Some cakes just feel like happiness on a plate – and this Strawberry Shortcake Cake is exactly that.
It’s the kind of dessert that makes you pause after the first bite, with soft vanilla cake, clouds of whipped cream, and sweet strawberries all stacked together like they were always meant to be.
I’ve always loved how simple this cake is. Nothing fancy, nothing over-the-top – just pure, fresh flavors that never need a reason to be enjoyed.
It’s the cake I imagine serving on lazy afternoons or when loved ones gather around the table, sharing stories between bites.
Every layer has its own little magic — the soft, melt-in-your-mouth sponge, the light whipped cream, and those juicy strawberries that steal the show without even trying.
If you’re looking for a dessert that feels homemade in the best way, this cake will never let you down.
Strawberry Shortcake Cake Recipe
Ingredients
For the Sponge Cake:
- 1 cup all-purpose flour (sifted)
- 1 tsp baking powder
- ¼ tsp baking soda
- ¼ tsp salt
- 3 large eggs (room temperature)
- ¾ cup granulated sugar
- ⅓ cup vegetable oil
- ⅓ cup whole milk (room temperature)
- 1 tsp vanilla extract
- 1 tsp lemon juice
For the Whipped Cream Filling:
- 2 cups heavy whipping cream (cold)
- ¼ cup powdered sugar
- 1 tsp vanilla extract
Strawberry Layer:
- 1 lb fresh strawberries (hulled and halved)
- 2 tbsp granulated sugar (optional, for macerating)
Instructions
- Preheat your oven to 350°F (180°C). Grease and line two 8-inch round cake pans with parchment paper.
- In a bowl, sift together flour, baking powder, baking soda, and salt.
- In a separate bowl, beat eggs and sugar until pale, thick, and fluffy (about 5 minutes).
- Gradually drizzle in oil, milk, vanilla extract, and lemon juice while mixing on low speed.
- Gently fold in the dry ingredients with a spatula until just combined—do not overmix.
- Divide the batter evenly between the pans and bake for 20-22 minutes or until a toothpick inserted in the center comes out clean.
- Let cakes cool completely on a wire rack.
- Toss strawberries with sugar (if using) and let sit for 10-15 minutes to release juices.
- In a chilled bowl, beat heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
- Slice each cooled sponge cake in half horizontally to create 4 layers.
- Place one layer on your serving plate. Spread a generous layer of whipped cream and arrange strawberry halves on top.
- Repeat with remaining layers, finishing with whipped cream on top.
- Decorate the top with whole strawberries and piped swirls of whipped cream.
- Refrigerate the cake for at least 1 hour before serving to allow the layers to set.
How To Keep Strawberries Fresh In A Cake?
To keep your strawberries fresh and looking beautiful in your cake, follow these expert tips:
- Choose Fresh, Firm Strawberries: Pick strawberries that are bright red, firm, and free from bruises or mold. Fresh berries last longer and look more appetizing.
- Wash and Dry Thoroughly: Rinse strawberries gently under cool water, then pat them completely dry with a paper towel. Any moisture left can make them soggy and cause them to spoil faster.
- Use a Light Fruit Glaze: Brushing strawberries with a thin layer of fruit glaze (like warmed apricot jam) creates a protective barrier, keeping them fresh and glossy.
- Refrigerate the Cake Properly: Keep the cake in the fridge until it’s time to serve. The cool temperature slows down spoilage and keeps the berries from becoming too soft.
- Store in an Airtight Container: If storing for later, cover the cake loosely with a lid or plastic wrap to prevent air from drying out the strawberries.
- Add Strawberries at the Last Moment: If possible, place fresh strawberries on the cake just before serving. This keeps them from wilting or leaking juice into the cake.
- Avoid Direct Contact with Whipped Cream: Berries release moisture over time, which can make the cream runny. Place a thin layer of white chocolate or a dusting of powdered sugar before adding the strawberries.
Can I Make Strawberry Shortcake Cake Ahead Of Time?
Making a Strawberry Shortcake Cake ahead of time is possible and can simplify your preparation. Here are some tips to ensure your cake remains fresh and delicious:
- Bake the Cake Layers Ahead: You can bake the cake layers 1-2 days before serving. Once cooled, wrap them tightly in plastic wrap and store at room temperature.
- Prepare the Strawberries Early: Slice and macerate the strawberries with sugar up to 24 hours in advance. Store them in an airtight container in the refrigerator.
- Whip the Cream Just Before Serving: For best results, whip the cream on the day you plan to serve the cake to maintain its light and airy texture.
- Assemble Close to Serving Time: To prevent the cake from becoming soggy, it’s advisable to assemble it no more than 4 hours before serving.
How To Prevent Cake From Getting Soggy With Strawberries?
Strawberry shortcake cake is a delicious dessert, but the moisture from strawberries can make the cake soggy. Here are some smart ways to keep it fresh and firm:
- Assemble Just Before Serving: Put the cake together right before eating to prevent the strawberries from soaking into the cake.
- Use a Moisture Barrier: Spread a thin layer of whipped cream, frosting, or melted chocolate on the cake before adding strawberries to block excess juice.
- Chill the Cake Layers: Cold cake absorbs less moisture. Freeze or refrigerate the layers for a while before assembling.
- Pre-Treat the Strawberries: Mix sliced strawberries with a little sugar and let them sit for 10–15 minutes. Drain any excess liquid before using them in the cake.
- Use a Firmer Cake Base: A denser cake or biscuit-style shortcake holds up better against moisture than a light sponge cake.
- Store Components Separately: Keep the cake, strawberries, and whipped cream in separate containers and assemble only when ready to serve.
- Dust Strawberries with Cornstarch: Lightly coat the strawberries with cornstarch before layering them onto the cake. This helps absorb excess juice.
Which Type Of Sponge Is Best For Strawberry Shortcake Cake?
For the perfect Strawberry Shortcake Cake, you need a sponge that is light, airy, and able to absorb the juices from fresh strawberries without becoming soggy. Here are the best sponge options:
- Genoise Sponge: A delicate and airy sponge made by whipping eggs and sugar together before adding flour.
- Chiffon Cake: Soft and fluffy with a slight richness due to the use of oil, making it a moist choice.
- Sponge Cake (Classic Version): Light and dry, ideal for soaking up strawberry juices and syrup.
- Butter Cake: Slightly denser than a sponge cake but still soft, offering a rich and flavorful base.
- Angel Food Cake: Extremely light and airy, made with only egg whites, creating a cloud-like texture.
Can I Use Frozen Strawberries In Strawberry Shortcake Cake?
Yes, you can use frozen strawberries in Strawberry Shortcake Cake. However, they release more liquid than fresh ones, which can make the cake soggy. To get the best results:
- Thaw and Drain: Let the frozen strawberries thaw completely, then drain any excess liquid.
- Enhance Flavor: Toss the thawed strawberries with a little sugar and lemon juice to boost their taste.
- Use as a Sauce: If they become too soft after thawing, blend them into a sauce instead of using them as whole slices.
How To Decorate Strawberry Shortcake Cake Simply?
Make your cake look beautiful with these easy, elegant decoration ideas:
- Fresh Strawberry Arrangement: Place whole or halved strawberries on top for a natural, vibrant look.
- Strawberry Roses: Thinly slice strawberries and fan them out in a circular pattern to create a rose-like effect.
- Whipped Cream Piping: Use a piping bag to create swirls or rosettes for a decorative touch.
- Mint Leaves: Add a few fresh mint leaves for a pop of color and extra freshness.
- Powdered Sugar Dusting: Lightly dust powdered sugar over the cake for a soft, elegant finish.
How To Store Leftover Strawberry Shortcake Cake?
To keep your leftover Strawberry Shortcake Cake fresh:
- Refrigerate Promptly: Place the leftover cake in the refrigerator as soon as possible to prevent spoilage.
- Use an Airtight Container: Store the cake in an airtight container to prevent it from drying out and absorbing other odors.
- Consume Within 2-3 Days: Enjoy the leftover cake within 2-3 days for the best taste and texture.
Can I Make Strawberry Shortcake Cake Without Eggs?
Yes, you can make a delicious Strawberry Shortcake Cake without using eggs. Here are some ideas:
- Eggless Vanilla Cake: A simple vanilla cake made without eggs serves as a great base.
- Egg-Free Sponge Cake: Light and airy, this sponge cake doesn’t require eggs.
- Vegan Shortcake Biscuits: These dairy-free and egg-free biscuits are perfect for layering with strawberries and cream.
- Eggless Pound Cake: A dense and moist cake that pairs well with fresh strawberries.
- Egg-Free Genoise Cake: This classic Italian sponge cake can be made without eggs and works wonderfully in layered desserts.
How To Make Strawberry Shortcake Cake Without Oven?
Making a delicious Strawberry Shortcake Cake without an oven is easier than you think! Follow these helpful tips to ensure a perfect dessert:
- Use a Ready-Made Cake Base: Instead of baking, use store-bought pound cake, angel food cake, or biscuits. These are soft yet firm enough to hold layers of strawberries and cream.
- Prepare the Strawberries Well: Wash and slice fresh strawberries evenly. Sprinkle them with a little sugar and let them sit for 15 minutes to release their natural sweetness and juices.
- Make Fluffy Whipped Cream: Use chilled heavy cream, a little powdered sugar, and vanilla extract. Whip until soft peaks form for the best texture.
- Assemble in Layers: Start with a cake layer, add a generous amount of whipped cream, then a layer of strawberries. Repeat until you reach the top.
- Refrigerate Before Serving: Let the cake chill in the fridge for at least an hour. This helps the layers set and enhances the flavors.
- Try a No-Bake Biscuit Version: If you want something crunchier, use tea biscuits instead of cake layers. Soften them slightly with a little milk before layering.
What Is The Best Whipped Cream For Strawberry Shortcake Cake?
To make your Strawberry Shortcake Cake extra special, choosing the right whipped cream is essential. Here are some delightful options to consider:
- Vanilla Whipped Cream: A classic choice that pairs wonderfully with strawberries.
- Coconut Whipped Cream: Offers a subtle coconut flavor, adding an exotic twist to your dessert.
- Lemon Whipped Cream: Infused with a hint of lemon, this cream adds a refreshing zest.
- Strawberry Whipped Cream: Enhances the strawberry flavor by incorporating pureed strawberries into the cream.
- Pudding-Stabilized Whipped Cream: Adding instant pudding mix can stabilize the whipped cream, making it perfect for layering and decorating.