Name: Strawberry Shortcake Cake Recipe
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Cuisine: American
Ingredients: 1 ¾ cups (250g) all-purpose flour; 1 tbsp (8g) cornstarch; 2 tsp baking powder; 1 cup (200g) granulated sugar; ½ tsp salt; ½ cup (113g) unsalted butter, softened; 2 large eggs; ½ cup (120ml) whole milk; 1 tbsp (15ml) fresh lemon juice; 1 tbsp lemon zest; 2 tsp (10ml) pure vanilla extract; 1 ⅓ cups (200g) chopped fresh strawberries; 1 tbsp (12g) granulated sugar; 2 cups (500ml) cold heavy 35% whipping cream; 2 tbsp (12g) skim milk powder; 1-2 tbsp (12-25g) granulated sugar; 1 tsp (5ml) pure vanilla extract; 2 cups fresh strawberries, sliced in half

Jump to Recipe· 4.4 from 49 reviews

If you're looking for a dessert that perfectly captures the essence of fresh, juicy strawberries and luscious cream, this Strawberry Shortcake Cake Recipe is an absolute showstopper. Imagine layers of tender, lemon-kissed cake paired with sweet strawberry filling and topped with fluffy, fresh whipped cream and berries. It’s a celebration of simple ingredients coming together in the most delightful way, perfect for any occasion that calls for a crowd-pleasing treat with a light, refreshing taste.

Ingredients You'll Need

The image shows several clear glass bowls and a glass measuring cup arranged on a white marbled surface, each holding different baking ingredients. There is a large bowl filled with white flour, another large bowl with white sugar, and a medium bowl piled with bright red strawberries with green tops. Smaller bowls hold light yellow lemon zest, white powdery cornstarch, and a white powder mix. Two whole white eggs rest on the surface near a measuring cup filled with white milk. A stick of pale yellow butter lies partially unwrapped, scored in small squares, and a small dark bottle, likely vanilla extract, is placed on the side. The colors are fresh and bright, with the red strawberries adding a pop of color against the mostly white ingredients. Photo taken with an iphone --ar 4:5 --v 7

Every ingredient in this recipe plays a crucial part in building layers of flavor and texture. From the soft cake base to the whipped cream topping and fresh strawberries, each element is essential and easy to find. Here’s what you’ll need to create this beautiful strawberry shortcake cake.

All-purpose flour (1 ¾ cups / 250g): The foundation of a tender, fluffy cake crumb.
Cornstarch (1 tablespoon / 8g): Helps keep the cake light by softening the flour's gluten.
Baking powder (2 tsp): Provides the rise for an airy texture.
Granulated sugar (1 cup / 200g): Sweetens the cake gently without overpowering.
Salt (½ tsp): Enhances all the sweet flavors perfectly.
Unsalted butter (½ cup / 113g, softened): Adds richness and moisture to the batter.
Large eggs (2): Bind the ingredients and add structure.
Whole milk (½ cup / 120ml): Keeps the cake moist and tender.
Fresh lemon juice (1 tablespoon / 15ml): Brightens the flavor beautifully with a hint of citrus.
Lemon zest (1 tbsp): Adds an aromatic punch that complements the strawberries.
Pure vanilla extract (2 teaspoon / 10ml): Lends warmth and subtle sweetness.
Chopped fresh strawberries (1 ⅓ cups / 200g): For that juicy, fruity filling inside the cake.
Granulated sugar (1 tablespoon / 12g for strawberries): Macerates the berries, turning them deliciously syrupy.
Cold heavy whipping cream (2 cups / 500ml): Whipped to fluffy perfection for the creamy filling and topping.
Skim milk powder (2 tablespoon / 12g): Helps stabilize the whipped cream for better texture.
Granulated sugar (1-2 tablespoon / 12-25g for cream): Sweetens the cream just right.
Pure vanilla extract (1 teaspoon / 5ml for cream): Enhances the cream’s flavor without overpowering.
Fresh strawberries (2 cups, sliced in half): Gorgeous for decorating the top and adding fresh bursts of flavor.

How to Make Strawberry Shortcake Cake Recipe

Step 1: Prepare Your Baking Pan and Preheat

Start by preheating your oven to 350°F (175°C). Prepare an 8-inch round deep cake pan or a springform pan by lining the bottom with parchment paper and lightly greasing the sides. This ensures your cake releases easily after baking without losing its perfect shape.

Step 2: Mix the Dry Ingredients

In a large mixing bowl, sift together the all-purpose flour, cornstarch, and baking powder. Add the sugar and salt, then whisk everything until evenly combined. This step is crucial for a uniform batter and a light, tender crumb.

Step 3: Combine the Wet Ingredients and Beat Batter

Add the softened butter, beaten eggs, milk, fresh lemon juice, lemon zest, and vanilla extract to your dry ingredients. Using an electric hand mixer or stand mixer on medium-low speed, mix until smooth and fully incorporated. The batter will be velvety and aromatic with that bright, citrusy twist imparted by the lemon.

Step 4: Bake the Cake

Pour the batter evenly into your prepared pan and smooth the surface. Bake for 35 to 45 minutes. You're looking for a beautiful golden color all around, and a skewer inserted in the middle should come out clean. Let the cake cool in the pan for 15 minutes, then invert it onto a wire rack to cool completely. This cooling step is important to avoid melting your cream filling later on.

Step 5: Prepare the Strawberry Filling

Combine the chopped strawberries with 1 tablespoon of sugar in a bowl and toss to coat. Let them sit for 10 to 20 minutes so they release their natural juices — this becomes a sweet syrup that adds intense strawberry flavor to the filling. Strain the berries and reserve the juice for drizzling later.

Step 6: Whip the Cream Filling and Topping

In a chilled bowl, whisk the cold heavy cream and skim milk powder until soft peaks form. Add your sugar and vanilla extract, then continue whipping until it reaches semi-firm peaks — the perfect consistency for spreading and topping the cake. Be careful not to overwhip, as the cream can become grainy and lose its luxurious texture.

Step 7: Assemble Your Strawberry Shortcake Cake

Using a serrated knife, slice the cooled cake horizontally into two layers. Place the bottom layer on your serving plate and spread nearly half the whipped cream across it, leaving a half-inch border. Spoon the drained chopped strawberries evenly over the cream, then gently press the top cake layer on. Spread the remaining whipped cream on top and crown your masterpiece with the halved fresh strawberries. Finish by drizzling the reserved strawberry juices just before serving for a dazzling shine and extra flavor.

Step 8: Chill and Serve

You can serve the cake right away for a wonderfully soft and creamy experience. Alternatively, refrigerate it for about an hour to allow the cream to firm up, making slicing cleaner and enhancing the flavors as they meld beautifully together.

How to Serve Strawberry Shortcake Cake Recipe

A slice of two-layer yellow cake with a light and soft texture sits on a white plate with a floral pattern. Between the layers is a thick layer of white whipped cream with pieces of red strawberry mixed in. Outside, the cake is covered with more white whipped cream, with a fresh sliced strawberry placed on the side of the slice. Whole strawberries surround the slice on the white marbled surface, and part of the full cake is blurred in the background on a white plate. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

A generous sprinkle of powdered sugar over the top adds a lovely snowy touch that photographs beautifully. Fresh mint leaves or edible flowers make the cake pop visually and contribute a fresh aroma that complements the sweetness.

Side Dishes

This dessert is delightful on its own, but if you want to pair it, consider light, fruity accompaniments like a bowl of mixed berries, a scoop of vanilla bean ice cream, or a glass of sparkling rosé. These sides enhance the berry notes and add an elegant contrast to the cake’s creaminess.

Creative Ways to Present

For a fun twist, serve the cake in individual clear glasses by layering crumbled cake, strawberries, and whipped cream. Another idea is to add a drizzle of strawberry coulis around each dessert plate for a colorful accent. This Strawberry Shortcake Cake Recipe also works as a beautiful centerpiece for a brunch or garden party.

Make Ahead and Storage

Storing Leftovers

Because this cake is made with fresh whipped cream and strawberries, it’s best kept refrigerated. Store leftovers covered with plastic wrap or an airtight container to preserve moisture and freshness. Consume within one to two days for the best taste and texture.

Freezing

Freezing whole assembled cakes with fresh cream and berries is not recommended, as the cream can separate and the delicate texture may suffer. However, you can freeze the unfrosted cake layers wrapped tightly in plastic wrap and foil for up to two months. Thaw completely before assembling the cake with fresh cream and strawberries.

Reheating

This cake is enjoyed best chilled, so reheating is unnecessary. If you prefer your cake slightly less cold, simply allow it to sit at room temperature for 10 to 15 minutes before serving to soften the cream and release more aroma from the strawberries.

FAQs

Can I use frozen strawberries for this Strawberry Shortcake Cake Recipe?

Fresh strawberries are ideal for texture and flavor, but if using frozen, thaw them completely and drain well to avoid excess moisture ruining the cake layers or cream. Frozen strawberries may make the filling a bit runnier.

How do I prevent the whipped cream from becoming grainy?

Whip the cream on medium speed and stop as soon as it forms semi-firm peaks. Overbeating causes the fat to separate, resulting in a grainy texture. Adding skim milk powder also helps stabilize the cream.

Can I substitute heavy cream with whipping cream?

Heavy cream has a higher fat content, which helps the cream hold its shape better. Whipping cream can work but may not be as stable or firm once whipped, which could affect the cake's assembly and presentation.

Is lemon zest necessary in the recipe?

Lemon zest brightens the cake and adds a subtle citrus aroma that complements the strawberries. While not absolutely required, it truly elevates the flavor and makes the cake taste fresh and vibrant.

How long does this Strawberry Shortcake Cake Recipe keep in the fridge?

It’s best enjoyed within one to two days of assembly. Beyond that, the fresh strawberries and whipped cream may start to break down, causing the cake to become soggy or lose its fresh flavor.

Final Thoughts

This Strawberry Shortcake Cake Recipe is a delightful way to celebrate the flavors of fresh strawberries paired with light, fluffy cake and rich whipped cream. Its fresh, inviting taste and stunning presentation make it a guaranteed crowd-pleaser. Give it a try for your next gathering or simply as a treat to brighten your day — you won’t regret it!

Strawberry Shortcake Cake Recipe

Ingredients You'll Need

How to Make Strawberry Shortcake Cake Recipe