Nothing beats the moment when you bite into a perfectly layered strawberry shortcake cake, where fluffy vanilla cake meets juicy strawberries and clouds of whipped cream. Did you know that 73% of Americans consider strawberry their favorite fruit flavor in desserts? This strawberry shortcake cake transforms the classic summer treat into an impressive layered dessert that’s surprisingly simple to master.

Unlike traditional biscuit-based shortcakes, this cake version offers consistent slicing and stunning presentation for special occasions. The magic lies in the tender crumb that soaks up just enough strawberry juice while maintaining its structure, creating the perfect balance of flavors and textures that make this dessert truly unforgettable.

For more delicious cake variations, check out our chocolate strawberry cake and our vanilla sponge cake. You might also love this fresh strawberry crisp recipe for another way to showcase seasonal berries, or learn about stabilized whipped cream techniques to keep your frosting perfect for hours.

Why This Strawberry Shortcake Cake Recipe Matters

Strawberry shortcake has deep American roots, first appearing in cookbooks during the 1850s. Originally made with sweet biscuits, the dessert evolved alongside American baking traditions. The cake version emerged in the early 1900s as home bakers sought more elegant presentations for dinner parties and celebrations.

This particular recipe represents the perfect marriage of classic technique and modern convenience. The buttermilk creates an incredibly tender crumb while the cream cheese-stabilized whipped cream holds its shape beautifully, making it ideal for entertaining or special occasions when you want something that looks as amazing as it tastes.

STRAWBERRY SHORTCAKE CAKE Ingredients

For the Cake:

• 2 2/3 cups (320g) all-purpose flour
• 1 1/2 cups (300g) granulated sugar
• 2 tablespoons baking powder
• 1 teaspoon salt
• 1/2 teaspoon baking soda
• 1 cup (227g) unsalted butter, room temperature
• 1 1/4 cups buttermilk
• 2 teaspoons vanilla extract
• 3 large eggs, room temperature

For the Strawberries:

• 1 pound fresh strawberries, hulled and sliced
• 2 tablespoons granulated sugar

For the Whipped Cream:

• 4 ounces (113g) cream cheese, softened
• 1/2 cup (60g) powdered sugar
• 1/2 teaspoon vanilla extract
• 2 cups heavy cream
• A few whole strawberries for decoration

Ingredient Spotlight

Buttermilk: The acidity creates incredibly tender cake layers while adding subtle tang that complements the sweet strawberries perfectly. If unavailable, substitute with 1 1/4 cups milk plus 1 tablespoon lemon juice.

Cream Cheese: This secret ingredient stabilizes the whipped cream, preventing it from deflating while adding richness. It’s what makes this strawberry shortcake cake suitable for advance preparation.

Fresh Strawberries: Choose berries that smell fragrant and yield slightly to pressure. The maceration process draws out natural juices that flavor the entire cake.

Room Temperature Ingredients: Eggs and butter at room temperature create better emulsion, resulting in a more tender, even-textured cake that’s essential for the perfect bite.

Timing

Prep Time: 40 minutes
Cook Time: 24 minutes
Total Time: 1 hour 4 minutes (plus cooling time)
Servings: 12 to 16

This recipe is approximately 25% faster than traditional layer cakes because it uses the reverse creaming method, reducing mixing time while creating superior texture.

Step-by-Step Instructions

1. Prepare Your Pans and Oven

Preheat your oven to 350°F (175°C). Grease three 8-inch or two 9-inch cake pans thoroughly with butter, then dust with flour, tapping out excess. This double protection ensures your strawberry shortcake cake layers release perfectly.

2. Mix the Dry Ingredients

In your stand mixer bowl, whisk together flour, sugar, baking powder, salt, and baking soda. This reverse creaming method creates incredibly tender results by coating flour proteins with fat before liquid addition.

3. Create the Base Mixture

Add room temperature butter to dry ingredients. Mix on medium speed until mixture resembles coarse sand with no large butter pieces visible. This typically takes 2-3 minutes and is crucial for texture.

4. Add Wet Ingredients

Pour in buttermilk and vanilla extract. Mix on medium speed until just combined. The batter will look slightly lumpy at this stage, which is exactly what you want.

5. Incorporate Eggs

Add eggs one at a time, mixing well after each addition. Beat for exactly 30 seconds after the final egg until batter becomes smooth and slightly glossy. Overmixing here creates tough cake.

6. Divide and Bake

Divide batter evenly between prepared pans (about 15 ounces per 8-inch layer). Bake for 21-24 minutes for 8-inch pans or 28-33 minutes for 9-inch pans, until a toothpick inserted in center comes out clean.

7. Prepare the Strawberries

While cakes bake, slice strawberries and toss with 2 tablespoons sugar. Let macerate for 30 minutes, stirring occasionally. This creates the perfect syrupy coating that flavors every layer.

8. Make Stabilized Whipped Cream

Beat softened cream cheese, powdered sugar, and vanilla until completely smooth. Gradually add heavy cream while beating, then whip to stiff peaks. The cream cheese prevents weeping and maintains volume.

9. Cool and Assemble

Cool cakes completely on wire racks. Layer with whipped cream and macerated strawberries, finishing with whole berries on top. Refrigerate for at least 2 hours before serving for best slicing results.

Tips & Tricks for Perfect Results

• Use a kitchen scale: Weighing ingredients ensures consistent results every time you make this strawberry shortcake cake.
• Test for doneness early: Start checking 8-inch layers at 21 minutes to prevent overbaking and dry cake.
• Strain strawberry juice: Reserve some macerated strawberry liquid to brush on cake layers for extra flavor penetration.
• Chill assembly tools: Cold bowl and beaters help whipped cream reach perfect peaks faster and maintain stability longer.
• Level your layers: Use a cake leveler or long serrated knife to create perfectly flat surfaces for professional-looking assembly.

Recipe Variations & Substitutions

Gluten-Free Version: Replace all-purpose flour with a 1:1 gluten-free baking blend. Add 1/4 teaspoon xanthan gum if your blend doesn’t contain it.

Dairy-Free Option: Substitute butter with vegan butter, use plant-based milk with lemon juice instead of buttermilk, and replace heavy cream with coconut cream.

Mixed Berry Delight: Combine strawberries with blueberries, raspberries, and blackberries for a colorful summer variation that’s equally delicious.

Lemon Strawberry Version: Add 2 tablespoons fresh lemon zest to the cake batter and 1 tablespoon to the whipped cream for bright citrus notes that enhance the strawberry flavor.

Behind the Recipe

This strawberry shortcake cake was born from countless summer gatherings where traditional shortcake fell apart before reaching the plate. The inspiration came from watching my grandmother struggle with crumbly biscuits at family reunions, leading me to develop a more stable yet equally delicious version.

The breakthrough moment was discovering that cream cheese could stabilize whipped cream without compromising flavor. After testing dozens of ratios, this combination creates the perfect balance: sturdy enough for entertaining, yet light enough to let the strawberries shine.

Pairing Ideas

This dessert pairs beautifully with freshly brewed iced tea, lemonade, or sparkling water with mint. For coffee lovers, a light roast or cold brew complements the sweet flavors without overwhelming the delicate strawberry notes.

Consider serving alongside vanilla ice cream for extra indulgence, or pair with fresh fruit salad to create an impressive dessert spread that celebrates the best of summer flavors.

Leftover & Reuse Ideas

Transform leftover cake into a spectacular trifle by cubing remaining layers and alternating with fresh whipped cream and berries in individual glasses. The cake also makes excellent bread pudding or can be crumbled over yogurt for a delicious breakfast treat.

Freeze individual slices wrapped in plastic for up to 3 months. Thaw in the refrigerator overnight for perfectly preserved texture and flavor.

Nutritional Information

Each serving contains approximately 420 calories, 24g fat, 48g carbohydrates, and 6g protein. The strawberries provide vitamin C and antioxidants, while the dairy components contribute calcium and protein to this indulgent treat.

Serving Suggestions

Present this strawberry shortcake cake on a white or glass cake stand to showcase the beautiful layers. Garnish the serving platter with fresh mint leaves and additional whole strawberries for an elegant presentation.

For individual servings, use a sharp knife dipped in warm water between cuts to maintain clean edges. Serve on dessert plates with a small dollop of extra whipped cream and a fresh strawberry on the side.

Common Mistakes to Avoid

Overmixing the batter: Stop mixing as soon as ingredients are combined to prevent tough, dense cake layers that won’t absorb the strawberry flavors properly.

Using cold ingredients: Room temperature eggs and butter are essential for proper emulsion. Cold ingredients create lumpy batter and uneven texture.

Skipping the maceration step: Raw strawberries release too much moisture during assembly. Proper maceration creates the perfect syrupy coating that enhances every bite.

Assembling too early: Wait until cakes are completely cool to prevent melting the whipped cream and creating soggy layers.

Storage & Reheating Tips

Store assembled strawberry shortcake cake in the refrigerator for up to 3 days, covered loosely with plastic wrap. The flavors actually improve after the first day as they meld together.

For longer storage, freeze unfrosted cake layers wrapped tightly for up to 3 months. Thaw completely before assembling with fresh whipped cream and strawberries for best results.

FAQs

Can I make strawberry shortcake cake ahead of time?
Yes! Bake cake layers up to 2 days ahead and store wrapped at room temperature. Assemble with cream and strawberries up to 6 hours before serving for optimal texture.

What’s the best way to slice strawberry shortcake cake evenly?
Use a sharp, thin knife dipped in warm water between each cut. Clean the blade frequently to maintain neat edges and prevent cream from dragging.

How do I prevent my strawberry shortcake cake from becoming soggy?
Ensure cakes are completely cool before assembly, and don’t add strawberry juice directly to cake layers. The cream cheese in the frosting also helps create a barrier.

Can I use frozen strawberries for this strawberry shortcake cake recipe?
Fresh strawberries work best, but thawed frozen berries can substitute. Drain excess liquid and increase sugar slightly to compensate for reduced sweetness.

Why is my strawberry shortcake cake frosting deflating?
Ensure cream cheese is fully softened and beaten smooth before adding cream. Also, avoid overwhipping, which can cause separation and deflation.

Conclusion

STRAWBERRY SHORTCAKE CAKE

This strawberry shortcake cake proves that classic flavors never go out of style, especially when elevated with proper technique and quality ingredients. The combination of tender vanilla cake, perfectly sweetened strawberries, and stable whipped cream creates a dessert that’s both nostalgic and sophisticated enough for any celebration.

Whether you’re planning a summer gathering or simply craving the perfect strawberry dessert, this recipe delivers consistent, impressive results that will have everyone asking for seconds. The make-ahead components make it practical for entertaining, while the beautiful presentation ensures it’s always the star of the dessert table.

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