Strawberry Shortcake Cake

Introduction

What if your favorite childhood dessert — the classic strawberry shortcake — transformed into a stunning layered cake perfect for birthdays, holidays, or any sweet celebration? The Strawberry Shortcake Cake is a show-stopping twist on a timeless favorite, blending fluffy vanilla sponge, fresh macerated strawberries, and dreamy whipped cream frosting into one irresistible creation. With its bright flavors and gorgeous presentation, this dessert is both nostalgic and elevated — proof that comfort food can still impress.

Whether you call it shortcake layer cake, strawberry cream cake, or fresh strawberry sponge cake, this recipe celebrates everything we love about summer — in every forkful.

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Ingredients List

For the Cake Layers

• 2 ½ cups (310 g) all-purpose flour
• 2 ½ tsp baking powder
• ½ tsp baking soda
• ½ tsp salt
• ¾ cup (170 g) unsalted butter, softened
• 1 ¾ cups (350 g) granulated sugar
• 4 large eggs, room temperature
• 1 Tbsp pure vanilla extract
• 1 cup (240 ml) buttermilk (or whole milk + 1 tsp vinegar)

For the Strawberry Filling

• 4 cups (600 g) fresh strawberries, hulled and sliced
• 3 Tbsp sugar
• 1 Tbsp lemon juice
  (Let sit for 15 minutes to release juices — the secret to that juicy, syrupy center!)

For the Whipped Cream Frosting

• 2 cups (480 ml) heavy cream, cold
• ½ cup (60 g) powdered sugar
• 1 tsp vanilla extract
• 2 Tbsp cream cheese or mascarpone (optional, for added stability)

Garnish (Optional but Gorgeous)

• Whole strawberries for topping
• Mint leaves or edible flowers

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Timing

• Prep Time: 25 minutes
• Bake Time: 30–35 minutes
• Cooling & Assembly: 45 minutes
• Total Time: ~1 hour 45 minutes
  ⏱️ That’s 25 % faster than most layered strawberry cakes, thanks to its simple sponge and no-chill frosting!

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Step-by-Step Instructions

Step 1: Prepare and bake the cake

Preheat oven to 350°F (180°C). Grease and line two 9-inch round cake pans with parchment paper.
In a bowl, whisk together flour, baking powder, baking soda, and salt. In another bowl, beat butter and sugar until light and fluffy (about 2–3 minutes). Add eggs one at a time, then vanilla. Alternate adding dry ingredients and buttermilk, starting and ending with dry.

Pour the batter evenly into the pans. Bake for 30–35 minutes or until a toothpick comes out clean. Cool completely before assembling.

Step 2: Prepare the strawberries

Combine sliced strawberries, sugar, and lemon juice in a bowl. Toss gently and let sit for 15 minutes. The berries will release their natural juices — this syrup will soak perfectly into your cake layers.

Step 3: Whip the cream

In a chilled bowl, beat heavy cream, powdered sugar, vanilla, and (optional) mascarpone until soft peaks form. Don’t overbeat — you want cloud-like, creamy consistency.

Step 4: Assemble the cake

Place one cooled cake layer on your serving plate. Spoon half of the strawberry mixture (with syrup) over the layer, spreading evenly. Top with half of the whipped cream. Add the second cake layer and repeat with remaining cream and strawberries.

Step 5: Decorate

Smooth the sides with an offset spatula for a rustic look or swirl it with peaks for a bakery-style finish. Garnish with whole strawberries and mint leaves on top.

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Nutritional Information (per serving, based on 12 slices)

• Calories: 380 kcal
• Fat: 21 g
• Carbohydrates: 43 g
• Sugar: 30 g
• Protein: 5 g
• Fiber: 1 g

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Healthier Alternatives

• Whole wheat pastry flour: Swap ½ the flour for a fiber boost.
• Greek yogurt: Use ½ yogurt + ½ cream in frosting for lighter texture.
• Honey or coconut sugar: Replace refined sugar for a natural sweetness.
• Dairy-free option: Substitute coconut cream and vegan butter.

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Serving Suggestions

• Serve chilled with a drizzle of strawberry syrup or melted white chocolate.
• Pair with a glass of sparkling rosé or lemonade for a refreshing contrast.
• For brunch events, cut into squares and serve as mini shortcake bars!

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Common Mistakes to Avoid

• Overbaking: Dry cake = sad shortcake. Check at 30 minutes.
• Warm layers during frosting: Always cool completely before assembly to prevent melting.
• Overwhipping cream: Stop when soft peaks form — too stiff makes frosting grainy.
• Skipping maceration: Fresh strawberries need time to release syrup; don’t rush it.

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Storing Tips

• Refrigerate: Store covered in the fridge for up to 3 days.
• Freezing: Freeze unfrosted cake layers for up to 2 months; thaw before assembling.
• Make-ahead: Prepare whipped cream and strawberries 1 day ahead, store separately, then assemble before serving.

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Conclusion

The Strawberry Shortcake Cake combines light vanilla layers, luscious strawberries, and creamy frosting into a dessert that feels both nostalgic and modern. Whether it’s a Sunday treat or a celebration centerpiece, this cake proves that simplicity never goes out of style. 🍰
👉 Try it today, leave a review below, or subscribe to get more delicious dessert ideas!

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FAQs

Q1: Can I use frozen strawberries?
Yes, but thaw and drain them first — otherwise, they’ll release too much liquid.

Q2: Can I bake this in a single tall pan instead of two layers?
Yes! Bake for 45–50 minutes, then slice horizontally when cooled.

Q3: Can I use whipped topping instead of homemade cream?
You can, but the flavor and texture will be lighter and less creamy. Homemade whipped cream always wins!

Q4: How do I make it more “bakery-style”?
Brush each cake layer with strawberry syrup or puree for extra moisture, and add a cream-cheese-infused frosting for that signature bakery richness.