Layered Strawberry Shortcake Cake is a delightful twist on the classic summer treat. Imagine soft, fluffy cake layers stacked high with sweet, juicy strawberries and plenty of fresh whipped cream. Each bite offers a perfect balance of light cake, creamy sweetness, and fresh berry flavor that feels like a little celebration.
I love making this cake when strawberries are in season and fresh at the market. What I find really fun is how easy it is to make it look fancy and impressive by just layering the ingredients carefully. A helpful tip I’ve learned is to let the strawberries sit with a little sugar for a bit before adding them, so they get nice and juicy—this really boosts the flavor of the cake.
This cake is perfect for sharing with friends or family on warm afternoons or special occasions. I like serving it chilled, right from the fridge, because the cream stays firm and refreshing. It’s always a crowd-pleaser, and the bright red strawberries make it look so inviting on the table—a real slice of happiness in every bite.
Key Ingredients & Substitutions
Flour: I use all-purpose flour for a soft and tender cake. For a lighter texture, you can try cake flour. Gluten-free flour blends work too but may change the crumb slightly.
Butter and Sugar: Butter adds rich flavor and moistness. I like unsalted butter to control salt. You can swap sugar for coconut sugar or a sugar alternative if needed; just watch for sweetness levels.
Strawberries: Fresh, ripe strawberries are the star here. If out of season, frozen and thawed strawberries work in a pinch, but fresh always tastes best. Letting them macerate with sugar releases their natural juices for moist layers.
Whipped Cream: Cold heavy cream whips best. Avoid overwhipping, or it will turn buttery. For a lighter or dairy-free option, consider coconut cream, but the texture will differ.
How Do You Get Perfectly Light and Moist Cake Layers?
Mixing the batter properly is key to light cake layers. Here’s how I do it:
- Cream the butter and sugar well until fluffy—this traps air for a soft crumb.
- Add eggs one at a time, beating fully after each, which helps the batter combine smoothly.
- Alternate adding dry ingredients and milk, starting and ending with dry. Mix gently to avoid overworking the flour.
Baking evenly and cooling layers properly before stacking is important to hold the whipped cream and strawberries nicely without sliding.
Equipment You’ll Need
- 3 round 8-inch cake pans – I recommend these to bake even layers and make layering easier.
- Mixing bowls – for preparing the batter, strawberries, and whipped cream, a set of different sizes helps keep things organized.
- Electric mixer or stand mixer – makes whipping the cream smooth and quick, saving you effort.
- Rubber spatula – for gently folding ingredients and spreading layers smoothly.
- Cooling racks – to cool the cake layers evenly without getting soggy bottoms.
- Serving plate or cake stand – for displaying and serving the finished cake beautifully.
Flavor Variations & Add-Ins
- Try blueberry or raspberry for a mix of berries on top or in the filling; they add a tart contrast.
- Some chopped almonds or crushed graham crackers sprinkled between layers add crunch and flavor.
- Swap vanilla whipped cream for lemon or almond flavor for a different twist.
- For a richer flavor, fold in a splash of orange liqueur or flavored syrup into the strawberries or whipped cream.
Layered Strawberry Shortcake Cake
Ingredients You’ll Need:
For the Cake:
- 2 ½ cups all-purpose flour
- 2 ½ tsp baking powder
- ½ tsp salt
- 1 cup unsalted butter, softened
- 1 ¾ cups granulated sugar
- 4 large eggs
- 1 tbsp vanilla extract
- 1 cup whole milk
For the Strawberry Filling:
- 4 cups fresh strawberries, hulled and sliced
- ¼ cup granulated sugar
- 1 tsp lemon juice (optional)
For the Whipped Cream:
- 3 cups heavy cream, cold
- ½ cup powdered sugar
- 1 tsp vanilla extract
For Garnish:
- Whole fresh strawberries with stems
- Fresh mint leaves (optional)
How Much Time Will You Need?
This recipe takes about 20 minutes to prepare your ingredients and mix everything. Baking the cake layers will take about 25-30 minutes, then a little cooling time of 30 minutes. Once assembled, let the cake chill in the refrigerator for at least 1 hour before serving to get the best flavor and texture. Total time is around 2 hours from start to finish.
Step-by-Step Instructions:
1. Prepare the Strawberries:
Start by combining the sliced strawberries with sugar and lemon juice (if you like a little zing). Stir gently and leave them in the fridge for about 30 minutes. This process, called macerating, helps the strawberries soak up the sugar and release their natural juices, making them extra tasty.
2. Bake the Cake:
Preheat your oven to 350°F (175°C). Grease and flour three 8-inch round cake pans to keep the cake from sticking. In one bowl, mix your flour, baking powder, and salt together. In another large bowl, beat the softened butter and sugar until fluffy and light. Add the eggs one at a time, beating well each time, then stir in vanilla extract. Now, alternate adding the dry flour mixture and milk to the batter—start and finish with flour. Carefully mix until everything is just combined.
Divide the batter evenly into the three cake pans. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean. Let the cakes cool in the pans for 10 minutes, then turn them out onto wire racks to cool completely.
3. Make the Whipped Cream:
Use a chilled bowl and beaters to whip the cold heavy cream. As it starts thickening, add powdered sugar and vanilla extract. Continue whipping until you see soft peaks—this means when you lift the beaters, the cream holds a little shape but is still soft. Be careful not to overwhip, or the cream might turn grainy.
4. Assemble the Cake:
Place one cake layer on your serving plate. Spread a generous layer of whipped cream over it, then spoon over some of the juicy strawberries. Repeat this process with the second and third layers. Finish with a thick layer of whipped cream on top.
5. Decorate:
Arrange whole fresh strawberries and optional mint leaves on top to make your cake look beautiful and inviting.
6. Chill and Serve:
Pop your assembled cake into the fridge for at least 1 hour. This step helps the whipped cream set and the flavors blend together wonderfully. When ready, slice and serve your fresh, fruity strawberry shortcake cake. Enjoy!
Can I Use Frozen Strawberries Instead of Fresh?
Yes, you can use frozen strawberries, but be sure to thaw them completely and drain any excess liquid before macerating with sugar. This helps prevent the cake from becoming too soggy.
How Long Can I Store Leftover Cake?
Store leftover cake in an airtight container in the refrigerator for up to 2 days. The whipped cream may soften the cake layers over time, so it’s best enjoyed fresh.
Can I Make the Cake Ahead of Time?
Absolutely! You can bake the cake layers and macerate the strawberries a day ahead. Store layers wrapped tightly and strawberries refrigerated. Assemble the cake a few hours before serving for best results.
What Can I Substitute for Heavy Cream?
If you don’t have heavy cream, you can try whipping chilled coconut cream for a dairy-free alternative, but the texture and flavor will be a bit different. Regular whipping cream is also okay if it’s available.