Strawberry Shortcake Cake Recipe

I reimagined classic strawberry shortcake as a rustic layer cake, centering a light Vanilla Sponge Cake filled with whipped cream frosting and fresh strawberries for a simple, elegant take on an old favorite.

I’ve always liked things that look humble but hide a little mischief, and this Strawberry Shortcake Cake is exactly that. Layers of Vanilla Sponge Cake hold a light pillowy cream while juicy fresh strawberries peek from between the slices, and the smell of warm unsalted butter makes me pause.

It’s not just sweet, there’s a little tang and texture that keeps you curious and makes you take another bite. It’s rustic, a bit rough at the edges and full of surprises, so I slice it slow because the small moments are the point.

Ingredients

• Fresh strawberries add sweetness, vitamin C and fiber, juicy tang that soaks into cake.
• All purpose flour gives structure, carbs for energy, makes cake tender when not overworked.
• Unsalted butter brings rich flavor, fat for moisture and crumb, melts into silky crumb.
• Granulated sugar sweetens, helps browning and texture, but adds simple carbs and calories.
• Heavy whipping cream whips into fluffy topping, adds fat and creaminess, keeps berries dreamy.
• Eggs bind, give lift and protein, helps set crumbs and holds moisture.
• Sour cream or Greek yogurt adds tang, tenderizes crumb with acid, some protein and extra moisture.
• Vanilla extract adds aroma and sweetness perception, little calories but huge flavor boost.

Ingredient Quantities

• 2 1/2 cups (312 g) all-purpose flour
• 2 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon fine salt
• 1 cup (226 g) unsalted butter, softened
• 1 3/4 cups (350 g) granulated sugar
• 4 large eggs, room temp
• 1 tablespoon pure vanilla extract
• 1 cup (240 ml) whole milk, room temp
• 1/2 cup (120 g) sour cream or plain Greek yogurt, room temp
• 1 1/2 pounds (680 g) fresh strawberries, hulled and sliced
• 1/4 to 1/3 cup granulated sugar for macerating strawberries, to taste
• 3 cups (720 ml) heavy whipping cream, very cold
• 1/2 cup (60 g) powdered sugar, plus more to taste
• 1 teaspoon vanilla extract (for whipped cream)
• 4 ounces (110 g) cream cheese or mascarpone, softened optional (helps stabilize whipped cream)
• 1 tablespoon cornstarch optional (alternate stabilizer for whipped cream)
• Simple syrup for brushing layers optional 1/4 cup water + 2 tablespoons granulated sugar + 1 teaspoon vanilla

How to Make this

1. Preheat oven to 350 F (175 C). Grease and line two 9-inch round pans or three 8-inch pans with parchment. In a bowl whisk together 2 1/2 cups (312 g) all-purpose flour, 2 1/2 teaspoons baking powder, 1/2 teaspoon baking soda and 1/2 teaspoon fine salt.

2. In a stand mixer or with a hand mixer beat 1 cup (226 g) softened unsalted butter with 1 3/4 cups (350 g) granulated sugar until light and fluffy, about 3 to 4 minutes. Scrape bowl, then add 4 large eggs one at a time, mixing after each. Stir in 1 tablespoon pure vanilla extract.

3. Mix 1 cup (240 ml) whole milk with 1/2 cup (120 g) sour cream or plain Greek yogurt. With mixer on low, add the flour mixture and milk mixture to the butter mixture in three additions, starting and ending with the flour, mixing just until combined and no big streaks of flour remain.

4. Divide batter evenly between prepared pans. Bake 25 to 30 minutes for 9-inch pans (20 to 25 minutes for 8-inch) or until a toothpick comes out clean and tops are golden. Cool in pans 10 minutes, then turn out to a wire rack and cool completely.

5. While cake cools, hull and slice 1 1/2 pounds (680 g) fresh strawberries and toss them with 1/4 to 1/3 cup granulated sugar (use less if you like them a bit tart). Let sit at least 20 to 30 minutes so they release juices.

6. Chill mixing bowl and beaters for best results. If using a stabilizer: soften 4 ounces (110 g) cream cheese or mascarpone and beat it smooth with 1/2 cup (60 g) powdered sugar, or whisk 1 tablespoon cornstarch into the powdered sugar. Then whip 3 cups (720 ml) very cold heavy whipping cream with 1 teaspoon vanilla extract and the 1/2 cup powdered sugar to stiff peaks, folding in the cream cheese mixture if using, until the whipped cream is thick and spreadable.

7. Make optional simple syrup by simmering 1/4 cup water with 2 tablespoons granulated sugar and 1 teaspoon vanilla until sugar dissolves; cool. Brush each cake layer lightly with syrup if you want extra moisture.

8. Assemble the cake: put one layer on a board or plate, brush with syrup, spread a layer of whipped cream, pile on some macerated strawberries and a spoonful of their juices (not too much or the cake will go soggy). Repeat with remaining layers, then crumb-coat and fully frost the outside with the remaining whipped cream.

9. Garnish top with extra strawberries. Chill the assembled cake at least 1 hour to let the filling set and make slicing easier. Store refrigerated and serve within 1 to 2 days for best texture; if you want less soggy layers wait to add the strawberries until just before serving.

Equipment Needed

1. Oven preheated to 350 F (175 C)
2. Two 9-inch round cake pans or three 8-inch pans, plus parchment paper and nonstick spray
3. Stand mixer or hand mixer with beaters (for creaming and whipping)
4. Large mixing bowls, one kept chilled for the whipped cream
5. Measuring cups and spoons and a kitchen scale for accuracy
6. Rubber spatula and a whisk for folding and scraping the bowl
7. Wire cooling rack to cool the layers evenly
8. Offset spatula or large spoon and a bench scraper or icing smoother for spreading the frosting
9. Pastry brush for simple syrup and a serrated knife to level the cake layers

FAQ

Strawberry Shortcake Cake Recipe Substitutions and Variations

• All purpose flour > cake flour for a softer, more tender crumb. If you only have AP, make cake flour: for each cup remove 2 tablespoons AP and stir in 2 tablespoons cornstarch, then sift well before measuring. Tip: sift twice so it blends nice with the batter.
• Unsalted butter > salted butter or neutral oil. Use the same amount if using salted butter and cut the 1/2 teaspoon fine salt from the recipe. If you want oil (canola or grapeseed) use about 3/4 cup oil for 1 cup butter, cake stays moist but it will taste less buttery.
• Sour cream or plain Greek yogurt > buttermilk or extra plain yogurt. Swap the 1/2 cup sour cream with 1/2 cup plain full fat yogurt, or use 1/2 cup buttermilk and reduce the milk in the batter by ~2 tablespoons so the batter isnt too loose.
• Heavy whipping cream > chilled coconut cream or stabilized cream. For a dairy free whipped topping chill two cans full fat coconut milk overnight, scoop the solid cream and whip with powdered sugar and vanilla. Or for extra stable dairy cream, beat in 4 ounces softened cream cheese (or 1 tablespoon cornstarch) before whipping.

Pro Tips

– Get everything that mixes together at room temp. Butter, eggs, milk, sour cream — when theyre the same temperature the batter emulsifies faster and you wont overmix trying to get lumps out. If something is cold the batter can look curdled and the cake will be denser.

– Macerate the strawberries, then drain and save the juices. Use the berries sparingly between layers or add them just before serving if you want less sogginess. Reduce the reserved juices on the stove into a syrup or fold a little into your simple syrup so you get strawberry flavor without turning the cake into a soggy mess.

– Stabilize the whipped cream so it holds up. Chill the bowl and beaters, whip to firm peaks, then fold in room temp cream cheese or mascarpone (or whisk powdered sugar with a little cornstarch first). If you need the cake to last longer, a tiny bit of warmed, bloomed gelatin will keep the cream from weeping.

– Even layers bake and stack nicer. Weigh the batter into your pans for identical thickness, use cake strips or insulate the pans for flatter tops, and cool layers on a rack then chill briefly before trimming or assembling. A thin crumb coat, chilled until set, makes the final frosting smooth and tidy.

– For clean slices and a pretty finish, chill the fully assembled cake at least an hour before cutting, use a long sharp knife warmed under hot water and wiped between cuts, and pipe any decorative cream instead of smearing if you want a neater look.