Easy Strawberry Shortcake Layer Cake Recipe for Parties

Picture this: layers of fluffy vanilla cake, sweet strawberries glistening with their natural juices, and clouds of whipped cream all coming together in a single bite. That’s the magic of this irresistible Strawberry Shortcake Layer Cake. It’s not just a dessert—it’s a showstopper, a centerpiece, and honestly, a little slice of heaven. Whether you’re celebrating a birthday, hosting a summer party, or simply indulging in a weekend baking project, this recipe ticks all the boxes.

When I first made this cake, it was for my niece’s birthday party. She loves strawberries, and I wanted to create something that felt extra special. Let me tell you, the look on her face when she saw the cake was priceless. Over the years, I’ve perfected this recipe, tweaking the layers and the ratios to make sure every bite is balanced, light, and bursting with flavor. Trust me, once you try this Easy Strawberry Shortcake Layer Cake recipe, you’ll never want to go back to the store-bought version.

This recipe is great for beginners and experienced bakers alike. With simple ingredients, step-by-step instructions, and a few handy tips, you’ll have a stunning cake that looks like it came straight out of a bakery. Let’s get started!

Why You’ll Love This Recipe

• Perfect for Parties: Whether it’s a birthday celebration, summer barbecue, or holiday gathering, this cake always steals the spotlight.
• Fresh and Flavorful: The combination of juicy strawberries, fluffy vanilla cake, and whipped cream is irresistibly delicious.
• Easy to Assemble: No fancy techniques or tools required—just layer, frost, and garnish!
• Make-Ahead Friendly: You can prep the components ahead of time and assemble the cake when ready.
• Customizable: Switch up the fruit, add a drizzle of chocolate, or even experiment with flavored whipped cream.

What sets this Strawberry Shortcake Layer Cake apart is its simplicity paired with its wow factor. It’s not overly sweet, so you can enjoy it without feeling weighed down. Plus, the natural beauty of the strawberries and whipped cream makes it visually stunning without requiring intricate decorations. It’s the kind of dessert that makes everyone go “ooh” and “ahh” before diving in for seconds!

What Ingredients You Will Need

This recipe uses pantry staples and fresh ingredients to create a cake that’s as beautiful as it is delicious. Here’s what you’ll need:

• For the Cake:
  • 2 1/2 cups (310g) all-purpose flour
  • 2 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1 cup (230g) unsalted butter, softened
  • 2 cups (400g) granulated sugar
  • 4 large eggs, room temperature
  • 1 cup (240ml) whole milk, room temperature
  • 2 tsp vanilla extract
• For the Filling:
  • 4 cups (600g) fresh strawberries, hulled and sliced
  • 2 tbsp granulated sugar (optional, to macerate strawberries)
• For the Whipped Cream:
  • 2 cups (480ml) heavy whipping cream
  • 1/4 cup (30g) powdered sugar
  • 1 tsp vanilla extract

If you’re short on fresh strawberries, frozen strawberries can work in a pinch. Just be sure to thaw and drain them thoroughly before using. For a dairy-free option, you can substitute coconut cream for the whipped cream and almond milk for the cake.

Equipment Needed

• Two 8-inch round cake pans
• Mixing bowls
• Hand mixer or stand mixer
• Rubber spatula
• Offset spatula (optional, for frosting)
• Cooling rack
• Knife for slicing strawberries

If you don’t have round cake pans, you can use a rectangular pan and create a single-layer shortcake instead. A whisk can substitute for a mixer in a pinch, though it may require a bit more elbow grease!

Preparation Method

1. Prepare the Cake: Preheat your oven to 350°F (175°C). Grease and flour your cake pans or line them with parchment paper. In a medium bowl, whisk together the flour, baking powder, and salt.
2. In a large mixing bowl, beat the softened butter and sugar until light and fluffy (about 3 minutes). Add eggs one at a time, mixing well after each addition. Stir in vanilla extract.
3. Gradually add the dry ingredients to the wet mixture, alternating with the milk. Begin and end with the dry ingredients. Mix until just combined—don’t overmix.
4. Divide the batter evenly between the prepared pans. Smooth the tops with a spatula and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
5. Let the cakes cool in the pans for 10 minutes, then transfer them to a cooling rack to cool completely.
6. Prepare the Filling: Toss the sliced strawberries with granulated sugar (if using) and let them sit for 15 minutes. This helps release their natural juices.
7. Make the Whipped Cream: In a chilled bowl, beat the heavy cream, powdered sugar, and vanilla extract until stiff peaks form. Be careful not to overbeat.
8. Assemble the Cake: Place one cake layer on a serving plate. Spread a layer of whipped cream on top, then arrange half of the strawberries over the cream. Add the second cake layer on top and repeat with whipped cream and strawberries.
9. For a finishing touch, garnish the cake with whole strawberries or a sprinkling of powdered sugar.

Pro tip: Chill the cake for 30 minutes before serving to help the layers set nicely. This also makes slicing easier!

Cooking Tips & Techniques

• Room Temperature Ingredients: Make sure your eggs, milk, and butter are at room temperature for a smoother batter and better rise.
• Macerating Strawberries: Adding sugar to the strawberries enhances their sweetness and creates a lovely syrup that keeps the cake moist.
• Even Cake Layers: If your cake layers bake unevenly, use a serrated knife to level them before assembling.
• Chilled Equipment: Use a chilled bowl and beaters for whipped cream—it helps it whip faster and stay stable.
• Avoid Overmixing: Overmixing the batter can lead to dense cake layers. Mix just until the ingredients are combined.

Variations & Adaptations

• Fruit Swap: Replace strawberries with raspberries, blueberries, or peaches for a seasonal twist.
• Chocolate Lovers: Add a layer of chocolate ganache between the cake and whipped cream for a decadent touch.
• Gluten-Free Option: Use a gluten-free all-purpose flour blend in place of regular flour.
• Dairy-Free Adaptation: Substitute coconut cream for whipped cream and almond milk for regular milk.
• Single-Layer Shortcut: Skip the layering and serve the cake as a single sheet cake topped with whipped cream and strawberries.

One of my favorite variations is adding a hint of lemon zest to the whipped cream for a bright, citrusy note!

Serving & Storage Suggestions

This cake is best served chilled, as it allows the whipped cream and strawberries to hold their texture beautifully. Pair it with a hot cup of coffee or a refreshing glass of iced tea for the perfect complement.

• Serving: Use a long, serrated knife for clean slices. Garnish each slice with extra strawberries if desired.
• Storage: Cover the cake loosely with plastic wrap and refrigerate for up to 2 days. Avoid airtight containers, as they can crush the whipped cream.
• Freezing: Freeze individual slices wrapped tightly in plastic wrap and foil for up to 1 month. Thaw in the refrigerator overnight.

Pro tip: The flavors deepen after a day, so if you can resist, enjoy it as a make-ahead dessert!

Nutritional Information & Benefits

While this cake is definitely a treat, it features fresh strawberries, which are packed with vitamin C and antioxidants. Here’s a breakdown of the estimated nutritional values per serving (based on 12 servings):

• Calories: 350
• Fat: 18g
• Carbohydrates: 45g
• Protein: 4g
• Fiber: 2g

If you’re looking for a lighter version, you can reduce the sugar in the whipped cream or use Greek yogurt in its place!

Conclusion

If you’re looking for a dessert that’s equal parts gorgeous and delicious, this Strawberry Shortcake Layer Cake is the answer. It brings together classic flavors in a way that feels fresh and exciting. I love how customizable it is—you can make it your own with seasonal fruits or fun garnishes.

Whether you’re baking for a special occasion or simply treating yourself, this cake is bound to bring smiles to everyone who tries it. I hope you enjoy making (and eating!) this recipe as much as I do. If you give it a try, let me know in the comments! I’d love to hear your variations or see how you’ve made it your own.

Happy baking, and here’s to unforgettable desserts that bring people together!

FAQs

Can I use frozen strawberries instead of fresh? Yes, but make sure to thaw and drain them completely to avoid excess moisture in the cake.

Can I make this cake ahead of time? Absolutely! You can bake the cake layers and prep the strawberries a day in advance. Assemble the cake on the day you plan to serve it.

What’s the best way to stabilize whipped cream? Adding powdered sugar helps stabilize whipped cream, but you can also use a pinch of cream of tartar for extra stability.

Can I substitute the vanilla cake with a sponge cake? Yes, sponge cake works wonderfully and gives a slightly lighter texture.

How do I prevent my cake layers from sticking to the pan? Grease the pans thoroughly and line the bottoms with parchment paper for easy release.

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