Strawberry shortcake cake is a delicious combination of two favorite desserts. Whip up this easy shortcake recipe for your next special event!
If you’re the type to pick apart cake to get to the frosting, then this easy shortcake recipe is for you!
Strawberry Shortcake Cake
Fresh strawberries and fluffy berry whipped cream are sandwiched between two layers of vanilla shortcake, then topped with juicy macerated fruit for the ultimate strawberry flavor!
Not only is there plenty of creamy filling for every bite of cake, but it makes a stunning display that will leave your guests speechless.
Recipe Tips and Tricks
- Make it fluffy. The cakes in this recipe are a little dense, so feel free to use your own recipe or a box mix instead!
- Use room temperature ingredients. Warm the milk and eggs on the counter and allow the melted butter to cool before mixing everything together.
- Forgot the cream? Don’t worry, it happens! Pop a container of shelf staple whipping cream into the fridge when you need it. Or, simply fold the mashed strawberries into a container of Cool Whip!
- Cool the cakes! This is an important step, so don’t rush the process. If they are still warm, the filling will soften and the layers will collapse.
- Tip for clean slices: Run a large, sharp knife under hot water and dry it well. The metal will retain the heat and slice through your strawberry shortcake cake like butter!
If you aren’t used to decorating cakes, no worries… here’s how to decorate like a pro!
Decorating a Strawberry Layer Cake
Grab yourself a roll of acetate to create that gorgeous display of berries around the outside!
Once your first layer of cake is down, wrap a length around the outside and tape it to hold it in place. Then, press the halved berries around the sides of the shortcake cake – the juices will help them stick to the film.
Smooth the whipped cream into the center, getting it into all of the cracks and crevices. Then, finish stacking your strawberry shortcake cake!
Strawberry Shortcake Cake FAQ
What are macerated strawberries?
They are simply a sweeter, more syrupy form of the fruit! Sugar draws out the natural juices and helps soften the berries into the perfect dessert topping.
Not only are they delicious in this easy shortcake recipe, but you can spoon them over ice cream as well!
How can you tell when cakes are done?
The simplest method is by interesting a toothpick or tester into the center. If it comes out clean, they’re done!
What can I use instead of acetate?
A similarly sized springform pan will do the job. Freeze the strawberry shortcake cake once assembled, then run a hot knife around the edge of the collar before removing it so nothing sticks.
With love, from our simple kitchen to yours.
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Other Scrumptious Cakes
Strawberry Shortcake Cake
- stand mixer OR
- 1 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 1 1/4 teaspoons baking powder
- 1/2 teaspoon kosher salt
- 2 large eggs, room temperature
- 3/4 cup whole milk, room temperature
- 1/2 cup unsalted butter, melted & cooled
- 2 teaspoons vanilla extract
- 1/2 teaspoon almond extract
- Macerated Strawberries
- 2 cups fresh strawberries, sliced
- 1/4 cup granulated sugar
- 2 teaspoons lemon zest
Strawberry Whipped Cream
- 2 cups heavy whipping cream
- 3 tablespoons powdered sugar
- 1 teaspoon vanilla extract
- 13 whole strawberries, divided
- Preheat oven to 350 degrees F. Spray two 6-inch cake pans with cooking spray and place them on a baking sheet; set aside.
- In a medium bowl, whisk together flour, sugar, baking powder, and salt. Set aside.
- In a large bowl, combine eggs, milk, melted butter, and extracts. Whisk until well combined, then add the dry ingredients. Stir until just combined.
- Divide batter evenly between the cake pans. Bake 22-28 minutes, until a toothpick inserted in the center comes out clean. Remove from oven and allow to cool 10 minutes, then transfer to a cooling rack. Cool to room temperature.
- In a large bowl, whip cream to medium peaks. Add sugar and vanilla, then whip until stiff peaks form, being sure not to over-whip.
- In a separate bowl, mash 6 of the strawberries with a fork. Fold them into the whipped cream. Refrigerate until ready to use.
- When ready to assemble, place one layer of cooled cake on a cake board or serving plate. Wrap a strip of acetate around the layer and tape to secure.
- Remove the tops of the remaining strawberries, then cut the berries in half. Discard the tops. Place the halves side by side on the cake layer, pressing the cut side against the plastic strip.
- Spoon 3/4 of the strawberry whipped cream on the layer, spreading it between the berries with a spatula. Smooth the cream into an even layer, then place the second layer of cake on top.
- Spread the remaining whipped cream on the top of the cake. Refrigerate until ready to serve, then spoon the macerated berries and juice on top.
All nutritional information is based on third party calculations and is only an estimate. Each recipe’s nutritional value will vary depending on the ingredients used, measuring methods, and portion sizes.
Originally published June 2018, updated and republished January 2022.
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