Strawberry Shortcake Layer Cake

There’s something truly special about a classic strawberry shortcake, but what if we took all that nostalgic goodness and turned it into a stunning, shareable layer cake? This Strawberry Shortcake Layer Cake is the answer to your dessert dreams, combining fluffy vanilla cake, juicy macerated strawberries, and clouds of whipped cream into one show-stopping treat. It’s the kind of dessert that looks like you spent all day in the kitchen, but I’ve streamlined the process to make it totally approachable for any home cook.

Whether you’re celebrating a birthday, hosting a summer BBQ, or just need a little midweek pick-me-up (because why not?), this cake delivers on flavor and fun. It’s a guaranteed crowd-pleaser that will have everyone asking for the recipe.

Table of Contents

Table of Contents

Why You’ll Love This Strawberry Shortcake Layer Cake

• Surprisingly Simple: Don’t let the layers intimidate you! The process is broken down into easy, manageable steps.
• Fresh & Fruity: Bursting with the flavor of fresh strawberries, it’s a dessert that tastes like sunshine.
• Perfect for Any Occasion: It’s equally at home at a fancy party as it is on a casual Tuesday night.
• Make-Ahead Friendly: You can prepare several components ahead of time, making assembly a breeze.

Gathering Your Ingredients

Let’s gather the simple ingredients that create this masterpiece. Using high-quality, fresh strawberries is key here.

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For the Vanilla Cake Layers:

• 2 ½ cups all-purpose flour
• 2 ½ tsp baking powder
• ½ tsp salt
• ¾ cup unsalted butter, softened
• 1 ½ cups granulated sugar
• 3 large eggs, at room temperature
• 1 tbsp vanilla extract
• 1 ¼ cups whole milk, at room temperature

For the Macerated Strawberries:

• 1 ½ lbs fresh strawberries, hulled and sliced
• ¼ cup granulated sugar
• 1 tsp fresh lemon juice

For the Whipped Cream Frosting:

• 2 cups heavy whipping cream, very cold
• ½ cup powdered sugar
• 1 tsp vanilla extract

Equipment You’ll Need

• Two 8-inch round cake pans
• Parchment paper
• Electric mixer (stand or hand mixer)
• Mixing bowls
• Spatula
• Wire cooling rack

How to Make Your Strawberry Shortcake Layer Cake

Follow these steps for a perfectly fluffy cake and stable whipped cream frosting. The secret is in the details!

Step 1: Prep the Strawberries
In a medium bowl, combine the sliced strawberries, ¼ cup of sugar, and lemon juice. Stir gently, then set aside to macerate for at least 30 minutes. This draws out the juices and creates a delicious strawberry syrup. For more on preparing perfect fruit fillings, check out our guide to mastering fruit fillings for desserts.

Step 2: Make the Cake Layers
Preheat your oven to 350°F (175°C). Grease and line your cake pans with parchment paper. In a medium bowl, whisk together the flour, baking powder, and salt. In a separate large bowl, use an electric mixer to cream the softened butter and sugar together until light and fluffy, about 3 minutes. Beat in the eggs one at a time, then mix in the vanilla. Gradually add the flour mixture alternately with the milk, beginning and ending with the flour mixture. Mix until just combined.

Step 3: Bake and Cool
Divide the batter evenly between the prepared pans. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes before turning them out onto a wire rack to cool completely. This is crucial: the cakes must be completely cool before you frost them, or the whipped cream will melt!

Step 4: Whip the Cream
Place your mixing bowl and whisk attachment in the freezer for 10 minutes to get them ice cold. Pour the cold heavy cream into the chilled bowl and beat on medium-high speed until soft peaks form. Gradually add the powdered sugar and vanilla, then continue beating until stiff peaks form. Be careful not to over-whip!

Step 5: Assemble the Cake
Once the cake layers are cool, place one layer on your serving plate. Spoon half of the macerated strawberries and their juice over the bottom layer. Spread a thick layer of whipped cream over the strawberries. Carefully place the second cake layer on top. Frost the top and sides of the cake with the remaining whipped cream. Decorate the top with reserved whole or sliced strawberries.

Tips for the Perfect Cake

• Room Temperature is Key: Using room temperature eggs, butter, and milk helps the cake batter emulsify properly, leading to a lighter, more even crumb.
• Don’t Over-Mix: Once you add the flour, mix just until the ingredients are combined. Over-mixing can lead to a tough cake.
• Chill Your Bowl: For the best whipped cream, make sure your bowl and beaters are very cold. This helps the cream whip up faster and hold its shape longer.
• Serve Chilled: This cake is best served the day it’s made. If you need to store it, keep it covered in the refrigerator.

Can I use frozen strawberries?

You can, but thaw and drain them thoroughly first. Frozen berries release a lot more water, which can make your cake soggy. Fresh is always best for texture and flavor!

How far in advance can I make this?

You can bake the cake layers a day ahead, wrap them tightly in plastic wrap, and store at room temperature. The strawberries can macerate for a few hours in the fridge. I highly recommend assembling the cake the day you plan to serve it for the best texture.

My whipped cream is runny. What happened?

This usually means your cream or equipment wasn’t cold enough, or you may have over-whipped it. Once it starts to look grainy, it’s on its way to becoming butter. If this happens, unfortunately, you’ll need to start over with new cream.

Can I use a different fruit?

Absolutely! This recipe is wonderfully versatile. Try it with raspberries, blueberries, or a mix of summer berries for a different twist. You might also love our Lemon Blueberry Pound Cake for another fruity dessert option.

What to Serve With Your Cake

This Strawberry Shortcake Layer Cake is a star on its own, but a cup of coffee or a glass of cold milk is the perfect accompaniment. For a truly decadent summer spread, serve it after a light meal like this Grilled Chicken and Avocado Salad. The fresh, savory flavors of the salad make the sweet, creamy cake even more satisfying.

So there you have it—a dessert that’s as fun to make as it is to eat. This Strawberry Shortcake Layer Cake is proof that with a little love and a few simple steps, you can create something truly magical. I hope this recipe brings as much joy to your table as it does to mine. Happy baking!