it gluten-free? Swap cake flour 1:1 with a gluten-free blend containing xanthan gum, like King Arthur’s Measure for Measure. Reduce buttermilk slightly if batter seems too wet.

Is there a vegan version? Use plant-based buttermilk (almond milk + 1 Tbsp vinegar), vegan butter, egg replacer like aquafaba, dairy-free cream cheese, and coconut whipped cream.

Why use the reverse creaming method? It minimizes gluten development for a finer, softer crumb compared to traditional creaming; butter coats flour first for superior tenderness.

How do I prevent the cake from getting soggy? Macerate berries briefly and drain well, plus the stabilized cream acts as a barrier. Chill assembled cake to set everything.

Can I bake in one pan? Yes, double the batter for a 9×13-inch pan, bake 30-35 minutes, and serve as a sheet cake with cream and berries on top.

Does the whipped cream need gelatin? No, cream cheese stabilizes it naturally for structure without gummy texture; it holds up 3-4 days chilled.

What if I don’t have cake flour? Mix 2 1/4 cups minus 4 1/2 Tbsp all-purpose flour with 4 1/2 Tbsp cornstarch, sifted twice.

How many calories per slice? About 450 per 12th slice, with 55g carbs, 6g protein, and 25g fat; varies by exact portions.

This strawberry shortcake cake brings pure summer joy to your table with its fresh berry bursts and melt-in-your-mouth layers. Whether for a casual barbecue or elegant tea, it wows with minimal effort and maximum flavor. Save this recipe for your next gathering, snap a photo of your creation, and share your tweaks in the comments below. More berry delights like strawberry cupcakes and no-bake trifles linked here too. Happy baking!

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