The first time I made this strawberry shortcake layer cake, I knew I was onto something special. Imagine layers of soft, buttery vanilla cake, fluffy whipped cream, and juicy, ripe strawberries coming together in a dessert that’s as beautiful as it is delicious. It’s one of those recipes that looks like it took hours to make, but honestly, it’s way simpler than you’d think. Whether you’re planning a summer party, a birthday celebration, or just craving something sweet, this cake is guaranteed to impress!
This recipe has a special place in my heart because it’s inspired by the classic strawberry shortcake I grew up eating, but with a fun, modern twist. I’ve tested it a dozen times to make sure every detail is just right. Trust me, once you slice into this beauty, you’ll understand why it’s become my go-to dessert for special occasions. And the best part? You don’t need any crazy ingredients or fancy baking skills—just a little patience and a love for strawberries.
Why You’ll Love This Recipe
- Perfect for Parties: This strawberry shortcake layer cake is a showstopper! Its gorgeous layers make it ideal for birthdays, anniversaries, or summer gatherings.
- Easy to Make: While it looks elaborate, it’s surprisingly simple to put together. The ingredients are straightforward, and the steps are easy to follow.
- Light & Refreshing: Unlike heavy chocolate cakes, this dessert feels light and fresh thanks to the whipped cream and juicy strawberries.
- Customizable: You can tweak the flavors by adding lemon zest, swapping in different berries, or even making it gluten-free.
- A Crowd-Pleaser: Both kids and adults adore this cake. It’s sweet enough to satisfy dessert lovers but not overly sugary.
- Stunning Presentation: The layered look is effortlessly elegant, making it perfect for Instagram-worthy moments without the stress.
What sets this recipe apart is the balance of flavors. The cake is moist and buttery, the whipped cream is lightly sweetened, and the fresh strawberries add a pop of tartness. It’s the kind of dessert that makes people ask for seconds—and the recipe!
What Ingredients You Will Need
This recipe uses simple, fresh ingredients to create a delicious cake that’s bursting with flavor. Here’s everything you’ll need:
- For the cake:
- 2 1/2 cups (310g) all-purpose flour
- 2 1/4 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 3/4 cup (170g) unsalted butter, softened
- 1 3/4 cups (350g) granulated sugar
- 4 large eggs, room temperature
- 1 tbsp vanilla extract
- 1 cup (240ml) buttermilk, room temperature
- For the whipped cream:
- 2 cups (480ml) heavy whipping cream, chilled
- 1/4 cup (30g) powdered sugar
- 1 tsp vanilla extract
- For the filling and topping:
- 1 lb (450g) fresh strawberries, hulled and sliced
- Optional: a handful of whole strawberries for decorating
If you need substitutions, you can use almond flour for a gluten-free option, swap buttermilk with a mix of milk and lemon juice, or replace heavy cream with coconut cream for a dairy-free version. The strawberries can also be swapped with raspberries or mixed berries for a unique twist.
Equipment Needed
Here’s what you’ll need to make this stunning strawberry shortcake layer cake:
- Two 8-inch cake pans (or three 6-inch pans for taller layers)
- Stand mixer or hand mixer
- Mixing bowls
- Spatula and whisk
- Cooling rack
- Serrated knife (for leveling the cake layers)
- Offset spatula (for spreading whipped cream evenly)
- Optional: a cake stand for serving
If you don’t have cake pans, you can use a large sheet pan and cut the cake into smaller sections for layering. And don’t worry if you don’t have an offset spatula—a regular butter knife will do the trick!
Preparation Method
- Prepare the cake batter: Preheat your oven to 350°F (175°C). Grease and line your cake pans with parchment paper. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- In a large mixing bowl, cream the butter and sugar until light and fluffy (about 3-4 minutes). Add the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract.
- Gradually add the dry ingredients in three batches, alternating with the buttermilk. Start and end with the dry ingredients. Mix until just combined—don’t overmix, as this can make the cake dense.
- Bake the cakes: Divide the batter evenly between the prepared pans. Bake for 28-32 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
- Make the whipped cream: In a cold mixing bowl, beat the heavy cream until soft peaks form. Add the powdered sugar and vanilla extract, then continue whipping until stiff peaks form. Be careful not to overwhip, as the cream can turn grainy.
- Assemble the cake: Level the cakes using a serrated knife if needed. Place the first layer on a serving plate or cake stand. Spread a generous layer of whipped cream, then top with sliced strawberries. Repeat with the second layer, and finish with whipped cream and strawberries on top.
- Decorate and serve: Arrange whole strawberries on top for a polished look. Chill the cake for 30 minutes before slicing—it helps the layers set beautifully.
Cooking Tips & Techniques
- Don’t skip the parchment paper: It makes removing the cakes from the pans so much easier.
- Keep ingredients at room temperature: This helps everything mix together smoothly and ensures a tender cake texture.
- Whip the cream just right: Stop whipping as soon as stiff peaks form to avoid grainy whipped cream.
- Use fresh strawberries: They’re the star of the show, so choose ripe, sweet ones for the best flavor.
- Chill before serving: Cooling the cake helps the whipped cream set and makes slicing easier.
If you accidentally overwhip the cream, you can add a tablespoon of fresh cream and gently mix to restore its texture. And don’t worry about perfection—the rustic look of this cake is part of its charm!
Variations & Adaptations
- Berry Swap: Replace strawberries with raspberries, blueberries, or a mix of your favorite berries for a fun twist.
- Chocolate Lovers: Add a layer of chocolate ganache between the cake and whipped cream for a decadent upgrade.
- Gluten-Free Option: Use a gluten-free flour blend in place of all-purpose flour for a celiac-friendly dessert.
- Dairy-Free Version: Swap out butter for vegan butter and use coconut cream instead of heavy cream.
- Seasonal Additions: Top the cake with edible flowers or drizzle with a fruit glaze for a festive look.
One of my favorite variations is adding lemon zest to the cake batter and whipped cream for a bright, citrusy flavor that complements the strawberries beautifully.
Serving & Storage Suggestions
This strawberry shortcake layer cake is best served chilled. Slice it into generous pieces and pair it with a glass of cold milk or a cup of hot tea for the perfect treat. If you want to be fancy, serve it on a cake stand with a few fresh strawberries scattered around for decoration.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. The whipped cream holds up surprisingly well, but if you’ve added fresh flowers or decorations, you might want to remove those before storing. To freeze, wrap each cake layer individually in plastic wrap before assembling, and freeze for up to 2 months. Thaw in the refrigerator before layering.
Nutritional Information & Benefits
While this cake is a treat, it’s made with fresh ingredients that offer some nutritional perks:
- Calories: Approximately 320 per slice
- Protein: 4g
- Key Benefits: Strawberries are rich in vitamin C and antioxidants, while the whipped cream provides calcium. Using fresh ingredients means fewer preservatives and additives.
- Dietary Notes: This recipe can be adapted for gluten-free or dairy-free diets using the substitutions mentioned earlier.
Keep in mind that this is an occasional indulgence, but it’s one that’s worth every bite!
Conclusion
If you’re looking for a dessert that’s equal parts stunning and delicious, this strawberry shortcake layer cake is the answer. It’s a recipe that’s easy enough for beginners but impressive enough for special occasions. With its fluffy cake layers, creamy whipped topping, and fresh strawberries, it’s a dessert that will have everyone asking for seconds.
Feel free to customize this recipe to suit your preferences, whether that means swapping berries or adding a citrus twist. I’d love to hear how yours turns out—leave a comment below or share your creations on social media! This cake has become a staple in my home, and I hope it brings as much joy to your table as it does to mine.
Happy baking, and enjoy every delicious bite!
FAQs
Can I use frozen strawberries?
Yes, but fresh strawberries are recommended for the best texture and flavor. If using frozen, thaw them first and pat dry to prevent excess moisture.
How far in advance can I make this cake?
You can bake the cake layers up to 2 days ahead and store them wrapped in plastic wrap in the fridge. Assemble the cake the day of serving for the freshest result.
What can I use instead of buttermilk?
If you don’t have buttermilk, mix 1 cup of milk with 1 tablespoon of lemon juice or vinegar and let it sit for 5 minutes before using.
How do I prevent my whipped cream from melting?
Make sure your heavy cream is very cold before whipping. You can also chill your mixing bowl and whisk for extra stability.
Can I make this recipe gluten-free?
Absolutely! Use a gluten-free flour blend in place of all-purpose flour. Double-check that all other ingredients are gluten-free as well.
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