Strawberry Shortcake Cake

Jump To Recipe by Lily Ernst on Jun 4, 2022 (updated Feb 22, 2023)

This strawberry shortcake cake is made with two layers of rich and buttery vanilla cake topped with sweetened strawberries and fluffy whipped cream. It’s easy to make, has all the great taste of a classic strawberry shortcake, and is beautiful to serve. A strawberry shortcake cake on a white cake stand

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Why this recipe is so great:

Simple to make – Even though there are three parts to this recipe, each part is super easy to make. The cake is a simple vanilla sponge cake, the strawberries are simply macerated in sugar, and the whipped cream is just heavy cream, powdered sugar, and vanilla.
Elegant yet easy to assemble – Once the three components are prepared, you simply layer them. So cake, cream, strawberries, and repeat. There is no fancy technique or special equipment required.
Tastes amazing – Nothing beats the flavor of strawberries and cream. Add that to a delicious vanilla cake and you’ve got the perfect throuple of a dessert. The cake is buttery with the lovely taste and aroma of vanilla. The strawberries are juicy and the flavor is heightened from being macerated. The whipped cream is light and fluffy and adds the perfect amount of moisture and richness to the cake. All three components harmonize together for the most amazing taste and texture.

How to make strawberry shortcake cake:

(the ingredient amounts are listed in the printable recipe card further below)

In a medium bowl, toss together the flour, baking powder, and salt. Set aside.
In a large mixing bowl, cream together the butter and granulated sugar until fluffy. Add in the eggs, one at a time, mixing well in between. Then mix in the vanilla and sour cream.
Add in the flour mixture in two equal parts, mixing until just combined.
Divide the cake batter into two 8″ pans lined with parchment paper on the bottom. Bake at 350F for 20-25 minutes. Let cool completely.
Toss the sliced strawberries with some sugar, cover, and place in the fridge for 15-30 minutes. Beat the heavy cream, powdered sugar, and vanilla until medium stiff peaks.
Once the cakes are completely cooled, place one cake on a serving plate. Spread 1/4 of the whipped cream on top, spoon the macerated strawberries on top of the cream, then spread another 1/4 whipped cream on top of the strawberries. Layer the other cake on top, spread the remaining whipped cream, and decorate with some fresh strawberries.

Expert tips:

Properly measure your flour – Make sure to fluff and spoon the flour into your measuring cup, then level off or weigh your flour for the most accuracy. Too much flour will make the cake dense.
Do not overmix – When adding the dry ingredients to the wet mixture, mix until JUST combined. I tend to mix that last little bit by hand, scraping the bottom and sides of the bowl to make sure everything is combined without overmixing.
Careful not to overbake – As soon as the edges of the cake start to pull away from the pan, check the cake with a toothpick to see if it’s done.

FAQ:

What kind of cake is used for strawberry shortcake?

You can use any kind of butter cake or vanilla cake, whether from scratch or a cake mix. It can be light and fluffy like a genoise, or rich and dense like a pound cake.

How to store:

Strawberry shortcake cake can be covered and stored in the fridge for up to 3 days.

How to freeze:

Only the cake part can be frozen. Tightly wrap the completely cooled cakes in plastic wrap or aluminum foil and store in the freezer for up to 3 months. Thaw overnight in the fridge, prepare the strawberries and whipped cream, and assemble before serving.