Classic Strawberry Shortcake Layer Cake

Name: Classic Strawberry Shortcake Layer Cake
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Yield: 12 servings
Ingredients: 2 cups all-purpose flour; 1 ½ cups granulated sugar; 1/2 cup unsalted butter, softened; 1 cup whole milk; 3 large eggs; 1 tablespoon baking powder; 1 teaspoon vanilla extract; 1/2 teaspoon salt; 3 cups fresh strawberries, hulled and sliced; 1/4 cup granulated sugar; 2 cups heavy whipping cream; 1/4 cup powdered sugar; 1 teaspoon vanilla extract

Highlighted under: Everyday Desserts

When I think of summer desserts, the Classic Strawberry Shortcake Layer Cake immediately comes to mind. I love the combination of buttery layers, sweet strawberries, and fluffy whipped cream. It’s like a celebration on a plate, perfect for gatherings with friends or family. I’ve spent years perfecting this recipe, ensuring that each layer holds just the right amount of sweetness, making it a standout treat. Whenever I make it, I can't help but smile as I bring it to the table—it’s a true labor of love!

Created by

Holly James

Last updated on 2026-02-23T23:49:37.053Z

I've always loved strawberry shortcake, but creating a layered cake version took my passion to a new level. One day, while experimenting in my kitchen, I realized that incorporating fresh strawberries into the whipped cream provided a delightful burst of flavor that elevates the entire dessert. The key is to let the strawberries sit with sugar for a few minutes, which releases their juices and enhances their sweetness.

Every time I serve this cake, I make sure to garnish it with a few whole strawberries on top for the perfect presentation. The combination of flavors—the rich butteriness of the sponge cake, the freshness of the berries, and the elegance of the whipped cream—has everyone asking for seconds. It’s truly a dessert that captures the essence of summer!

Why You'll Love This Recipe
The delicate layers of cake create a beautiful texture.
Fresh strawberries provide a vibrant and natural sweetness.
Whipped cream adds a lightness, making it irresistible.

Mastering the Cake Layers

Creating the perfect cake layers is essential for a successful strawberry shortcake. Pay attention to the creaming process; this step incorporates air into the butter and sugar, resulting in a light, fluffy texture. It’s important to cream for about 4-5 minutes until the mixture is pale and increased in volume. If you overmix after adding the flour, you risk a dense cake, so mix just until combined when adding dry ingredients.

Choosing the right cake pans can greatly influence the outcome. I recommend using light-colored, non-stick pans to prevent over-browning. Make sure to grease and flour them well to avoid sticking. The baking time is crucial; start checking for doneness at the 25-minute mark by inserting a toothpick into the center. If it comes out clean or with a few moist crumbs, your cakes are ready.

Perfecting the Whipped Cream

While making whipped cream seems straightforward, a few tips can elevate its texture and stability. Start with a cold bowl and beaters—placing them in the fridge for about 15 minutes will help. Whipping the cream until it forms soft peaks is key; it should hold its shape but still be smooth and glossy. If you're making the cake ahead of time, consider folding in a tablespoon of cornstarch—this helps prevent the cream from weeping and keeps it fluffy longer.

If you want to experiment with the sweetness of the whipped cream, adjust the powdered sugar to your taste. You can also infuse flavors by adding a splash of almond extract or citrus zest. Just remember to maintain a balance, so it complements the sweetness of the strawberries without overwhelming the overall flavor.

Customizing Your Strawberry Shortcake

This cake lends itself to a variety of delicious adaptations. You can substitute the fresh strawberries with other berries like raspberries or blueberries for a mixed berry version—just ensure they are ripe for optimal sweetness. For an adult twist, consider macerating the berries in a splash of balsamic vinegar or a favorite liqueur for added depth of flavor.

If you're looking to create a lighter version, you could swap half of the all-purpose flour for almond flour or use a sugar substitute in the filling—it will slightly alter the texture but can cater to dietary preferences. Additionally, making individual shortcakes by portioning the batter into smaller rounds could also create a fun, individualized presentation.

Ingredients

Cake

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

Filling

3 cups fresh strawberries, hulled and sliced
1/4 cup granulated sugar

Whipped Cream

2 cups heavy whipping cream
1/4 cup powdered sugar
1 teaspoon vanilla extract

Instructions

Prepare the Strawberries

In a bowl, combine the sliced strawberries and granulated sugar. Let them sit for 15-20 minutes to draw out their juices.

Make the Cake Batter

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

Combine Dry Ingredients

In another bowl, whisk together the flour, baking powder, and salt. Gradually blend this into the butter mixture, alternating with the milk, starting and ending with the flour mixture.

Bake the Cakes

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

Prepare the Whipped Cream

In a chilled bowl, whip the heavy cream until soft peaks form. Gradually add powdered sugar and vanilla, and continue to beat until stiff peaks form.

Assemble the Cake

Once the cakes are cool, place one layer on a serving plate. Spread half of the strawberries with their juices over the layer, then add one-third of the whipped cream. Top with the second cake layer. Spread the remaining whipped cream over the top and sides of the cake, and garnish with the rest of the strawberries.

Pro Tips

For a more intense strawberry flavor, consider adding a layer of strawberry jam between the cakes.

Storage and Make-Ahead Tips

If you're preparing the cake in advance, store the layers in an airtight container at room temperature for up to two days. Make the whipped cream and filling on the day you plan to serve to retain freshness. If you need to make the whipped cream ahead, store it in the refrigerator—but use it within 24 hours for the best texture.

For longer storage, you can freeze the cake layers. Wrap each cooled layer tightly in plastic wrap and aluminum foil and freeze for up to three months. To use, thaw in the refrigerator overnight before assembling the cake. Just be sure to whip fresh cream for the topping and enjoy the cake once fully assembled to ensure the best taste and texture.

Troubleshooting Common Issues

One common issue is overcooked or dry cake layers. Keep an eye on the timer, and if your oven runs hot, consider reducing the temperature by 25°F. This helps achieve that light, moist texture that's crucial for a successful layer cake. If your cakes domed during baking, simply trim the tops level before frosting to prevent a wobbly layer.

If the whipped cream doesn't hold its shape, it may not have been whipped long enough or too much sugar might have been added. If you find it's too runny, you can try re-whipping it gently until it firms up or folding in a bit of cold heavy cream to bring back the volume. Remember, a little patience in these steps can make all the difference in your final presentation.

Serving Suggestions

When it comes to serving your Classic Strawberry Shortcake Layer Cake, a simple slice with a garnish of fresh strawberries on the side can go a long way. For added flair, serve with a drizzle of chocolate or a sprinkle of crushed graham crackers to enhance the strawberries and whipped cream. A dollop of lemon curd or a scoop of vanilla ice cream also pairs beautifully with this dessert.

If you're thinking of elevating the presentation, consider layering in additional textures. Adding toasted nuts or a sprinkle of fresh mint can bring a wonderful flavor contrast and a pop of color to your cake. Additionally, a light dusting of powdered sugar before serving enhances the visual appeal while introducing a little extra sweetness at the same time.

Questions About Recipes

→ Can I make this cake a day in advance?

Yes, but it's best to assemble it on the day of serving for the freshest flavor.

→ How do I store any leftovers?

Store in the refrigerator in an airtight container for up to 3 days.

→ Can I use frozen strawberries?

Fresh strawberries are preferable, but if using frozen, make sure to thaw and drain them well.

→ What can I substitute for buttermilk?

You can make a quick buttermilk substitute by adding 1 tablespoon of lemon juice or vinegar to 1 cup of milk. Let it sit for 5 minutes.